Dairy science involves the chemistry, microbiology, and engineering properties of dairy foods. Long-term goals of the dairy science program at Cornell are to improve the quality and safety of milk and processed dairy products and to develop improved methods for the manufacture of cheese and other dairy products.
Cornell has a long tradition of excellence in dairy science. Cornell and the University of Vermont jointly administer the Northeast Dairy Foods Research Center (NEDFRC), which is funded by the National Dairy Board and local dairy industries. Scientists from both universities participate in joint research and technology activities related to dairy foods. The NEDFRC offers outstanding opportunities for graduate students to participate in top-quality research and development in dairy foods.
Prior training in dairy or food science and technology is desirable but not essential. Students of dairy science may choose courses in food science, dairy chemistry, microbiology, chemistry, and biochemistry.
Examples of research projects in dairy science include cheese flavor development, membrane processing of milk and whey, studies of native milk enzymes and their role in cheese flavor, the functional properties of whey proteins, and computer modeling to manipulate the functional properties of b-lactoglobulin.