What we do.
We work together to provide new answers and discover new questions across the food science sectors.
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.
Food Science News
Spotlight
For the past decade, Big Red foodies have been cooking up an increasingly impressive online magazine — featuring recipes, essays, travelogues, photography, illustrations, and more. And in the COVID era, the epub has only gained in popularity, as...
News
On Feb. 15, the weather in Lodi, New York, hovered in the low 20s and it snowed, but that didn’t stop chocolatier Claire Benjamin from setting up a table to greet customers outside her store. Benjamin owns Rue Claire Lavender Farm and Artisan...
News
“My thesis explores the blueprint behind building a small intestine. I call it ‘to be or “knot” to be’,” began Bhargav Sanketi, a doctoral candidate in biochemistry, molecular and cell biology, at the sixth Cornell University Three Minute Thesis (3MT) competition.