Food Science Fundamentals

The Food Science Fundamentals credential emphasizes competencies and a skill set necessary for success as a pre-professional in a career with an intensive focus on food science. This credential will facilitate employment in early career lattice positions and promote continuing education at the post-secondary level in career areas involving food science; food safety; food quality; food technology; or food preservation and packaging.

The Food Science Fundamentals credential is appropriate for programs in secondary and post-secondary education, youth-based leadership development, community-based education, and employer-based staff development.  Eligible candidates for the pre-professional credentials have not attained a bachelor’s degree. Individuals with a bachelor's degree or higher are eligible for the AAFCS professional certifications

  • Careers
  • Food Protection
  • Nutritional Composition of Foods
  • Food Processing, Preservation, and Packaging
  • Product Development
  • Food Technology

Assessment Bulletin

Includes detailed information on assessment design, scoring, content, sample test items, and resources

Administration Format: Online

Paper & Pencil Available: No

Number of Test Items: 70 scored items and 10 non-scored (for research purposes)

Time Allowed (minutes): Untimed; Average time is 45-65 minutes

Can the instructor/teacher take this test? No*

* AAFCS Pre-PAC policy does not allow teachers to sit for the exam and earn the credential. If there is a state or district mandate/policy in place requiring the assessment/certification for teachers, then a written waiver of the requirement would need to be received and approved by AAFCS. For states/districts who have an approved waiver, AAFCS sets limitations on the actual test administration.

Click here for the list of current certification scores The national cut score for pre-professional certification eligibility is established annually by AAFCS. Scores can be used to demonstrate competency, identify gaps in performance, enhance programs and curricula, and demonstrate accountability to stakeholders. Through articulation agreements, scores may be used as the basis for advanced placement and/or credit-by-exam at post-secondary institutions. When the assessment is submitted, the results are immediately available to the test candidate. The results provide an overall percentage score, a breakdown of scores corresponding to domains, and indicate if the pre-professional credential was achieved.

AAFCS credentials are based on industry standards. The Development Panel was comprised of industry professionals and educators. The following stakeholders participated on the development panel for the credentialing assessment.

Ellen Bradley, River City Food Group, LLC, Portland, OR Bruce Ferree, California Natural Products, Lathrop, CA Beverley Hamnmond, Thermador, BSH Test Kitchens, LaFollette, TN
Josie Landon, Heinz North America, Ontario, OR Tom Nack, General Mills, Golden Valley, MN Sarah Olhorst, Institute for Food Technologists, Washington, DC
Michelle Perchonok, NASA Food System and Advanced Food Technology, Houston, TX Larry Steenson, Danisco USA, Inc., New Century, KS Renee Boyer, Virginia Tech University, Blacksburg, VA
Claudine Laing-Kean, Purdue University, West Lafayette, IN Kim Gayle Best-Smith, Cary High School, Cary, NC Susan Turgeson, Menomonie High School, Menomonie, WI

Email Pre-PAC

Direct Telephone Line: 703-636-7641