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Food Technology Certificate
The certificate consists of 30 credits (20 in Food Science and 10 in the Biological and Physical Sciences). At least 15 credits must be taken through Delaware Valley College. The certificate consists of required (R) and elective (E) courses.
FS2212 Sanitation Management (R)
FS3218 Food Microbiology (R) (4 cr.)
FS2116 Physical Sciences and Food (E)
FS3120 Introduction to Nutrition (E)
FS4004 Industrial Fermentations (E)
FS4015 Waste Treatment and Control (E) (2 cr.)
FS4042 Sensory Evaluation of Foods (E) (2 cr.)
FS4149 Quality Assurance and Regulation (E)
FS3211 Food Chemistry (R) (4 cr.)
FS4112 Food Preservation (R)
FS3223 Dairy Products Processing (E)
FS4212 Refined Foods and Food Ingredients (E)
FS4228 Meat and Meat Products (E)
FS2212 Sanitation Management (R)
FS3218 Food Microbiology (R) (4 cr.)
FS2116 Physical Sciences and Food (E)
FS3120 Introduction to Nutrition (E)
FS4004 Industrial Fermentations (E)
FS4015 Waste Treatment and Control (E) (2 cr.)
FS4042 Sensory Evaluation of Foods (E) (2 cr.)
FS4149 Quality Assurance and Regulation (E)
FS3211 Food Chemistry (R) (4 cr.)
FS4112 Food Preservation (R)
FS3223 Dairy Products Processing (E)
FS4212 Refined Foods and Food Ingredients (E)
FS4228 Meat and Meat Products (E)