Frequently Asked Questions

General Questions
1. What is the difference between IFT and the International Food Science Certification Commission (IFSCC)?
2. Why do professional societies create certification programs?
Eligibility
3. Are there work experience requirements to earn the CFS?
4. Is there a membership requirement to earn the CFS?
5. Who qualifies to sit for the CFS Exam?
6. I have a Master's/Ph.D. Why should I obtain my CFS?
7. I am an IFT Fellow. Why should I earn my CFS?
8. I am a Professional IFT member. Why should I obtain my CFS?
Exam
9. I have special needs.  How do I request special accommodations for the examination?
10. How will I find out if I pass the exam?  What happens when I pass the exam?
11. What happens if I don’t pass the exam?
12. How was the exam content developed & what types of questions will be on the exam?
Recertification
13. Are there recertification requirements?
Background
14. Why CFS?
15. Does this certification program support our strategic plan?
16. What are the benefits/goals of this program?
17. How have volunteers and members contributed to the research, development and implementation phases of the CFS?
18. What did members have to say about developing the CFS?
19. Are there significant risks for organizations associated with certification programs?
20. Will this compete with academic programs? Will this affect the value of food science programs?
21. Why was a new commission formed?
22. Could the Higher Education Review Board (HERB) oversee the CFS instead of the Commission?
23. Why have the volunteers who contributed to the CFS program development signed Confidentiality Agreements?

General Questions

1. What is the difference between IFT and the International Food Science Certification Commission (IFSCC)?

IFT is a professional membership society for food science and technologists.  The International Food Science Certification Commission (IFSCC) is a policy-making volunteer group created by the IFT Board of Directors to oversee the programmatic development and overall governance of the Certified Food Scientist certification program.

2. Why do professional societies create certification programs?

Professional certifications are generally created to establish a body of knowledge for a given profession and to enhance the credibility and visibility of the profession. To learn more and to view a poster that includes fundamental information on professional certification programs, please click here.

Eligibility

3. Are there work experience requirements to earn the CFS?

Yes.  Work experience requirements vary based on an applicant’s educational background.  For more information, please review the eligibility pathways.

4. Is there a membership requirement to earn the CFS?

No.  You do not need to be a member of IFT to receive your CFS.

5. Who qualifies to sit for the CFS Exam?

In order to sit for the CFS exam, you must have one of the following qualifying degrees and up to six-years of experience. Some of your experience requirement may be waived based upon the type of degree(s) you have obtained, as noted below (only one of these waivers may be claimed):

Chart: Years of Experience Required per Degree Type

Additional notes for potential candidates:

  1. Post-doctoral work may be counted in your work experience calculations. Work experience must be in the food science and technology sector. Full-time employment is defined as 1,750 hours per year.
  2. Related Sciences are: agricultural sciences, physical and chemical sciences, life sciences (biology, nutrition, microbiology, medicine, culinary science) and engineering (chemical, food, biological, process).
  3. Degrees with a concentration in food science may include: food technology, food processing, food engineering or commodities (meat, poultry, dairy).
  4. If you do not meet the eligibility pathways noted above, but feel your educational background and professional achievements qualify you to sit for the exam, you may petition the International Food Science Certification Commission to review and approve your application. For more information on the petition process, please email ifscc@ift.org.

Limited Time: One Time Alternative Assessment
Food scientists with at least a Bachelor’s of Science Degree (in food science or concentration or related science) and at least 15 years of full-time experience post-bachelor degree were eligible to apply for certification under the One Time Alternative Assessment program. This opportunity was available through January 18, 2013.

6. I have a Master's/Ph.D. Why should I obtain my CFS?

The CFS is intended to complement post-graduate food science programs. It is meant to be an enhancement to your background and provide you with another opportunity for you to showcase you possess the applied knowledge in all eight food science content areas. It is another honor and distinction you can obtain. It is also a way for you to further demonstrate that are committed to lifelong learning and career advancement.

7. I am an IFT Fellow. Why should I earn my CFS?

Recognition as an IFT Fellow is an important honor bestowed upon you by your peers.  Professional certification is an important voluntary process through which practitioners demonstrate their knowledge and ability in a given field. By becoming a Certified Food Scientist, you not only showcase your scientific accomplishments, but you have the opportunity to help establish professional milestones for tomorrow’s food science leaders. The CFS establishes an important hallmark for the food science community and shows your dedication to lifelong learning and a commitment to ethical behavior.

8. I am a Professional IFT member. Why should I obtain my CFS?

As an IFT Professional Member, you are in a membership category that recognizes your educational background and years of experience in the profession. This is different from a professional certification, which is a voluntary process through which practitioners demonstrate their knowledge and abilities in a given field. Because you are an authority in food science as well as a Professional Member, becoming a Certified Food Scientist will benefit you and the IFT community at large, providing an example for tomorrow’s food science leaders, as we all work together to raise the visibility and credibility of our profession. It is also recognition of your commitment to lifelong learning and professional growth.

Exam

9. I have special needs.  How do I request special accommodations for the examination?

The International Food Science Certification Commission complies with the U.S. Americans with Disabilities Act of 1990 and will make reasonable accommodations for candidates when needed.  If you require special accommodations, please indicate so on your application.  You will be asked to identify the disability that substantially limits your ability to arrive at, read or otherwise complete the computer based examination as well as the special testing accommodation(s) requested.  You will also be asked to provide the International Food Science Certification Commission with written documentation from a healthcare provider that supports the need for the special accommodation(s) you are requesting.  This medical documentation must be provided within 7 business days of submitting your application.  Medical documentation should be emailed to ifscc@ift.org.  We will not reimburse you for any costs associated with obtaining this documentation. If you have already submitted your application, please click here to submit your request.

10. How will I find out if I pass the exam?  What happens when I pass the exam?

You will receive a notification within 6 weeks of taking the exam to let you know if you have passed the exam.  This email will contain a link to our “CFS Credential Holder Toolkit” which will contain many resources for you including a press release that you can customize to promote your accomplishment and information on how to use the CFS logo on your business cards.

11. What happens if I don’t pass the exam?

If you do not pass the exam, you may retake it during any other testing window upon payment of the retesting fee. You may take the exam twice in any one-year period. If you fail the exam and wish to retake it more than a year after the approval of your initial application, you will have to request an extension of your authorization to test; you will be asked to pay the retest fee, but a new application fee will not be charged.

12. How was the exam content developed & what types of questions will be on the exam?

What does the CFS exam cover and how was this determined?

The exam content was developed through a statistically valid research study (practice analysis) involving more than 1,800 global food science professionals. Both IFT members and non-members participated in the study. This diversity within the group and the response rate to the study helped to ensure that the CFS exam truly reflects the global profession and tests the applied knowledge that food scientists use every day.

The CFS will test knowledge and tasks in the following content areas:

  • Product Development
  • Quality Assurance and Quality Control
  • Food Chemistry and Food Analysis
  • Regulatory
  • Food Microbiology
  • Food Safety
  • Food Engineering
  • Sensory Evaluation and Consumer Testing

The exam will include traditional multiple choice questions and answers that can be objectively scored. They will be scenario-based items that:

  1. Present a problem situation.
  2. Ask the test taker to consider all of the available information in the item
  3. Ask the test taker to select a response that is the best based on the intended response to the conditions and the information provided.

Click here to see an example of a CFS exam question. (PDF)

Recertification

13. Are there recertification requirements?

Yes, as with other professional certification programs, there will be periodic recertification requirements. Please click here to learn more.

Background

14. Why CFS?

Interest in certification has been expressed in member surveys starting in 2007 and some members have been talking about this need even longer. To explore the interest, need and feasibility of launching a certification, several surveys have been conducted and a series of workgroups have been appointed by the Board of Directors. Through the CFS program, for the first time, the food science profession will have a formal certification program to recognize the applied scientific knowledge and skills of food scientists. As a profession that encompasses multiple disciplines and commodities, the breadth and depth of contributions to food science is often not recognized. This has been a consistent concern of IFT members. This certification will serve as a mark of distinction and trust for food science professionals. To view a poster that outlines the Credentialing Feasibility Research that was conducted, please click here.

15. Does this certification program support our strategic plan?

Yes. One of our organizational strategic goals is to ensure that the contributions of food science – and food scientists – are well recognized and acknowledged. The development of this credential is one key way to help accomplish this strategic goal. It is also a key strategic initiative to help meet our goal of being a steward for the profession and community.

Many other professions, including those related to food, have launched certification programs to demonstrate knowledge in a given field, like nutrition, soil science, dietetics, engineering technology and packaging. In every case of these certifications, academic degree programs provide a means of entry into the workforce and as the foundation for professional careers. These certification programs have elevated the quality of practitioners and have also helped certified personnel become more marketable in their respective fields. Given feedback from members and others gathered by IFT through outreach and research, it was clear that it is time to recognize food scientists for the valuable contributions they make each day to our food supply and to the global food community.

It is important to note  the certification program builds on the impressive credibility the profession already has earned and established. This program is intended to elevate the status of the profession. Certification programs can be expensive, and it will take an investment of IFT resources and over time we hope reinvest in the program to better meet member needs. We want to continue to be responsive to needs expressed by our members and their employers.

16. What are the benefits/goals of this program?

The IFT CFS Certification Program:

  • Demonstrates the professions’ commitment to safe and quality foods for consumers;
  • Reinforces IFT’s commitment to ensuring a strong talent pipeline to meet the scientific needs of the food science & technology community;
  • Builds a foundation for ethical standards moving forward that will benefit the entire profession;
  • Promotes lifelong learning and complements both academic learning and work experience;
  • Provide food scientists with a way to demonstrate their applied professional skills and knowledge through a third party, independent assessment tool;
  • Provides a resume booster for professionals working in food…but without food science degrees;
  • Helps employers identify qualified personnel/consultants;
  • Raises the visibility and credibility of the food science profession through a certification program; and
  • Via a periodic practice analysis, consistently benchmark how the field is evolving and how professionals need to grow.

To review the basic elements of the CFS program, please click here.

17. How have volunteers and members contributed to the research, development and implementation phases of the CFS?

Thus far, we have worked with members and volunteers of diverse global backgrounds representing academia, industry and government. As with other IFT strategic initiatives, input from members has been sought and volunteer groups have been appointed along the way. We asked for input on certification through two IFT member surveys and followed up on insights gained with a credentialing market research (feasibility) survey and a practice analysis (validation) study. A significant number of members contributed through these means. Additionally, five volunteer workgroups have been appointed to advise the Board and:

  • Research the feasibility of launching a certification program
  • Conduct our practice analysis research study
  • Develop governance policies and procedures
  • Implement the development of the program and exam
  • Write and review test items
  • And much more.

To see the steps involved and member outreach, click here.

18. What did members have to say about developing the CFS?

For several years, IFT members and the Board of Directors have discussed, debated the merits and approved development and implementation of a certification program – there are even some members who think we have had one in place. In the 2007 IFT Member Survey, 63% of members and 89% of non-members thought IFT should pursue an initiative that results in certification. In the 2008 IFT Membership Survey, several certification areas were assessed, and 85% of members indicated that they had someinterest in a certification program. While there has been enthusiasm expressed for certification, it was not until 2008 before we began to research the feasibility of an IFT credentialing program. This research included an environmental scan as well as market research surveys of food scientists and their supervisors. The two surveys, which were conducted in 2009, had the following response rates:

Member Survey: 2,400 responses (19.6% response rate, 95% confidence level with a sampling error +/- 4%), Supervisor Survey: (14.7% response rate; 95% confidence level with a sampling error +/-5%). The data collected support our strategic role and goal of “Steward for the Profession and its Community”, specifically elevating the overall visibility and status of food science as a profession.

Some highlights from these surveys that supported the development of the CFS include:

Supervisors were very supportive:

  • 70% of supervisors agreed that IFT should develop a CFS to recognize food scientists' applied knowledge and to help employers identify qualified personnel.
  • 63% of supervisors indicated the certification would benefit their employees
  • 58% indicated it would benefit their organization
  • 66% indicated it would benefit the food industry
  • 72% of supervisors agreed that the program would increase the stature and visibility of the profession.
  • 61% of employers indicated they would pay or reimburse for their employees to obtain the CFS certification.
  • Almost 3/4 of supervisors indicated at least one of their employees would likely apply to become certified within the next five years.

Individuals were also very supportive:

  • Almost 1/3 of all individuals, regardless of age, indicated they would be likely to apply to become certified in the next five years.
  • 59% of survey participants 18-34 said that they would be likely to participate in the CFS program in the next five years

19. Are there significant risks for organizations associated with certification programs?

The development of certification programs require adherence to standards to ensure the resulting certification program will meet best practices and provide valid and reliable decisions to award a certification credential. Liability to organizations has been shown to be limited by following these best practices and standards.

Standards (ISO/IEC 17024 Conformity Assessment) -- General requirements for bodies operating certification of persons, the Joint Commission's Standards for Educational and Psychological Testing, and the National Commission for Certifying Agencies (NCCA) Standards for the Accreditation of Certification Programs) have been established to ensure validity and reliability of the assessment design and the resulting program as well as governance structures that ensure due process and fairness to candidates. IFT has secured the services of professional organizations with expertise in the development of certification programs according to standards and best practices to guide the development of the CFS and to limit any risks associated with the development of the certification program. These professional organizations will ensure the CFS program meets all of the previously mentioned standards.

Among the many practices addressed by standards include:

  • Conducting an analysis to ensure the examination content outline reflects the actual work performed in the industry
  • Involving experts in the field in writing the assessment items
  • Involving experts in the field to review the assessment items
  • Conducting passing score studies to ensure the validity of the cut score
  • Ensuring the separation of certification from training and membership activities
  • Regularly analyzing the performance of the examination and assessment items

The organizations IFT is working with have personnel (psychometricians) with measurement expertise to ensure the CFS will be accreditable by third party accrediting bodies against the standards for best practice. Accreditation of the certification program against the standards is the strongest acknowledgement that the certification program has been developed according to the best practices.

20. Will this compete with academic programs? Will this affect the value of food science programs?

  • No. The CFS certification program is not designed to be a capstone. The goal is to test applied knowledge gained on the job after at least two years. A practice analysis of 1800 global food science professionals was conducted, in which they told us what tasks they perform each day and the urgency of and frequency with which they perform these tasks. It is this information that provided the basis for the exam content outline and what we will test on the CFS exam.
  • Applicants must have a degree and work experience before being eligible to sit for the exam.
  • The goal of the exam is not to test knowledge learned in a university setting, rather it is to test how professionals synthesize this information and put it into practice in other settings.
  • The CFS recertification requirements also provide universities with an opportunity to deliver continuing education to certificants which is needed when they recertify, thus providing another source of revenue for your departments.
  • Another key benefit of the CFS is to demonstrate that certificants have gained experience that builds on academic degrees to deliver on a complex job that's required in today's market.

21. Why was a new commission formed?

It is important for our certification program to be globally recognized and developed with the transparency and high standards set forth by the International Standards Organization (ISO), which creates a globally recognized standard for certification programs. The ISO/IEC 17024 standard requires organizations have a governance oversight group that maintains independence over a credentialing program so that decisions and maintenance of the program are not affected by other governing/oversight bodies of the organization. International Food Science Certification Commission was created to fill this role.

22. Could the Higher Education Review Board (HERB) oversee the CFS instead of the Commission?

No. There is an important distinction between undergraduate food science program approval (what HERB does) and a certification program like the CFS. We will ultimately seek accreditation for the CFS, which requires adherence to the ISO standards. While education and knowledge is the base of every certification or license, those who oversee the food science curricula and undergraduate education guidelines should not be the same as those that oversee the certification program. This is not a new model. Medicine, engineering, law and countless others approach their oversight in much the same way in order to adhere to certification standards. The National Conference of Bar Examiners (NCBE), for example, only oversees the Bar Exam for lawyers – not curricula standards within academic law departments. The same is true for voluntary certification programs like the CFS.

23. Why have the volunteers who contributed to the CFS program development signed Confidentiality Agreements?

We are committed to open and transparent activities within our organization.  However, not for profit organizations routinely request that volunteers sign documents like this for many types of competitive, high-stake program development activities…not just for certification programs. With the launch of high-stakes programs sometimes it is important to protect certain intellectual property so that competitors are not able to use or beat our organization to market. The intent is not to withhold information, it comes down to the timing of and level of details that will be shared in the spirit of transparency, program enrollment and launch. In the case of our certification activities, the IFT attorney recommended our approach and provided counsel on these agreements prior to distribution and also answered questions from volunteers who had expressed a concern.

These agreements are intended to protect volunteers so they are able to engage in open and candid discussions related to the activity. We want volunteering to be a rewarding experience and want to empower our volunteers to explore all opportunities for IFT to pursue without the fear of having their thoughts about a work in progress shared beyond the volunteer group.

Additionally, IFT intends to develop the certification program according to best practices and standards.  These standards require that all individuals exposed to content that would be considered "secure information" (this would include test items, examination information, candidate data, etc.) sign non-disclosure and conflict of interest agreements.  This requirement for individuals to sign these agreements are not meant to be interpreted as any reflection regarding the ethics of the individuals, or an attempt to obscure information from the members of IFT, but only to provide enforceable written agreement of non-disclosure.  Without obtaining these signed non-disclosures from the experts exposed to secured information IFT would not be able to seek accreditation of its certification program should it choose to do so at any point in the future.