Food Science Blend of biology, chemistry and physics with creativity and cleverness to design new foods and to engineer ways to process and package the thousands of food items that line our grocery shelves. Everything in your grocery store has been 'touched' by a food scientist at one point or another.

With a heavier science course load, this is designed for students to learn more about biology, chemistry and physical science aspects of food. For example, they'll learn the cause of the deterioration of foods. It will also prepare students in careers dealing with the preservation, processing or safety of foods.

Lighter science course load but will have the flexibility to double major or minor with in college of Agriculture and Natural resource or in a different college.

The UD food science club consists of students with a desire to learn about food science and congregate to share that desire. They invite those within the food science industry to tell of their experiences and involve themes and activities to become more advanced in the food science field. Finally, they try to have fun with food!