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
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.
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
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 Sequence
Full-time status is 12 credits to 18 credits per semester.
Awareness Areas |
---|
|
Term 1
Term 2
Course Number | Course Name | Requisites | Notes | Area | Credits |
---|---|---|---|---|---|
FST264 | Protein Science | 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) | 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 | 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 | Critical course Gateway course | SQ | 4 | |
CRE101 | College Critical Reading and Critical Thinking | OR Equivalent as indicated by assessment | L | 0–3 |
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 | 4 | |||
FON104 | Certification in Food Service Safety and Sanitation | 1 | |||
CHM235 and CHM235LL | General Organic Chemistry I and General Organic Chemistry I Laboratory | 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 | Recommend selecting a course that satisfies COM and SB or COM and L requirements simultaneously | SB or L | 0–3 |
Term 4
Course Number | Course Name | Requisites | Notes | Area | Credits |
---|---|---|---|---|---|
CS | Computer/Statistics/Quantitative Application | 3 | |||
HU | Humanities, Fine Arts, and Design | 3 | |||
HU | Humanities, Fine Arts, and Design | 3 | |||
RE | Restricted Electives | 1–4 | |||
SB | Social-Behavioral Sciences | 3 |
Restricted Electives
Course Number | Course Name | Requisites | Notes | Area | Credits |
---|---|---|---|---|---|
FON241 and FON241LL | Principles of Human Nutrition and Principles of Human Nutrition Laboratory | SG | 4 | ||
FST266 | Fermentation in Food Science | 4 | |||
FST267 | Analysis of Food | 4 | |||
FST275 | Food Science Product Development II | 3 | |||
FST298AA | Special Projects | 1 | |||
FST298AB | Special Projects | 2 | |||
FST298AC | Special Projects | 3 |
Part-time Sequence
Part-time status is 11 credit hours or less.
Awareness Areas |
---|
|
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
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 | 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 | Critical course | 4 |
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) | 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 | Critical course | FYC | 3 |
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) | 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
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 | Critical course Gateway course | SQ | 4 | |
FST265 | Microbiology of Foods | 4 |
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 | 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 | Recommend selecting a course that satisfies COM and SB or COM and L requirements simultaneously | SB or L | 0–3 |
Term 7
Course Number | Course Name | Requisites | Notes | Area | Credits |
---|---|---|---|---|---|
ENG102 or ENG108 | First-Year Composition or First-Year Composition for ESL | FYC | 3 | ||
L | Literacy & Critical Inquiry | 3 |
Term 8
Course Number | Course Name | Requisites | Notes | Area | Credits |
---|---|---|---|---|---|
HU | Humanities, Fine Arts, and Design | 3 | |||
RE | Restricted Electives | 1–4 |
Term 9
Course Number | Course Name | Requisites | Notes | Area | Credits |
---|---|---|---|---|---|
CRE101 | College Critical Reading and Critical Thinking | OR Equivalent as indicated by assessment | L | 0–3 | |
SB | Social-Behavioral Sciences | 3 | |||
HU | Humanities, Fine Arts, and Design | 3 |
Term 10
Course Number | Course Name | Requisites | Notes | Area | Credits |
---|---|---|---|---|---|
CS | Computer/Statistics/Quantitative Application | 3 | |||
SB | Social-Behavioral Sciences | 3 |
Restricted Electives
Course Number | Course Name | Requisites | Notes | Area | Credits |
---|---|---|---|---|---|
FON241 and FON241LL | Principles of Human Nutrition and Principles of Human Nutrition Laboratory | SG | 4 | ||
FST266 | Fermentation in Food Science | 4 | |||
FST267 | Analysis of Food | 4 | |||
FST275 | Food Science Product Development II | 3 | |||
FST298AA | Special Projects | 1 | |||
FST298AB | Special Projects | 2 | |||
FST298AC | Special Projects | 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
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
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.
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.