Food Science and Technology - BS | Texas A & M University-College Station

Skills & Competencies

Skills developed through this program

Auto-populatedfrom O*NET via SOC 19-4013.00

Skills

Reading ComprehensionWritingSpeakingActive ListeningScienceCritical ThinkingQuality Control AnalysisMonitoring

Knowledge

Food ProductionProduction and ProcessingChemistryEnglish LanguageComputers and Electronics

Abilities

Near VisionOral ComprehensionWritten ComprehensionOral ExpressionWritten ExpressionDeductive ReasoningInductive ReasoningProblem SensitivityVisual Color DiscriminationSpeech Recognition

Tasks

Taste or smell foods or beverages to ensure that flavors meet specifications or to select samples wi
Measure, test, or weigh bottles, cans, or other containers to ensure that hardness, strength, or dim
Maintain records of testing results or other documents as required by state or other governing agenc

Technology

Object or component oriented development softwareWeb platform development softwareData base user interface and query softwareGraphical user interface development softwareGraphics or photo imaging software

Tools

Agar platesAnaerobic jarsBenchtop centrifugesBioluminometersBoiling water bathsBunsen burnersCalorimetersColony countersColor testing equipmentCompound binocular light microscopesDesktop computersDessicatorsDistilling equipmentDropping pipettesDry bulb thermometers

Work Values

SupportRelationshipsAchievementIndependenceWorking ConditionsRecognition

Career Pathways

Occupations this program prepares you for

Auto-populatedfrom O*NET + BLS

Occupations matched to this program, with median wage, top wage, growth, and openings
SOC	Occupation	Method	Wage	Growth	Openings
Match confidence: medium19-4013.00	Food Science Technicians	title_inference	—	—	—

Program Pathways

Credentials this program stacks toward

No program pathways.

What You'll Learn

Key competencies developed through this program

Auto-populatedfrom NSX Competency Framework

Mastery: proficient (Level 3)(based on Bachelor's Degree)

Advanced sensory discrimination — autonomously conduct and interpret multi-attribute sensory panel evaluations for complex food and beverage products, selecting samples with defined sensory characteristics for formulation decisions.
Packaging specification verification — design and execute container testing protocols for hardness, strength, and dimensional compliance, resolving non-conformances independently within a quality management system.
Compliance documentation oversight — independently author, review, and submit required testing records to state and federal agencies, ensuring completeness and accuracy without supervisory checking.
Process temperature optimization — monitor and adjust thermal processing parameters across product lines, troubleshoot deviations, and recommend corrective actions to maintain food safety and quality targets.
Analytical result interpretation — perform complex, multi-step data analysis on test outcomes, apply inductive reasoning to identify trends, and classify product batches with full accountability for decisions.
Microbiology and chemistry integration — examine biological and chemical samples using advanced microscopy and analytical techniques to identify microorganisms, cell abnormalities, and foreign material in support of food safety programs.
Predictive equipment maintenance — develop and manage a laboratory equipment calibration and maintenance schedule, troubleshoot instrument failures, and liaise with vendors to minimize downtime.
Comprehensive technical reporting — produce detailed technical reports, statistical graphs, and data visualizations using database and spreadsheet software to support food science research and regulatory submissions.
Cross-functional problem solving — independently investigate complex quality failures spanning chemistry, biology, and production processing, and implement validated corrective and preventive actions.
Regulatory knowledge application — interpret evolving state and federal food safety regulations and apply them to current testing workflows, updating procedures to maintain continuous compliance.

Course Pathway

31 courses in this program

Program Requirements

Courses required to complete this program

CHEM 119Fundamentals of Chemistry I

4 cr

FSTC 201Food Science

3 cr

FSTC 210Horizons in Nutrition and Food Science

1 cr

NUTR 210Horizons in Nutrition and Food Science

1 cr

CHEM 120Fundamentals of Chemistry II

4 cr

BIOL 111Introductory Biology I

4 cr

CHEM 257Organic Chemistry I - Structure and Function

4 cr

POLS 206American National Government

3 cr

ACCT 209Survey of Accounting Principles

3 cr

PHYS 201College Physics

4 cr

ENGL 210Technical and Professional Writing

3 cr

FSTC 311Principles of Food Processing

3 cr

POLS 207State and Local Government

3 cr

AGEC 314Marketing Agricultural and Food Products

3 cr

FSTC 312Food Chemistry

3 cr

FSTC 313Food Chemistry Laboratory

1 cr

MGMT 309Survey of Management

3 cr

FSTC 314Food Analysis

3 cr

AGSM 315Food Process Engineering Technology

3 cr

FSTC 315Food Process Engineering Technology

3 cr

ANSC 326Food Bacteriology

3 cr

FSTC 326Food Bacteriology

3 cr

ANSC 327Food Bacteriology Lab

1 cr

FSTC 327Food Bacteriology Lab

1 cr

FSTC 401Food Product Development

3 cr

FSTC 444Fundamentals of Food Law

3 cr

FSTC 481Seminar

1 cr

MKTG 409Principles of Marketing

3 cr

Program Details

Detailed information about this program

No detailed information available.

Requirements

What you need to earn this credential

No requirements listed.

Financial Aid

Eligible funding programs

No funding information available.

Scholarships

No scholarships listed.