Food Science Certificate

The Food Science Certificate is designed to provide students with fundamental knowledge and skills in food science and technology. The required courses cover essential topics in food science and technology, chemistry, biology, food safety, nutrition, and statistics. This certificate prepares students for entry-level positions as food science technicians in settings such as food manufacturing companies, research and development laboratories, government agencies, and quality assurance departments. This certificate requires a total of 25-29 units. A grade of C or better is required in each course taken.

The Nutrition and Foods department seeks to create a dynamic learning eco-system that prepares students for careers, position advancements and/or higher-level degrees through practical, real-world and community experiences in and out of the classroom.

Outcome: Demonstrate an understanding of core food science concepts, including food chemistry, biology, statistics, nutrition, food safety and sanitation.

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

Outcome: Demonstrate an understanding of how to collect, analyze, and interpret data from experiments and tests and effectively communicate findings.

The Food Science Certificate is designed as a micro-credential to meet industry needs for Food Science Technicians. The required courses prepare students for entry-level positions in various settings, such as food manufacturing companies, research and development laboratories, quality assurance departments, and regulatory agencies. This certificate serves as a flexible, targeted pathway for students to quickly enter the workforce or as a steppingstone towards higher education in food science. This allows students to earn while they learn and potentially pursue further education. It also offers current food industry workers an opportunity to upskill and qualify for more advanced positions. The program addresses the ongoing demand for skilled professionals in the food industry while offering a stackable credential that can be combined with other certificates or a food science degree. Nationally, the Bureau of Labor Statistics projects a 7% growth for agricultural and food science technicians, 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. 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 through 2027, according to the OC Center of Excellence. These projections highlight the favorable job market for graduates in this field.

The Food Science Certificate is designed as a micro-credential to meet industry needs for Food Science Technicians. The required courses prepare students for entry-level positions in various settings, such as food manufacturing companies, research and development laboratories, quality assurance departments, and regulatory agencies. This certificate serves as a flexible, targeted pathway for students to quickly enter the workforce or as a stepping stone towards higher education in food science. This allows students to earn while they learn and potentially pursue further education. It also offers current food industry workers an opportunity to upskill and qualify for more advanced positions. The program addresses the ongoing demand for skilled professionals in the food industry while offering a stackable credential that can be combined with other certificates or a food science degree.

No active inventory records need to be made inactive or changed as a result of approval of the Food Science Certificate. This certificate does not replace any existing program.

• Orange Coast College offers an Associate of Science Degree in Food Science but they do not offer a certificate.  It is a 60 unit degree with 42 major units, as opposed to the 25-29 unit certificate we plan to offer.
• Cypress College created a Food Science Fundamentals Certificate. It is culinary-focused and less comprehensive at 24 units, as opposed to the science and technology-focused 25-29 units we plan to offer. The program lacks specialized instruction in food technology, statistics, quality and regulatory compliance, and microbiology. In addition, it doesn’t provide students with internship opportunities or the opportunity to progress to an Associate of Science degree and transfer to the Food Science and Technology Programs at Cal Poly Pomona and Cal State Long Beach. It’s  important to note that two of Cypress's required courses have not been scheduled or offered in recent years, which could result in students being unable to complete the certificate. Our program will ensure all required courses are offered on a regular basis to support timely completion and workforce preparation.

15 annual enrollment projects (non-duplicative)