The Food Technology and Safety program provides students with hands-on education in the processes and technologies used to convert commodities into consumable food products. Students can personalize their curriculum in various areas of study, from food processing and technology to facilities management to chemistry. The program incorporates applied learning experiences, like a mobile food processing lab, industry clerkships, and internships.
Requirements for Food Technology and Safety
Students must complete 48 credits from the following:
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| 1. |
All of the following courses (41 credits): |
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AE |
153 |
Engine and Equipment Technology |
2 |
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AFRE |
100 |
Decision-making in the Agri-Food System |
3 |
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AT |
45 |
Agricultural Communications |
2 |
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AT |
71 |
Technical Mathematics |
2 |
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AT |
195 |
Research and Practice in Agricultural Technology |
3 |
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AT |
293 |
Professional Internship in Agricultural Technology |
3 |
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FSC |
113 |
Basic Commodity Overview Food Processing and Technology |
3 |
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FSC |
114 |
Food Processing and Technology Facilities Management |
3 |
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FSC |
125 |
Food Processing and Technology Unit Operations |
2 |
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FSC |
211 |
Principles of Food Science |
3 |
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FSC |
222 |
Professional Development and Career Planning in Food Science |
1 |
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FSC |
230 |
Fruit and Vegetable Processing |
2 |
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FSC |
231 |
Cereals Processing |
2 |
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FSC |
240 |
Applied Microbiology in Food Processing |
2 |
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FSC |
242 |
Applied Chemistry in Food Processing and Technology |
2 |
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KIN |
125 |
First Aid and Personal Safety |
3 |
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PKG |
101 |
Principles of Packaging |
3 |
| 2. |
Complete a minimum of 7 elective credits from the list below or as approved by the program coordinator in the Institute of Agricultural Technology: |
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AE |
151 |
Fabrication Technology |
2 |
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AFRE |
232 |
Commodity Marketing I |
3 |
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AFRE |
240 |
Food Product Marketing |
3 |
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AT |
55 |
Agricultural Finance |
3 |
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AT |
101 |
Spanish for the Agricultural Industry |
2 |
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AT |
202 |
Agricultural Regulation Compliance and Safety |
3 |
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CSS |
120 |
Issues in Food and Agriculture |
3 |
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HNF |
150 |
Introduction to Human Nutrition |
3 |
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TSM |
130 |
Energy Efficiency and Conservation in Agricultural Systems |
3 |