Food Science: A.A.S.

Program Mission

This program provides students with the necessary knowledge, skills and practical hands-on training to work in the food science, fermentation science, or brewing industry. It has a heavy concentration of courses in food chemistry, fermentation science, unit operations, brewing, distilling, food processing, and food and beverage analysis. Graduates will be employed as technicians in the brewing, distilling, and dairy food industry. Employers include breweries, distilleries, wineries, cheese making, yogurt, food processors, ingredient manufacturers, government, foodservice, and testing laboratories.

Program Learning Outcomes

Students will apply knowledge gained in food chemistry to the development, preservation, processing, and packaging of safe food products.
Students will use advanced instrumentation and processes to investigate food properties at the molecular level.
Students will communicate complex food science information in both formal papers and group presentations.
Students will identify the macroscale properties of food and explain how these properties depend on the chemistry of the molecules that make up food.
Students will demonstrate working competencies in areas related to Brewing, Food production and packaging, Food Analysis, or Fermentation.

Our program uses a hands-on approach to gaining the knowledge and skills for this dynamic industry. We utilize state-of-the-art techniques and equipment to prepare you for your future food science career.

This program is aimed at readying students for career paths as food science technicians in various industrial food manufacturing settings that include brewing, distilling, and the dairy food sector. Students in our program would be able to transfer to four-year institutions. Students would be able to transfer into fields such as Food Science, Chemical Engineering, Chemistry, Agriculture Engineering, and more!