Our programs cover a wide range of scientific disciplines that support the safe and economical production of domestic livestock animals and quality foods, as well as the care, health, and use of companion animals. In the field of animal science, disciplines include virology, physiology, nutrition, microbiology, immunology, molecular biology, engineering, biochemistry, genomics and animal management. In food science, we cover the disciplines of food safety (microbiology), chemistry and engineering, as well as the culinary aspects of food.

Our research addresses contemporary and future scientific challenges using cutting-edge technologies. Our goal is to assist and support stakeholders in the poultry, livestock and food industries.

Where high quality programs intersect with a dynamic living/learning laboratory — a 350-acre working farm!

Where high quality programs intersect with a dynamic living/learning laboratory — a 350-acre working farm!

Major in animal biosciences: youtube.com/watch?v=H7oLUEry6RE

Photo of Kali Kniel

Faculty Spotlight

Kali Kniel Professor of Microbial Food Safety

Dr. Kniel’s laboratory explores issues of food safety and public health that involve transmission of viruses, protozoa, and pathogenic bacteria.

  • Compassion in her genes

    Article by Dante LaPenta | July 13, 2020

    Alumna Victoria Dortenzio lives out passion for genetic counseling, helping others

  • Leaping Listeria

    Article by Beth Miller | June 25, 2020

    UD researchers examine how some bacteria find ways around plant immune defenses

  • Enthusiastic researcher

    Article by Dante LaPenta | June 09, 2020

    Doctoral candidate Casey Johnson applies innate scientific mind to combat animal disease

  • Expert insight on Coronavirus

    Article by Beth Miller | March 05, 2020

    Scientists, physicians and a historian bring clarity, counsel and context on COVID-19

  • Researching tough chicken

    Article by Karen B. Roberts | November 20, 2019

    UD researchers find abnormal fat metabolism is important to the development of wooden breast syndrome in broiler chickens

  • In Memoriam: Eric Benson

    Article by Dante LaPenta | April 16, 2020

    UD remembers beloved animal and food sciences professor, adviser, friend

Our undergraduate programs

Our graduate programs

PhD student examines samples in the Department of Animal and Food Sciences

The Department of Animal and Food Sciences (ANFS) offers two master of science (M.S.) degree programs with concentrations in either Animal Science or Food Science, as well as a joint Ph.D. degree program in Animal and Food Sciences. All ANFS graduate degrees require research-based theses. ANFS faculty participate in graduate certificate programs (Bioinformatics, Statistics).

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The genesis of COVID-19: How the pandemic got its start, and how that'll help us beat it

Dr. Calvin Keeler, a molecular virologist with the University of Delaware's Department of Animal and Food Sciences, thinks mapping out the genesis of COVID-19 can help lead us to a better understanding of what might happen next as we deal with unprecedented level of uncertainty surrounding the global pandemic.

Read the full article on WDEL.

Food science major Samantha Martin sets up machinery.

Becoming a food scientist

With coursework, undergraduate research, internships and a part-time job, senior Samantha Martin has been busy at the University of Delaware. With graduation approaching, the food science major has a sweet job lined up. But, if you asked her when she was in high school, she could not have told you much about her future profession. The Newark, Delaware native comes from a family of engineers. She had little idea what a food scientist does. Then she discovered that the major blends two of her passions.

Read the article