Certified Food Scientist (CFS) — discontinued

International (USA-based) · Institute of Food Technologists, International Food Science Certification Commission · professional

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Format

Discontinued. The IFT page read on 3 Oct 2026 states that the CFS program has been sunset.

Over the years

Kept so that students who meet the CFS in older material know it is no longer offered. IFT continues to approve undergraduate food science programmes (Higher Education Review Board); those standards were not re-read.

Official source: https://www.ift.org/certification/cfs

We have not yet written practice questions tagged to this exam; see the subjects its syllabus covers.

Food Science & Technology subjects

Mathematics for Food Science & Engineering13 units Statistics, Experimental Design & Chemometrics for Food Science12 units Chemistry for Food Science (General, Organic & Physical)13 units General Biochemistry & Metabolism11 units General Microbiology12 units Principles of Food Science & Food Preservation13 units Human Nutrition & Nutritional Quality of Processed Foods14 units Food Chemistry I: Water, Carbohydrates, Proteins & Lipids14 units Food Chemistry II: Pigments, Flavours, Vitamins, Minerals, Enzymes & Browning14 units Food Microbiology: Spoilage, Pathogens & Detection14 units Fermentation Technology & Food Biotechnology14 units Food Analysis: Proximate, Chemical & Instrumental Methods15 units Physical Properties, Rheology & Texture of Foods12 units Sensory Science & Consumer Research12 units Food Toxicology, Contaminants & Allergens13 units Transport Phenomena in Food Processing: Fluid Flow, Heat & Mass Transfer15 units Mechanical Unit Operations: Size Reduction, Mixing & Separation15 units Thermal Processing & Canning Technology14 units Evaporation, Dehydration & Concentration of Foods13 units Chilling, Freezing & Frozen Food Technology11 units Novel & Non-thermal Food Processing Technologies13 units Extrusion & Texturisation Technology11 units Food Plant Design, Hygienic Engineering, Utilities & Automation15 units Food Plant Sanitation, Cleaning & Pest Management13 units Cereal Science & Milling Technology12 units Bakery, Pasta & Snack Food Technology12 units Pulses, Oilseeds & Plant Protein Technology12 units Fats & Oils Technology13 units Fruit & Vegetable Processing Technology14 units Beverage Technology: Soft Drinks, Tea, Coffee, Cocoa & Alcoholic Beverages12 units Sugar, Sweeteners, Chocolate & Confectionery Technology11 units Spices, Herbs, Essential Oils & Flavour Technology11 units Meat, Poultry & Egg Products Technology12 units Fish & Seafood Processing Technology12 units Dairy Science & Technology for Food Technologists13 units Traditional, Ethnic & Indigenous Foods Technology11 units Food Packaging Science & Technology16 units Shelf-life Science & Food Stability11 units Food Safety Management Systems: HACCP, PRPs, ISO 22000 & GFSI Schemes14 units Food Quality Assurance, Statistical Process Control & Laboratory Accreditation14 units Food Law, Standards & Regulatory Affairs Worldwide15 units Food Safety Inspection, Sampling & Enforcement13 units Food Adulteration, Authenticity & Food Fraud11 units Food Risk Analysis: Risk Assessment, Management & Communication12 units Food Additives & Ingredient Technology12 units New Food Product Development & Formulation12 units Functional Foods, Nutraceuticals & Health Claims11 units Alternative Proteins & Future Foods12 units Food Waste Valorisation, By-products & Sustainable Food Processing11 units Food Industry Management, Costing & Entrepreneurship11 units In-plant Training, Experiential Learning & Project9 units Research Methodology, Scientific Writing & Ethics in Food Science11 units Advanced Analytical Techniques & Foodomics12 units Food Structure, Colloids, Encapsulation & Nanotechnology12 units Food Process Modelling, Simulation & Optimisation11 units

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