Certification programme for food scientists

THE Institute of Food Technologists (IFT) has launched a new Certified Food Scientist (CFS) program for food scientists worldwide. The first-ofits-kind program provides food scientists an opportunity to obtain a specific credential that recognises the applied scientific knowledge and skills these professionals have achieved. The International Food Science Certification Commission (IFSCC), a new independent, third-party certification body within IFT will oversee the testing, governance, and policymaking of the CFS program. The CFS program governance, exam creation, and administration are designed to meet standards of the International Standards Organisation (ISO) 17024.

To become a Certified Food Scientist, a food professional must complete an application and meet certain eligibility requirements.
These include one of the following:
> MS or Doctorate in food science, food science concentration, or global equivalent + 2 years full-time food science experience
> BS in food science, food science concentration, or global equivalent + 3 years full-time food science experience
> MS or Doctorate in related science or global equivalent + 4 years full-time food science experience
> BS in related science or global equivalent + 6 years of full-time food science experience.

The exam is comprised of 100 multiple choice questions in the following content areas: 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 CFS certification exam will be offered at more than 250 global testing centres. The first testing opportunity will take place in February 2013. This opportunity is available through 18 Jan 2013.

For more details on the CFS program, including eligibility, exam fees, and how to apply, visit www.ift.org/certification.