{"@id":"https://credentialengineregistry.org/resources/ce-9507649b-b54e-44e3-aa77-bda9244f2617","@type":"ceterms:BachelorDegree","@context":"https://credreg.net/ctdl/schema/context/json","ceterms:ctid":"ce-9507649b-b54e-44e3-aa77-bda9244f2617","ceterms:name":{"en-US":"Food Science"},"ceterms:ownedBy":["https://credentialengineregistry.org/resources/ce-ca8aa4ca-6329-4f06-aeac-a59e2fc1e15f"],"ceterms:inLanguage":["en"],"ceterms:description":{"en-US":"This program is a multidisciplinary program field that applies chemistry, microbiology, engineering and nutrition to develop new food products and processes to improve the safety and quality of food."},"ceterms:estimatedCost":[{"@type":"ceterms:CostProfile","ceterms:name":{"en-US":"Food Science"},"ceterms:price":19300.0,"ceterms:currency":"USD","ceterms:costDetails":"https://www.canr.msu.edu/fshn/","ceterms:description":{"en-US":"The program's total cost of tuition and required fees, assuming normal time to completion. Examples: Athletic center fees, technology fees, and lab fees."},"ceterms:directCostType":{"@type":"ceterms:CredentialAlignmentObject","ceterms:framework":"https://credreg.net/ctdl/terms/CostType","ceterms:targetNode":"costType:AggregateCost","ceterms:frameworkName":{"en-US":"Cost Type"},"ceterms:targetNodeName":{"en-US":"Aggregate Cost"},"ceterms:targetNodeDescription":{"en-US":"Sum of direct costs."}}}],"ceterms:occupationType":[{"@type":"ceterms:CredentialAlignmentObject","ceterms:codedNotation":"19-1012.00","ceterms:targetNodeName":{"en-US":"Food Scientists and Technologists"},"ceterms:targetNodeDescription":{"en-US":"Use chemistry, microbiology, engineering, and other sciences to study the principles underlying the processing and deterioration of foods; analyze food content to determine levels of vitamins, fat, sugar, and protein; discover new food sources; research ways to make processed foods safe, palatable, and healthful; and apply food science knowledge to determine best ways to process, package, preserve, store, and distribute food."}},{"@type":"ceterms:CredentialAlignmentObject","ceterms:codedNotation":"19-4013.00","ceterms:targetNodeName":{"en-US":"Food Science Technicians"},"ceterms:targetNodeDescription":{"en-US":"Work with food scientists or technologists to perform standardized qualitative and quantitative tests to determine physical or chemical properties of food or beverage products. Includes technicians who assist in research and development of production technology, quality control, packaging, processing, and use of foods."}}],"ceterms:subjectWebpage":"https://www.canr.msu.edu/fshn/","ceterms:audienceLevelType":[{"@type":"ceterms:CredentialAlignmentObject","ceterms:framework":"https://credreg.net/ctdl/terms/AudienceLevel","ceterms:targetNode":"audLevel:AssociatesDegreeLevel","ceterms:frameworkName":{"en-US":"Audience Level"},"ceterms:targetNodeName":{"en-US":"Associates Degree Level"},"ceterms:targetNodeDescription":{"en-US":"Intended for those completing college/university-level programs within their first one to two years (lower-division) of post-secondary education."}}],"ceterms:estimatedDuration":[{"@type":"ceterms:DurationProfile","HasValue":true,"ceterms:exactDuration":"P48W"}],"ceterms:credentialStatusType":{"@type":"ceterms:CredentialAlignmentObject","ceterms:framework":"https://credreg.net/ctdl/terms/CredentialStatus","ceterms:targetNode":"credentialStat:Active","ceterms:frameworkName":{"en-US":"Credential Status"},"ceterms:targetNodeName":{"en-US":"Active"},"ceterms:targetNodeDescription":{"en-US":"Awards of the credential are ongoing."}},"ceterms:instructionalProgramType":[{"@type":"ceterms:CredentialAlignmentObject","ceterms:framework":"https://nces.ed.gov/ipeds/cipcode/Default.aspx?y=56","ceterms:targetNode":"https://nces.ed.gov/ipeds/cipcode/cipdetail.aspx?y=56\u0026cip=01.1001","ceterms:codedNotation":"01.1001","ceterms:frameworkName":{"en-US":"Classification of Instructional Programs"},"ceterms:targetNodeName":{"en-US":"Food Science."},"ceterms:targetNodeDescription":{"en-US":"A program that focuses on the application of biological, chemical, and physical principles to the study of converting raw agricultural products into processed forms suitable for direct human consumption, and the storage of such products.  Includes instruction in applicable aspects of the agricultural sciences, human physiology and nutrition, food chemistry, agricultural products processing, food additives, food preparation and packaging, food storage and shipment, and related aspects of human health and safety including toxicology and pathology."}}]}