This optional course is designed to help people considering or preparing to take the Certified Food Scientist exam to earn their CFS credential. 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. Food Chemistry and Food Analysis
  2. Food Engineering
  3. Food Microbiology
  4. Food Safety
  5. Product Development
  6. Quality Assurance & Quality Control
  7. Regulatory
  8. Sensory Evaluation & Consumer Testing.

Content Overview

  • Introduction to CFS: Product Development & Sensory
  • Food Microbiology
  • Food Safety
  • Food Chemistry & Analysis
  • Quality Assurance & Quality Control
  • Food Engineering
  • Food Laws
  • Product Development: Product Optimization
  • Product Development: Implementation & Commercialization
  • Pre-Course Practice Test Question Review

IFT FIRST Short Courses – 2 Formats, same content – Choose the learning option that works for you:

  • In-person/Hybrid Option: Join us July 10 for a 1-day exclusive in-person course with instructors and networking opportunities prior to the IFT FIRST Event and Expo in Chicago.
    You will be able to discuss course content and engage in hands-on activities with instructors and fellow course participants. You will also receive access to on-demand presentations and a discussion board to connect with instructors and fellow attendees. Virtual office hours will be available for an interactive review of course content, starting two weeks after the course begins.

    Register for In-person/Hybrid Option
  • Digital-Only Option: You will receive access to on-demand presentations and a discussion board to connect with instructors and fellow attendees. Virtual office hours will be available for an interactive review of course content, starting two weeks after the course begins.
    Register for Digital-Only

IFT Members Save on Registration Fees

In-person/Hybrid Option

  • IFT Member: $790
  • Non-Member: $955
  • Student: $490
  • Don't wait to register!

Register for In-person/Hybrid Format

Digital-Only Option

  • IFT Member: $600
  • Non-Member: $765
  • Student: $300
  • Don't wait to register!
    • Late registration fee: $100 after July 10

Register for Digital-Only Format





Lead Instructor
Amy Lammert, PhD is an Associate Professor at California Polytechnic State University in San Luis Obispo, CA. She began at Cal Poly as Dairy Applications Specialist for the Dairy Products Technology Center where she worked closely with Dairy Management Inc. creating product prototypes showcasing the functionality of dairy ingredients in foods and beverages for corporate presentations and trade shows.


V.M. ‘Bala’ Balasubranmaniam, PhD is a Professor of Food Engineering at The Ohio State University, Columbus, Ohio. His research focus has been on food process design and development of technologies that satisfy consumer demand for minimally processed foods.


John Budin, PhD 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.


Eric F. Greenberg, JD is Principal Attorney of the law firm Eric F. Greenberg, P.C., with a practice concentrated in food and drug law, packaging law, and commercial litigation. Eric is also a member of the Adjunct Faculty of the Chicago-Kent College of Law and California Polytechnic State University.
His food and drug work has included regulatory counseling, label and claims review, new product development, GRAS and food contact materials evaluations and clearances, negotiations with the U.S. Food and Drug Administration and state agencies, handling recalls, and defending enforcement actions.


Judy Lindsey, CFS 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.


Matthew Thomas Taylor, PhD 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.



Other IFT FIRST Short Courses

Labeling Requirements and Implications for Foods Marketed in the U.S.
Get the foundational and practical knowledge you need to comply with new and established labeling laws and regulations. Learn more.

Food Science for the Non-Food Scientist
One of IFT’s most popular courses will help you better understand and communicate with your technical teams and customers. Learn more.



Learn about the Certified Food Scientist credential.

Other resources available for preparing for the CFS exam:

CFS Practice Test

CFS Preparatory Online Course (asynchronous)