Food Science Associate in Science Degree

The Food Science Associate in Science Degree is designed to provide students with fundamental knowledge and skills in food science and technology, chemistry, biology, microbiology, nutrition, and statistics. The required courses prepare students for positions as food science technicians or food scientists and technologists in settings such as food manufacturing companies, research and development laboratories, government agencies, and quality assurance departments. This degree requires a total of 29-36 units, in addition to other graduation requirements.

Program Level Student Learning Outcomes

1. Demonstrate a comprehensive understanding of core food science concepts, including food chemistry, biology, microbiology, nutrition, and statistics.

2. Integrate and apply knowledge of food science principles to critically analyze complex problems, develop evidence-based solutions, and demonstrate effective problem-solving skills in real-world food-related scenarios.

3. Demonstrate hands-on proficiency in basic laboratory techniques relevant to food science.

4. Effectively communicate scientific and technical knowledge in food science using written, visual, and oral means.

Program Justification

The Food Science AS degree aligns with the mission of California Community Colleges by providing degree-applicable instruction that prepares students for transfer or workforce entry in interdisciplinary STEM fields. The Food Science AS Degree is designed to meet industry needs for Food Science Technicians and Food Scientists and Technologists. The required courses prepare students for positions in various settings, such as food manufacturing companies, research and development laboratories, government agencies, and quality assurance departments. Students completing the program will be eligible to enter the workforce directly or transfer to four-year universities to pursue advanced degrees in food science. The program addresses the ongoing demand for skilled professionals in the food industry. Nationally, the Bureau of Labor Statistics projects a 7% growth for agricultural and food science technicians and an 8% growth for agricultural and food scientists from 2023 to 2033, which is slightly faster than the average for all occupations. In California, the employment of agricultural and food science technicians is projected to grow by 9% from 2020 to 2030, while food scientists and technologists are expected to see a 16% increase as well. This growth is significantly higher than the national average, reflecting California's strong presence in the food industry. In Orange County, job growth is projected to be 5% for food science technicians and 4% for food scientists and technologists through 2027, according to the OC Center of Excellence. These projections highlight the favorable job market for graduates in this field. The program supports district priorities by focusing on training for in-demand middle-skill jobs in the food and biosciences industry.

For the first year, we project 2 to 5 degree completers as the initial cohort progresses through the curriculum. In subsequent years, as enrollment grows and more students reach program completion, we anticipate 5 to 10 graduates per year, which is consistent with outcomes in comparable programs.

The goal of the Food Science Associate in Science Degree is to prepare students for immediate employment and/or successful transfer to four-year institutions by providing a strong foundation in food science, chemistry, biology, microbiology, nutrition, and statistics. This program equips students with the essential knowledge and laboratory skills needed for careers as food science technicians or food scientists and technologists in diverse settings, including food manufacturing, research and development, government agencies, and quality assurance. By addressing the growing demand for skilled professionals in the food industry, both regionally and nationally, the program supports workforce development and academic advancement in a vital sector of California’s economy.

The Food Science AS program aligns with regional university curricula (CSULB, CPP) and Institute of Food Technologists undergraduate education standards and incorporates feedback from university faculty, industry advisors, and STEM counselors. Tt requires 25–26 units of core courses in biology, chemistry, food science, statistics, microbiology, and nutrition, plus 4–10 units of restricted electives for specialization. The restricted electives allow students to deepen their knowledge in advanced chemistry, food safety, regulatory compliance, nutrition, and physics, as well as gain practical experience through internships. This ensures students are prepared for transfer or immediate employment in the food industry.

Approval of the Food Science Associate in Science Degree will not require any existing programs to be made inactive or changed. This new degree does not replace any current offerings, but rather expands the college’s curriculum by providing a unique pathway focused on food science and technology, complementing existing programs in nutrition,  dietetics, and foods.

Orange Coast College’s AS degree in Food Science requires 42 major units. Their program shares foundational courses in biology, microbiology, general chemistry, and statistics. OCC’s program requires organic chemistry, academic reading/writing, critical reasoning, and directed practice in food science, which are not required in our curriculum but may be taken as GE or transferable electives. In contrast, our program requires a nutrition course, which OCC’s does not.

After the Food Science AS program is established, we project annual enrollments of approximately 20 to 40 students to support an expected 5 to 10 graduates per year, reflecting typical progression and retention rates observed in similar programs.