Our undergraduate programs
The Department of Animal and Food Sciences is committed to educating and providing service and leadership to stakeholders regarding animals used in food and fiber production, companion and recreational animals, and the safe and sustainable production and processing of food. We offer undergraduate B.S. degrees in Pre-Veterinary Medicine, Animal Bioscience, Animal Science, and Food Science. For the Animal Science degree, students can choose interest areas of Advanced Animal Health, Advanced Animal Physiology and Nutrition, or Protecting the Food Supply. The Food Science degree has three concentrations that include Food Science, Food Operations and Management, and Culinary Science allowing for more customized educational experiences.
Students have the flexibility to select courses based on the animal discipline they are most interested in, including the gut microbiome, animal nutrition, animal virology, animal immunology and animal behavior. This minor is open to all majors. It enhances many UD majors, including biology, agriculture and natural resources, and entomology and wildlife ecology.
ANFS 101 – Animals, Science and Society
ANFS 102 – Food for Thought
Three Department of Animal and Food Sciences 300-level or higher electives
Equine science minors engage in in-depth courses in the health, nutrition, and management of the horse. This minor pairs with any major and is designed for students who are passionate about horses! Hear from equine sciences professors and students.
ANFS 220 – Introduction to Equine Science
ANFS 241 – Introduction to Equine Nutrition
ANFS 324 – Equine Disease and Lameness
ANFS 426 – Equine Management
PLSC 441 – Forage Resource Management
Students explore contemporary issues and myths related to food, foodborne disease outbreaks and the latest in science and technology related to food production, processing and safety. The minor supplements the curriculum of students interested in careers in chemistry, chemical engineering, food production and post-harvest processing. The minor is 15 credits and includes the following courses:
- ANFS 102 – Food for Thought
- ANFS 159 – Topics in Food Science
- ANFS 230 – Foodborne Diseases: Investigating Outbreaks