Certified Food Scientist (CFS) Preparatory Workshop

Join us July 13th-14th

8:00 a.m. - 4:30 p.m.

Maximize your learning and networking! Join us for this workshop and the entire IFT FIRST: Annual Event and Expo experience by registering below.

Can't make the event but still want to join us for this workshop? You can register separately for the workshop below:

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Course Overview:

A “crash course” in all eight content areas covered on the exam, this course brings in experts from academia and industry to go over the key topics and concepts in their respective content area and share real-life examples to help attendees understand the application of the concepts. A resource for CFS candidates with various backgrounds and from many countries, this course attracts a broad audience of professionals looking to enhance their knowledge and demonstrate their understanding of the wide area of food science.

The course reviews the eight content areas covered on the CFS Exam:
1. Sensory Evaluation & Consumer Testing
2. Food Microbiology
3. Food Safety
4. Food Engineering
5. Food Chemistry and Food Analysis
6. Quality Assurance & Quality Control
7. Regulatory
8. Product Development

Presenters

Amy Lammert, PhD
Associate Professor, California Polytechnic State University

Amy began her career at Hunt Wesson/ConAgra Grocery Products in Fullerton, CA in 1997 where she worked as a rheological scientist and a product developer. While in the Rheology group, Dr. Lammert worked across business units to troubleshoot product/process issues and obtained five patents as a result. As a product developer, she worked on developing new Snack Pack Pudding products while working closely with the production plants to improve line yields and efficiencies. Read more.

John Budin, PhD
Vice President, Product Safety & Quality, FONA International

John is the Vice President of Product Safety & Quality at FONA International. Dr. Budin drives state-of-the art analytical testing and root cause analysis, while working with customers to ensure products meet exceptional standards of quality and safety. He brings FONA a wealth of expertise built during his nearly 20-year career in the food industry. From manufacturing and testing to operations and teaching, he has ensured quality for global leaders in flavor, food product development and food safety. Read more.

Judy Lindsey, CFS
R&D Director, Sara Lee Frozen Bakery

Judy Lindsey has 30+ years of food industry experience working in all aspects of product development and commercialization. Her expertise is in the translation of consumer wants and needs to product design and formulation. As newly appointed R&D Director at Sara Lee Frozen Bakery, Judy leads her team to transform fresh ideas into new products in a space designed for close collaboration with their customers. Read more.

Craig Llewellyn, PhD

Principal Scientist, Chemical Regulation and Food Safety at Exponent

Craig Llewellyn, PhD, has more than 25 years of experience in toxicology, analytical food chemistry, scientific and regulatory affairs, designing and conducting scientific research, and product development from positions in academia; food, pharmaceutical, and coatings corporations; and state government. He provides scientific and regulatory evaluations and support in various areas including direct and indirect food additives, flavorings, food allergens, ingredients, and precursors used by food and beverage, cosmetic ingredients, dietary supplements, consumer products, specialty chemicals, and pharmaceutical industries. Dr. Llewellyn has a background in immunotoxicology, toxicology, and pharmacology from graduate studies at Medical College of Virginia, Virginia Commonwealth University, and post-doctoral training with Eli Lilly and Co. He also has held positions with ingredient and product safety and global scientific and regulatory affairs responsibilities for SafeBridge Regulatory and Life Sciences Group, Kraft Foods, The William Wrigley Jr. Company, and The Coca-Cola Company. Dr. Llewellyn has participated in and held leadership positions in numerous trade and scientific organizations and coauthored or sponsored more than 100 peer-reviewed publications and reports.

Kathiravan Krishnamurthy, PhD
Assistant Professor, Illinois Institute of Technology

Kathiravan is an assistant professor in the Department of Food Science and Nutrition at the Illinois Institute of Technology, Chicago. His research focuses on applications of novel food processing technologies for ensuring food safety. Dr. Krishnamurthy had been working with pulsed light processing for over a decade. Other research interests of Dr. Krishnamurthy include non-thermal processing technologies, advanced thermal processing technologies, heat transfer, modeling, and simulation. Read more.

Matthew Thomas Taylor, PhD
Associate Professor, Texas A&M University

Matt is an associate professor of food microbiology in the Department of Animal Science at Texas A&M University. He is also a member of the Graduate Faculty of the Department of Nutrition and Food Science. Dr. Taylor’s primary research interests are in the utilization and mechanisms of food antimicrobials to inhibit bacterial foodborne pathogens. Dr. Taylor is currently participating and leading collaborative research projects with faculty in the Departments of Horticultural Sciences, Nutrition and Food Science, Poultry Science, and even Chemical Engineering, in addition to multi-institutional research projects with scientists from around the U.S. Read more.