The Ithaca campus – on a hilltop overlooking Cayuga Lake, the longest of the Finger Lakes – is home to the department’s classrooms and food processing, dairy and testing facilities.

• Stocking Hall, built in 1923, will undergo a four-year, multiphase renovation project scheduled to begin in September 2010. The project will outfit the building with new laboratories for the study of connections between foods and human health, food safety, and food and biomaterial processing. Other highlights include a campus teaching winery and crush pad for viticulture and enology students, modern classrooms and networked meeting spaces.
  
  
• The Food Processing and Development Laboratory includes a 10,000 square-foot pilot plant equipped with a wide selection of equipment available to researchers, students and clients on a contract basis.
  
  
• The Cornell Dairy includes a licensed dairy processing plant and a dairy and ice cream shop.  It supports dairy foods teaching, research and extension programs, processes milk from the Cornell dairy herd, and supplies dairy products to the campus. NOTE: During the Stocking Hall construction project, Cornell ice cream will be sold at the Trillium dining hall.
  
  
• The Cornell Sensory Testing Facility provides a full-range of sensory evaluation tests including simple difference test, consumer acceptability testing, terminology development for sensory attributes and quantitative descriptive comparisons by trained panelists. The facility offers a participant testing room with computerized testing booths, climate and odor controls and a MacBeth "Northern Daylight" lighting system. It also includes a kitchen with pass-through windows to the testing area, a wet chemistry area and office spaces.