MCCCD Program Description

Associate in Arts, Emphasis in Food Science and Technology

Major: 8136
Effective Term: 2021 Fall
Award Type: AA

CIP Code: 01.1001

Program Availability: CG EM GC GW MC PC PV RS SC SM
Instructional Council: Chemistry (21)
Total Credits: 60-64
GPA: 2.00

SOC Code: Upon completion of this degree, students may pursue a career as:
19-4013.00 Food Science Technicians
19-4031.00 Chemical Technicians
19-4099.01 Quality Control Analysts
45-2011.00 Agricultural Inspectors
51-8013.03 Biomass Plant Technicians

Upon completion of a bachelor`s degree, students may pursue a career as:
19-1012.00 Food Scientist and Technologist
19-1022.00 Microbiologist
19-2031.00 Chemists
19-2041.00 Environmental Scientists and Specialists, Including Health
29-2011.00 Medical and Clinical Laboratory Technologists

Upon completion of a graduate degree, students may pursue a career as:
19-1012.00 Food Scientists and Technologists
19-1022.00 Microbiologist
19-2031.00 Chemists
19-2041.00 Environmental Scientists and Specialists, Including Health
29-2011.00 Medical and Clinical Laboratory Technologists

Description: The Associate in Arts (AA), Emphasis in 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 (CCLs) 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, FST298AB, FST298AC, [CS], [MA])

Program Notes
Students must earn a grade of C or better in all courses required within the program.

Admission Criteria
Not Found

Program Prerequisites
None

Program Prerequisites
	Credits:

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

Restricted Electives
FON241 Principles of Human Nutrition (3) AND + FON241LL Principles of Human Nutrition Laboratory (1) OR + FST266 Fermentation in Food Science (4) OR + FST267 Analysis of Food (4) OR FST275 Food Science Product Development II (3) OR + FST298AA Special Projects (1) OR + FST298AB Special Projects (2) OR + FST298AC Special Projects (3) 1-4	Credits: 1-4

Arizona General Education Curriculum (AGEC)
AGEC-A			Credits: 27-35
A single course with an [L], [HU], [SB], [SG], or [SQ] designation may also be used to satisfy the Oral Communication, Critical Reading, and/or Awareness Area ([C], [G] and/or [H]) requirement(s). See the AGEC matrix on aztransfer.com for course designations.


First-Year Composition [FYC]			Credits: 6
+ ENG101 First-Year Composition (3) OR + ENG107 First-Year Composition for ESL (3) AND + ENG102 First-Year Composition (3) OR + ENG108 First-Year Composition for ESL (3) 6

Literacy and Critical Inquiry [L]			Credits: 3
Any approved general education course in the Literacy and Critical Inquiry [L] area. 3

Mathematics [MA]			Credits: 3-5
+ MAT212 Brief Calculus (3) OR + MAT213 Brief Calculus (4) OR + MAT220 Calculus with Analytic Geometry I (5) OR + MAT221 Calculus with Analytic Geometry I (4) OR Higher approved general education course in the Mathematical Applications [MA] area for which MAT22+ is a prerequisite. (3-5) 3-5

Humanities, Arts and Design [HU]			Credits: 6
Any approved general education courses in the Humanities, Arts and Design [HU] area.

Social-Behavioral Sciences [SB]			Credits: 6
Any approved general education courses in the Social-Behavioral Sciences [SB] area.

Natural Sciences [SG]/[SQ]			Credits: 0
Met by (CHM130 and CHM130LL) and (CHM230 and CHM230LL) or (CHM151 and CHM151LL) and (CHM230 and CHM230LL) or (CHM151 and CHM151LL) and (CHM152 and CHM152LL) in the Required Courses area.

Awareness Areas			Credits: 0-6
These requirements may be shared with other AGEC requirements. See the AGEC matrix on aztransfer.com for course designations.

MCCCD Additional Requirements

Oral Communication (COM)			Credits: 0-3
COM100 Introduction to Human Communication (3) OR COM110 Interpersonal Communication (3) OR + COM225 Public Speaking (3) OR COM230 Small Group Communication (3) 0-3

General Electives
	Credits:
Select additional courses 100-level or higher to complete a minimum of 60 semester credits but no more than a total of 64 semester credits. Consult with a faculty advisor, program director, and/or academic advisor to identify coursework that best aligns with academic and professional goals. It is recommended that students interested in university transfer select from the following courses in order to meet the minimum 64 transfer credits: + BIO205 Microbiology 4 FON241 Principles of Human Nutrition 3 + FON241LL Principles of Human Nutrition Laboratory 1 + PHY111 General Physics I 4

+ indicates course has prerequisites and/or corequisites.
++ indicates that any suffixed course may be selected.

MCCCD Governing Board Approval Date: June 22, 2021

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.

Computer/Statistics/Quantitative Applications [CS]			Credits: 3
Any approved general education course in the Computer/Statistics/Quantitative Applications [CS] area.

Cultural Diversity in the US [C]			Credits: 0-3
Any approved general education course with the Cultural Diversity in the U.S. [C] designation. 0-3

Historical/Global Awareness [H]/[G]			Credits: 0-3
Any approved general education course with the Historical [H] or Global [G] awareness area designation. 0-3

MCCCD Additional Requirements			Credits: 0-6
Some courses in this area have [SB] and [L] designations and may also be applied to the corresponding AGEC requirements. See the AGEC matrix on aztransfer.com for course designations.

Critical Reading (CRE)			Credits: 0-3
+ CRE101 College Critical Reading and Critical Thinking (3) OR Equivalent as indicated by assessment (0) 0-3

Subject Options			Credits: 0