Food Technology

At DelVal, we know that technology has a presence in most any field, from book publishing to the art of painting. With foods, technology began well before the development of modern science. Wine, vinegar, unleavened breads, olive oil and fermented milks are just a few of the foods that man, through trial and error, made by processing raw ingredients.

Food Technology has continued throughout history; a significant part of Louis Pasteur's work as a pioneer in science actually involved discoveries in wine fermentation in the mid 1800s. Academic-degree programs that integrated the basic sciences into the technology of foods began in the early 1900s. Microbial safety issues associated with canned or thermally processed foods were the main issues at that time.

The Food Technology program at Delaware Valley College pushes this tradition a step further. As a student in the program, you will learn both the historical, current and possible future applications of technology in the food industry.