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.
Details
Important information you’ll need when applying for admission:Field of Interest
Science, Technology, Engineering and Mathematics
Type
Associate Degree
Total Credits Required
60-64
Students at any Maricopa Community College may need to complete courses at more than one of our colleges.
Effective term
Fall 2021
Notes
Students must earn a grade of C or better in all courses required within the program.
What You'll Learn
- 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])
- 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])
- Demonstrate professional and ethical behavior appropriate to the food science discipline. (FST175, FST263, FST264, FST265, FST266, FST267, FST275, FST298AA, FST298AB, FST298AC, FON104, FON241, FON241LL)
- 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])
- 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])
- 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])
- 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])
- 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])
- 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)
- 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])
Career Opportunities
| Course # | Course Title | Credits |
|---|---|---|
| Credits: | 28-32 | |
| 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 |
Course Sequence by Term
| Course # | Course Title | Credits |
|---|---|---|
| Credits: | 1-4 | |
| 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 |
| 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 | |
| Computer/Statistics/Quantitative Applications [CS] | Credits: 3 | |
| Any approved general education course in the Computer/Statistics/Quantitative Applications [CS] area. | ||
| 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. | ||
| Subject Options | Credits: 0 | |
| Awareness Areas | Credits: 0-6 | |
| These requirements may be shared with other AGEC requirements. See the AGEC matrix on aztransfer.com for course designations. | ||
| Cultural Diversity in the US [C] | Credits: 0-3 | |
| 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 | ||
| 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. | ||
| Oral Communication | 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 |
| Critical Reading | Credits: 0-3 | |
| CRE101 | College Critical Reading and Critical Thinking (3) OR | |
| Equivalent as indicated by assessment (0) | 0-3 | |
Course Area Key
| Course # | Course Title | 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 |
At Maricopa, we strive to provide you with accurate and current information about our degree and certificate offerings. Due to the dynamic nature of the curriculum process, course and program information is subject to change. As a result, the course list associated with this degree or certificate on this site does not represent a contract, nor does it guarantee course availability. If you are interested in pursuing this degree or certificate, we encourage you to meet with an advisor to discuss the requirements at your college for the appropriate catalog year.