For Individuals | RSensSci

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Since 2014 the Register of Professional Sensory Scientists (RSensSci) has been recognising the competence and professionalism of individuals working in sensory (and consumer) science. The scheme provides a level of professional recognition previously unavailable in the sensory science field.

Here are just some of the reasons why you should join the Register:

Build your profile
Expand your network
  • Have your technical skills and professional experience formally accredited by a respected food industry body
  • Raise the prominence of sensory science within your organisation and within your team
  • Engage with an active community of sensory science professionals
  • Attend sensory science workshops and conferences and make new contacts in the sector 
Enhance your skills
Control your career path
  • Access the latest thinking, insights and advice from other professionals and industry thought-leaders.
  • Capture and leverage your Continuing Professional Development using our free online recording platform, myCPD.
  • Emphasise your commitment and dedication to working in the food sector to current and future employers.
  • Receive recognition for your professionalism and excellence in the critical role that you perform every day.
What is a Registered Sensory Scientist?

Registered Sensory Scientist (RSensSci) status is aimed at those practising sensory science at the full professional level and for whom knowledge or practice of food sensory science at that level forms an essential element in the fulfilment of their role.

RSensSci provides valuable professional recognition among fellow sensory scientists and across all disciplines and the wider community. It demonstrates high levels of experience and competence to employers, other professionals, and, ultimately, providing reassurance to the consumer that high standards are being met within the industry. The standard of this qualification is aligned with Chartered Scientist (CSci) and successful recognition as a Registered Sensory Scientist automatically entitles you to Chartered Scientist status.


Applicants for RSensSci are required to demonstrate professional skills and attributes in five key areas and to demonstrate a commitment to Continuing Professional Development (CPD). At least 4 years of post-graduation level experience in sensory is required. Applicants for CSci who do not hold a Level 7 or above qualification must complete a CSci equivalence report. The purpose of the report is to evidence that you have gained the equivalence knowledge to a Level 7 qualification through work-based learning. Given the diverse nature of the sensory scientific practice, many qualification/work combinations will potentially be acceptable. Further information on this can be found in the guidance document below.


Why become a Registered Sensory Scientist?

Six reasons why becoming a Registered Sensory Scientist could be beneficial to yourself and your organisation:

  1. The Register of Professional Sensory Scientists provides the only qualification of its kind in the world for food sensory scientists
  2. Becoming a Registered Sensory Scientist provides independent recognition that you have achieved a high standard of professional practice and knowledge in food sensory science
  3. You will be joining a network of world-class sensory scientists
  4. You will be entitled to use the designatory letters RSensSci and CSci
  5. You will have free access to personal and career development through IFST’s myCPD online system
  6. Successful recognition as a Registered Sensory Scientist automatically entitles you to Chartered Scientist (CSci) status


How to apply

You will be expected to provide a portfolio of evidence to demonstrate that you have gained sufficient experience and shown the necessary competences to be awarded the designation Registered Sensory Scientist (RSensSci). 

If you are not yet a member of IFST, you will first need to apply for IFST membership.

To submit your application, the following is required:

  • Competence Report form (at bottom of page). Answers will be assessed against the competence framework in place for this recognition
  • Certificate of highest qualification 
  • Up-to-date CV including details of roles and responsibilities held
  • Details of 2 x referees to support your application.
  • You will also need to pay the registration fee where applicable. 

Your application will be assessed by our Membership Assessment Panel (MAP). The Panel includes experienced food sensory professionals who will be looking for you to draw on your direct experience to provide clear evidence that you have required the food sensory knowledge and skills not only to do your job, but that you are able to go beyond the basic requirements and use your initiative and experience to find solutions and make improvements.

The Panel will not normally interview applicants, but if necessary a member of the Panel may contact you to seek clarification or further explanation on a specific aspect of your application.

Please see the guidance document below for more information on the application process. Please send your completed documents by email: Membership team


Fees and further information

For the current membership and registration fees please visit here. Please note that IFST membership is compulsory for anyone joining a professional register. Should you have any questions or need assistance in completing your application, please get in touch.

Good luck and we look forward to receiving your application!

RSensSci_Guidance Document_paper application.pdf
RSensSci competence report form.docx