Telephone: (302) 831-2524
Faculty Listing: http://canr.udel.edu/our-faculty/anfs/
The Department of Animal and Food Sciences offers undergraduate programs leading to the Bachelor of Science degrees in: 1) Animal Science, 2) Pre-Veterinary Medicine, 3) Animal Biosciences, and 4) Food Science. The Department also offers minors in a) Animal Science, b) Food Science, and c) Equine Science. An Honors Degree option is offered for all majors in the Department. The curricula include many opportunities for hands-on, discovery-based learning.
Animal Science majors are prepared to enter the workforce in careers associated with the global demand for food and fiber and/or the education and conservation of non-domesticated animals housed in zoos, aquariums and sanctuaries. They will contribute to a greater understanding of the complex relationships between domestic animals (livestock and pets), wild animals, humans and our shared environment. The curriculum includes an animal science core (anatomy, nutrition, physiology, health, genetics, and behavior) and advanced animal science courses in several animal disciplines.
Pre-Veterinary Medicine majors will be prepared to pursue admission to colleges of veterinary medicine after completing a curriculum which includes an animal science core (anatomy, nutrition, physiology, health, genetics, and behavior) enhanced with the prerequisite courses (calculus, chemistry, organic chemistry, biochemistry, microbiology, and physics) necessary for admission to colleges of veterinary medicine. Veterinarians are needed to respond to zoonotic diseases, to help care for the 100 million companion animals that are members of our families, and to be part of the care of livestock that will contribute to solving our global food challenge.
Animal Bioscience majors are needed to answer questions related to how animals and animal systems function. Students interested in the fundamental biology of any kind of animal will find this to be a focused, hands-on major with a variety of in-demand career options available after graduation. Students that graduate from this major are prepared to pursue postgraduate, research-based degrees (M.S. and/or Ph.D.) in the animal biosciences. The curriculum includes an animal science core (anatomy, nutrition, physiology, health, genetics, and behavior) and interest areas in advanced animal nutrition and advanced animal health. The curriculum also includes prerequisite courses suggested for admission to graduate programs in animal science and in biology (calculus, chemistry, organic chemistry, biochemistry, and microbiology.) Students are encouraged to engage in undergraduate research experiences. Examples of animal bioscientists are university faculty, employees of USDA, FDA, and agricultural and pharmaceutical companies who are engaged in research and education in animal nutrition, animal virology, animal immunology and animal genetics.
Food Science majors will be prepared to enter career paths in the food and allied industries, government agencies and non-governmental organizations involved in food issues or to continue their education in graduate school programs. Food scientists are critical to feeding the world’s growing population since they develop new food products, ensure the safety of food through processing, quality control and analytical methods, deal with food regulations, represent food industry organizations, conduct basic research or educate students and the public on food-related issues.
Food Science students have the option to pursue their studies in one of three concentrations. Each concentration requires students to complete a suite of courses that span the spectrum of fields of Food Science, such as food processing and engineering, food microbiology, food chemistry and analysis, food biotechnology and food product development. In the chosen concentration, additional courses are to be completed to achieve a more in-depth understanding and professional preparation in other relevant areas of Food Science. The Science Concentration requires students to take a selection of science-based courses but gives students the flexibility to select additional courses that meet their specific interests. The Operations and Management Concentration gives students interested in the production and business sides of Food Science access to food production and food marketing and management courses. Students in the Culinary Concentration will take courses that involve the study of food principles, preparation and presentation. Upper level Food Science courses offer hands-on experiences through their laboratory sections, and students are encouraged to make use of the many available undergraduate research and internship opportunities.