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!

Photo of Carl Schmidt working in the lab looking at an egg with a flashlight

Faculty Spotlight

Carl Schmidt Professor

Dr. Schmidt works on Marek’s disease virus (MDV), a herpesvirus that causes T-cell lymphomas in chickens and Herpesvirus of Turkey (HVT), which can confer resistance to Marek’s disease in chickens.

  • The Art and Science of Beer

    Article by Adam S. Kamras | June 21, 2019

    Workshop will explain the brewing process and rapidly growing industry

  • The pet doctor

    Article by Dante LaPenta | December 06, 2018

    UD’s alumnus Courtney Campbell shares his passion for veterinary medicine

  • For the Record, Aug. 30, 2019

    Article by UDaily staff | August 30, 2019

    University community reports presentations, publications, honors

Our undergraduate programs

  Course information >

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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Picture of Eastern Shore Chickens

Wicomico bird flu scare shows gap in poultry response plan

The poultry sample from a sick flock in Willards, Maryland, was moments away from passing cleanly through a routine bird flu test in December. Then the data showed something unexpected: the presence of avian influenza. Salisbury Animal Health Diagnostic Laboratory scientists tested a sample from the same group of birds again. And again in the last minutes, the test lit up. The result was in a category termed “non-negative” or “inconclusive.” The poultry community isn’t quite sure what to call it.

Read the full article in Bay Journal.

Student UDairy Creamery student-employees make cheese in the new laboratory.

Genuardi Food Innovation Laboratory now allows for the production of cheese 

Delaware Today visited the University of Delaware’s new, 3,600-square-foot Charles A. Genuardi ’70 and Patricia Genuardi Food Innovation Laboratory to learn about the UDairy Creamery’s venture into cheese production. Student-employee and recent food science graduate Jade-Eve Bergeron and Director Melinda Shaw discuss new product and experiential learning for students.  

Read the article