Associate of Applied Science Degree
10-506-6
BTC’s Laboratory Food Science Technician degree is a 60 credit, flexible lab based program that builds upon the lab skills taught in the one year, Laboratory Technical Assistant program with additional computer skills, hands-on microbiology training, quality control standards, food product tests and an in-depth study of the regulations and regulatory agencies governing food production. In addition, this program will prepare you for certification in SERVSAFE, Hazard Analysis, Critical Control Points (HACCP), and Six Sigma Green Belt. Non-lab instructional content is delivered online.
Food Lab Technicians are a critical part of ensuring food products are safe and meet quality standards. Many will play a role in developing the next innovative way to preserve, package, store, and deliver foods at the regional, national and international levels. The Laboratory Food Science Technician Program prepares graduates for a variety of roles in food production and safety. Learners will acquire knowledge in Chemistry, Microbiology, Technical Writing , LEAN Manufacturing, and food safety regulations. Learners will apply these skills to operate and maintain equipment, collect samples, perform chemical and biological analysis, and document and report data in a food manufacturing area.
Graduates of the program will be prepared to work in a variety of industries related to food production and safety of the food supply. This includes but is not limited to breweries, cheese plants, sterile packaging facilities, food product testing labs, food safety testing labs.
- Lab Technician
- QC Scientist 1
- Food/Beverage Manufacturing Lab Tech
- Food Safety & Quality Auditor (Technician)
- Process Control Technician
- QC Lab Tech
- Quality Assurance Tech
- Food/Beverage Safety Coordinator
- Food/Beverage Safety Specialist
- Food Laboratory Technician
- Food Lab Associate
- Food Safety Technician
| Semester 1 | Credits | |
|---|---|---|
| 513-110 | Basic Laboratory Skills | 1 |
| 506-108 | Laboratory Safety and Hazardous Materials | 1 |
| 103-128 | Introduction to Microsoft Office Suites | 2 |
| 806-199 | General, Organic and Biological Chemistry | 4 |
| 801-136 | English Composition 1 | 3 |
| 804-118 | Intermediate Algebra with Applications | 4 |
| 196-158 | Essentials of Quality: Quality Data Assessment | 1 |
| Credits | 16 | |
| Semester 2 | ||
| 506-102 | Intermediate Laboratory Skills | 3 |
| 506-105 | Quality Concepts in Laboratories | 3 |
| 506-109 | Data Management for Laboratory Assistants | 1 |
| 806-197 | Microbiology | 4 |
| 102-148 | Introduction to Business and Management | 3 |
| 196-157 | Essentials of Quality: Quality Management Basics | 1 |
| Credits | 15 | |
| Semester 3 | ||
| 506-111 | Food Microbiology | 4 |
| 506-114 | Introduction to the USDA and FDA | 2 |
| 506-113 | Excel and Statistics in the Laboratory (to become Excel and Statistics for the Laboratory) | 3 |
| 513-170 | Introduction to Molecular Diagnostics | 2 |
| 809-196 | Introduction to Sociology | 3 |
| 506-120 | ServSafe Certification Preparation | 1 |
| Credits | 15 | |
| Semester 4 | ||
| 506-115 | Food Production Regulations / HACCP, GFSI, FSMA | 2 |
| 506-117 | Food Laboratory Occupational Experience | 2 |
| 196-159 | Essentials of Quality: Lean Tools | 1 |
| 801-198 | Speech | 3 |
| 809-198 | Introduction to Psychology | 3 |
| 806-172 or 506-112 | Basic Nutritional Science or Food and Nutritional Science | 3 |
| Credits | 14 | |
| Total Credits | 60 | |
General Education Courses Within Program
| Code | Title | Credits |
|---|---|---|
| 801-136 | English Composition 1 | 3 |
| 806-197 | Microbiology | 4 |
| 806-199 | General, Organic and Biological Chemistry | 4 |
| 809-198 | Introduction to Psychology | 3 |
| 801-198 | Speech | 3 |
| 804-118 | Intermediate Algebra with Applications | 4 |
| 806-172 | Basic Nutritional Science | 3 |
| 809-196 | Introduction to Sociology | 3 |