Food Science Major

Food Science employs scientific principles in the design of new food products and explores ways to process, package and preserve the thousands of food items we consume to ensure their safety and quality.

Outcome: Graduates of the major will acquire the skills and knowledge for a successful and well-paid career in all sectors of society concerned with the development and production of safe and healthy food. Sustainable food production is key to the U.S. and its role in the global economy.

Structure: The Food Science undergraduate major is accredited by the Institute of Food Technologists (IFT). Students obtain a broad background in the sciences (chemistry, biology, physics and math) as a basis for in-depth studies of the food science disciplines of food chemistry, food processing, food engineering, food safety, food microbiology, and food product development.

Uniqueness: The UDairy Creamery is also onsite where students can invent new flavors, and perform sensory and market analysis. This delicious opportunity is a great way for students to see and experience food development first hand. Students work with UDairy Creamery staff and interns in course work and in extracurricular activities.

For more information, visit the UD Online Catalog.

Visit the College of Agriculture and Natural Resources

Under “Academic Program Interest,’ select Food Science.

Contact our faculty to learn more.

Dr. Kali Kniel, Professor, Microbial Food Safety