Food Science (AS)

60 Credits

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 the best ways to process, package, preserve, store and distribute food.

Core Courses – 30 Credits

FSCI 2100	Introduction to Food Science	3 cr
MATH 1080	Introduction to Statistics	4 cr
HLTH 1107	Principles of Nutrition	3 cr
CHEM 1061	Principles of Chemistry 1	5 cr
CHEM 1062	Principles of Chemistry 2	5 cr
CHEM 2061	Organic Chemistry 1	5 cr
CHEM 2062	Organic Chemistry 2	5 cr

Additional Required Courses – 30 Credits

ENGC 1101	College Writing	4 cr
COMM 1101	Fundamentals of Public Speaking	3 cr
MATH 1400	Survey of Calculus	4 cr
BIOL 1501	Principles of Biology 1	5 cr
PHYS 1121	Physics 1 for Scientists and Engineers	5 cr

Complete 9 additional credits from MnTC Goal areas 5, 6, 7, 8, 9 or 10 to reach 30 credits total in the MnTC (9 Credits)

Other Degree Requirements

If needed, complete additional courses to reach 60 college-level credits total.

• Earn a minimum cumulative grade point average (GPA) of 2.0 for college-level coursework (courses numbered 1000 and above) completed at Normandale.
• Earn a minimum of 15 college-level credits at Normandale.

Coursework in this degree program satisfies a portion of the Minnesota Transfer Curriculum (MnTC). Please see MnTC Degree Audit Report.