Food, Science and Technology

The Associate of Science (AS) Degree in Food Science and Technology provides students with a strong foundation in the scientific principles and technologies used in the production, processing, safety, and distribution of food. This interdisciplinary program combines coursework in biology, chemistry, microbiology, and nutrition with applied studies in food processing, quality assurance, and food safety.

Designed for students planning to transfer to a four-year institution, the program aligns with lower-division requirements for bachelor's degree programs in Food Science, Nutrition, or related fields. Graduates of the program are prepared for entry-level positions in the food industry or to continue their studies in pursuit of careers such as food technologist, quality control specialist, or product development scientist.

Upon completion of this program, students will:

• Gain specialized knowledge in food chemistry with an understanding of the chemical makeup of foods, including proteins, carbohydrates, lipids, vitamins, and minerals. Students will gain skills in analyzing food constituents to ensure safety, quality, and compliance with regulations.

• Gain preparedness for entry level jobs in the food and beverage industry, research, product development, and regulatory agencies.
• Use standard lab equipment and procedures to analyze food composition, safety, and quality.
• Obtain analytical and critical thinking skills to address challenges in food composition, processing, and preservation.
• Gain practical skills in methods such as spectroscopy, chromatography, and titration for analyzing food substances.
• Interpret and apply food labeling and regulations.
• Develop the ability to assess nutritional labels and understand legal standards for food products.
• Conduct basic research or lab work in food chemistry.

Students are required to complete 53-55 Major Core Units for this Degree.

Not Applicable