ALUMNUS CERTIFIED AS FOOD SCIENTIST ON INTERNATIONAL LEVEL
From Eby Noroozi, MSc'78
In my career having being certified first at provincial level as a (Professional Chemist) with Ordre des Chimistes du Quebec (1989) and later at national level as safety professional as a (CRSP) with Board of Canadian Registered Safety Professionals (1995) becoming certified at as a food scientist (CFS) an international level with Institute of Food Technologists (2013) have now complemented my accreditations to a new level professionally following completing the requirements mentioned below.
The Institute of Food Technologists (IFT) with more than 18,000 worldwide members from academic, government and industry announced the launch of the new Certified Food Scientist (CFS) program on August 14, 2012, a first – of – its – kind certification developed by IFT for food scientists worldwide since its foundation in 1943.
The program provides food scientists an opportunity to obtain a specific credential that recognizes the applied scientific knowledge and skills these professionals have achieved.
Food scientists are critical to the creation of safe, nutritious and scientifically – based products and are now recognized for their experience and expertise so they can distinguish themselves throughout their professional careers. The program will also assist employers to identify hire and retain the best talent, and to continue to meet the ongoing demand for knowledgeable food scientists throughout the food system.
To become a CFS, a food professional must: Complete required application forms; Application fee for evaluation and exams; Educational background in food science or general sciences (B.Sc, M.Sc and PH.d); Required yeas of professional experience based on the degree and type obtained;Recommendation letters; Exam to include various topics in food science including product development, quality assurance and quality control, food chemistry and food analysis, regulatory, food microbiology, food safety, food engineering and sensory evaluation and consumer testing. The exam will be offered at more than 250 global testing centers. A one - time exemption of exam for those beyond 15 years of practice in food science profession was offered as an option and expired on Jan 2013.
Further information can be obtained from the following links for those interested:
CLASS OF '54 REUNION, APRIL 2, 2013, OAKVILLE, ONTARIO
Class of '54: seated are Phyllis Gillis , Eileen Vice; 2nd Row, Heather Driver, Claire Lough, Glenda Slater, Pat Turner, Barbara Jones;
Back Row, Galen Driver, David Turner, Helen Lambert, John Ogilvie, Barbara Wilding, Jim Lough, Bruce Jones
RIDEAU HALL, OTTAWA
Emeritus Professor, Dr. John Moxley BScAg’47, MSc’52 at Rideau Hall receiving a poppy from Governor General David Johnston at the launch of this year’s poppy campaign.
John Moxley with the Governor General in front of the official portrait of the former Governor General Michaelle Jean. The artist is John Moxley's niece, Karen Bailey. Madame Jean had wanted to have a portrait that included representatives of the communities that were a particular part of her mandate and this included veterans. Karen used John as her model as a WWI veteran. The portrait hangs in the front lobby of Rideau Hall with the other Governors General portraits. When John went to Rideau Hall for the poppy campaign, he had his picture taken with the Governor General in front of the portrait.
ORMSTOWN LUNCHEON - JANUARY 29, 2013
Willard Greig (DipAgr’48), June Orr (DipEd’47), Joyce McKell (DipEd’39), Roly Greenbank (BScAgr’47, DipEd’56), Donald McKell (DipAgr’48) , Wanda Trineer (BscAgr’76) and Robert Ness (DipAgr’48)
Organizing committee members - Kelly McNamara, George Eades (BSc(AgrEng)’73) , Roly Greenbank (BSc Agr’47, DipEd’56), Eleanor Finlayson (DipEd’67) and Peter Finlayson 9BScAgr'63)
This year's gathering was on Oct.13th & 14th held at The Abbey For The Arts at Glen Nevis, ON.
Those in attendance with their wives/partners were:
George Duncan, MacDonald's Corners, ON; Don Tarte, Ottawa, ON; Hillis Connoly, Shawville, QC; Lowell Green, Ottawa, ON; Doug Page, Sherbrooke, QC; Grant Cameron, Green Valley, ON.
Victoria, B.C. Oct. 2 to Oct.5, 2012 . We had a privately guided bus tour of and city and surrounding areas. The following day we enjoyed a trip to Butchart Gardens. The sun shone brightly each day ! There was lots of time for visiting ! Our class has always included our spouses. We meet every two or three years.
Front Row: Doris (Hayes) Falt, Beulah (Lee) Atkinson, Rae (Percy Miller) Scott
Back Row: Margaret (MacNain) Blair, Claire (Bruce) Anfossie, Ann (Playfair) Prasloski, Nina (Cupchik) Hardin
The annual MacCorn Alumni event took place on August 16, at St. Mary’s Church in Dunrobin with about 40 people including the Dean in attendance.
To see photos, please visit the Mac Events Flickr page.
A bit of MacCorn History (courtesy of Joan Marshall)
We started getting together for an alumni event when I organized a Strawberry fest in June 2007. That was a great event with horse and wagon rides and a strawberry social with dainty tea sandwiches and strawberry shortcakes. From that I learned about the unpredictability of strawberries, weather-wise. That year the delayed strawberry season came dangerously close to when I was going to Maine for the month of July. So for 2008 we chose corn - longer season and more time for me to get back from Maine. We named it MacCorn and the rest is history.
This year we changed the venue, but will be going back to the Merivale Church Hall next year.
We buy the corn, sausages, pop, water, tea, coffee, and trimmings. Each person or couple is asked to bring along a salad or dessert to feed 8-10 people. Somehow it all works out. People bring what they are comfortable in making. We have had a variety of great salads and desserts over the time…and always just enough. Volunteers offer to set-up and dismantle the tables, shuck the corn, gather the money and give out name tags. We collect the name tags to make next year easier by eliminating that step again. We start at 4:30 as many don’t want to drive at night and we eat, chat away, clean up, load the car and leave for another year.