Food Science major
Major in food science at the University of Delaware: youtube.com/watch?v=-yp3nBNpKZQ
Why major in food science?
The University of Delaware provides a personalized, comprehensive education in all aspects of food science in a setting that allows close relationships with fellow students and faculty. Our program is accredited by the Institute of Food Technologists (IFT), which means that we perform detailed assessments on teaching our students the most up-to-date information concerning all food science fields. Through our Food Science Club, students can interact with the IFT Student Association. UD food science students benefit from the incredible offerings of a research university paired with small class sizes. Opportunities abound for undergraduate research, leadership roles in clubs and organizations and internships. At the on-site UDairy Creamery and the Genuardi Food Innovation Laboratory, students invent new ice cream flavors, engage in cheese production, and perform sensory and market analysis. This delicious opportunity is a great way for students to see and experience food development first-hand.
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 a nearly 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 human microbiome
Business and economics
For more information, visit the UD Online Catalog.
This sample shows just one possible pathway to earning a bachelor of science degree in Food Science in four years. This plan does not replace the advice of your advisor.
Course highlights
This course takes students on a journey across test kitchens and our college farm to provide a basic understanding of the path food takes from production through processing.
Students learn by example through instruction connected to our own UDairy Creamery.
This course provides students the opportunity to learn about the connection of epidemiology and food production in forensic analysis of foodborne outbreaks.
In this course, students learn the fundamental principles of cheese, including hands-on cheese making.
This capstone is a product development course where students work in teams to create their own novel food product from start to finish, and then have public taste tests.
Food Sensory Evaluation engages students in data collection of consumer taste and perception, while conducting sensory evaluations in our sensory facility.
APPLY NOW
Associate Director, CANR Undergraduate Recruitment
Related student organizations
