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
News
A Cornell-led research team has developed a method for extracting gold from electronics waste, then using the recovered precious metal as a catalyst for converting carbon dioxide, a greenhouse gas, to organic materials.
News
A cell protein previously believed only to provide a scaffolding for DNA has also been shown to directly influence DNA transcription into RNA – the first step of the process by which an organism’s genetic code expresses itself.
News
Rob Ralyea, manager of the Cornell Food Processing and Development Laboratory, has been the genius behind many of New York’s award-winning cheeses.