This doctoral program is a joint enterprise between the Department of Animal Science and the Department of Nutrition and Food Sciences at the University of Vermont. In addition, the program draws upon faculty expertise and research facilities from across the campus, including faculty members and core facilities from the College of Medicine, the General Clinical Research Center, and the Vermont Cancer Center.

This interdepartmental doctoral program in Animal, Nutrition, and Food Science (ANFS) was established in 2003 with the goal of training a new generation of scholars to have an interdisciplinary perspective on agricultural and life science research and teaching, while allowing for the development of focused areas of specialization and expertise. In addition to completing a common core of interdisciplinary courses, all ANFS doctoral students select from one of three areas of specialization: Nutrition, Food Sciences, or Animal Sciences. Within these areas of specialization, students are provided with advanced education and research training in topics that include mammalian physiology and endocrinology, mammary gland and lactation biology, basic and applied nutrition, food systems and food studies, food microbiology, and food technology. The interdisciplinary program provides the flexibility necessary for doctoral students to gain competence in the area of their choice. The extensive research facilities of the participating departments are available to all graduate students enrolled in the program.