What Is Food Scientist: Roles, Skills, and Education

Are you curious about What Is Food Scientist and the exciting role they play in our food system? At FOODS.EDU.VN, we are dedicated to providing you with an in-depth understanding of this vital profession, exploring everything from the educational path and essential skills to the rewarding career opportunities available. Discover how food scientists contribute to food safety, quality, and innovation, ensuring we have access to nutritious and delicious food. Dive into the world of food science and uncover the secrets behind creating the foods we love!

1. Defining the Role: What Is Food Scientist?

What is food scientist? Food scientists are interdisciplinary professionals who apply scientific principles from various fields such as chemistry, microbiology, engineering, and nutrition to study and improve the safety, quality, and nutritional value of food. They play a crucial role in ensuring that the food we consume is safe, wholesome, and meets the dietary needs of consumers. Their work spans from the initial stages of food production to the final consumption of food products.

1.1. Key Responsibilities of Food Scientists

1. Research and Development: Food scientists conduct research to develop new food products, improve existing ones, and find innovative ways to process and preserve food. This includes exploring new ingredients, developing novel formulations, and optimizing manufacturing processes.
2. Food Safety and Quality Assurance: Ensuring food safety is a primary responsibility. Food scientists develop and implement quality control procedures to prevent contamination, spoilage, and foodborne illnesses. They monitor food processing operations to ensure compliance with regulatory standards and conduct tests to detect potential hazards.
3. Product Development: They work on creating new food products, from concept to commercialization. This involves understanding consumer preferences, formulating recipes, conducting sensory evaluations, and scaling up production processes.
4. Food Processing and Preservation: Food scientists study different methods of food processing and preservation to extend shelf life, maintain nutritional value, and enhance flavor. They optimize techniques such as canning, freezing, drying, irradiation, and packaging.
5. Sensory Evaluation: Assessing the sensory attributes of food, such as taste, aroma, texture, and appearance, is critical for product development and quality control. Food scientists use sensory panels and analytical instruments to evaluate and improve the sensory properties of food products.
6. Nutrition and Health: Understanding the nutritional composition of food and its impact on human health is essential. Food scientists analyze the nutrient content of food, develop fortified foods, and provide nutritional labeling information to consumers.
7. Regulatory Compliance: Food scientists must stay updated on food regulations and ensure that food products comply with local, national, and international standards. They work closely with regulatory agencies to ensure food safety and labeling accuracy.

1.2. The Impact of Food Science on the Food Industry

Food scientists are instrumental in driving innovation, safety, and sustainability in the food industry. Their contributions lead to:

• Enhanced Food Safety: Rigorous testing and quality control measures prevent foodborne illnesses and ensure consumer safety.
• Improved Nutritional Value: Development of fortified foods and healthier formulations helps address nutritional deficiencies and promote public health.
• Extended Shelf Life: Advanced preservation techniques reduce food waste and make food more accessible.
• Innovative Products: New and exciting food products cater to changing consumer preferences and dietary needs.
• Sustainable Practices: Research into sustainable farming, processing, and packaging reduces the environmental impact of food production.

Food scientists conduct experiments to ensure food safety and quality.

2. Specializations within Food Science

The field of food science is diverse, with various specializations that cater to different aspects of food production, research, and regulation. Here are some prominent specializations within food science:

2.1. Food Chemistry

Food chemists study the chemical composition of food and how it changes during processing, storage, and cooking. They analyze the interactions between different food components and investigate the impact of chemical reactions on food quality, flavor, and safety.

Responsibilities:

• Analyzing the chemical composition of food
• Studying the effects of processing on food chemistry
• Investigating food additives and preservatives
• Ensuring food safety through chemical analysis

Example:

A food chemist might study how different antioxidants can prevent rancidity in vegetable oils or how enzymes affect the texture of fruits and vegetables during storage.

2.2. Food Microbiology

Food microbiologists focus on the microorganisms that inhabit, create, or contaminate food. They study bacteria, yeasts, molds, and viruses to understand their role in food spoilage, fermentation, and foodborne illnesses.

Responsibilities:

• Identifying and controlling microorganisms in food
• Studying the microbiology of food spoilage
• Investigating foodborne pathogens
• Developing methods for microbial detection and control

Example:

A food microbiologist might research methods to control Salmonella in poultry products or study the fermentation process in yogurt production.

2.3. Food Engineering

Food engineers apply engineering principles to design and optimize food processing equipment and systems. They focus on improving efficiency, reducing waste, and ensuring food safety in manufacturing operations.

Responsibilities:

• Designing food processing equipment
• Optimizing food manufacturing processes
• Developing packaging solutions
• Ensuring food safety through engineering controls

Example:

A food engineer might design a more efficient heat exchanger for pasteurizing milk or develop a new packaging material to extend the shelf life of fresh produce.

2.4. Sensory Science

Sensory scientists evaluate the sensory properties of food, such as taste, aroma, texture, and appearance. They use sensory panels and analytical instruments to measure and improve the sensory attributes of food products.

Responsibilities:

• Conducting sensory evaluations of food products
• Analyzing sensory data
• Identifying consumer preferences
• Improving the sensory quality of food

Example:

A sensory scientist might conduct taste tests to determine the optimal sweetness level in a new beverage or evaluate the texture of different ice cream formulations.

2.5. Nutrition Science

Nutrition scientists study the nutritional composition of food and its impact on human health. They analyze the nutrient content of food, develop fortified foods, and provide nutritional guidance to consumers.

Responsibilities:

• Analyzing the nutritional composition of food
• Developing fortified foods
• Providing nutritional labeling information
• Conducting nutrition research

Example:

A nutrition scientist might develop a fortified cereal to address iron deficiency in children or research the health benefits of antioxidants in berries.

2.6. Food Safety and Quality Assurance

Food safety and quality assurance specialists develop and implement programs to ensure the safety and quality of food products. They monitor food processing operations, conduct inspections, and enforce regulatory standards.

Responsibilities:

• Developing food safety plans
• Conducting inspections of food processing facilities
• Monitoring food quality
• Ensuring regulatory compliance

Example:

A food safety specialist might implement a Hazard Analysis and Critical Control Points (HACCP) plan in a food processing plant or conduct audits to ensure compliance with food safety regulations.

2.7. Food Packaging

Food packaging specialists focus on developing packaging solutions that protect food from spoilage, contamination, and damage. They consider factors such as material properties, shelf life, and environmental impact.

Responsibilities:

• Designing food packaging
• Evaluating packaging materials
• Improving shelf life
• Reducing environmental impact

Example:

A food packaging specialist might develop a modified atmosphere packaging (MAP) system to extend the shelf life of fresh meat or evaluate the recyclability of different packaging materials.

2.8. Product Development

Product development specialists create new food products, from concept to commercialization. They consider consumer preferences, market trends, and nutritional requirements to develop innovative and successful food items.

Responsibilities:

• Developing new food concepts
• Formulating recipes
• Conducting sensory evaluations
• Scaling up production processes

Example:

A product development specialist might create a new plant-based burger or develop a line of gluten-free snacks.

Each of these specializations requires a unique set of skills and knowledge, but they all contribute to the common goal of ensuring that food is safe, nutritious, and appealing to consumers.

Food scientists ensure food quality through rigorous testing and inspections.

3. Educational Path to Becoming a Food Scientist

What is food scientist’s ideal educational path? A career as a food scientist typically requires a strong educational foundation in science and technology. Here’s a detailed look at the educational path:

3.1. Bachelor’s Degree

A bachelor’s degree is the minimum educational requirement for most entry-level positions in food science. Common majors include:

• Food Science: A comprehensive program covering food chemistry, microbiology, engineering, and nutrition.
• Food Technology: Focuses on the application of technology to food processing and preservation.
• Nutrition Science: Emphasizes the nutritional aspects of food and its impact on human health.
• Chemistry: Provides a strong foundation in chemical principles relevant to food science.
• Biology: Offers a broad understanding of biological systems relevant to food microbiology and biotechnology.

Coursework:

Typical undergraduate coursework includes:

• Food Chemistry: Study of the chemical composition and properties of food.
• Food Microbiology: Study of microorganisms in food and their impact on safety and quality.
• Food Engineering: Application of engineering principles to food processing.
• Nutrition: Study of the nutritional requirements of humans and the nutritional composition of food.
• Sensory Evaluation: Techniques for evaluating the sensory properties of food.
• Food Processing: Methods for preserving and processing food.
• Food Safety: Principles of food safety and quality assurance.

3.2. Master’s Degree

A master’s degree can provide more specialized knowledge and skills, enhancing career opportunities and advancement potential. It is often required for research and development positions.

Specializations:

• Food Chemistry: Advanced study of food composition and reactions.
• Food Microbiology: Advanced study of microorganisms in food.
• Food Engineering: Advanced study of food processing and equipment design.
• Nutrition Science: Advanced study of human nutrition and food-related health issues.
• Sensory Science: Advanced study of sensory evaluation techniques.

Coursework:

Typical graduate coursework includes:

• Advanced Food Chemistry: In-depth study of food components and their interactions.
• Advanced Food Microbiology: Study of microbial ecology and control in food systems.
• Advanced Food Engineering: Design and optimization of food processing systems.
• Advanced Nutrition: Study of nutrition metabolism and health.
• Experimental Design: Principles of designing and conducting scientific experiments.
• Statistical Analysis: Techniques for analyzing and interpreting data.

3.3. Doctoral Degree (Ph.D.)

A Ph.D. is typically required for academic research positions and leadership roles in industry. It involves conducting original research and contributing to the body of knowledge in food science.

Research Areas:

• Novel Food Processing Technologies: Developing innovative methods for food processing and preservation.
• Food Safety and Toxicology: Investigating foodborne hazards and their impact on human health.
• Functional Foods and Nutraceuticals: Studying the health benefits of specific food components.
• Sustainable Food Systems: Developing environmentally friendly approaches to food production and distribution.

Dissertation:

A Ph.D. candidate must conduct original research and write a dissertation that makes a significant contribution to the field of food science.

3.4. Internships and Practical Experience

Internships and practical experience are crucial for gaining hands-on skills and networking with professionals in the food industry.

Internship Opportunities:

• Food Processing Plants: Gain experience in food manufacturing and quality control.
• Research Laboratories: Participate in research projects and learn laboratory techniques.
• Food Companies: Work in product development, sensory evaluation, or regulatory affairs.

Benefits of Internships:

• Skill Development: Develop practical skills in food processing, analysis, and quality control.
• Networking: Build relationships with professionals in the food industry.
• Career Exploration: Explore different career paths within food science.
• Job Opportunities: Increase chances of securing a job after graduation.

3.5. Continuing Education and Professional Development

Continuing education and professional development are essential for staying updated on the latest trends and technologies in food science.

Professional Organizations:

• Institute of Food Technologists (IFT): Offers educational resources, certifications, and networking opportunities.
• American Society for Nutrition (ASN): Provides resources for nutrition scientists and professionals.
• International Association for Food Protection (IAFP): Focuses on food safety and public health.

Certifications:

• Certified Food Scientist (CFS): Recognizes expertise in food science and technology.
• Registered Dietitian Nutritionist (RDN): Recognizes expertise in nutrition and dietetics.

By pursuing a comprehensive education, gaining practical experience, and staying engaged in professional development, aspiring food scientists can build successful and rewarding careers in this dynamic field.

Food scientists often work in laboratories to conduct research and analysis.

4. Essential Skills for a Successful Food Scientist

To excel in the field, what is food scientist’s most important skill to have? Becoming a successful food scientist requires a combination of technical expertise, problem-solving abilities, and interpersonal skills. Here are some essential skills that are crucial for a career in food science:

4.1. Technical Skills

1. Scientific Knowledge:

   • Chemistry: A strong understanding of chemical principles is essential for analyzing food composition, reactions, and interactions.
   • Microbiology: Knowledge of microorganisms, their role in food spoilage, fermentation, and foodborne illnesses is critical.
   • Engineering: Application of engineering principles to design and optimize food processing systems.
   • Nutrition: Understanding the nutritional composition of food and its impact on human health.

2. Laboratory Skills:

   • Analytical Techniques: Proficiency in using laboratory instruments and techniques for analyzing food samples, such as chromatography, spectroscopy, and microscopy.
   • Experimental Design: Ability to design and conduct scientific experiments to test hypotheses and gather data.
   • Data Analysis: Skills in analyzing and interpreting data using statistical software and techniques.

3. Food Processing Knowledge:

   • Processing Techniques: Familiarity with various food processing methods, such as canning, freezing, drying, and fermentation.
   • Equipment Operation: Ability to operate and maintain food processing equipment.
   • Quality Control: Knowledge of quality control procedures and standards for ensuring food safety and quality.

4.2. Soft Skills

1. Problem-Solving:

   • Analytical Thinking: Ability to analyze complex problems, identify root causes, and develop effective solutions.
   • Critical Thinking: Ability to evaluate information, identify biases, and make sound judgments.
   • Creativity: Ability to generate innovative ideas and solutions for food-related challenges.

2. Communication:

   • Written Communication: Ability to write clear and concise reports, research papers, and technical documents.
   • Verbal Communication: Ability to communicate effectively with colleagues, stakeholders, and the public.
   • Presentation Skills: Ability to present research findings and technical information in a clear and engaging manner.

3. Teamwork:

   • Collaboration: Ability to work effectively in a team environment, contributing to shared goals and objectives.
   • Interpersonal Skills: Ability to build positive relationships with colleagues and stakeholders.
   • Conflict Resolution: Ability to resolve conflicts and disagreements in a constructive manner.

4. Time Management:

   • Organization: Ability to organize and prioritize tasks to meet deadlines.
   • Efficiency: Ability to work efficiently and effectively, minimizing waste and maximizing productivity.
   • Adaptability: Ability to adapt to changing priorities and handle multiple tasks simultaneously.

4.3. Other Important Skills

1. Attention to Detail:

   • Accuracy: Ability to perform tasks with precision and accuracy, minimizing errors.
   • Thoroughness: Ability to conduct thorough investigations and analyses, ensuring all relevant factors are considered.

2. Regulatory Knowledge:

   • Food Laws: Familiarity with food laws and regulations, such as those established by the FDA and USDA.
   • Compliance: Ability to ensure that food products comply with regulatory standards.

3. Computer Skills:

   • Data Analysis Software: Proficiency in using software for data analysis, such as SAS, SPSS, or R.
   • Laboratory Information Management Systems (LIMS): Ability to use LIMS for managing laboratory data and workflows.
   • Microsoft Office Suite: Proficiency in using Microsoft Word, Excel, and PowerPoint for creating documents, analyzing data, and preparing presentations.

By developing these essential skills, food scientists can excel in their careers and make significant contributions to the food industry.

Essential skills for food scientists include scientific knowledge, problem-solving, and communication.

5. Career Opportunities for Food Scientists

A degree in food science opens doors to a wide range of exciting and rewarding career opportunities in various sectors of the food industry, government, and academia. Here are some of the most common career paths for food scientists:

5.1. Research and Development

1. Food Scientist: Conduct research to develop new food products, improve existing ones, and find innovative ways to process and preserve food.
2. Product Developer: Create new food concepts, formulate recipes, conduct sensory evaluations, and scale up production processes.
3. Research Scientist: Conduct basic and applied research in food science, often in academic or government laboratories.
4. Sensory Scientist: Evaluate the sensory properties of food and use sensory data to improve product quality and consumer acceptance.

5.2. Food Safety and Quality Assurance

1. Food Safety Specialist: Develop and implement food safety plans, conduct inspections, and ensure compliance with regulatory standards.
2. Quality Assurance Manager: Oversee quality control programs, monitor food quality, and ensure that products meet quality standards.
3. Regulatory Affairs Specialist: Ensure that food products comply with local, national, and international regulations.
4. Microbiologist: Identify and control microorganisms in food, investigate foodborne pathogens, and develop methods for microbial detection and control.

5.3. Food Processing and Manufacturing

1. Food Engineer: Design and optimize food processing equipment and systems, improve efficiency, and ensure food safety in manufacturing operations.
2. Process Engineer: Develop and implement process improvements to enhance productivity, reduce waste, and improve product quality.
3. Production Manager: Oversee food manufacturing operations, manage production schedules, and ensure that products are produced efficiently and safely.
4. Packaging Specialist: Develop packaging solutions that protect food from spoilage, contamination, and damage, considering factors such as material properties, shelf life, and environmental impact.

5.4. Nutrition and Health

1. Nutrition Scientist: Analyze the nutritional composition of food, develop fortified foods, and provide nutritional guidance to consumers.
2. Food Technologist: Apply scientific and technological principles to improve the quality, safety, and nutritional value of food products.
3. Regulatory Nutritionist: Ensure proper labeling of food products to meet government regulations.

5.5. Government and Academia

1. Food Inspector: Inspect food processing facilities, enforce food safety regulations, and investigate foodborne illnesses.
2. Research Professor: Conduct research in food science and teach courses at the university level.
3. Extension Specialist: Provide education and outreach services to farmers, food processors, and consumers on topics related to food science and nutrition.
4. Food Policy Analyst: Develop and analyze food policies to promote public health, food safety, and sustainable agriculture.

5.6. Typical Employers

• Food Manufacturing Companies: Develop and produce a wide range of food products.
• Food Processing Plants: Process raw agricultural products into finished food items.
• Government Agencies: Regulate and inspect food production and processing.
• Research Institutions: Conduct basic and applied research in food science.
• Universities: Teach and conduct research in food science and nutrition.
• Consulting Firms: Provide technical and scientific expertise to the food industry.

These diverse career opportunities reflect the importance of food science in ensuring that food is safe, nutritious, and accessible to consumers worldwide.

Career opportunities for food scientists are diverse and span across various sectors.

6. Salary Expectations for Food Scientists

The salary expectations for food scientists can vary widely depending on factors such as education, experience, specialization, employer, and geographic location. Here’s a general overview of salary ranges for different positions in the field:

6.1. Entry-Level Positions

For entry-level positions requiring a bachelor’s degree, such as Food Scientist, Quality Control Specialist, or Research Assistant, the typical salary range is:

• United States: $45,000 to $65,000 per year
• Canada: CAD 40,000 to CAD 60,000 per year
• United Kingdom: £25,000 to £35,000 per year
• Australia: AUD 50,000 to AUD 70,000 per year

6.2. Mid-Career Positions

For mid-career positions requiring a master’s degree and several years of experience, such as Food Scientist, Product Development Manager, or Quality Assurance Manager, the typical salary range is:

• United States: $65,000 to $95,000 per year
• Canada: CAD 60,000 to CAD 90,000 per year
• United Kingdom: £35,000 to £55,000 per year
• Australia: AUD 70,000 to AUD 100,000 per year

6.3. Senior-Level Positions

For senior-level positions requiring a Ph.D. and extensive experience, such as Research Director, Senior Food Scientist, or Food Safety Director, the typical salary range is:

• United States: $95,000 to $150,000+ per year
• Canada: CAD 90,000 to CAD 140,000+ per year
• United Kingdom: £55,000 to £80,000+ per year
• Australia: AUD 100,000 to AUD 160,000+ per year

6.4. Factors Affecting Salary

1. Education: Higher levels of education, such as a master’s degree or Ph.D., typically lead to higher salaries.
2. Experience: More years of experience in the field result in higher earning potential.
3. Specialization: Certain specializations, such as food engineering or food safety, may command higher salaries due to the demand for those skills.
4. Employer: Larger companies and corporations tend to offer higher salaries compared to smaller businesses.
5. Geographic Location: Salaries can vary depending on the cost of living and demand for food scientists in different regions.

6.5. Additional Benefits

In addition to salary, food scientists may also receive benefits such as:

• Health Insurance: Medical, dental, and vision coverage.
• Retirement Plans: 401(k) or pension plans.
• Paid Time Off: Vacation, sick leave, and holidays.
• Professional Development: Opportunities for training, conferences, and certifications.
• Relocation Assistance: Assistance with moving expenses for new hires.

These salary expectations provide a general guideline, and actual salaries may vary depending on individual circumstances and market conditions.

Salaries for food scientists vary based on education, experience, and location.

7. The Future of Food Science

The field of food science is constantly evolving to address emerging challenges and opportunities in the food industry. Several trends are shaping the future of food science:

7.1. Sustainable Food Systems

1. Reducing Food Waste: Developing innovative packaging and preservation technologies to extend shelf life and minimize food waste.
2. Sustainable Agriculture: Researching sustainable farming practices that reduce environmental impact and promote soil health.
3. Alternative Protein Sources: Exploring alternative protein sources, such as plant-based proteins and cultured meat, to meet the growing demand for protein in a sustainable way.

7.2. Food Safety and Security

1. Advanced Detection Methods: Developing advanced methods for detecting foodborne pathogens and contaminants.
2. Traceability Systems: Implementing traceability systems to track food products from farm to table, improving food safety and accountability.
3. Food Defense: Strengthening food defense strategies to protect the food supply from intentional contamination.

7.3. Personalized Nutrition

1. Nutrigenomics: Studying the interaction between genes and nutrients to develop personalized nutrition recommendations.
2. Functional Foods: Developing functional foods that provide specific health benefits, such as improved gut health or immune function.
3. 3D-Printed Foods: Customizing food products to meet individual dietary needs and preferences using 3D printing technology.

7.4. Technological Advancements

1. Artificial Intelligence (AI): Using AI to optimize food processing, predict food safety risks, and personalize nutrition recommendations.
2. Blockchain Technology: Implementing blockchain technology to improve transparency and traceability in the food supply chain.
3. Nanotechnology: Applying nanotechnology to develop novel food packaging materials, improve food safety, and enhance nutrient delivery.

7.5. Consumer Trends

1. Plant-Based Diets: Meeting the growing demand for plant-based foods with innovative products and formulations.
2. Clean Label Products: Developing clean label products with simple, recognizable ingredients that appeal to health-conscious consumers.
3. Convenience Foods: Creating convenient and nutritious food options that fit into busy lifestyles.

These trends highlight the dynamic nature of food science and the importance of staying updated on the latest developments in the field.

The future of food science includes sustainable food systems and personalized nutrition.

8. The Importance of Food Regulations

Food regulations are essential for ensuring the safety, quality, and integrity of the food supply. They establish standards for food production, processing, packaging, and labeling, protecting consumers from foodborne illnesses, adulteration, and fraud.

8.1. Key Regulatory Agencies

1. United States:

   • Food and Drug Administration (FDA): Regulates food, drugs, cosmetics, and medical devices.
   • United States Department of Agriculture (USDA): Regulates meat, poultry, and eggs.

2. Canada:

   • Canadian Food Inspection Agency (CFIA): Regulates food safety and agricultural products.

3. United Kingdom:

   • Food Standards Agency (FSA): Regulates food safety and hygiene.

4. European Union:

   • European Food Safety Authority (EFSA): Provides scientific advice on food safety.

5. Australia:

   • Food Standards Australia New Zealand (FSANZ): Develops and administers food standards.

8.2. Key Food Regulations

1. Food Safety Modernization Act (FSMA): Aims to prevent foodborne illnesses by implementing preventive controls in food processing facilities.
2. Hazard Analysis and Critical Control Points (HACCP): A systematic approach to identifying and controlling food safety hazards.
3. Good Manufacturing Practices (GMP): Guidelines for ensuring that food products are consistently produced and controlled according to quality standards.
4. Food Labeling Regulations: Requirements for providing accurate and informative labeling on food products, including nutrition facts, ingredient lists, and allergen information.
5. Organic Food Standards: Regulations for producing and labeling organic food products, ensuring that they meet specific criteria for sustainable agriculture and environmental protection.

8.3. Benefits of Food Regulations

1. Consumer Protection: Food regulations protect consumers from unsafe and fraudulent food products.
2. Public Health: Food regulations help prevent foodborne illnesses and promote public health.
3. Fair Trade: Food regulations ensure fair competition in the food industry.
4. International Trade: Food regulations facilitate international trade by establishing common standards for food safety and quality.

Food regulations are critical for maintaining a safe and reliable food supply, protecting consumers, and promoting public health.

Food regulations ensure food safety and quality, protecting consumers and promoting public health.

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10. Frequently Asked Questions (FAQs) about Food Science

Here are some frequently asked questions about food science, providing valuable insights into this dynamic and essential field:

1. What exactly does a food scientist do?

   • Food scientists apply scientific principles to study and improve the safety, quality, and nutritional value of food. They conduct research, develop new products, ensure food safety, and optimize food processing techniques.

2. What education is needed to become a food scientist?

   • A bachelor’s degree in food science, food technology, nutrition, chemistry, or a related field is typically required. Many positions also require a master’s degree or Ph.D., especially for research and development roles.

3. What are some common job titles for food scientists?

   • Common job titles include Food Scientist, Food Technologist, Product Developer, Quality Assurance Manager, Food Safety Specialist, Sensory Scientist, and Research Scientist.

4. What skills are important for a career in food science?

   • Essential skills include scientific knowledge