Registered Scientist (RSci) provides professional recognition for those working in scientific and higher technical roles. We award Registered Scientist status under license from the Science Council. RSci not only provides recognition in its own right but can also be used as a springboard to future recognition as a Chartered Scientist.
What is a Registered Scientist?
RSci provides recognition of the important roles that scientists play within all aspects of the food sector. Whilst they may not have the term ‘scientist’ within their job title, there are many people across the whole of the food sector employed in such roles within areas such as new product development, food safety, food analysis, product quality and food production. The award of RSci is based on a combination of knowledge, competence and commitment to high standards of professionalism. Whilst an academic qualification demonstrates a particular achievement, professional registration captures your career development and on the job learning alongside any formal qualifications.
Why become a Registered Scientist?
There are many valuable benefits associated with becoming a Registered Scientist:
- The use of the letters RSci, demonstrating your professionalism and commitment to your role
- Access to scientific and technical information provided by IFST and its members
- The opportunity to discuss and gain ideas and advice from other food scientists
- A simple but effective way of keeping track of your professional development needs and activities
- Free access to the myCPD online system to start professional development