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.

What we do.

We work together to provide new answers and discover new questions across the food science sectors.

Two female students in white lab coats and hair nets working with ice cream

We offer comprehensive undergraduate and graduate programs that prepare students for leadership positions in the food industry, academia and government.

two people in lab coats work in a lab

Our research programs are designed to expand understanding of the biological/microbiological, chemical, physical, sensory, nutritional and engineering properties of foods and beverages.

Two graduate students pointing to beakers as young students watch

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.

Food Science News

A glass of milk

News

Higher bacterial counts detected in single-serving milks

After examining pasteurized single-serving milk cartons, Cornell food scientists found bacterial counts two weeks after processing were higher than in larger containers from the same facilities.

  • Food Safety Laboratory and Milk Quality Improvement Program
  • Dairy
  • Food Science
A bottle of milk on a grey/white background. The bottle reads "organic milk."

News

Cornell food scientists show that a standard quality test used for raw, organic milk is insufficient for distinguishing between specific groups of bacteria -- suggesting that criteria needs updating.

  • Dairy
  • Food Science
  • Microbiology
Four students gather around a table trying different ice cream flavors in small bowls.

News

What’s Black, White and Big Red All Over? It’s a scoop of newspaper-inspired ice cream – one of four finalist flavors created by students – based on Cornell’s Freedom of Expression theme year.

  • Cornell Dairy
  • Food Science
  • Food