Ice Cream Flavor Creation in FDSC 1101

Students in ice cream lab

Stocking Hall Gallery

Stocking Hall Gallery

Food Chemistry Lab

Food Chemistry Lab

Welcome to the Department of Food Science

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. 

IDFA Recognizes Cornell University Dairy Foods Extension Team for Food Safety Leadership

Food Science News

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Salmonella food poisoning could damage your DNA

Salmonella food poisoning wallops you for several days, but new research by Cornell food scientists indicates that some of its serotypes – variations of the bacterial species – can have permanent repercussions. It may damage your DNA. Read more

Are GMOs Bad? Experts Pick Sides

"GM uses micro-organisms to make important food and medical products like insulin and chymosin (the cheese-clotting enzyme), which are then generally cheaper, more consistent and purer."
Joe M. Regenstein, Ph.D - Professor Emeritus of Food Science at Cornell University Read more

Cornell leads effort to train farmers on new produce safety rules

Cornell is leading a national alliance aimed at improving the safety of fresh produce and helping fruit and vegetable growers meet new regulatory requirements of the Food Safety Modernization Act (FSMA).  Based in Cornell’s New York State Agricultural Experiment Station in Geneva, New York, the Produce Safety Alliance has spent the past four years developing a nationwide Grower Training Curriculum. This involved creating working committees with partners across the country, hosting focus groups with farmers and working closely with the FDA to make sure the curriculum reflects expectations outlined in the regulations. Read more

Newly discovered bacterium named for Martin Wiedmann

To honor a Cornell researcher who keeps our food supply safe, a recently discovered spoilage bacterium has been named for Martin Wiedmann, the Gellert Family Professor in Food Safety. The microbe was formally announced Aug. 12 in the International Journal of Systematic and Evolutionary Microbiology.
The spore-forming bacillus strain – formerly known as FSL W8-0169T – now enjoys a new moniker: Bacillus wiedmannii – pronounced “weed-man-ee-eye.” Read more

New Surface Coatings for Food Facilities Hold Promise for Food Safety

“Manufacturers already work diligently to keep their facilities clean, but we are creating materials that are even less likely to harbor bad bugs,” says Julie Goddard, an associate professor in the department of food science at Cornell University. “We have designed new polymer coatings that can be applied to food processing surfaces that resist microbial adhesion and can actually inactivate any microbes that do adhere, preventing them from growing and potentially contaminating our food supply.”
The coatings are still being researched but may be available commercially within a few years, she says. Read more