The Food Processing, Technology and Safety program prepares graduates for a wide range of employment and career choices. Each student receives personal, one-on-one help in selecting her/his program of study (including workplace internship).
Requirements for Food Processing, Technology and Safety
Students must complete 60 credits from the following:
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| 1. |
All of the following courses (27 credits): |
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AFRE |
100 |
Decision-making in the Agri-Food System |
3 |
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AT |
193 |
Agricultural Technology Clerkship |
2 |
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AT |
293 |
Professional Internship in Agricultural Technology |
3 |
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FSC |
111 |
Foundational Concepts in Food Processing and Technology |
3 |
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FSC |
112 |
Seminar in Food Processing, Technology and Safety |
1 |
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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 |
240 |
Applied Microbiology in Food Processing |
2 |
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FSC |
241 |
Safety Principles and Regulations in Food Processing and Technology |
3 |
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FSC |
242 |
Applied Chemistry in Food Processing and Technology |
2 |
| 2. |
Two of the following courses (4 credits): |
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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 |
232 |
Dairy Foods Processing |
2 |
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FSC |
233 |
Muscle Foods Processing |
2 |
| 3. |
Complete a minimum of 3 elective credits in the College of Agriculture and Natural Resources as approved by the program coordinator in the Institute of Agricultural Technology. |
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| 4. |
Complete 26 credits of additional course work through the College of Agriculture and Natural Resources, a community college partner (Delta College, Kellogg Community College, Muskegon Community College, Wayne County Community College District) or an approved transferring institution. All course work must be approved by the program coordinator in the Institute of Agricultural Technology. |
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