Ice Cream Flavor Creation in FDSC 1101

Students in ice cream lab

Stocking Hall Gallery

Stocking Hall Gallery

Food Chemistry Lab

Food Chemistry Lab
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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. 

New Position Opening:  
Northwest Regional Extension Associate - Produce Safety Alliance

 

Cornell University International Symposium: Validation of Nonthermal Technologies

Sunday, October 29 through Tuesday, October 31, 2017

Registration is now open!  View the event website for further details.
Registration deadline: September 29, 2017

Food Science News

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New Process May Lead to Vaccine for Schistosomiasis

Jun 14, 2017
Carl Batt, Cornell’s Liberty Hyde Bailey Professor in Food Science, and colleagues Leonardo Damasceno, Ph.D. ’08, of the Hertape Animal Health group in Brazil, and Gerd Ritter, of the Ludwig Institute for Cancer Research, established and refined the production of the antigen Sm14, using a microbial host. Sm14 holds promise to stimulate an immune response in humans, serving as a potential preventative vaccine for schistosomiasis. Read more

Camp Campbell Inspires Women Scientists

May 12, 2017
Denise Morrison, president and CEO of Campbell Soup Co., visited campus May 4 with a message for female food scientists: You too can be leaders in the food systems industry.  Morrison met with 14 Cornell undergraduate and graduate female food science students as part of Camp Campbell, an event to mentor and inspire the next generation of female food industry leaders.  Read more

Course teaches hard cider production, from fruit to fermentation

May 5, 2017
To prepare students to become leaders in the burgeoning cider industry, Peck and Kathleen Arnink, lecturer in the viticulture and enology program in the Department of Food Science, initiated the cider production lecture and laboratory course. The first of its kind in the country, the course in the College of Agriculture and Life Sciences teaches the full cycle of production, from growing apples to fermenting cider. Read more

Two Food Science Alumni Elected to Leadership Positions

Apr 28, 2017
Their jobs seem a world apart: one keeps astronauts healthy in space; the other perfects the flavors of foods found in the neighborhood grocery store.
Michele Perchonok, Ph.D. '83. 
But more than just a Cornell food science pedigree connects Michele Perchonok, Ph.D. '83, and Bryson Bolton, M.S. '09. Both recently have been elected to leadership positions in the Institute of Food Technologists (IFT), the society of professional and academic food scientists. Read more

Natural Cuts: Building a business by redefining fresh

Apr 11, 2017
When Michael Annunziata ’11, MBA ’17, first heard Vipul Saran, MPS ’17, speak about a new process that could naturally extend the shelf life of a fresh-cut potato for as much as two months without refrigeration — something that had never been achieved before — he knew the idea had great potential.
“Having been an undergrad at Cornell I had enough of an appreciation for the food science program to understand that while it sounded a little different at first, this could be a huge idea,” said Annunziata, Chief Executive Officer and co-founder of the startup company, Natural Cuts. Read more