Food Science

Associate of Science in Food Science


The Associate of Science in Food Science is designed to prepare students for transfer as juniors to a 4-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 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
  • Determine best ways to process, package, preserve, store and distribute food.

Another consideration is Normandale's Dietetic Technology Program. Normandale's Dietetic Technology program trains students to become food and nutrition professionals, working closely with dieticians. For more information on the Dietetic Technology program, click here.