Anne Connelly, a senior food science major, works as a dairy production intern at the UDairy Creamery in the Genuardi Food Innovation Laboratory (GFIL).

The science of food

Article by Nya Wynn Photos courtesy of Anne Connelly November 19, 2025

Anne Connelly enhances food science degree through internships, study abroad

As a high school senior looking at colleges, Anne Connelly knew she wanted to go into a food-related career, but she wasn’t sure in what capacity. Then she came across the University of Delaware’s food science program and immediately knew it was the right fit.

“People think of nutrition or culinary when they think of careers involving food,” said Connelly, a senior food science major. “I wasn’t interested in either of those fields, but then I saw food science. The idea of developing products from just a conception to reality and getting it onto a market shelf, was more interesting.”

With a large emphasis on safety and sustainability, UD’s strong food science program and diversity of classes drew her to apply.

“Our program is accredited by the Institute of Food Technologists,” explained Kali Kniel, professor of microbial food safety. “That ensures we teach all aspects of food production, including food safety, food processing and food product development.”

UD food science students work toward interning with UDairy Creamery either at the flagship location or GFIL because these experiences offer exposure to different aspects of food science, from actual food production to packaging and marketing a product.

Connelly has taken several courses with Kniel, including Foodborne Diseases: Investigating Outbreaks (ANFS 230).

“That class was really eye opening,” Connelly said. “We learned about food safety standards and the process of why certain foods get contaminated and what foods are more risky than others.”

Kniel emphasized the importance of teaching food science students aspects of food safety, sanitation and sustainability.

“Our students want to know that we can make a more safe and sustainable food system,” Kniel said. “I think we can, but it relies on science, and it relies on really great creative ideas, which our students have.”

On top of the food science coursework, Connelly was drawn to internships with UDairy Creamery and in the Genuardi Food Innovation Laboratory (GFIL). In September 2024, Connelly began as a dairy production intern.

“With my position, I receive raw milk from the farm, bring it back to the plant and process it into an ice cream base,” Connelly said. “That means adding stabilizing agents, flavorings and then pasteurizing the milk.”

With a large emphasis on safety and sustainability, UD’s strong food science program and diversity of classes was the biggest factor that drew Connelly to apply.

In addition to dairy processing, Connelly is involved with quality assurance and product development.

“I’ve learned so much about milk processing and production that directly correlates into a future field and career,” Connelly said.

Kniel explained that a UDairy Creamery internship is excellent preparation for future career success.

“We are so fortunate to have the incredible facilities at GFIL,” Kniel said. “To allow our students to engage in making ice cream, making cheese, helping to decide on the different flavors and to see the business aspect of it as well, it’s really invaluable.”

This rings true for Connelly, as she attained a research and development internship with fairlife at their Chicago, Illinois headquarters. Connelly will specialize in product development, an individual project and creating a new flavor for fairlife milk and protein shakes.

In addition to her classes and internships, Connelly took full advantage of her UD opportunities via an immersive study abroad program. In Italy, one of the world’s unofficial food capitals, she studied Italian Food Culture (SOCI 267) and Food and Agriculture (PLSC 167), and visited the Food and Agriculture Organization of the United Nations (FAO).

Connelly went on a study abroad program in Italy, one of the world’s unofficial food capitals, to study Italian Food Culture (SOCI 267) and Food and Agriculture (PLSC 167).

“Coming to UD, the first selling point was obviously food science, and then learning more that they had a really strong study abroad program was even better,” Connelly said. “One thing that was really impactful to me was learning about food waste, which as the climate change that's happening all around us continues, we need to find more sustainable sources for food. And that's something that's really interested me.”

Drawing from all of her UD experiences, Connelly takes a global mindset to food science. A passion for sharing different cultures through local cuisines and how global food systems are key to sustainability.

“A big part of what we eat is determined by our culture and geographical location,” Connelly said. “What you might find in a grocery store in Newark, Delaware, is vastly different from one in Budapest or Lisbon. I hope to introduce new flavors or ingredients into markets that are familiar to one culture but foreign to the rest.”

Connelly said that analyzing current food systems from a global perspective is critical to determine future trends and improvements.

“As the climate crisis continues to change how we produce, view and consume food, youth involvement in food policies and the ever-growing issue of food insecurity and food hunger are huge concerns,” Connellly said. “I want to continue to explore how I can positively impact current food systems from a product development perspective.”