more than 1600 certificants in 55 countries. The CFS program is officially endorsed by the Australian Institute of Food Science Technology (AIFST) as well as the Canadian Institute of Food Science and Technology (CIFST). Earning the CFS consists of meeting certain academic and work experience requirements and passing an exam in the following content areas: Product Development Quality Assurance and Quality Control Food Chemistry and Food Analysis Regulatory Food Microbiology Food Safety Food Engineering Sensory Evaluation and Consumer Testing It was designed to meet the International Standards Organization (ISO) 17024 standards for certification programs. Global Food Traceability Center IFT’s Global Food Traceability Center (GFTC) is the global resource and authoritative voice on food traceability. Supported by its Founding Sponsors and guided by its Advisory Council, GFTC is designed to accelerate adoption and implementation of practical traceability solutions across the global food system. The Center works to deliver events, research, and support services that will help to increase understanding of food traceability across four business platforms: Research Protocols & Standards Education & Training Technology Transfer Awards All awards except the Loncin prize have this reference listed below. In 2020 the awards were rebranded into one of six categories and renamed to be in honor of named individual (e.g. Lifetime Achievement Award in Honor of Nicolas Appert). Nicolas Appert Award (1942) – IFT's highest honor. Lifetime contributions to food technology. Babcock-Hart Award (1948) – Significant contributions in food technology that resulted in public health improvements through some aspect of nutrition. Bor S. Luh International Award (1956 – International Award from 1956 to 2004) – Individual member or institution that had outstanding efforts in one of the following in food technology: 1) international exchange of ideas, 2) better international understanding, and/or 3) practical successful technology transfer to an economically depressed area in a developed or developing nation. Food Technology Industrial Achievement Award (1959) – Developing an outstanding food process or product that represents a significant advance in food technology or food production. Samuel Cate Prescott Award (1964) – Outstanding ability of research in food technology. This is for researchers who are under 36 years of age or who are a maximum ten years after earning their highest academic degree whichever is later. William V. Cruess Award (1970) – Excellence in teaching food science and technology. It is the only award that students can vote. Carl R. Fellers Award (1984) – For IFT members