DelVal’s Food Science faculty members include some of the nation’s best food science, food technology, food service and culinary arts instructors. Their combined expertise covers marketing and operations, biochemical engineering, energy usage and conservation in food processing, sustainable agriculture, enology and fermentation, restaurant/service industry, food microbiology, food and process engineering and food chemistry.

Beyond their professional qualifications, our faculty members stand committed to the goals and futures of Food Science students. Their dedications to students has helped graduates launch careers with major food corporations, including Kraft, Campbell’s and Hormel, while others are senior chefs or own chic restaurants. Your success as a student is DelVal’s highest priority.