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International Food Science Concentration

International food science was established at Cornell in recognition of the need for technically trained people in careers involving the production of new and more nutritious foods, the improvement of food preservation techniques for developing countries, and the organization, implementation, and administration of food development programs.

International food science encompasses all phases of the development of foods, including technology, preservation, nutrient composition, safety, new product development, marketing, and project planning. Actual and potential problems of developing countries are studied, and whenever feasible and appropriate, students in international food science may conduct their research in a developing country.

Students who choose this area of concentration are expected to take courses in international agriculture, postharvest handling and physiology of foods, international nutrition, international economic development, international law, communications for developing countries, and food processing.