When Lexi Roloson decided to become a veterinarian, she had a problem: it was her senior year of college, and she had zero veterinary work experience, a requirement for the competitive veterinary ...

Seven students presented their current work with projects spanning animal health, beef production, sustainability and innovative technology.

The Food Sensory, Characterization, and Novel Processing (FSCN) Center is a dynamic platform connecting the University of Delaware College of Agriculture and Natural Resources (CANR) with researchers ...