The Food Science program provides basic preparation for careers in the Food Science Industry. Courses are offered in Food Science, Food Processing, Hazard Analysis and Critical Control Points (HACCP), Food Marketing, Food Law, and Advanced Topics in Food Science. Careers in this field include but are not limited to Food Safety Coordinator, Food Science Technician, Product Development, and Research and Development.
The employment rate of agricultural and food science technicians is projected to grow from 2012 to 2022. More technology and scientific knowledge related to food production will allow greater control of the production and processing activities and in turn increase demand for these workers. Continued population growth will drive the need to increase efficiency of production and processing methods. More awareness and enforcement of food safety regulations will increase inspection requirements, which, in turn, will increase the need for agricultural and food science technicians.
Upon completion of an Associate of Applied Science degree in Food Science and Technology, a graduate will be able to:
- Develop ability to quantify data as it relates to food industry.
- Apply basic food science and technology concepts, skills and tools.
- Demonstrate knowledge of food science trends.
- Demonstrate ability to collect, analyze and apply market data.
- Develop and market all aspects of a product in a domestic market.
Students should have successfully completed high school chemistry, biology, geometry, and algebra. Keyboarding skills are also strongly recommended.
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Students enrolled in Associate of Applied Science degree programs are preparing for employment upon graduation. However, at some point, many of these students are also interested in completing a bachelor’s degree. A number of colleges and universities have designed bachelor degree completion programs for students completing applied degrees. See the Transfer section of the catalog for more information or talk to your academic advisor.
Download the curriculum sheet for this major.
|FST 1100||Introduction to Food Science||3|
|AGR 1100||Ag Survey and Professional Development||4|
|CHM 1150||Introduction to General Chemistry||4|
|ENG 1111||English I||3|
|FST 1200||Introduction to Food Processing||3|
|BIO 1110||Basic Human Nutrition||2|
|PHY 1100||Fundamentals of Physics||4|
|EBE 2702||Co-op Education I||2|
|FST 2000||Food Marketing||3|
|FST 2300||Hazard Analysis and Critical Control Points (HACCP)||3|
|AGR 1250||Animal Agriculture||3|
|AGR 2200||Crop Production||3|
|MGT 2000||Introduction to Project Management||3|
|STT 2640||Elementary Statistics I||3|
|FST 2400||Food Laws and Regulations||3|
|FST 2700||Advanced Topics in Food Science||4|
|ECO 2220||Principles of Microeconomics||3|
|ENG 2211||Business Communication||3|
|SOC 1110||Introduction to Sociology||3|
|Total Credit Hours||62|
Students with little or no computer background should enroll in ITS 0800 before taking other computer courses. Students without adequate keyboarding skill should enroll in IT 0810 before taking a computer class.
Class Schedule Planning
The planning schedule below indicates when and where courses in your program of study will be offered for the next two academic years. This is helpful information when planning your class schedule for each semester.
Disclaimer: This information is for planning purposes only and does not guarantee availability. Clark State Community College will make every effort to offer courses as listed above but reserves the right to change, add, and cancel course offerings for unforeseen circumstances.