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Food Science

Preparing the food industry's future leaders through purpose-driven research, education and outreach.

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.

What we do.

We work together to provide new answers and discover new questions across the food science sectors.

Two female students in white lab coats and hair nets working with ice cream
Undergraduate & graduate programs

We offer comprehensive undergraduate and graduate programs that prepare students for leadership positions in the food industry, academia and government.

two people in lab coats work in a lab
Research

Our research programs are designed to expand understanding of the biological/microbiological, chemical, physical, sensory, nutritional and engineering properties of foods and beverages.

Two graduate students pointing to beakers as young students watch
Extension & outreach

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

Assistant professor Ke Wang and postdoctoral associate Krishna Sahoo

News

Cornell researchers find a new way to grow mushroom protein
Food scientists at Cornell AgriTech have developed a liquid-fermentation process that grows protein-rich oyster mushroom mycelium in days rather than weeks and – in a first for the field – have shown that the fungus will thrive on a fatty acid...
  • Cornell AgriTech
  • Food Science
Close up of Grape Pomace

News

Wine’s leftovers could help wean chicken farms off antibiotics

A new study finds that grape pomace – the skins, seeds and stems left over from winemaking – may match the growth-promoting effects of antibiotic additives in broiler chickens, without the public health risks.

  • Food Science
  • Viticulture and Enology
  • Fruits
Stephan Lane Landscape

Spotlight

Meet our faculty: Stephan Lane
Academic focus: Synthetic biology and precision fermentation Research summary: My work aims to harness engineered microbial cell factories to convert low-cost feedstocks into high value products. Using synthetic biology tools, we can harness...
  • Food Science
More Food Science News