Join us online each week over five weeks.

The online workshop will be held July 26 - August 26, every Thursday from 2:00 - 3:30 pm CST.

Registration is closed.

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

    • Introduction to CFS: Product Development & Sensory
    • Food Microbiology

Week 2

    • Food Safety
    • Food Chemistry & Analysis

Week 3

    • Quality Assurance & Quality Control
    • Food Engineering

Week 4

    • Food Laws
    • Product Development: Product Optimization

Week 5

    • Product Development: Implementation & Commercialization
    • Pre-Course Practice Test Question Review

Detailed Course Agenda



Learn about the Certified Food Scientist credential.

Other resources available for preparing for the CFS exam:

CFS Practice Test

CFS Preparatory Online Course (asynchronous)




Lead Instructor
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.


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.


Registration is closed.

IFT Members Save on Registration Fees

  • IFT Member: $600
  • Non-Member: $765
  • Student: $300
  • Don't wait to register!
    • $50 Late registration fee (one week before event- July 20)
    • $50 Same day event additional registration fee

IFT Members Save $165!


Other Short Courses

Labeling Requirements and Implications for Foods Marketed in the U.S.
August 3-5
Get the foundational and practical knowledge you need to comply with new and established labeling laws and regulations. Learn more.

IFTNEXT: Design Thinking Tools to Uncover post-COVID Consumer Needs
August 10-12
Get hands on experience with a selection of design thinking tools that you can use to uncover post-COVID consumer needs and shape your organization’s innovation efforts. Learn more.

Cannabis-Infused Edibles
August 10-12
The food-oriented business owner will receive valuable guidance in producing consistent and safe products, be they active cannabinoid CBD or THC. Learn more.

Fundamentals of Sensory Science
August 24-26
Get an overview of current practices, the benefits of different methods, and strategies on managing resources and information to meet product development requirements. Learn more.