Center for Curriculum and Transfer Articulation
Associate in Arts, Food Science and Technology
Major: 8136
First Term: 2020 Fall
Award Type: AA

CIP Code: 01.1001
Program Availability: CG, EM, GC, GW, MC, PC, PV, RS, SC, SM
Total Credits: 60-71
GPA: 2.0
SOC Code: Upon completion of this degree, students may pursue a career as:
19.4011.02 Agricultural and Food Science Technicians
19.4031.00 Chemical Technicians
19.4099.01 Quality Control Analysts
45.2011.00 Agricultural Inspectors
51.8099.03 Biomass Plant Technicians

Upon completion of a bachelor`s degree, students may pursue a career as:
19.1012 Food Scientist and Technologist
19.1022 Microbiologist
19.2031 Chemists
19.2041 Environmental Scientists and Specialists
29.2011 Medical and Clinical Laboratory Technologists

Upon completion of a graduate degree, students may pursue a career as:
19.1012 Agricultural and Food Scientist
19.1022 Microbiologist
19.2031 Chemists
19.2041 Environmental Scientists and Specialists
29.2011 Medical and Clinical Laboratory Technologists


Description: The Associate in Arts (AA), Food Science and Technology covers many specializations within the realm of food science. The coursework for this program is interdisciplinary and provides students a choice of food science courses from the food science specializations of food biochemistry, fermentation, protein science, the analysis of foods using analytical techniques, and research and product development. Academic food science certificates aid students in chemistry, biology, and engineering fields to gain enough academic knowledge to enter the workforce in food science. Certificates of Completion (CCL) in Food Science Technology I and II are also available.

Program Learning Outcomes
1. Effectively communicate orally, visually and in writing in an accurate, articulate, respectful and culturally responsive manner. (FST175, FST263, FST264, FST265, FST266, FST267, FST275, FST298AA, FST298AB, FST298AC, (COM), [FYC], [L], [HU], [SB])
2. Collaborate with diverse individuals and institutions to explore opportunities and resolve problems. (FST175, FST263, FST264, FST265, FST266, FST267, FST275, FST298AA, FST298AB, FST298AC, [FYC], [L], [MA], [HU], [SB])
3. Demonstrate professional and ethical behavior appropriate to the food science discipline. (FST175, FST263, FST264, FST265, FST266, FST267, FST275, FST298AA, FST298AB, FST298AC, FON104, FON241, FON241LL)
4. Critically evaluate the internal and external validity of scientific studies to inform decisions. (FST175, FST263, FST264, FST265, FST266, FST267, FST275, FST298AA, FST298AB, FST298AC, BIO156, BIO181, CHM130, CHM130LL, CHM151, CHM151LL, CHM152, CHM152LL, CHM230, CHM230LL, CHM235, CHM235LL, [MA])
5. Explain the relationship between structure and function at the molecular and cellular level. (FST175, FST263, FST264, FST265, FST266, FST267, FST275, FST298AA, FST298AB, FST298AC, BIO156, BIO181, CHM130, CHM130LL, CHM151LL, CHM152, CHM152LL, CHM230, CHM230LL, CHM235, CHM235LL, [MA])
6. Construct qualitative and quantitative models to draw conclusions concerning physical, biological, and chemical phenomena. (FST175, FST263, FST264, FST265, FST266, FST267, FST275, FST298AA, FST298AB, FST298AC, BIO156, BIO181, CHM130, CHM130LL, CHM151, CHM151LL, CHM152, CHM152LL, CHM230, CHM230LL, CHM235, CHM235LL, [MA])
7. Conduct experiments to accurately collect, analyze, and evaluate data. (FST175, FST263, FST264, FST265, FST266, FST267, FST275, FST298AA, FST298AB, FST298AC, BIO156, BIO181, CHM130, CHM130LL, CHM151, CHM151LL, CHM152, CHM152LL, CHM230, CHM230LL, CHM235, CHM235LL, CUL101, [MA])
8. Design experiments using appropriate mathematical models, technology, and equipment. (FST175, FST263, FST264, FST265, FST266, FST267, FST275, FST298AA, FST298AB, FST298AC, BIO156, BIO181, CHM130, CHM130LL, CHM151LL, CHM230, CHM152, CHM152LL, CHM230LL, CHM235, CHM235LL, [MA])
9. Adhere to standard safety protocols when performing experiments and collecting data. (FST175, FST263, FST264, FST265, FST266, FST267, FST275, FST298AA, FST298AB, FST298AC, BIO156, BIO181, CHM130, CHM130LL, CHM151, CHM151LL, CHM152, CHM152LL, CHM230, CHM230LL, CHM235, CHM235LL, CUL101, FON104, FON241LL)
10. Apply knowledge of computing and mathematics appropriate to the Food Science and Technology discipline. (CHM130, CHM130LL, CHM151, CHM151LL, CHM152, CHM152LL, CHM230, CHM230LL, CHM235, CHM235LL, FST175, FST263, FST264, FST265, FST266, FST267, FST275, FST298AA-AC, [CS], [MA])
Required Courses
+ BIO156 Introductory Biology for Allied Health (4) OR
+ BIO181 General Biology (Majors) I (4) 4

+ CHM130 Fundamental Chemistry (3) AND
+ CHM130LL Fundamental Chemistry Laboratory (1) AND
+ CHM230 Fundamental Organic Chemistry (3) AND
+ CHM230LL Fundamental Organic Chemistry Laboratory (1)
OR
+ CHM151 General Chemistry I (3) AND
+ CHM151LL General Chemistry I Laboratory (1) AND
+ CHM230 Fundamental Organic Chemistry (3) AND
+ CHM230LL Fundamental Organic Chemistry Laboratory (1)
OR
+ CHM151 General Chemistry I (3) AND
+ CHM151LL General Chemistry I Laboratory (1) AND
+ CHM152 General Chemistry II (3) AND
+ CHM152LL General Chemistry II Laboratory (1) AND
+ CHM235 General Organic Chemistry I (3) AND
+ CHM235LL General Organic Chemistry I Laboratory (1) 8-12

CUL101 Culinary Basics (3) OR
FST175 Food Science Product Development I (3) 3

FON104 Certification in Food Service Safety and Sanitation 1
FST263 Principles of Food Science 4
+ FST264 Protein Science 4
+ FST265 Microbiology of Foods 4
Credits: 28-32

MCCCD Governing Board Approval Date: May 28, 2019

All information published is subject to change without notice. Every effort has been made to ensure the accuracy of information presented, but based on the dynamic nature of the curricular process, course and program information is subject to change in order to reflect the most current information available.