MS & PhD Research Concentrations

Advanced studies in food science (general) provide a broader, more varied education than is possible in the other concentrations, and is available to MFS students only. Students who select this concentration should have some previous experience in food science and technology.

Students in food science (general) are expected to take courses in food chemistry, food engineering and processing, food microbiology, nutrition, and food marketing as well as in the supporting disciplines and commodity areas in their special interests.

The many active research programs in food science and technology provide excellent opportunities and facilities for research in engineering aspects of food processing, packaging, and storage; measurement of the physical properties of foods; unit operations; food rheology and texture; process engineering; dehydration; concentration; evaluation of changes in nutrient content of foods during processing and storage; protein and enzyme technology; food fabrication; product and process development; packaging; development of new ingredients; functional properties of food components; meat (animal, avian) handling and processing; and specific research on various food commodities.

Food chemistry is concerned with analytical, biochemical, chemical, physical, nutritional, and toxicological aspects of foods and food ingredients. The long-term goals of research in food chemistry are to understand relationships between the structure and functional properties of food molecules and to improve the nutritional, safety and organoleptic aspects of food.

Students of food chemistry must have a strong background in the basic sciences and should specialize in one or more of the following minor areas: organic chemistry, biochemistry, nutritional biochemistry, physical chemistry, toxicology, analytical chemistry, and chemical engineering.

Opportunities for research projects in food chemistry include structure/function relationships in food molecules (rheology, emulsions, foams, gels); computer modeling of food molecules; effects of processing, fortification, and packaging on nutritional quality of foods; food toxicology; and flavor chemistry of fruits and vegetables.

Microbiology is important to food safety, production, processing, preservation, and storage. Food microbiology students use a wide variety of modern technologies from fields including immunology, microbiology, and molecular biology. Microbes such as yeasts, molds, and bacteria are being used for the production of foods and food ingredients. Beneficial microbes are exploited in the fermentative production, processing, and preservation of many foods and beverages. Spoilage microorganisms cost food producers, processors, and consumers millions of dollars annually in lost products. Lost productivity resulting from illness caused by foodborne microorganisms is an enormous economic burden throughout the world. The study of food microbiology includes understanding not only the factors influencing the growth of microorganisms in food systems but also the means of controlling them. Students who specialize in food microbiology are expected to have sound undergraduate training in microbiology, physics, chemistry, organic chemistry, and biochemistry.

Possible research projects include the genetic control of microorganisms important to foods, the genetics and biochemistry of bacteriophage, site-directed mutagenesis to improve catalytic functions of enzymes, the spoilage bacteria in fruit products, factors influencing growth of human pathogens in foods, and rapid methods for detecting foodborne pathogens.

Food engineering applies engineering principles to food processing equipment. Because engineering is a quantitative discipline, the food engineer’s fundamental tool is mathematics. Chemistry and microbiology are also important disciplines because processes of concern to food engineers may involve chemical reactions, microbial interactions, or both. Food engineering students gain a thorough understanding of thermodynamics, reaction kinetics, and transport phenomena applied to food processes. Knowledge of computer programming, microprocessor applications, statistics, and engineering economics is encouraged. Courses are available in thermal processing and other unit operations, physical and engineering properties of foods, rheology, and food packaging. Students in food engineering should consider taking related courses in one of the engineering departments and should select a professor in one of those departments to serve on their Special Committee.

Potential research projects in food engineering include heat and mass transport phenomena in food systems, the rheology of fluid foods in food processing, supercritical fluid extraction of biomaterials, extrusion, computer applications in process control and data acquisition, energy conservation through process modifications, and engineering properties of food and related biomaterials.

Food toxicology is the study of adverse effects of compounds found in food, on living organisms.  With the increasing national and international threat on chemical food safety due to environmental contamination, toxin-producing microbial contamination, process-induced toxicants, packaging migrants, and adulteration, knowledge of food toxicology is in increasing demand in the food industry as well as in regulatory agencies.  It is important to understand the toxicological mechanisms, functional effects, dose-response relationship to be able to assess the ‘true’ risk a toxic chemical poses to human health at a certain concentration. Students who specialize in food toxicology are expected to have solid undergraduate training in biology, biochemistry, and physiology. 

Opportunities for research projects in food toxicology include effects of endocrine disruptors found in food on reproductive, developmental, and metabolic systems; natural bioactive compounds and free radicals in aging and carcinogenesis; effects of naturally occurring feed toxicants on animal metabolism; neurobehavioral teratology and toxicology; and protein modification and encapsulation platforms.

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, to develop improved methods for the manufacture of dairy products, and to develop new applications for the use of milk components as functional ingredients.

Cornell has a long tradition of excellence in dairy science. Cornell administers the Northeast Dairy Foods Research Center (NEDFRC), which is funded by the National Dairy Board, New York Dairy Promotion Order, and local dairy industries. Scientists from the university participate in 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 membrane processing of milk and whey for high protein beverage products and dairy ingredient applications, milk analysis diagnostic methods to determine nutrition and health status of dairy cows, development of methods to measure the chemical and microbiological characteristics of milk and dairy products to improve quality and shelf-life, understanding the functional properties of milk proteins, and development of technologies to improve the quality and safety of dairy products.

The increasing importance of pollution control and energy and resource conservation has created a demand for people trained in food processing waste technology in industry, government, and research institutions. The primary objective of research in this area is to convert byproducts of food processing operations to usable materials. For example, processes using ultrafiltration technology have been developed to concentrate cheese whey proteins for use as food ingredients. Experiments are under way to develop practical methods of converting fruit and vegetable processing wastes into fuels, chemicals, biologicals, and food ingredients.

A background in biology, microbiology, chemistry, food science and technology, or environmental science provides a good base for graduate study in food processing waste technology. Students should structure their graduate programs to expand their knowledge in microbiology, biochemistry, analytical chemistry, engineering, and applicable environmental or other sciences.

Sensory evaluation uses test methods that provide information on how products are perceived through the senses. The importance of sensory perception to food quality is widely appreciated in the food industry, providing a demand for such specialists.

Like other quantitative disciplines, sensory evaluation attempts to provide precise and accurate measurements. Yet, because the data are collected from human beings, who are notoriously variable, sensory evaluation studies pose a special challenge, and statistical techniques are necessary. Basic principles of human judgment and perception are also important, and students are encouraged to take courses in the behavioral sciences. Cornell offers a unique range of courses and research opportunities in sensory evaluation.

Research projects are conducted in three main areas. Methods research is aimed at providing improvements in the reliability and validity of sensory tests. Product-focused research uses sensory analysis to measure the success of variations in product processing or ingredients. Basic research on perception and human judgment advances our understanding of sensory function.

Enology applies expertise from a wide range of disciplines, including microbiology, chemistry, sensory science and process technology to the science of wine and winemaking. The objectives of enological research at Cornell University are to understand and develop methods to control microbiological, chemical, and processing variables and their effect on wine quality, organoleptic properties and health. Faculty in this concentration have expertise in analytical chemistry, sensory analysis, biology of yeast and bacteria, health effects, product development and sanitation. Because of the multidisciplinary nature of Enology, this concentration is suitable for students interested in M.S. or Ph.D. degrees seeking careers in academia, industry and government in areas related to Enology as well as in any areas related to food and industrial fermentations.

Enology students should have a background in microbiology, organic chemistry or biochemistry, sensory science, or engineering. Prior exposure to winemaking is highly desirable but not required.

Students who select this concentration may specialize in a variety of aspects, including microbial metabolism and genetics, chemistry and analysis of grapes, wines and winemaking adjuncts, winemaking technology, and sensory analysis.

Focuses on developing new products, tools, and technologies using advances in genetic engineering, molecular biology, and synthetic chemistry. Students will learn these advanced methods which can be used to develop new options addressing areas such as food security, food safety, and food toxicology. Coursework is dependent on student background but will emphasize biochemistry, molecular biology, genetics, and synthetic biology.

Students selecting Food Biotechnology should have a background in undergraduate level food science, biochemistry, microbiology, or similar. Students will learn advanced methods in molecular and synthetic biology and apply them to food systems. Examples of Food Biotechnology research includes genetic engineering of plants and microorganisms to mitigate the effects of climate change, and provide improved nutrition, quality, and/or safety. Food Biotechnologists can find employment in the growing field of biotechnology within industry, academia, government, or non-governmental organizations (NGOs).

A concentration in Food Safety combines concepts in microbiology, toxicology, food processing and other concentrations as it relates to producing safe foods. Food Safety professionals are an indispensable part of the food industry. Coursework is dependent on student background and may differ dependent on a student’s specific interests. Coursework often will emphasize microbiology, food processing, epidemiology, risk assessment, and/or modeling. 

Food safety projects can focus on predicting, characterizing, preventing, or mitigating foodborne hazards. Students concentrating in Food Safety can find employment within industry, academia, government, or non-governmental organizations (NGOs).

Enzymes are proteins with a high degree of specificity in catalyzing reactions converting target substrates into products.  In the context of food systems, enzymology plays important roles in food safety, food quality, and environmental sustainability.  Enzyme-mediated biocatalysis provides several benefits compared to traditional catalysts, owing to its enhanced specificity, minimized by-product formation, and recyclability. Utilizing these potent nanoscale biocatalytic reactors for precise reactions allows remarkable progress in value-added processing of agricultural waste, the creation of biocatalytic active packaging materials, and environmental remediation. Moreover, beyond its application in unit operations, biocatalysis opens new possibilities for waste remediation.  Enzymes can be employed in their native form, can be engineered using molecular biology tools, or can be immobilized onto support materials to improve performance in extreme conditions common in food and agricultural bioprocessing.

The Enzymology concentration applies student, staff, and faculty expertise from a wide range of disciplines, including biochemistry, molecular biology, chemistry, materials science and processing technologies to the science of food enzymology. The objectives of enzymology research at Cornell University are to understand the basic scientific principles underlying enzyme mediated biocatalysis in bioprocessing, develop biocatalytic materials, or biocatalytic approaches in waste stream valorization and environmental remediation.  

Enymology students should have a background in food science, molecular biology, organic chemistry, biochemistry, or engineering. Prior exposure to food enzymology or protein chemistry is highly desirable but not required. Students who select this concentration may specialize in a variety of aspects, including bioprocessing technology, engineering novel enzyme mutants, applications of analytical approaches to enzymology, production of enzyme modified foods and beverages, and more. Because of the multidisciplinary nature of enzymology, this concentration is suitable for students interested in M.S. or Ph.D. degrees seeking careers in academia, industry, and government in areas related to food enzymology.

Materials such as polymers, metals, and composites are used to handle, process, and package our foods throughout the farm to fork continuum.  The chemistry and morphology of their design is integral in creating a safe, high quality and sustainable food supply.  Materials science plays a crucial role in food science by developing innovative packaging materials that enhance food preservation and extend shelf life. Materials science is also employed in designing edible coatings and films, imparting functional properties including controlled release of flavors or preservatives.  The study of food contact materials in food manufacturing is essential in designing surfaces less likely to promote cross contamination of spoilage and pathogenic microorganisms and in ensuring proper thermal and mechanical properties necessary for equipment used in heat transfer or mechanical agitation unit operations.

The Materials science concentration applies student, staff, and faculty expertise from a wide range of disciplines, including organic chemistry, materials science, microbiology and processing technologies. The objectives of Materials science research at Cornell University are varied, from development of sustainable packaging materials, to synthesis of thermoplastic polymers with antioxidant or antimicrobial properties, to designing light or heat curable coatings for food manufacturing facilities, to development of hierarchical nanomaterials suitable for enzyme immobilization, and more.  

Materials science students should have a background in food science, organic chemistry, materials science, or engineering. Prior exposure to materials science is highly desirable but not required. Students who select this concentration may specialize in a variety of aspects, including food packaging, equipment design, coatings technology, and more. Because of the multidisciplinary nature of Materials science, this concentration is suitable for students interested in M.S. or Ph.D. degrees seeking careers in academia, industry, and government in areas related to Materials science.

Fermentation is one of humanity’s oldest food preservation techniques. Fermentation can provide increased food safety, increased nutrition, and result in novel food and beverage products from raw materials. In the last few decades, fermentation has been used in biotechnology to produce nutrition supplements, food ingredients, medicines, and other industrially valuable compounds. More recently, the combined use of fermentation and biotechnology has been termed ‘precision fermentation’ and is being used to address sustainability challenges in our agriculture and food systems. 

The Fermentation concentration applies student, staff, and faculty expertise from a wide range of disciplines, including microbiology, molecular biology, chemistry, sensory science and processing technologies to the science of fermentation. The objectives of fermentation research at Cornell University are to understand the basic scientific principles underlying fermentation processes and fermentative microbes, develop novel approaches for applying fermentation technologies to global challenges in providing a safe, nutritious, and sustainable food supply, and optimize scaled-up fermentation processes for use in industrial applications. 

Fermentation students should have a background in microbiology, molecular biology, organic chemistry, biochemistry, sensory science, or engineering. Prior exposure to production of fermented foods or beverages is highly desirable but not required. Students who select this concentration may specialize in a variety of aspects, including microbial metabolism and genetics, engineering novel microbial strains, chemical transformations and applications of analytical approaches to the fermentation process, production of fermented foods and beverages, fermentation of industrial by-products to promote sustainability, fermentation technology improvement, and sensory science. Because of the multidisciplinary nature of fermentation science, this concentration is suitable for students interested in M.S. or Ph.D. degrees seeking careers in academia, industry, and government in areas related to food and industrial fermentations.