Food Science

Why major in Food Science?

Food scientists are working to solve one of the world’s greatest challenges — feeding the world, studying how to create new food products and bring them to market. The steps along the farm to fork pathway involve creativity, chemistry, biology, innovation, compassion (ethics and social conscience), nutrition, microbiology, engineering, social reasoning and critical thinking. Food scientists are revolutionizing the way we think about food!

What makes our program unique?

Food Science at UD is accredited by the Institute of Food Technologists, which means that we perform detailed assessment on teaching our students current information covering all aspects of Food Science. We offer students a personalized education with close relationships with their fellow students and faculty. All the incredible aspects of a medium-sized research university with the benefits of small class sizes. Opportunities abound for undergraduate research, leadership roles in clubs and organizations, and internships. 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.

Career paths

Graduates acquire the skills and knowledge for a successful and well-paid career. Sustainable food production is key to the U.S. and its role in the global economy. Our students have 100 percent job placement in the careers of their choice, working in areas like:

  • Product development
  • Quality assurance
  • Quality control
  • Sensory science
  • Regulatory
  • Food safety

Graduate school paths

  • Sensory science
  • Microbiology
  • Engineering
  • Nutritional sciences
  • Genomics and the human microbiome
  • Business and economics


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.

For more information, visit the UD Online Catalog.

Related student organizations

Contact us

Dr. Kali Kniel, Professor, Microbial Food Safety