Food Science (AS)

The Associate of Science in Food Service is designed to prepare students for transfer as juniors to a four-year program in food science. It is the basis of a transfer agreement that facilitates credit transfer from Normandale to the College of Food, Agriculture and Natural Resource Sciences (CFANS) at the University of Minnesota. Students who complete the AS may apply a minimum of 60 credits toward the bachelor's degree.

Food scientists and technologists use chemistry, microbiology, engineering, and other sciences to study the principles underlying the processing and deterioration of food; analyze food content; discover new food sources; make processed foods safe, palatable, and healthful; and determine best ways to process, package, preserve, store and distribute food.

Program Major Courses: (30 cr)

FSCI 2100

Intro to Food Science (3)

MATH 1080

Intro to Statistics (4)

HLTH 1107

Principles of Nutrition (3)

CHEM 1061

Principles of Chemistry I (5)

CHEM 1062

Principles of Chemistry 2 (5)

CHEM 2061

Organic Chemistry 1 (5)

CHEM 2062

Organic Chemistry 2 (5)

General Education Requirements: (30 cr)

ENGC 1101

Freshman Composition (4)

COMM 1101

Fundamentals of Public Speaking (3)

MATH 1400

Survey of Calculus (4)

BIOL 1105

General Biology: Cells to Organisms (4)

PHYS 1121

Physics with Calculus 1 (5)


Complete additional elective courses that cover 3 of the goal areas from 5, 6, 7, 8, 9 or 10 to reach 30 credits.