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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

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
Researcher using a food thermometer

News

Risk, not zero-detection, should guide food safety

Cornell-led research argues that food safety regulations should set evidence-based targets for food that is sufficiently safe rather than aiming for zero risk, which is neither achievable nor desirable.

  • Food Science
  • Food
  • Health + Nutrition
experimental flasks of flocculent pellets

News

Fungi could transform leftovers into lifelines

Mycelium, the vegetative, root-like network of fungi, has the power to transform food waste into new, life-sustaining food.

  • Food Science
  • Agriculture
  • Climate Change
More Food Science News