The food safety labs in the College of Agriculture and Natural Resources are shared among the program’s professors and students. Housed in Townsend Hall and Worrilow Hall, the research laboratories expose students to applied and basic scientific research, using the latest high-tech equipment. Undergraduate research is an integral part of the Food Science program, as it is at the University of Delaware as a whole.
A portion of the Newton Building, located on the UD Farm, is now being developed into a facility capable of conducting studies in food production technologies. The facility will house a pilot plant and a test kitchen for teaching and research projects involving both product development and sensory aspects of the Food Science Program. The Campbell Soup Company, in recognition of this lab as a new valuable research and teaching facility, donated steam-jacketed kettles, mixers, a vacuum packager, a homogenizer, and a pasteurizer. During Food Science Club activities and the Food Science Capstone class, undergraduate and graduate students will work to develop new food products, using the latest trends in food innovation technology.
The University of Delaware’s close proximity to food companies such as Herr’s Snack Foods, The Campbell Soup Company, DuPont, SPI Polyols, McCormick, Wawa, TIC Gums, and Hershey Foods allows for frequent field trips and numerous internship and career opportunities. Faculty, graduate students, and undergraduate students are active members of the Philadelphia Regional Section of the Institute of Food Technologists. Using this forum, students can network with regional leaders in food science and compete for scholarships.