About the CFS
Why was the CFS developed?
In a 2009 profession-wide study, nearly 70% of food science supervisors said a food science certification was needed, and would help employers identify qualified personnel.
- 70% of supervisors agreed that IFT should develop a CFS to recognize food scientists’ applied knowledge and to help employers identify qualified personnel
- 2/3 of supervisors indicated it would benefit the food industry, and 72% agreed that the program would increase the stature and visibility of the profession
- Almost ¾ of supervisors indicated at least one of their employees would likely apply to become certified within the next five years.
How was the CFS developed?
The CFS exam was developed based on a statistically valid research study of more than 1,800 global food professionals.* A diverse team of experts also drafted and reviewed the exam questions.
The CFS was developed consistent with the ISO/IEC 17024 global standard** for certification, and is awarded to applicants who pass a rigorous exam on the core professional competencies of a food scientist.
* Practice Analysis Research Study, April 2011.
* *ISO/IEC 17024 standard: Conformity assessment – General requirements for bodies operating certification of person
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