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Food Science
Major in Food Science at University of Delaware: youtube.com/watch?v=-yp3nBNpKZQ
Contribute to the global demand for food that is plentiful and healthy
Scientists wanted! With their food chemistry and engineering skillset, food scientists are highly in demand. Be part of solving one of humanity’s most critical and demanding challenges — the global demand for food that is plentiful, healthy and safe. Feeding the world’s population, which is expected to grow by 2.3 billion by 2050, will require raising food production by 70 percent. As a food scientist, you will contribute to feeding the world by designing new foods and exploring new ways to process, package and preserve food to ensure its safety and quality. Join a distinguished group of professionals who are involved in every aspect of the sustainable production of safe and healthy food.
AREAS OF STUDY
- Food Microbiology
- Food Chemistry
- Foodborne Diseases
- Food Processing
- Food Engineering
- Food Biotechnology
- Nutrition
- Physics
CAREER OPTIONS
- Food Production Manager
- Flavor/Spice Research
- Quality Assurance & Control
- Food Products Technical Support
- Food Product Development
- Food Laws Regulatory Specialist
- Food Marketing & Business
GRADUATE PROGRAMS
- Food Microbiology
- Functional Properties of Food
- Food or Flavor Chemistry
- Food Virology
- Food Process Engineering
- Sensory Science
- Molecular Biology
What’s special about this program?
You will be part of a program with strong connections between faculty and students in classroom and laboratory settings, on research projects and in club activities. Invent an ice cream flavor and perform sensory and market analysis of your new flavor at the UDairy Creamery, which boasts more than a dozen internship opportunities for UD students. Perform research in one of our state-of-the-art Worrilow Lab labs, and explore the interface between farm and fork side-by-side with our department’s animal scientists. You can even take a course in fermentation and brewing! Make use of the department’s many contacts to secure internship opportunities with local and national food companies, as well as industrial and governmental research labs. Participate in all the exciting activities of our Food Science Club. Also take advantage of the opportunities for networking and professional development provided by the Institute of Food Technologists and its student and regional chapters.
Get Involved
Ag Ambassadors
Agricultural College Council (AgCC)
Alpha Gamma Rho Fraternity (AGR)
Alpha Zeta (AZ)
American Society of Landscape Architects Student Chapter
Animal Science Club
Beekeeping Club
Blue Hen Birding
Collegiate 4-H
Collegiate FFA
Entomology Club
Equestrian Team
Food Marketing Club
Food Recovery Network
Food Science Club
Horticulture Club
Hydroponics Club
Minorities in Agriculture, Natural Resources and Related Sciences (MANNRS)
Pre-Veterinary Club
Philadelphia Flower Show Club
Sigma Alpha Sorority (SA)
Students for the Environment
The Wildlife Society
| ANFS159 | Introduction to the Science of Food |
| CHEM103 & CHEM133 | General Chemistry and General Chemistry Laboratory |
| MATH221 | Calculus I |
| HBNS200 | Nutrition Concepts |
| ANFS124 | Pandemic Preparedness and One Health |
| ANFS102 | Food for Thought |
| CHEM104 & CHEM134 | General Chemistry and General Chemistry Laboratory |
| ENGL110 | First-Year Writing |
| Breadth Requirement (1/3) | |
| Breadth Requirement (2/3) |
| ANFS230 | Foodborne Diseases: Investigating Outbreaks |
| CHEM213/CHEM215 or CHEM321 | Organic Chemistry I |
| PHYS201 & PHYS221 | Introductory Physics I and Introductory Physics Laboratory I |
| Breadth Requirement (3/3) | |
| Elective (1/7) | |
| ANFS265 | Perspectives in Career and Professional Development |
| ANFS305 | Fundamentals of Food Science |
| BISC207 | Introductory Biology I |
| CHEM120 or CHEM220 & CHEM221 | |
| Elective (2/7) |
| ANFS409 or ANFS428 | Food Processing or Food Chemistry |
| CHEM214 or CHEM527 | Elementary Biochemistry or Biochemistry |
| STAT200 | Basic Statistical Practice |
| APEC150 | Economics of Agriculture and Natural Resources |
| BISC300 | Introduction to Microbiology |
| Free Elective (3/7) | |
| HBNS300 or GEOG430 | Cultural Perspectives on Food and Nutrition or Food Geographies & Food Justice |
| ANFS429 or ANFS443 | Food Analysis or Food Engineering Technology |
| Free Elective (4/7) | |
| Free Elective (5/7) |
| ANFS439 | Food Microbiology |
| ANFS428 or ANFS409 | Food Chemistry or Food Processing |
| APEC404 | Food Marketing |
| Elective (6/7) | |
| ANFS411 | Food Science Capstone |
| ANFS443 or ANFS429 | Food Engineering Technology or Food Analysis |
| ANFS449 | Food Biotechnology |
| Elective (7/7) |
