• Employ the science of food for the benefit of society
• Ensure the safety of food and encourage its consumption as part of a healthy diet
• Consider the environmental ramifications of one’s actions: make efficient use of resources in the food system; use non-renewable resources with consideration; minimize the production of waste
• Provide clear and accurate information to inform citizens’ food choices in the marketplace
• Attempt to understand critical perspectives about the food system
• Respect the letter and spirit of applicable food laws and regulations
• Be aware of social consequences of food technologies

Uphold professional ethics through our advocacy initiatives, memberships, personal and public representations, and contributions to the science of food.

• Confine activities and advocacy to areas of professional competence
• Support ethical activities of professional colleagues
• Consider the effect of actions on public confidence in the profession
• Support professional development, particularly for junior colleagues
• Contribute to a working climate that encourages science-based considered judgment
• Represent professional qualifications honestly
• Treat colleagues and co-workers with respect as individuals and for their expertise
• Give deserved credit to the work of others

• Recognize responsibility to those who rely on us for scientific and technical advice
• Satisfy contractual conditions of employment
• Respect confidences and confidential information
• Disclose all conflicts of obligation and conflicts of interest; avoid or manage severe conflicts
• Ensure understanding of the likely consequences of others not taking professional advice 

• Consider potential benefits as well as potential harms of a food technology under consideration
• Be knowledgeable about the scientific basis for benefits to be claimed or possible harms
• Seek to ensure that information for consumers goes beyond being not-false and misleading, but is also true and accurate concerning both explicit and implicit claims

• Report research results accurately and objectively and confine conclusions to what is supported by research performed
• Cite and credit the research and writing of others, including one’s own, as appropriate
• In reviewing others’ work, strive to maintain objectivity and employ only impersonal criteria
• Among scientists, value collective skepticism to avoid premature conclusions
• Strive to avoid sources of bias
• Disclose all conflicts of interest; avoid or manage severe conflicts

• Contribute to a deserved positive public reputation of the profession
• Support the advancement of knowledge in the science and technology of food
• Support continuing professional education of one’s self and members in general
• Support fellow professional members who experience negative consequences from adhering to the Code
• Support IFT, not excluding constructive criticism
• Not misrepresent the position of the professional association
• Support students and junior professionals in the field
• Avoid exploitation of professional status to promote premature, misleading, exaggerated, or poorly supported scientific opinion to the public