http://foodscience.cals.cornell.edu/
As one of the premier food science programs in the nation, we apply the principles of science and engineering to ensure the nutritional value, safety and quality of foods in the United States and around the globe. Our program integrates the disciplines of chemistry, biology, nutrition, physiology, biotechnology and engineering to ensure that all people have access to healthy, affordable food.
We offer comprehensive undergraduate and graduate programs that prepare students for leadership positions in the food industry, academia, and government. Our research programs are designed to expand understanding of the biological/microbiological, chemical, physical, sensory, nutritional, and engineering properties of foods and beverages. Our extension and outreach programs transfer research-based information and technology to consumers, food and beverage companies, and government agencies with the goal of enhancing the availability, quality, and safety of our food supply.
Our faculty, staff and students are making a difference in the lives of people throughout the world. They are at the forefront of:
identifying and limiting outbreaks of foodborne illnesses.
developing new food sources and preservation methods to expand the available food supply for a growing world population.
improving the quality and consumer appeal of products on store shelves.
developing foods that may someday travel to other planets with astronauts.
