Academic Programs Catalog

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:

1. 1. All of the following courses (41 credits):  
   1. AE 153 Engine and Equipment Technology (2)
   2. AFRE 100 Decision-making in the Agri-Food System (3)
   3. AT 145 Agricultural Communications (2)
   4. AT 171 Technical Mathematics (2)
   5. AT 195 Research and Practice in Agricultural Technology (3)
   6. AT 293 Professional Internship in Agricultural Technology (3)
   7. FSC 113 Basic Commodity Overview Food Processing and Technology (3)
   8. FSC 114 Food Processing and Technology Facilities Management (3)
   9. FSC 125 Food Processing and Technology Unit Operations (2)
   10. FSC 211 Principles of Food Science (3)
   11. FSC 222 Professional Development and Career Planning in Food Science (1)
   12. FSC 230 Fruit and Vegetable Processing (2)
   13. FSC 231 Cereals Processing (2)
   14. FSC 240 Applied Microbiology in Food Processing (2)
   15. FSC 242 Applied Chemistry in Food Processing and Technology (2)
   16. KIN 125 First Aid and Personal Safety (3)
   17. PKG 101 Principles of Packaging (3)
2. 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:
   1. AE 151 Fabrication Technology (2)
   2. AFRE 232 Commodity Marketing I (3)
   3. AFRE 240 Food Product Marketing (3)
   4. AT 155 Agricultural Finance (3)
   5. AT 101 Spanish for the Agricultural Industry (2)
   6. AT 202 Agricultural Regulation Compliance and Safety (3)
   7. CROP 120 Issues in Food and Agriculture (3)
   8. HNF 150 Introduction to Human Nutrition (3)
   9. TSM 130 Energy Efficiency and Conservation in Agricultural Systems (3)