Food Science is the application of biological and physical sciences and engineering to food systems. interest in food science has grown in recent years because of the increasing awareness of the vital role of food in the health, well-being, and economic status of individuals and nations. Professional food scientists ensure that an acceptable, nutritious, safe and appealing selection of foods is available. They also play a major role in increasing the supply of food urgently needed to provide an adequate diet for a rapidly growing world population.
Research in food science is concerned with the development of fundamental information about the chemical, physical, and biological properties and interactions of foods and food components. This information is necessary for developing optimum processes and conditions to enhance the nutritive value, safety, and quality of foods. Food technology involves the integrated application of several disciplines (chemistry, animal and plant biology, biochemistry & biotechnology, nutrition, physiology, microbiology, and engineering) to the processing and manufacturing of foods.
Cornell University offers outstanding educational and research opportunities for advanced studies in food science. A large, internationally recognized faculty with a broad range of expertise in all facets of food science; an excellent selection of courses in basic and applied sciences; a modern, well-equipped research laboratories and pilot plant facilities combine to make Cornell's graduate program in food science among the very best in the world.
Graduate studies in food science at Cornell University produce graduates who are well-prepared to become the research leaders, innovators, and technical experts essential for meeting the growing needs of governments, industries, and various institutions.
Graduate Fields at Cornell
Advanced studies at Cornell are administered by graduate fields rather than departments, although departments provide the personnel and facilities. The academic field approach provides broad, multidisciplinary resources from which the graduate student can choose his or her own area of concentration and Special Committee. Graduate studies within the Graduate Field of Food Science and Technology are supervised and coordinated by approximately 40 faculty members in the Field. Additionally, four emeriti faculty are available to assist and serve on student committees. Emeritus faculty generally do not serve as committee chairpersons. Faculty members are elected to the Field on the basis of their expertise, interest, and active research programs in areas pertinent to food science.
Facilities equipped with modern equipment and instruments are available for most aspects of basic and applied research and instruction. Research laboratories are located at both campuses: Ithaca and Geneva, NY. Well-equipped pilot plant facilities at both Ithaca and Geneva are also available for use by graduate students. A 31,000 square food food processing and development laboratory was opened on the Ithaca campus in February 1988. A 2,000 square foot pilot plant at Geneva has been designed and equipped for fermentation studies and for collaborative research and development in winemaking and brewing arts and sciences.