Food Science


Bachelor of Science in Animal Science with focus on Food Science

Dr. Mary Anne Amalardjou holding a plate of mangos in a laboratory
Dr. Mary Anne Amalardjou with mangoes from a recent research project


Food Science Advisors

Food Science Related Courses

Food Science Careers

Food Science Minor

Awards & Scholarships


Cheese Production

Programs and Events

Food Science Extension


Dr. Abhinav Upadhyay with lab equipment

Dr. Abhinav Upadhyay in the lab

Faculty Advisors in Food Science

Dr. Dennis D'Amico (view bio)
Dr. Mary Anne Amalaradjou (view bio)
Dr. Richard Mancini (view bio)
Dr. Abhinav Upadhyay (view bio)
Dr. Kumar Venkitanarayanan (view bio)

Food Science Related Courses

  • ANSC 1645 The Science of Food
  • ANSC 3318 Probiotics and Prebiotics
  • ANSC 3343 Animal Food Products
  • ANSC 3344W Scientific Writing in Animal Food Products
  • ANSC 3641 Animal Food Products: Dairy Technology
  • ANSC 3642W Scientific Writing in Animal Food Products- Dairy Technology
  • ANSC 4341 Food Microbiology and Safety
  • ANSC 4342W Scientific Writing in Food Microbiology and safety
General Animal Science Courses that Support the Study of Food Science
  • ANSC 1001 Introduction to Animal Science
  • ANSC 1111 Principles of Animal Nutrition and Feeding
  • ANSC 2699/ SAAS 299 Independent Study
  • ANSC 3121 Principles of Animal Genetics
  • ANSC 3122 Reproductive Physiology
  • ANSC 3316 Endocrinology of Farm Animals   
Students in Animal Food Products: Dairy Technology making yogurt with the guidance of Dr. Dennis D'Amico
Students in Animal Food Products: Dairy Technology making yogurt with guidance from Dr. Dennis D'Amico 

Food Science Minor  

The Food Science Minor focuses on an academic discipline that utilizes approaches for solving applied science problems associated with the acquisition and processing of food. All students are required to complete at least 15 credits as outlined below:
  • All of the following: ANSC/NUSC 1645; ANSC 4341; NUSC 3233.
  • One of the following: ANSC 3343, 3641.
  • Additional courses from Group B, or the following list to meet the 15 credit total minimum requirement: ANSC 3318, 5641; ARE 3260; NUSC 5500; SPSS 2100.
Students must earn a combined grade point average of 2.5 or higher for all courses listed above. The minor is offered by the Animal Science Department and the Nutritional Sciences Department.

Students interested in pursuing this minor should contact Dr. Richard Mancini at

Dr. Richard Mancini handling ground beef in the meet lab with students in the background
Dr. Mancini with students in the meat lab

Opportunities for Animal Science Majors with Food Science Focus

  • Student Employment at Creamery in ice cream production (Contact the Dairy Manufacturing Manager Bill Sciturro)
  • Laboratory Research in Dairy Food Science and Microbiology with Dr. D'Amico
  • Laboratory Research in Food Safety and Microbiology with Mary Anne Amalaradjou

Dr. Dennis D'Amico oversees a student making mozarella

Faculty and Student Awards and Scholarships 



Bill Sciturro making ice cream with students in UConn Creamery

Creamery manager Bill Sciturro demonstrates the ice cream making process to students

Student and Professional Associations

UConn Cheese Production

In addition to ice cream production, the UConn Creamery also produces limited batches of a variety of cheeses under the direction of Dr. D'Amico. Our award winning cheeses are sold at the UConn Dairy Bar.

Creamery staff packaging cheeseCheese awardCreamery staff and Dr. Dennis D'Amico with cheese
Creamery staff work to produce award winning UConn cheese


Food Science Extension

The UConn Department of Animal Science is heavily involved in extension efforts in Connecticut and beyond.  Dr. D'Amico participates in a number of outreach programs in the New England area.  Dairy extension activities include:

  • Dairy production safety training and workshops
  • Extension based research identifying environmental sources of contamination and evaluating the persistence of pathogens in production facilities
  • Training for producers in control and monitoring activities to improve hygiene and reduce food safety risks
  • Comprehensive one-on-one technical assistance to troubleshoot quality and safety‐related issues in dairy production and manufacturing facilities
  • Technology transfer program provides technical expertise and laboratory testing services while assisting producers in the formulation and development of new products


Dr. Dennis D'Amico lecturing on dairy food safety


Food Science Programs and Events

  • Nutmeg IFT Student Awards Night
  • FFA Career Development Events

Popular Pages

Equine Program
Pre-Vet Program
Programs and Events
UConn Creamery

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Contact Us

Department of Animal Science
Unit 4040
17 Manter Road
Storrs, CT 06269-4040

Fall 2021 Hours and Contact
Main office open
Monday–Friday, 8am–5pm.

Tel: (860) 486-2413
Fax: (860) 486-4375