{
  "college": "bakersfield-college",
  "edition": "2026-2027",
  "departmentName": "Agriculture, Nutrition & Culinary Arts",
  "id": "food-science-and-technology-associate-of-science",
  "name": "Food Science and Technology",
  "award": "A.S. Degree",
  "department": "agriculture-nutrition-and-culinary-arts-anca-pathway",
  "sourceUrl": "https://bakersfield.elumenapp.com/catalog/2026-2027-Catalog/program/food-science-and-technology-associate-of-science-fall-2025",
  "blocks": [
    {
      "kind": "text",
      "markdown": "#### Food Science and Technology Associate of Science\n\nThe Food Science and Technology degree program focuses on the science, technologies, and systems used in the food industry. The skills gained will be applicable to a wide range of areas within the food industry including food product research and development, food analysis, quality assurance, quality control, sensory analysis, nutritional analysis, food safety, and food plant management. Core career areas include quality control management, food chemistry, food engineering, food microbiology, sensory science, food nutrition and health, food processing and packaging, food safety and defense, public policy and regulation, and sustainability. Upon completion of graduation requirements and the required degree courses with at least a \"C\" or \"P\" (pass) grade in each course, the student will be eligible for an Associate of Science degree.\n\n### Program Learning Outcomes\n\n-   1\\. Upon successful completion of the program, the student will be able to identify, evaluate, and apply food science principles to food safety, production, product development, and food systems management.\n\n-   2\\. Upon successful completion of the program, the student will be able to apply scientific skills and research in the areas of microbiology, food science, and food safety during and after processing.\n\n-   3\\. Upon successful completion of the program, the student will be able to identify and analyze the general processing flow for various food products, including harvesting, processing, packaging, and storage.\n\n-   4\\. Upon successful completion of the program, the student will be able to understand and differentiate various types of food production methods and demonstrate an awareness of chemical and physical changes that occur to food products due to processing.\n\n-   5\\. Upon successful completion of the program, the student will be able to identify, explain, and compare laws and regulations governing food safety principles.\n\n### Program Requirements"
    },
    {
      "kind": "courselist",
      "rows": [
        {
          "type": "comment",
          "text": "Food Science and Technology Associate of Science: Complete all of the following",
          "units": "30-33"
        },
        {
          "type": "comment",
          "text": "Core Courses: Complete all of the following",
          "units": "21"
        },
        {
          "type": "course",
          "code": "FDST B1",
          "title": "Introduction to Food Science and Technology",
          "units": "3",
          "indent": false
        },
        {
          "type": "course",
          "code": "FDST B2",
          "title": "Food Customs and Culture",
          "units": "3",
          "indent": false
        },
        {
          "type": "course",
          "code": "FDST B3",
          "title": "Principles of Food Science",
          "units": "3",
          "indent": false
        },
        {
          "type": "course",
          "code": "FDST B4",
          "title": "Food Safety",
          "units": "3",
          "indent": false
        },
        {
          "type": "course",
          "code": "FDST B5",
          "title": "Food Processing Technology",
          "units": "3",
          "indent": false
        },
        {
          "type": "course",
          "code": "FDST B10",
          "title": "Food Systems Management",
          "units": "3",
          "indent": false
        },
        {
          "type": "course",
          "code": "NUTR B10",
          "title": "Introduction to Nutrition Science",
          "units": "3",
          "indent": false
        },
        {
          "type": "comment",
          "text": "List A",
          "units": "9-12"
        },
        {
          "type": "course",
          "code": "AGBS B3",
          "title": "Introduction to Agriculture Business",
          "units": "3",
          "indent": false
        },
        {
          "type": "course",
          "code": "ANSC B6",
          "title": "Applied Animal Nutrition",
          "units": "4",
          "indent": false
        },
        {
          "type": "course",
          "code": "CRPS B4",
          "title": "Vegetable Production",
          "units": "3",
          "indent": false
        },
        {
          "type": "course",
          "code": "CRPS B16",
          "title": "Introduction to Viticulture",
          "units": "3",
          "indent": false
        }
      ]
    }
  ]
}