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
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.
News
Mycelium, the vegetative, root-like network of fungi, has the power to transform food waste into new, life-sustaining food.
News
"Better-for-you" snacks are all the rage. New tech from Cornell food scientists may give beets their time to shine.