Listed below are resources that you may find of value as you prepare for the exam.
The Certified Food Scientist (CFS) Candidate Handbook is a comprehensive resource for potential CFS applicants. It contains detailed information on the exam content outline, testing windows and exam delivery information. To download the candidate handbook, please click here.
Exam Content Outline
The examination associated with this credential focuses on the practical, applied knowledge that food scientists need to be proficient professionals. The exam was developed by evaluating the global practice of food science and is firmly grounded in the established, fundamental knowledge and skills food scientists apply every day in all aspects of their jobs. To download the exam content areas, click here.
Certified Food Scientist (CFS) Preparatory Course
Held at various locations and times, the CFS Preparatory Course is an optional course for those interested in obtaining their Certified Food Scientist credential.
Get more details about the CFS Preparatory Course
Potter, Norman N. and Joseph H. Hotchkiss. Food Science, 5th ed. Springer, 1999.
Food Chemistry & Food Analysis
Nielsen, S. Suzanne, ed. Food Analysis, 4th ed. Springer, 2010.
Christen, Genevieve L. and J. Scott Smith, eds. Food Chemistry: Principles and Applications. Science Technology System, 2000.
Singh, R. Paul and Dennis R. Heldman. Introduction to Food Engineering, 4th ed. Academic Press, 2008.
Jay, James M., Martin J. Loessner, and David A. Golden. Modern Food Microbiology, 7th ed. Springer, 2005.
Marriott, Norman G. and Robert B. Gravani. Principles of Food Sanitation, 5th ed. Springer, 2010.
Wallace, Carol, William Sperber, and Sara E. Mortimore. Food Safety for the 21st Century: Managing HACCP and Food Safety throughout the Global Supply Chain. Wiley-Blackwell, 2010.
Food Safety and Regulatory
FDA website: http://www.fda.gov/Food/default.htm
Product Development/Food Engineering
Morris, Scott A. Food and Package Engineering. Wiley-Blackwell, 2011.
Fellows, P.J. Food Processing Technology: Principles and Practice, 3rd ed. CRC Press, 2009.
Fuller, Gordon W. Food Product Development: From Concept to the Marketplace, 3rd ed. CRC Press, 2011.
Singh, R. Paul and Ferruh Erdogdu. Virtual Experiments in Food Processing. RAR Press, 2004.
Shelton, Deborah M. and Ralph Hall. Compilation of FDCA-Related Food and Drug Laws, 2010. The Food and Drug Law Institute, 2010.
Understanding the Codex Alimentarius. World Health Organization, Food and Agriculture Organization of the United Nations, 2005.
Meilgaard, Morten C., B. Thomas Carr, and Gail Vance Civille. Sensory Evaluation Techniques, 4th ed. CRC Press, 2006.
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