Our Brochure

WHY CHOOSE FOOD SCIENCE? The New Jersey Department of Labor has listed food science, food technology and food products processing as demand occupations for all counties in New Jersey. There are hundreds of food production facilities within a 50-mile radius of Gloucester County College alone. More than two million are employed nationwide. The demand for qualified food scientists over the next five years is projected to outpace supply by 2,700 positions per year, with 52,000 annual openings from 2005– 2010 available in the food industry.

WHY CHOOSE GCC? A degree in food science from Gloucester County College provides you with a strong foundation in math and science and also offers transfer opportunities to bachelor degree programs at distinguished educational institutions such as grant partners Rutgers University, Cornell University, the University of Delaware, and many others.

For more information on Gloucester County College’s Food Science Program, please contact: Dr. Robert D. Rossi Gloucester County College 1400 Tanyard Road Sewell, NJ 08080 856-415-2267 [email protected]

Funded by the United States Department of Labor Community-Based Job Training Grant Program

Food Science Program

Haven’t decided on a career yet?

Here’s some food for thought. Gloucester County College offers a new Associate in Science Degree in Food Science

JOB OPPORTUNITIES: Food scientists may work in a university, in industry, or for the government. As a professor or research associate in a university, a food scientist may: Conduct basic research Teach undergraduate or graduate students Members of the food industry may conduct applied or basic research, and work in:

WHAT IS FOOD SCIENCE? Food science is the study of the physical, biological, microbiological, and chemical makeup of food.

Product development Quality assurance Plant management Sales and marketing Those working in government may: Conduct research Determine regulatory standards for products Define safety Inspect products

WHAT DO FOOD SCIENTISTS DO? Food scientists apply many scientific principles to the study of food for improved safety, nutrition, wholesomeness and availability. They develop ways to process, preserve, and package/store food according to industry and government standards. If you consider even the simplest of foods that are taken for granted every day, it is likely it took the work of food scientists to bring that food to you in a safe, healthy, and cost-effective way.

HOW MUCH DO FOOD SCIENTISTS EARN? According to the 2005 Institute of Food Technologists (IFT) Membership Employment and Salary Survey, the median salary for food scientists for that year was $78,000. Average starting salaries for those with a: Bachelor’s Degree — $48,000 Master’s Degree — $55,000 Doctorate — $70,000

GLOUCESTER COUNTY COLLEGE FOOD SCIENCE PROGRAM Associate in Science (A.S.) – Transfer FIRST YEAR — Fall Semester COM 101 English Composition I CHM 111 General Chemistry I BIO 101 General Biology I Social Science Elective Health/PE Elective

Credits 3 4 4 3 1 15

Spring Semester COM 102 English Composition II CHM 112 General Chemistry II BIO 102 General Biology II MAT 108 Calculus I

SECOND YEAR — Fall Semester CHM 201 Organic Chemistry I PHY 103 General Physics I FSC 201 Principles of Food Science FSC 202 Principles of Food Science Lab Humanities Elective

Spring Semester CHM 202 Organic Chemistry II PHY 104 General Physics II MAT 122 Calculus II Social Science Elective Humanities Elective

3 4 4 4 15

4 4 3 2 3 16

4 4 4 3 3 18

TOTAL MINIMUM CREDITS: 64