A Path to Lifelong Learning and Recognition of Our Profession

Whether you are early in your career or a leader with many years of experience, learning continues to be a lifelong journey. Nowhere is that trip more exciting than at IFT, where we are committed to promoting knowledge and advancing careers in the science of food. Whether you are a food science or technology graduate or have studied other scientific disciplines before embarking on a career in the science of food, you are a member of a profession that has contributed and will continue to contribute enormously to humanity.

As we all travel down our career paths, staying competitive often means staying current on the latest developments and constant innovations generated by food science and its technological application. By investing time and energy in the Certified Food Scientist (CFS) program, we have enabled our members to earn a credential that serves as a way to recognize and distinguish knowledge and skills no matter which path they travel in a highly competitive global marketplace.

Since the first class of Certified Food Scientists was announced in the spring of 2014, we have seen the program grow to include more than 1,700 individuals. The global reach of the program has increased as well, and those with a CFS designation are employed at more than 800 organizations in 55 countries. With the program being only two years old, we need to continue to invest IFT resources so the CFS designation and our profession gain greater visibility and appreciation around the world with top-ranked consumer product companies, universities, and government agencies that will ultimately employ those with a CFS credential and make a statement about the recognition of our profession.

Thus, at the heart of the CFS credential, is recognition and commitment rather than bottom line results for IFT. Based on feedback from those who have sought out the credential at various milestones in their career, we have heard that it generates a unique value to demonstrate and validate what you have learned on the job and from specialist training after earning a degree. Credential holders view certification as an important stepping-stone in their personal and professional development that helps send a clear message to their current employer, and potential employers, that they are committed to lifelong learning and have the ability to apply their up-to-date knowledge in practice.

The CFS program is the only global certification for food science professionals. Almost 20% of those certified work outside the United States, so the CFS credential provides a universal way to identify, cultivate, and retain top talent. However, the numbers only tell part of the story for those with a CFS, and their personal stories speak volumes.

Craig Sherwin, PhD, CFS, is a director at a food ingredient company and manages a research team. “I saw that one of my team members was part of the first class as a Certified Food Scientist. It filled me with great pride, being able to talk about the quality and the breadth of the talent on my team to our customers,” he said. “When I took the exam, I was also really impressed with the way that it tested knowledge and experience gained on the job.”

Employers often encourage their food science professionals to get involved with the CFS program. It sets a course for employees interested in establishing a continuing education plan throughout their career, so they need to stay on top of the latest advancements in the science of food in order to maintain the credential.

Then there is my personal story on my interest in obtaining a CFS credential. While I am at a very different stage in my career compared with Craig, I saw the importance of becoming a CFS. Like many of my colleagues, I do not hold a degree in food science. After graduating in botany and biochemistry, followed by a PhD in mycology, I have devoted my working life to the science of food and its application. Thus, having the CFS credential is an important personal recognition for me and indicates my commitment to continuing professional development and to our profession.

No matter where you are in your career journey, Certified Food Scientists report that reaching this milestone in their career helps them function outside their comfort zones, become more productive, experience new growth in innovation, and enjoy professional satisfaction and recognition.

You can learn more about the program at ift.org/certification, and I hope you will also explore our other programs designed to enhance and promote knowledge of IFT members and our community.

Colin Dennis, CBE, PhD, CFS, CSci
IFT President, 2015–2016
Chairman, IFIS Ltd., Reading,
United Kingdom
[email protected]