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Making sure the food we eat is safe is just one of the tasks of a laboratory food science technician. Depending on the area of the food lab you may work, you have the opportunity to conduct tests on foods, evaluate the results, and establish the nutritional content; you could measure the amount of preservatives and other additives to ensure people know what’s going on with the food they eat, or you could work in research and experiment with different food storage methods. You could also work in development where your focus would be on making and improving existing food products. It’s a smorgasbord of opportunities and if you are intrigued by the study of food and food processes then you should consider a career in food science.

The Laboratory Food Science Technician program is an associate degree 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. The program is offered at the Monroe campus, with classes running during the day, evenings and on Saturdays, making this program ideal for you if you are working full-time. In addition, this program will prepare you for certification in SERVSAFE, Hazard Analysis, Critical Control Points (HACCP) and Six Sigma Green Belt.  The non-lab instructional content is delivered online. Semesters begin in August, January and June and most students complete the program in three years.