I.F.T. introduces Certified Food Scientist certification

by Staff
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CHICAGO — The Institute of Food Technologists is introducing the Certified Food Scientist program, a certification program I.F.T. has developed for food scientists worldwide.

“Food scientists are critical to the creation of safe, nutritious and scientifically based food products,” said Roger Clemens, president of the I.F.T. “It is important for I.F.T. to develop ways for these food professionals to differentiate themselves throughout their careers. Through the creation of the Certified Food Scientist program, food scientists will now be formally recognized for their experience and expertise and can obtain the professional recognition that they deserve.”

The program will help employers identify, hire and retain employees as well as demonstrate the professions’ commitment to safe and quality foods for consumers as well as reinforcing the commitment to ensuring a strong talent pipeline and promoting lifelong learning.

To be eligible for the certification, one must have one of the following:

• A master’s or doctorate degree in food science, food science concentration or equivalent plus two years of full-time food science experience;
• A bachelor’s degree in food science, food science concentration or global equivalent plus three years full-time food science experience;
• A master’s or doctorate in related science or global equivalent plus four years full-time food science experience; or
• A bachelor’s degree in related science or global equivalent plus six years of full-time food science experience.

The exam for the certification is 100 multiple-choice questions, and the first exam will be offered in February.

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