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Food Science (AS)

Why Choose Food Science?

This is a great opportunity for individuals who are curious about the underlying science behind food and food components. It is a great profession for those interested in the sciences, but also for all foodies alike.

Skills Acquired

Food scientists and technologists use chemistry, microbiology, engineering and other sciences to:

  • Study the principles underlying the processing and deterioration of food
  • Analyze food content
  • Discover new food sources
  • Make processed foods safe, palatable and healthful
  • Determine best ways to process, package, preserve, store and distribute food

Careers in Food Science

Projected Job Growth

The Bureau of Labor Statistics projects employment of agricultural and food science technicians to grow 3%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.

Types of Jobs

(ISeek.org)

Individuals who study in Food Science typically pursue careers in the field of:

  • Agricultural Inspectors
  • Agricultural and Food Science Technicians
  • Chemical Equipment Operators
  • Chemical Plant and System Operators
  • Chemical Technicians
  • College Agricultural Sciences Teachers
  • Food Baking and Drying Machine Operators
  • Food Batchmakers
  • Food Cooking Machine Operators
  • Food Scientists
  • Mixing and Blending Machine Operators
  • Stationary Engineers and Boiler Operators
  • Supervisor of Farming, Fishing, and Forestry Workers

 

Average State Pay

According to ISeek.org, the median pay in the state of Minnesota for Agricultural and Food Science Technicians is $18.66 per hour or an annual salary of $38,813.

Description

(ISeek.org)

Agricultural and food science technicians assist agricultural and food scientists by performing duties such as measuring and analyzing the quality of food and agricultural products. Agricultural and food science technicians work in laboratories, processing plants, farms and ranches, and offices.

Degrees & Certificates in Food Science

  • The Associate of Science Degree in Food Science is designed to prepare students for transfer as juniors to a four-year program in food science. It is the basis of a transfer agreement that facilitates credit transfer from Normandale to the College of Food, Agriculture and Natural Resource Sciences (CFANS) at the University of Minnesota.
  • Students who complete the AS degree may apply a minimum of 60 credits toward the bachelors degree
  • Another consideration is Normandale's Dietetic Technology Program. The program trains students to become food and nutrition professionals, working closely with dietitians.

You May Also Like

(Iseek.org)

Students in Food Science may also be interested in:

  • Agricultural Engineering
  • Agricultural and Extension Education Services
  • Agriculture, General
  • Agronomy and Crop Science
  • Animal Sciences, General
  • Aquaculture
  • Biotechnology
  • Dairy Science
  • Dietetics
  • Food, Nutrition, and Wellness Studies
  • Plant Science
  • Poultry Science

The Associate of Science in Food Science is designed to prepare students for transfer as juniors to a four-year program in food science. It is the basis of a transfer agreement that facilitates credit transfer from Normandale to the College of Food, Agriculture and Natural Resource Sciences (CFANS) at the University of Minnesota. Students who complete the AS may apply a minimum of 60 credits toward the bachelor's degree.

Food scientists and technologists use chemistry, microbiology, engineering, and other sciences to study the principles underlying the processing and deterioration of food; analyze food content; discover new food sources; make processed foods safe, palatable, and healthful; and determine best ways to process, package, preserve, store and distribute food.

Core Course Requirements - 30 credits

Code Title Credits
FSCI 2100 Introduction to Food Science 3
MATH 1080 Introduction to Statistics 4
HLTH 1107 Principles of Nutrition 3
CHEM 1061 Principles of Chemistry 1 5
CHEM 1062 Principles of Chemistry 2 5
CHEM 2061 Organic Chemistry 1 5
CHEM 2062 Organic Chemistry 2 5

General Education Requirements - 30 credits

Complete at least one of the following:

Code Title Credits
ENGC 1101 Freshman Composition 4
COMM 1101 Fundamentals of Public Speaking 3
MATH 1400 Survey of Calculus 4
BIOL 1501 Principles of Biology I 5
PHYS 1121 Physics 1 for Scientists and Engineers 5

Electives -

Complete additional elective courses that cover 3 of the goal areas from 5, 6, 7, 8, 9 or 10 to reach 30 credits.