Why Get CFS (Certified Food Scientist) Crediential?

Certified Food Scientist (CFS) is a new certification offered by Institute of Food Technologists (IFT). For more information please visit 
http://www.ift.org/certification.aspx
There is also an excellent blog by fellow food scientist describing her experience (Jessica Gavin)
http://www.jessicagavin.com/blog/lifestyle/becoming-a-certified-food-scientist/

The real benefit of getting CFS certification is for committed food scientists planning a long term career in food industry. The certification (in good standing) demonstrates that you are actively involved in seeking knowledge of food science (apart from demonstrating some degree of competency). Take a closer look at the CFS program, and you will see mandatory continuing education credits to have CFS in good standing. 

CFS credential is certainly an added advantage to people who might take a extended break from work (such as layoff/extended family time/pregnancy/health issues). It shows future hiring companies your commitment to learning, as well as your intent to remain in this field, and abreast with current practices. Maintaining good CFS standing requires involvement, interaction, and continuous learning of new food science issues. CFS also creates networking opportunities across multitude of food platforms and companies. 

For all the debate and concern about CFS and food science degree, there is a fundamental difference between certification and degree. If you have not ALREADY noticed even doctors (and all elite professions like engineers, lawyers and teachers) are certified by a board. They are professional 'enough' when they go through their education and mandatory internship (in some cases), but still need certification to demonstrate their ability to continually be involved in current best practices. So GET REAL and understand the need for programs like CFS to exist to make food science a competent profession in years to come. 

As for the skeptics that are worried about hiring and entry level barriers, it is a clear cut and obvious answer. Between two candidates of same caliber a CFS certification demonstrates a candidates open willingness and commitment to stay abreast with food science research/practices. How many of us who have been in work force for more than 5 years have had a chance to read and keep up with new and innovative research? How many other have met a new vendor (apart from your approved list) that could potentially provide you with a break for the next big innovation? I'm not saying all CFS candidates will equally demonstrate these, but the likeliness of CFS candidates doing the fore-mentioned is higher than the candidates without. 

For people questioning the exam, I would recommend looking at all the areas that are being tested. A strength in one area doesn't necessarily translate to getting CFS. The interesting part is not just pass the exam, but to maintain good CFS standing over the course of your career. Exam is just a filter to separate interested candidates from the ones that just apply and get it. 

Coming to the money making and fees apart of the debate, YES its a certification and it involves cost. Its an investment for someone who wants to stay abreast. The CEU's are not only awarded for IFT related symposiums, but can also be accrued by attending various qualified seminars and symposiums (ADSA, AMA, IFF, and PMI to name a few). From the initial outlook of it, the costs might be around $300-1000/year (if you are only planning on attending), but you can easily get those by teaching or presenting making it almost a $0 option to maintain CFS accreditation.