IFT Certified Food Scientist - Archive

Fast-track your career with CFS...As a Chicago Section IFT member, obtaining the CFS credential is a great way for you to demonstrate your professional commitment to lifelong learning and excellence as a food professional. If you’re a current food industry professional with a either a food science or a basic science degree, the CFS credential provides the perfect complement to your work experience and helps differentiate you from other job candidates. Attaining the CFS demonstrates to your employer a clear understanding of the interdisciplinary nature of food science and the real-world skills needed for a successful career.

Current events that qualified for CFS
CSIFT Events Qualify for IFT Certified Food Scientist (CFS) Recertification Contact Hours (CH)
IFT Certified Food Scientist Contact Hours

Qualify for 1.5 contact hours (CH) for each dinner meeting you attend and for 2 contact hours (CH) for each technical session you attend. Below are the upcoming events for contact hours.

For more information about the IFT Certified Food Scientist Certification visit our website

Technical Sessions

October 30, 2014 Technical Session
 
March 9, 2015 Technical Session
Food-U-Mentary - The Garden
 
October 22, 2015 Technical Session
Regulatory Reflexes
 
April 21, 2016 Technical Session
The Clean Label Movement
 
Suppliers' Night 2015 Seminars

10:00-11:30 AM: "The Preventive Controls Showcase
 
11:30-12:30 PM: "New Consumer Drivers, Demand, and Directions for Growth"
 
Suppliers' Night 2016 Seminars

9:00 – 10:15 AM: Insights from Food Entrepreneurs

11:45 AM – 12:30 PM: FutureFood: Today's Innovation, Tomorrow's Dinner
Dinner Meetings

September 8, 2014 Dinner Meeting
The World of Vitamins
 
December 8, 2014 Dinner Meeting
What’s Cooking in Food and Beverage Litigation, and Tips For Staying Out of the Stew.
 
January 12, 2015 Dinner Meeting
Chocolate & Cocoa 101
 
March 9, 2015 Dinner Meeting
An Unprecedented Look at How Consumers Feel About Sweeteners and Why
 
April 20, 2015 Dinner Meeting
Joint Meeting with AACT - The Power is in the Connection
 
May 18, 2015 Dinner Meeting
53rd Annual Tanner Lecture - Advances in Encapsulation Research for Extending the Shelf-life of Oxidizable Food Ingredients
 
September 21, 2015 Dinner Meeting
Being Proud of Food Science: A Chicago Story
 
February 15, 2016 Dinner Meeting
Keys to Sustainable Agriculture Practices: Innovation & Diversity
 
March 7, 2016 Dinner Meeting
Chicago Pizza discussion hosted by Charlie Baggs
 
April 11, 2016 Dinner Meeting
From Bagels to Beets – A Sports Nutritionist’s Journey to Real Food and Personalized Performance Nutrition.
 
May 9, 2016 Dinner Meeting
The SENSOMICS approach: A useful tool to unravel the genuine aroma blueprint of foods and to elucidate the generation of key odorants during food processing
 
September 12, 2016 Dinner Meeting
A Defense of Food Science - considering some advantages of our modern food system
 
October 17, 2016 Dinner Meeting
Food Safety Challenges in the Emerging Cannabis Products Market
 
January 17, 2017 Dinner Meeting
Food Defense: Threat and Response
 
February 13, 2017 Dinner Meeting
To Modify or not to Modify (Genetically)
 
April 10, 2017 Dinner Meeting
The Meaty Side of Mushrooms
 
May 8, 2017 Dinner Meeting
Tanner Lecture
 
December 5, 2017 Dinner Meeting
The Science of Food - What will the next 75 years look like and how can we positively impact the future
 
February 12, 2018 Dinner Meeting
A Evening with Next Gen Sequencing, or: How I Learned to Stop Worrying and Love WGS
 
March 12, 2018 Dinner Meeting
Trends to Inspire and Flavors to Remember
 
April 9, 2018 Dinner Meeting
Scaling Flavor
 
May 14, 2018 Dinner Meeting
FSMA: Implementation and Impact on Global food Industry and role of FSPCA in Preventive Controls Education and Outreach
 
 


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