Certification: A Commitment to the Profession

To meet increasing global demand for food and manage the complexity of the global food system, food professionals must be up to date on the most recent science and technology advancements, and possess the knowledge and skills that enable them to deliver the highest-quality food to consumers. To enhance the visibility and recognition of the profession, we created the Certified Food Scientist (CFS) credential—a third-party certification program that assesses the applied scientific knowledge and skills of food scientists worldwide. 

I am one of the more than 1,200 food scientists who have already been certified to become part of the first class of CFS recipients. We all will be honored at the Opening General Session of the 2013 IFT Annual Meeting & Food Expo®, where you will hear more personal stories on why we chose to pursue the CFS.

In that regard, I wanted to share my perspectives on why the program is important to me. When I started my R&D career over 40 years ago, food science was a narrower discipline, scientific certifications were uncommon and hence there was little need for something like CFS. Today, it’s a very different world. To continue to provide a safe, abundant, and nutritious food supply, the role that food science has played historically and needs to play going forward is often not understood. I became convinced several years ago that we needed a robust certification to help enhance the credibility of our profession and ensure we have a strong voice at the table.

Many food scientists seek to be certified because it demonstrates their applied knowledge. Rather than certifying foundational knowledge applicants learned at a university or through any specific university program, the CFS assesses their real-world abilities and shows how they use their skills and experience in food science on the job.

Becoming a Certified Food Scientist also indicates a commitment to lifelong learning. To achieve the CFS designation, food professionals must be current on the latest food science developments, and they must have work experience and academic credentials demonstrating their dedication to the profession and to advancing the science of food.

As I have talked with both public and private sector food science leaders over the past year, I have found the level of interest in CFS growing rapidly, especially in developing countries. As the demand for food scientists grows in countries like China, India, and Brazil, certification is invaluable to maintain and strengthen the expertise of our profession. CFS is seen as enhancing the role that IFT can play in a globally connected, more challenging world.

The CFS credential helps potential employers around the world know the level of expertise and applied knowledge that a food scientist has attained. It differentiates you from your peers. It’s a career advantage that sets those who are certified apart from others seeking promotion or employment.

The CFS is relevant at any stage of your career. For those with decades of experience, it’s a chance to lead by example in the food science profession. If you are a new professional, it’s a critical step to establish a career in food science. If you are a food professional without a food science educational background, the CFS allows you to build upon your academic credentials and demonstrate competency obtained on the job. The beauty of the CFS is that it illustrates the complexities
and interdisciplinary nature of food science and the real-world skills needed in today’s global food system.  

In order to take the CFS exam, you must have a qualifying degree and up to six years of experience. The Certified Food Scientist Candidate Handbook is a comprehensive resource for potential CFS applicants. It contains detailed information on the exam content, testing timeframes, and exam delivery information. Go to www.ift.org/certification to see the list of those who are already certified, download the handbook, and learn more about the CFS. 

It’s time for food scientists to be formally recognized, like many other food professionals, for the critical role we play in the food enterprise. I encourage you to become a Certified Food Scientist and to honor the first class of CFS recipients at the 2013 IFT Annual Meeting & Food Expo. See you in Chicago in July!

John Ruff,
CFS IFT President, 2012–2013  
[email protected]