Associate in Arts, Emphasis in Food Science and Technology

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

Field of Interest

Science, Technology, Engineering and Mathematics

Degree Type

Associate in Arts (AA)

Academic Plan

Associate in Arts, Emphasis in Food Science and Technology (DEG)

Academic Plan Code

8136

Total credits required

60-64

Catalog Year

2023-2024

Effective Term

Fall 2022

Notes

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

Students at any Maricopa Community College may need to complete courses at more than one of our colleges.

What You'll Learn

This pathway map will help you gain the expertise needed to:

Effectively communicate orally, visually and in writing in an accurate, articulate, respectful and culturally responsive manner.
Collaborate with diverse individuals and institutions to explore opportunities and resolve problems.
Demonstrate professional and ethical behavior appropriate to the food science discipline.
Critically evaluate the internal and external validity of scientific studies to inform decisions.
Explain the relationship between structure and function at the molecular and cellular level.
Construct qualitative and quantitative models to draw conclusions concerning physical, biological, and chemical phenomena.
Conduct experiments to accurately collect, analyze, and evaluate data.
Design experiments using appropriate mathematical models, technology, and equipment.
Adhere to standard safety protocols when performing experiments and collecting data.
Apply knowledge of computing and mathematics appropriate to the Food Science and Technology discipline.
Apply relevant knowledge, skills, and habits of mind to seek career opportunities in the field.

Successful completion of this degree may lead to employment in a variety of different occupations and industries. Below are examples of related occupations with associated Arizona-based annual median wages* for this program. Education requirements vary for the occupations listed below, so you may need further education or degrees in order to qualify for some of these jobs and earn the related salaries. Please visit with an academic advisor and/or program director for additional information.

Agricultural and Food Science Technicians

$37,330 Show expanded career information for Agricultural and Food Science Technicians

Agricultural Inspectors

$38,240 Show expanded career information for Agricultural Inspectors

Chemical Technicians

$48,800 Show expanded career information for Chemical Technicians

Chemists

$78,340 Show expanded career information for Chemists

Clinical Laboratory Technologists and Technicians

$47,020 Show expanded career information for Clinical Laboratory Technologists and Technicians

Environmental Scientists and Specialists, Including Health

$62,100 Show expanded career information for Environmental Scientists and Specialists, Including Health

Food Scientists and Technologists

$74,490 Show expanded career information for Food Scientists and Technologists

Life, Physical, and Social Science Technicians, All Other

$60,600 Show expanded career information for Life, Physical, and Social Science Technicians, All Other

Microbiologists

$51,620 Show expanded career information for Microbiologists

* Wage information sourced from the Bureau of Labor Statistics, Occupational Employment Statistics Program. Updated May 2021.

Course Sequence by Term

The following is the suggested course sequence by term. Please keep in mind:

Students should meet with an academic advisor to develop an individual education plan that meets their academic and career goals. Use the Pathway Planner tool in your Student Center to manage your plan.
The course sequence is laid out by suggested term and may be affected when students enter the program at different times of the year.
Initial course placement is determined by current district placement measures and/or completion of 100-200 level course and/or program requirements.
Degree and transfer seeking students may be required to successfully complete a MCCCD First Year Experience Course (FYE) within the first two semesters at a MCCCD College. Courses include FYE101 and FYE103. Course offerings will vary by college. See an academic, program, or faculty advisor for details.

Full-time
Part-time

Full-time Sequence

Full-time status is 12 credits to 18 credits per semester.

A list of additional requirements for this pathway map
Awareness Areas
In addition to the requirements identified in the sequence below, students must complete the following awareness areas if not otherwise met by other program requirements: Cultural [C] and Global [G] or Historical [H] Students are strongly encouraged to visit with an academic advisor to ensure completion of all graduation requirements.

Term 1

A sequence of suggested courses that should be taken during Term 1
Course Number	Course Name	Requisites	Notes	Area	Credits
FST263	Principles of Food Science		Critical course Gateway course		4
(CHM130 and CHM130LL) or (CHM151 and CHM151LL)	(Fundamental Chemistry and Fundamental Chemistry Laboratory) or (General Chemistry I and General Chemistry I Laboratory)	Prerequisites: C or better in [(CHM100 or MAT090 or MAT091 or MAT092 or higher or satisfactory math placement) and (RDG100 or RDG100LL, or higher or eligibility for CRE101 as indicated by appropriate reading placement)] or permission of the Instructor. and Prerequisites or Corequisites: A grade of "C" or better in CHM130. or Prerequisites: C or better in [(CHM130 and CHM130LL), or CHM130AA, or 1 yr high school chemistry taken in last 5 yrs] and (C or better in MAT151 or higher level math course, or satisfactory placement), or permission of Instructor/Departmnt/Division Chair and Prerequisites: A grade of C or better in CHM150 or CHM151 or Corequisites: CHM150 or CHM151	Critical course Gateway course Select from the following Chemistry sequences: (CHM130, CHM130LL, CHM230, and CHM230LL) OR (CHM151, CHM151LL, CHM230, and CHM230LL) OR (CHM151, CHM151LL, CHM152, CHM152LL, CHM235, and CHM235LL)	SQ	4
ENG101 or ENG107	First-Year Composition or First-Year Composition for ESL	Prerequisites: Writing test score or (C or better in ENG091 or ESL097or WAC101) or (B or better in ALT100) or (ALT100 & Corequisites: ENG101LL or ENG107LL or WAC101 or ENG100A+) or (ESL202 & Corequisites: ENG101LL or ENG107LL or WAC101 or ENG100A+). or Prerequisites: Writing test score or (C or better in ENG091 or ESL097or WAC101) or (B or better in ALT100) or (ALT100 & Corequisites: ENG101LL or ENG107LL or WAC101 or ENG100A+) or (ESL202 & Corequisites: ENG101LL or ENG107LL or WAC101 or ENG100A+).	Critical course	FYC	3
MAT212 or MAT213 or MAT220 or MAT221	Brief Calculus or Brief Calculus or Calculus with Analytic Geometry I or Calculus with Analytic Geometry I	Prerequisites: A grade of C or better in MAT15+, or MAT187, or an appropriate District placement. or Prerequisites: A grade of C or better in MAT15+, or MAT187, or an appropriate District placement. or Prerequisites: A grade of C or better in MAT187, or an appropriate District placement. or Prerequisites: A grade of C or better in MAT187, or an appropriate District placement.	Critical course OR Higher approved general education course in the Mathematical Applications [MA] area for which MAT22+ is a prerequisite.	MA	3–5
FYE101 or FYE103	Introduction to College, Career and Personal Success or Exploration of College, Career and Personal Success				1–3

Term 2

A sequence of suggested courses that should be taken during Term 2
Course Number	Course Name	Requisites	Notes	Area	Credits
FST264	Protein Science	Prerequisites: A grade of C or better in FST263.	Critical course		4
(CHM152 and CHM152LL) or (CHM230 and CHM230LL)	(General Chemistry II and General Chemistry II Laboratory) or (Fundamental Organic Chemistry and Fundamental Organic Chemistry Laboratory)	Prerequisites: A grade of C or better in [(CHM150 or CHM151) and CHM151LL], or CHM150AA, or CHM151AA, or permission of the Instructor, or Department or Division Chair. and Prerequisites: A grade of C or better in CHM152 or Corequisites: CHM152. or Prerequisites: A grade of C or better in (CHM130 and CHM130LL) or (CHM150 or CHM151 and CHM151LL), or permission of the Instructor, or Department or Division Chair. and Prerequisites: A grade of C or better in CHM130LL or CHM151LL, or equivalent. Prerequisites or Corequisites: CHM230.	Critical course Complete CHM230 and CHM230LL if CHM130 AND CHM130LL were completed in Term 1. Complete CHM152 and CHM152LL if CHM151 and CHM151LL were completed in Term 1.	SQ	4
ENG102 or ENG108	First-Year Composition or First-Year Composition for ESL	Prerequisites: Grade of C or better in ENG101. or Prerequisites: A grade of C or better in ENG107.		FYC	3
BIO156 or BIO156XT or BIO181 or BIO181XT	Introductory Biology for Allied Health or Introductory Biology for Allied Health or General Biology (Majors) I or General Biology (Majors) I	Prerequisites: A grade of C or better in RDG100, or RDG100LL, or higher, or eligibility for CRE101. One year of high school or one-semester of college level chemistry is strongly recommended. or Prerequisites: A grade of C or better in RDG100, or RDG100LL, or higher, or eligibility for CRE101. One year of high school or one-semester of college level chemistry is strongly recommended. or Prerequisites: A grade of C or better in RDG100, or RDG100LL, or higher, or eligibility for CRE101. One year of high school or one semester of college-level biology and chemistry is strongly recommended. or Prerequisites: A grade of C or better in RDG100, or RDG100LL, or higher, or eligibility for CRE101. One year of high school or one semester of college-level biology and chemistry is strongly recommended.	Critical course Gateway course	SQ	4
CRE101	College Critical Reading and Critical Thinking	Prerequisites: A grade of C or better in [(ENG101 or ENG107) and (RDG095 or RDG100 or RDG100LL or RDG111 or RDG112 or RDG113)] or a grade of B or better in ALT100 or an appropriate district placement or permission of Instructor.	OR Equivalent as indicated by assessment	L	0–3

Term 3

A sequence of suggested courses that should be taken during Term 3
Course Number	Course Name	Requisites	Notes	Area	Credits
CUL101 or FST175	Culinary Basics or Food Science Product Development I				3
FST265	Microbiology of Foods	Prerequisites: A grade of C or better in (BIO156 or BIO156XT or BIO181 or BIO181XT or FST263) and (CHM130 or higher).			4
FON104	Certification in Food Service Safety and Sanitation				1
CHM235 and CHM235LL	General Organic Chemistry I and General Organic Chemistry I Laboratory	Prerequisites: A grade of C or better in (CHM152 and CHM152LL), or CHM152AA, or (CHM154 and CHM154LL), or permission of the Instructor, or Department or Division Chair. and Prerequisites: A grade of C or better in CHM235 or Corequisites: CHM235. Completion of prerequisites within the last two years recommended.	Complete CHM235 and CHM235LL if CHM152 and CHM152LL were completed in Term 2.		0–4
SB	Social-Behavioral Sciences				3
L	Literacy & Critical Inquiry				3
COM100 or COM110 or COM225 or COM230	Introduction to Human Communication or Interpersonal Communication or Public Speaking or Small Group Communication	No requisites or No requisites or Prerequisites: A grade of C or better in ENG101, or ENG107, or equivalent. or No requisites	Recommend selecting a course that satisfies COM and SB or COM and L requirements simultaneously	SB or L	0–3

Term 4

A sequence of suggested courses that should be taken during Term 4
Course Number	Course Name	Requisites	Credits
CS	Computer/Statistics/Quantitative Application	Computer/Statistics/Quantitative Application	3
HU	Humanities, Fine Arts, and Design	Humanities, Fine Arts, and Design	3
HU	Humanities, Fine Arts, and Design	Humanities, Fine Arts, and Design	3
RE	Restricted Electives		1–4
SB	Social-Behavioral Sciences		3

Restricted Electives

A list of additional, alternative, or supplemental courses for this pathway map
Course Number	Course Name	Requisites	Area	Credits
FON241 and FON241LL	Principles of Human Nutrition and Principles of Human Nutrition Laboratory	No requisites and Prerequisites: A grade of C or better in FON241 or Corequisites: FON241.	SG	4
FST266	Fermentation in Food Science	Prerequisites: A grade of C or better in (BIO156 or BIO156XT or BIO181 or BIO181XT or FST263) and (CHM230 or CHM235).		4
FST267	Analysis of Food	Prerequisites: A grade of C or better in (BIO156 or BIO156XT or BIO181 or BIO181XT or FST263) and (CHM130 or higher).		4
FST275	Food Science Product Development II			3
FST298AA	Special Projects	Prerequisites: Permission of Program Director or Instructor.		1
FST298AB	Special Projects	Prerequisites: Permission of Program Director or Instructor.		2
FST298AC	Special Projects	Prerequisites: Permission of Program Director or Instructor.		3

Part-time Sequence

Part-time status is 11 credit hours or less.

A list of additional requirements for this pathway map
Awareness Areas
In addition to the requirements identified in the sequence below, students must complete the following awareness areas if not otherwise met by other program requirements: Cultural [C] and Global [G] or Historical [H] Students are strongly encouraged to visit with an academic advisor to ensure completion of all graduation requirements.

Term 1

A sequence of suggested courses that should be taken during Term 1
Course Number	Course Name	Requisites	Notes	Area	Credits
FST263	Principles of Food Science		Critical course Gateway course		4
FYE101 or FYE103	Introduction to College, Career and Personal Success or Exploration of College, Career and Personal Success				1–3

Term 2

A sequence of suggested courses that should be taken during Term 2
Course Number	Course Name	Requisites	Notes	Area	Credits
MAT212 or MAT213 or MAT220 or MAT221	Brief Calculus or Brief Calculus or Calculus with Analytic Geometry I or Calculus with Analytic Geometry I	Prerequisites: A grade of C or better in MAT15+, or MAT187, or an appropriate District placement. or Prerequisites: A grade of C or better in MAT15+, or MAT187, or an appropriate District placement. or Prerequisites: A grade of C or better in MAT187, or an appropriate District placement. or Prerequisites: A grade of C or better in MAT187, or an appropriate District placement.	Critical course OR Higher approved general education course in the Mathematical Applications [MA] area for which MAT22+ is a prerequisite.	MA	3–5
FST264	Protein Science	Prerequisites: A grade of C or better in FST263.	Critical course		4

Term 3

A sequence of suggested courses that should be taken during Term 3
Course Number	Course Name	Requisites	Notes	Area	Credits
(CHM130 and CHM130LL) or (CHM151 and CHM151LL)	(Fundamental Chemistry and Fundamental Chemistry Laboratory) or (General Chemistry I and General Chemistry I Laboratory)	Prerequisites: C or better in [(CHM100 or MAT090 or MAT091 or MAT092 or higher or satisfactory math placement) and (RDG100 or RDG100LL, or higher or eligibility for CRE101 as indicated by appropriate reading placement)] or permission of the Instructor. and Prerequisites or Corequisites: A grade of "C" or better in CHM130. or Prerequisites: C or better in [(CHM130 and CHM130LL), or CHM130AA, or 1 yr high school chemistry taken in last 5 yrs] and (C or better in MAT151 or higher level math course, or satisfactory placement), or permission of Instructor/Departmnt/Division Chair and Prerequisites: A grade of C or better in CHM150 or CHM151 or Corequisites: CHM150 or CHM151	Critical course Gateway course Select from the following Chemistry sequences: (CHM130, CHM130LL, CHM230, and CHM230LL) OR (CHM151, CHM151LL, CHM230, and CHM230LL) OR (CHM151, CHM151LL, CHM152, CHM152LL, CHM235, and CHM235LL)	SQ	4
ENG101 or ENG107	First-Year Composition or First-Year Composition for ESL	Prerequisites: Writing test score or (C or better in ENG091 or ESL097or WAC101) or (B or better in ALT100) or (ALT100 & Corequisites: ENG101LL or ENG107LL or WAC101 or ENG100A+) or (ESL202 & Corequisites: ENG101LL or ENG107LL or WAC101 or ENG100A+). or Prerequisites: Writing test score or (C or better in ENG091 or ESL097or WAC101) or (B or better in ALT100) or (ALT100 & Corequisites: ENG101LL or ENG107LL or WAC101 or ENG100A+) or (ESL202 & Corequisites: ENG101LL or ENG107LL or WAC101 or ENG100A+).	Critical course	FYC	3

Term 4

A sequence of suggested courses that should be taken during Term 4
Course Number	Course Name	Requisites	Notes	Area	Credits
(CHM152 and CHM152LL) or (CHM230 and CHM230LL)	(General Chemistry II and General Chemistry II Laboratory) or (Fundamental Organic Chemistry and Fundamental Organic Chemistry Laboratory)	Prerequisites: A grade of C or better in [(CHM150 or CHM151) and CHM151LL], or CHM150AA, or CHM151AA, or permission of the Instructor, or Department or Division Chair. and Prerequisites: A grade of C or better in CHM152 or Corequisites: CHM152. or Prerequisites: A grade of C or better in (CHM130 and CHM130LL) or (CHM150 or CHM151 and CHM151LL), or permission of the Instructor, or Department or Division Chair. and Prerequisites: A grade of C or better in CHM130LL or CHM151LL, or equivalent. Prerequisites or Corequisites: CHM230.	Critical course Complete CHM230 and CHM230LL if CHM130 AND CHM130LL were completed in Term 1. Complete CHM152 and CHM152LL if CHM151 and CHM151LL were completed in Term 1.	SQ	4
CUL101 or FST175	Culinary Basics or Food Science Product Development I				3

Term 5

A sequence of suggested courses that should be taken during Term 5
Course Number	Course Name	Requisites	Notes	Area	Credits
BIO156 or BIO156XT or BIO181 or BIO181XT	Introductory Biology for Allied Health or Introductory Biology for Allied Health or General Biology (Majors) I or General Biology (Majors) I	Prerequisites: A grade of C or better in RDG100, or RDG100LL, or higher, or eligibility for CRE101. One year of high school or one-semester of college level chemistry is strongly recommended. or Prerequisites: A grade of C or better in RDG100, or RDG100LL, or higher, or eligibility for CRE101. One year of high school or one-semester of college level chemistry is strongly recommended. or Prerequisites: A grade of C or better in RDG100, or RDG100LL, or higher, or eligibility for CRE101. One year of high school or one semester of college-level biology and chemistry is strongly recommended. or Prerequisites: A grade of C or better in RDG100, or RDG100LL, or higher, or eligibility for CRE101. One year of high school or one semester of college-level biology and chemistry is strongly recommended.	Critical course Gateway course	SQ	4
FST265	Microbiology of Foods	Prerequisites: A grade of C or better in (BIO156 or BIO156XT or BIO181 or BIO181XT or FST263) and (CHM130 or higher).			4

Term 6

A sequence of suggested courses that should be taken during Term 6
Course Number	Course Name	Requisites	Notes	Area	Credits
FON104	Certification in Food Service Safety and Sanitation				1
CHM235 and CHM235LL	General Organic Chemistry I and General Organic Chemistry I Laboratory	Prerequisites: A grade of C or better in (CHM152 and CHM152LL), or CHM152AA, or (CHM154 and CHM154LL), or permission of the Instructor, or Department or Division Chair. and Prerequisites: A grade of C or better in CHM235 or Corequisites: CHM235. Completion of prerequisites within the last two years recommended.	Complete CHM235 and CHM235LL if CHM152 and CHM152LL were completed in Term 2.		0–4
COM100 or COM110 or COM225 or COM230	Introduction to Human Communication or Interpersonal Communication or Public Speaking or Small Group Communication	No requisites or No requisites or Prerequisites: A grade of C or better in ENG101, or ENG107, or equivalent. or No requisites	Recommend selecting a course that satisfies COM and SB or COM and L requirements simultaneously	SB or L	0–3

Term 7

A sequence of suggested courses that should be taken during Term 7
Course Number	Course Name	Requisites	Notes	Area	Credits
ENG102 or ENG108	First-Year Composition or First-Year Composition for ESL	Prerequisites: Grade of C or better in ENG101. or Prerequisites: A grade of C or better in ENG107.		FYC	3
L	Literacy & Critical Inquiry				3

Term 8

A sequence of suggested courses that should be taken during Term 8
Course Number	Course Name	Requisites	Notes	Area	Credits
HU	Humanities, Fine Arts, and Design	Humanities, Fine Arts, and Design			3
RE	Restricted Electives				1–4

Term 9

A sequence of suggested courses that should be taken during Term 9
Course Number	Course Name	Requisites	Notes	Area	Credits
CRE101	College Critical Reading and Critical Thinking	Prerequisites: A grade of C or better in [(ENG101 or ENG107) and (RDG095 or RDG100 or RDG100LL or RDG111 or RDG112 or RDG113)] or a grade of B or better in ALT100 or an appropriate district placement or permission of Instructor.	OR Equivalent as indicated by assessment	L	0–3
SB	Social-Behavioral Sciences				3
HU	Humanities, Fine Arts, and Design	Humanities, Fine Arts, and Design			3

Term 10

A sequence of suggested courses that should be taken during Term 10
Course Number	Course Name	Requisites	Notes	Area	Credits
CS	Computer/Statistics/Quantitative Application	Computer/Statistics/Quantitative Application			3
SB	Social-Behavioral Sciences				3

Restricted Electives

A list of additional, alternative, or supplemental courses for this pathway map
Course Number	Course Name	Requisites	Area	Credits
FON241 and FON241LL	Principles of Human Nutrition and Principles of Human Nutrition Laboratory	No requisites and Prerequisites: A grade of C or better in FON241 or Corequisites: FON241.	SG	4
FST266	Fermentation in Food Science	Prerequisites: A grade of C or better in (BIO156 or BIO156XT or BIO181 or BIO181XT or FST263) and (CHM230 or CHM235).		4
FST267	Analysis of Food	Prerequisites: A grade of C or better in (BIO156 or BIO156XT or BIO181 or BIO181XT or FST263) and (CHM130 or higher).		4
FST275	Food Science Product Development II			3
FST298AA	Special Projects	Prerequisites: Permission of Program Director or Instructor.		1
FST298AB	Special Projects	Prerequisites: Permission of Program Director or Instructor.		2
FST298AC	Special Projects	Prerequisites: Permission of Program Director or Instructor.		3

General Electives

Recommended that students interested in university transfer select from the following courses if additional coursework is needed to meet the minimum 64 transfer credits:
BIO205 Microbiology
FON241 Principles of Human Nutrition
FON241LL Principles of Human Nutrition Laboratory
PHY111 General Physics I

Course Area Key

Gateway Course = Generally the first major-specific course in a pathway.

Critical Course = A course that is highly predictive of future success in a pathway.

C = Cultural Diversity in the US
CS = Computer/Statistics/Quantitative Application
FYC = First Year Composition
G = Global Awareness
H = Historical Awareness
HU = Humanities, Fine Arts, and Design

L = Literacy & Critical Inquiry
MA = Mathematics
SB = Social-Behavioral Sciences
SG = Natural Sciences General
SQ = Natural Sciences Quantitative

Disclaimer

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

Course Sequence total credits may differ from the program information located on the MCCCD curriculum website due to program and system design.

View MCCCD’s curriculum website for the Associate in Arts in Associate in Arts, Emphasis in Food Science and Technology (https://aztransmac2.asu.edu/cgi-bin/WebObjects/MCCCD.woa/wa/freeForm10?id=176493).

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.

Previous Catalog Years

The pathway map presented above is for the current catalog year and is the intended pathway map for new students. All previous catalog years for this pathway map are available at the link below.

Previous catalog years for Associate in Arts (AA) in Associate in Arts, Emphasis in Food Science and Technology