Food Processing, Technology & Safety

The deadline to apply for KCC’s Fall 2019 Food Processing, Technology and Safety cohort is Aug. 9! Find links to applications below or contact Program Coordinator Kaite Fraser at kfraser@msu.edu or 269-965-3931 ext. 2092 for more information.

PLEASE NOTE: The Food Processing, Technology and Safety Program at KCC is pending final approval by the Higher Learning Commission.

The Food Processing, Technology and Safety Program is a partnership between Kellogg Community College and the Michigan State University College of Agriculture and Natural Resources’ Institute of Agriculture and Technology. The program combines online and in-person courses with applied learning experiences including a mobile food processing lab, industry clerkship and professional internship to prepare graduates for jobs or further education in food processing fields.

Food Processing students have the opportunity to earn an Associate in Agricultural Science degree at KCC while simultaneously earning a Food Processing, Technology and Safety Certificate through MSU – with all coursework completed entirely at KCC.

For more information about the KCC/MSU Food Processing, Technology and Safety Program, see:

How to Enroll

Food Processing students pay KCC tuition and fee rates for KCC classes and MSU tuition and fee rates for MSU classes, and must apply jointly to both KCC and the MSU Institute of Agricultural Technology.

For more information about the KCC/MSU Food Processing, Technology and Safety Program or for assistance enrolling the in the program, contact Program Coordinator Kaite Fraser at kfraser@msu.edu or 269-965-3931 ext. 2092.

KCC Associate in Agricultural Science

The following KCC courses count toward KCC’s Associate in Agricultural Science degree and MSU’s Food Processing, Technology and Safety Certificate. In addition to the courses below, students must complete the required service-learning experience and a minimum of three elective credits.

Students must complete all of the following courses:

  • COMM 101: Foundations of Interpersonal Communication* (3 credits) OR ENGL 152: Freshman Composition* (3 credits)
  • ECON 201: Principles of Economics (MACRO)* (3 credits)
  • ENGL 151: Freshman Composition* (3 credits)
  • FYS 101: First Year Seminar (1 credit)
  • OIT 161: Applications Software (3 credits)
  • PSYC 201: Intro to Psychology* (3 credits) OR any Healthy Living elective (2 credits)

Students must complete one of the following courses:

  • MATH 115: Math for Liberal Arts* (4 credits)
  • MATH 125: College Algebra* (4 credits)
  • MATH 130: Statistics* (3 credits)

Students must complete one of the following courses:

  • BIOL 111: Botany (4 credits)
  • CHEM 100: Fundamentals of Chemistry 1* (4 credits)
  • CHEM 110: General Chemistry 1* (4 credits)

Students must complete one of the following courses:

  • HUMA 151: Encounter with the Arts* (3 credits)
  • ART 211: Art Appreciation* (3 credits)
  • MUSI 211: Music Appreciation* (3 credits)

*Courses indicated fulfill requirements for the Michigan Transfer Agreement (MTA), which provides for the transferability of up to 30 credit hours to meet General Education Requirements at participating Michigan colleges and universities. For more information about the MTA, visit www.kellogg.edu/macrao.

MSU Food Processing, Technology & Safety Certificate

The following are the MSU courses required for MSU’s Food Processing, Technology and Safety Certificate. In addition to the courses below, students must complete a minimum of three credits from MSU-approved electives.

Students must complete all of the following courses (27 credits):

  • ABM 100: Decision Making in the Agri-Food Systems (3 credits)
  • AT 193: Agriculture Technology Clerkship (2 credits)
  • AT 293: Professional Internship in Agricultural Technology (3 credits)
  • FSC 111: Foundational Concepts in Food Processing and Technology (3 credits)
  • FSC 112: Seminar in Food Processing, Technology and Safety (1 credit)
  • FSC 113: Basic Commodity Overview Food Processing and Technology (3 credits)
  • FSC 114: Food Processing and Technology Facilities Management (3 credits)
  • FSC 125: Food Processing and Technology Unit Operations (2 credits)
  • FSC 240: Applied Food Processing and Technology Microbiology (2 credits)
  • FSC 241: Safety Principles and Regulations in Food Processing and Technology (3 credits)
  • FSC 242: Applied Food Processing and Technology Chemistry (2 credits)

Students must complete two of the following courses (4 credits):

  • FSC 230: Fruit and Vegetable Processing (2 credits)
  • FSC 231: Cereals Processing (2 credits)
  • FSC 232: Dairy Foods Processing (2 credits)
  • FSC 233: Muscle Foods Processing (2 credits)

Transfer Opportunities

Many of the courses listed above are transferable to other institutions. Click here to view Transfer Guides outlining opportunities for students looking to transfer their KCC credits to a four-year institution. Contact our Academic Advising team at 269-965-4124 or advising@kellogg.edu to schedule an appointment to plot a personal transfer plan.

The Food Processing, Technology and Safety Program also simplifies the process for students interested in continuing their education in a four-year degree program at MSU after graduating from KCC, and will allow students who have earned MSU credits through Future Farmers of America programming to apply up to six credits to the dual KCC/MSU degree and certificate program.

Food Processing Careers

The KCC/MSU Food Processing, Technology and Safety Program combines classroom instruction and theory with practical experience gained through laboratories and a professional internship. Career paths available to graduates with a Food Processing education include:

  • Food safety manager
  • Food technician
  • Machinery and equipment maintenance
  • Raw ingredient manufacturing
  • Specialty food processing

Projected Job Outlook & Salary Information

For the latest employment and wage estimates for agricultural careers in Michigan, visit the U.S. Department of Labor’s Bureau of Labor Statistics website at www.bls.gov/oes/current/oes_mi.htm.

Why Study Food Processing at KCC?

The KCC/MSU Food Processing, Technology and Safety Program trains students on the processes and technologies used to convert commodities into consumable food products, preparing them for any number of careers or further education upon graduation.

Accessibility & Convenience

Food Processing students have full access to resources at both KCC and MSU, and are assisted by Program Coordinator Kaite Fraser through recruitment, advising, financial aid, course planning and other assistance. Fraser can be reached at kfraser@msu.edu or 269-965-3931 ext. 2092.

Flexible Classes

Food Processing coursework is completed in classes on campus at KCC, online and in hybrid online/classroom formats, allowing students more flexibility and convenience in their class schedule.

Professional Internships

The MSU course AT 293: Professional Internship in Agricultural Technology is a required course for all Food Processing Program students, providing each student with supervised professional experience in agencies, business and industry related to the student’s major field of study.

Credit for State FFA Degrees

In recognition of the hard work and dedication it takes to complete a state-approved program in Agriculture, Food and Natural Resources Education and receive the State FFA Degree, MSU has partnered with the Michigan Department of Education to award six credits to students who meet certain criteria. Eligible students must:

  • Be admitted to MSU or the Institute of Agricultural Technology
  • Complete a state-approved AFNR Education program
  • Earn the State FFA Degree

The six credits can be applied to any MSU undergraduate program, including the Food Processing, Technology and Safety Program. For more information, visit www.canr.msu.edu/iat/state_ffa_degree_completers.