Certification

The CFS is the only global certification that provides talented science of food professionals a way to exemplify their dedication to the profession and their personal commitment to staying up to date on advancements in the industry. The CFS also provides companies with a universal way to identify, cultivate, and retain top talent. Get your CFS.

2,000+

Certified Food Scientists

850

Companies

Countries

Access Your CFS Portal

CFS recipients keep your CFS education hours up to date through the easy to use CFS Portal.

Who's a CFS?

Obtaining the Certified Food Scientist (CFS) credential is a demonstration and professional commitment to lifelong learning and excelling as a food professional. IFT is proud to share the current CFS recipient community.

Certified Food Scientists

Final Opportunity to Complete Your CFS Certification

The Certified Food Scientist (CFS) program is entering its final phase. If you are planning to earn your CFS credential, all exams must be completed by December 15, 2026. This is your last chance to join thousands of professionals who have demonstrated their expertise through the CFS designation. After this date, no new certifications will be issued as the program transitions toward retirement in 2029.

Key Details:

Deadline to Apply: December 15, 2025
Deadline to Test: December 15, 2026
Credential Recognition: Current certificate holders may continue to use the CFS designation until December 2029.

Don’t miss this opportunity to validate your knowledge and advance your career.

Share Your Accomplishment

Earning the CFS credential is an important personal and professional achievement that also has the potential to help raise the visibility and global recognition of our profession. Share it!

A Special Distinction

CFS recipient, Jacqui Jenskey, shares the immediate benefits she experienced upon receiving her Certified Food Scientist distinction.

Jacqui Jenskey, CFS recipient

Why earn your CFS?

Obtaining the CFS credential is more than passing an exam—it is a demonstration of your professional commitment to lifelong learning and ability to excel as a professional within the science of food.

Matt Cael, CFS

"I became a CFS...to work successfully with cross-functional teams."

- Chenboey Lau (CFS), Director of Quality, Kerry (Southeast Asia)

"I became a CFS...to communicate my technical knowledge of food science."

- Lori Rothman (MS, CFS), Sensory and Consumer Scientist, Lori Rothman Consulting

“I became a CFS...to gain tremendous credibility with employers and customers.”

- Yousef Alsaadi (Ph.D., CFS), Director of Technical Legislations Department, Emirates Authority for Standardization and Metrology (ESMA) , UAE

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