With a food science degree from Normandale, you’ll gain a deeper understanding of scientific and agricultural principles that form the foundation of how food is grown, produced, and processed.
You’ll sharpen your critical thinking and problem-solving skills — and you’ll cover core courses in math, chemistry, English and more.
Get prepared to further your study of food science at the University of Minnesota’s College of Food, Agriculture and Natural Resource Sciences (CFANS). When you complete your associate’s degree, you’ll have 60 credits toward a bachelor's degree and you’ll enter as a junior.
Median annual wage for agricultural and food scientists in May 2020
U.S. Bureau of Labor Statistics
Job openings for agricultural and food scientists projected each year through 2030
U.S. Bureau of Labor Statistics
Food scientists and technologists use chemistry, microbiology, engineering, and other sciences to study the principles underlying the processing and deterioration of food.
They 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.
Students become agricultural and food scientists and work in laboratories, in offices, and in the field. Animal scientist, food scientist and technologist, plant scientist and soil scientist are just a few of the job titles used in the industry.
We have a one-of-a-kind partnership with the University of Minnesota’s College of Food, Agricultural and Natural Resource Sciences (CFANS).
When you graduate with an associate’s degree from Normandale, you’ll be ready to seamlessly transfer to the U of M’s CFANS as a junior. At CFANS, you’ll use your analytical and critical thinking skills honed in science courses to help feed our growing population while sustaining natural resources.
top
