The University of Delaware Creamery: A History of Innovation and Education
The UDairy Creamery at the University of Delaware (UD) is more than just a place to grab a scoop of delicious ice cream. It's a dynamic hub for education, research, and community engagement, deeply rooted in the principles of dairy production, food science and safety, environmentally sound agriculture, business management, and finance. Its history reflects a commitment to providing students with hands-on learning experiences and fostering a connection between the university and the wider community.
Inception and Early Development
The seeds of the UDairy Creamery were sown in the summer of 2008 when the College of Agriculture and Natural Resources (CANR) formed a Creamery committee. This committee, comprised of faculty, students, and staff from all CANR academic departments and Cooperative Extension, laid the groundwork for what would become a beloved institution. In the fall semester of that year, four CANR students worked as a planning team alongside Dr. Toensmeyer.
Even before a physical location existed, the UDairy Creamery began making its mark. In the fall of 2008, milk from the University's dairy cows was shipped to Kilby Cream in Rising Sun, MD, where it was transformed into ice cream. This initial partnership allowed the Creamery to begin distributing and selling its product, introducing the UDairy brand to the public. The collaboration expanded in the winter of 2009 with Hy-Point Dairy in Wilmington, Delaware, further solidifying the Creamery's production capabilities.
A Flagship Location and Expanding Horizons
A significant milestone in the Creamery's history was the groundbreaking of its flagship location in November 2010. On April 30th, 2011, the storefront opened its doors on South Campus, next to Townsend Hall. This location serves as the central hub for the Creamery's teaching, research, and Extension programs.
“[This year’s Ag Day] marked the eighth anniversary of our Newark storefront opening. I’ve had the honor and privilege of seeing our on-site production from the very beginning.
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Until recently, that milk was sent off-site for processing into a creamy mix that then came back to UD for flavoring, freezing and… festooning.
The opening of the storefront marked a new era for the UDairy Creamery, providing a physical space for students to learn and engage with the community.
Innovation and Expansion
The UDairy Creamery continued to evolve, constantly seeking new ways to enhance its educational mission and product offerings. In 2019, the Genuardi Food Innovation Lab opened inside Worrilow Hall. This state-of-the-art facility significantly expanded the Creamery's capabilities, particularly in cheese production.
Cheese production began in July 2019 when UDairy staff and interns began pasteurizing University of Delaware raw milk to make Delaware Gold (Colby-style cheese), fresh Cheddar Cheese Curds and First State Cheddar.
“Being able to offer these sorts of facilities and experiences to new and current students is exciting, since they will be able to see the full process of dairy processing,” said UDairy Creamery Director Melinda Shaw.
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The Genuardi Food Innovation Lab is a 3,600-square-foot space that includes equipment for UDairy Creamery dairy processing and cheese production, as well as a student test kitchen. This new research and innovation space includes equipment for UDairy Creamery dairy processing and cheese production, as well as a student test kitchen. “The facility has come to fruition through the support of many people, including the Genuardi family and many other generous donors.
The lab is named in honor of Patricia and Charles Genuardi, who established Genuardi’s Family Markets in the 1920s. Charles and Patricia Genuardi are long-time supporters of the college, establishing an endowment in 2005 to support CANR students interested in food marketing, sales or management. “I felt like I never really left campus. We are so proud to be part of the University and its future,” said Charles, who earned his bachelor’s degree in food business in 1970 (now food and agribusiness marketing and management). “We have a special interest and pride in the College of Agriculture and Natural Resources. We are fortunate to be able to give back in this way.
“We are incredibly excited about this new space. It will provide our students with opportunities to create and develop new food products that align with consumer trends in their product development course,” said microbial food safety professor Kali Kniel.
UDairy Creamery Cafe
In June of 2021, The UDairy Creamery partnered with UD’s Barnes and Noble Bookstore on Main Street to open the UDairy Creamery Cafe. The Cafe offers all of UDairy’s current ice cream flavors, a full coffee menu and breakfast and lunch options that include UDairy cheeses.
Educational Mission and Student Involvement
At its core, the UDairy Creamery is an educational institution. UDairy is a nonprofit where Blue Hen undergraduates-80 per semester-learn the finer points of food science and production. The Creamery provides students with invaluable hands-on experience in all aspects of the dairy industry, from production and processing to marketing and sales.
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“We wanted to provide our students with an opportunity to integrate science and technology into an entrepreneurial activity that shows the full value of today’s agriculture,” says Robin Morgan, dean of the college.
“Our students have been involved every step of the way, from the development of our business plan, through many UD-wide events, and now in the planning of our creamery ice cream processing facility and storefront,” says Tom Sims, deputy dean of the college.
“It’s business, marketing, food science and safety, animal science, sustainability, nutrition, economics, engineering and so much more.”
The UDairy Creamery educates entrepreneurial UD students through the production and sale of premium ice cream made from the milk from the cows on UD’s dairy farm. We began our creamery efforts in the summer of 2008 by forming a CANR Creamery committee consisting of faculty, students, and staff from all CANR academic departments and Cooperative Extension. In the fall semester, four CANR students worked as a planning team with Dr.
AG ’11, the creamery’s sustainability and communications manager who grew up in a suburb of Boston, hadn’t set foot on a dairy farm until her freshman year.
Community Impact and Nostalgia
Beyond its educational role, the UDairy Creamery holds a special place in the hearts of the University of Delaware community and beyond.
“Ice cream is happiness,” says Creamery Director Jennifer Rodammer, AS13, ANR13.
Beyond a sweet fix of chocolate, vanilla or bacon (yes, they’ve done that flavor), a scoop from UDairy is an irresistible serving of nostalgia. It’s collective memory in cone form-your sensory connection to a beloved place of exploration, to a formative period of burgeoning independence, and to thousands of fellow Blue Hens who’ve spread their wings across the globe.
That love is palpable for myriad groups: kids who chase butterflies through UD’s Botanic Gardens with a cone of “the blue one” in hand. High school students who visit UDairy on their first campus tour, the world at their feet. Members of the wider community who appreciate sustainable agriculture. Young couples. Senior citizens. The occasional dog. People in Seneca, Illinois; Rockledge, Florida; or Portola Valley, California-all places UDairy has shipped-who could use a little sweetness. “It’s treasured,” Rodammer says.
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