Join us online 2 times per week over five weeks.

The online workshop will be held July 28 - August 27, 2020 every Tuesday and Thursday from 2:30 - 3:30 pm CST.

Registration is no longer available for this course.

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.

Agenda Overview

Week 1

July 28, 2:30 pm – 3:30 pm CST

• • Introduction to CFS: Product Development & Sensory

July 30, 2:30 pm – 3:30 pm CST

• • Food Microbiology

Week 2

August 4, 2:30 pm – 3:30 pm CST

• • Food Safety

August 6, 2:30 pm – 3:30 pm CST

• • Food Chemistry & Analysis

Week 3

August 11, 2:30 pm – 3:30 pm CST

• • Quality Assurance & Quality Control

August 13, 2:30 pm – 3:30 pm CST

• • Food Engineering

Week 4

August 18, 2:30 pm – 3:30 pm CST

• • Food Laws

August 20, 2:30 pm – 3:30 pm CST

• • Product Development: Product Optimization

Week 5

August 25, 2:30 pm – 3:30 pm CST

• • Product Development: Implementation & Commercialization

August 27, 2:30 pm – 3:30 pm CST

• • Pre-Course Practice Test Question Review

Learn about the Certified Food Scientist credential.

Other resources available for preparing for the CFS exam:

CFS Practice Test

CFS Preparatory Online Course (asynchronous)

Instructors

Amy Lammert, PhD began working at California Polytechnic State University in San Luis Obispo, CA 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. In Fall 2009, she became an Assistant Professor teaching dairy foods and food science courses and started a research program in Sensory Evaluation of Foods.

Kathiravan Krishnamurthy, PhD 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.

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. From manufacturing and testing to operations and teaching, he has ensured quality for global leaders in flavor, food product development and food safety. Involved with IFT since college, Dr. Budin is the former Chair and current Acting Treasurer of the Chicago Section IFT.

Thomas Matthew 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. 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.

Dawn Bohn, PhD delivers award-winning instruction in the introductory food science and human nutrition course, advanced food science electives, and the senior capstone course in food product development. She provides high-level experiential learning opportunities for her students prior to entering the food industry and encourages them to solve complex food science and ingredient technology challenges while developing novel food products. She also directs and teaches in the online Master of Science in Food Science program.

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.
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.
In addition to his law practice, Eric is a member of the Adjunct Faculty of the Chicago-Kent College of Law, where he teaches Food and Drug Law and Administrative Law, and graduate and undergraduate Packaging Law and Regulation at California Polytechnic State University (Cal Poly).
Eric wrote the book, Guide to Packaging Law, the Second Edition of which was published in October 2007.
He serves as Legal Editor and monthly legal columnist for Packaging World Magazine.
Eric has served as General Counsel of the Contract Packaging Association for over 15 years.
His firm is based in Chicago and represents clients based all over the world.

Full instructor biographies

IFT Members Save on Registration Fees

• IFT Member: $600
• Non-Member: $765
• Student: $300