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

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

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

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

A bottle of milk on a grey/white background. The bottle reads "organic milk."

News

Bacterial test for raw, organic milk may require more precision

Cornell food scientists show that a standard quality test used for raw, organic milk is insufficient for distinguishing between specific groups of bacteria -- suggesting that criteria needs updating.

  • Dairy
  • Food Science
  • Microbiology
Four students gather around a table trying different ice cream flavors in small bowls.

News

What’s Black, White and Big Red All Over? It’s a scoop of newspaper-inspired ice cream – one of four finalist flavors created by students – based on Cornell’s Freedom of Expression theme year.

  • Cornell Dairy
  • Food Science
  • Food
A hand pouring a glass of beer from a bar tap.

News

The lack of alcohol in nonalcoholic or low-alcohol beer – particularly during manufacturing, storage and pouring – may prompt conditions ripe for foodborne pathogen growth.

  • Food Science
  • Food
  • Cornell AgriTech