Undergraduate Degree

Food Processing, Technology and Safety

Program:
Food Processing, Technology and Safety
Plan Code:
FPTS1_ATCT
Program Level:
Undergraduate Certification
Award Type:
Technology Certificate
College:
College of Agriculture and Natural Resources
Department:
Agricultural Technology Institute


Excerpt from the official Academic Programs Catalog:

Listed below are the approved requirements for the program from the official Academic Programs Catalog.
Students must consult their advisors to learn which specific requirements apply to their degree programs.


College of Agriculture and Natural Resources

Institute of Agricultural Technology

Programs
Food Processing, Technology and Safety

The Food Processing, Technology and Safety program provides students with hands-on education in the processes and technologies used to convert commodities into consumable food products. Students are able to personalize their curriculum from various areas of study, from food processing and technology, to facilities management, to chemistry. The program incorporates applied learning experiences within a mobile food processing lab and industry internships. Upon completion of the program, graduates go on to follow successful career paths in areas such as raw ingredient manufacturing; food technology; food safety; food machinery and equipment maintenance; and specialty food processing.

Requirements for Food Processing, Technology and Safety

Students must complete 60 credits from the following:
1. All of the following courses (27 credits):
AFRE 100 Decision-making in the Agri-Food System 3
AT 193 Agricultural Technology Clerkship 2
AT 293 Professional Internship in Agricultural Technology 3
FSC 111 Foundational Concepts in Food Processing and Technology 3
FSC 112 Seminar in Food Processing, Technology and Safety 1
FSC 113 Basic Commodity Overview Food Processing and Technology 3
FSC 114 Food Processing and Technology Facilities Management 3
FSC 125 Food Processing and Technology Unit Operations 2
FSC 240 Applied Microbiology in Food Processing 2
FSC 241 Safety Principles and Regulations in Food Processing and Technology 3
FSC 242 Applied Chemistry in Food Processing and Technology 2
2. Two of the following courses (4 credits):
FSC 230 Fruit and Vegetable Processing 2
FSC 231 Cereals Processing 2
FSC 232 Dairy Foods Processing 2
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.
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.