Feed Your Passion with a bachelor’s degree in food science or nutrition science. Students in these programs engage in hands-on learning at DelVal's facilities, which include dedicated food science classrooms and preparation area, teaching and research lab, and multipurpose labs. Campus offers orchards, gardens, greenhouses, hydroponic and aquaponics facilities, and 1,000 acres of crop and animal production. The food and nutrition fields continue to grow as consumers understand the importance of diet on overall health, and these majors prepare you for excellent career opportunities.
Experience Elevates Success
With 100 percent of our students having real-world, hands-on experience, graduates with a degree in food science or nutrition science find careers in various areas of the industry such as:
Food Science and Food Technology
- Product development
- Quality assurance and food safety
- Research and development
- Sensory evaluation
- Laboratory analytical testing
- Product management
Public health Educator
Food service manager
Food science careers
Community health worker
WIC (Women, Infants, and Children)
School food service
Author (books, magazine articles, nutrition education materials)
What is the difference between Food Science and Food Technology?
Food Technology is a more applied degree where graduates can immediately apply their skills in product development, food safety or quality assurance. Food Science degrees require more advanced science courses which opens up avenues for graduates to pursue master’s degrees or more.
Where do DelVal graduates work?
DelVal graduates of these programs have been employed at top food corporations including Campbell's, Clemens Food Group, Wawa Bakeries, Godshall's Quality Meats, Del-Val Food Ingredients, Kellog's, McCormack, Ocean Spray, Pepsi, Turkey Hill and more.
You’ll do blended work across DelVal’s chemistry, biology, mathematics and food science departments, working in small, hands-on classes designed to give you firsthand experience.
Food Science Courses
- Food Microbiology
- Product Development
- Quality Assurance
- Food Analysis
- Food Processing
- Introduction to Food Science
- Sanitation and Safety
- Food Chemistry
- Introduction to Nutrition
Nutrition Science Courses
- Macronutrients, Vitamins, and Minerals
- General Microbiology and Lab
- Human Physiology and Lab
- Food Service Operations
- Food Chemistry and Lab
- Medical Nutrition I and II
- Statistics for Science
- Introduction to Food Science and Technology Lab
- Principles of Professional Cooking and Lab
- Sanitation Management
- Comparative Anatomy and Lab
- Biochemistry and Lab