Courses of Study 2021-2022 
    Dec 02, 2022  
Courses of Study 2021-2022 [ARCHIVED CATALOG]

Food Science

In the College of Agriculture and Life Sciences .

Course Offerings  


The food science program prepares students for careers in the food industry, government, academia, and for graduate study in food science or related disciplines. Food scientists enjoy satisfying careers that help ensure the sustainable availability of a safe, nutritious, affordable, and high-quality food supply for people throughout New York State, the nation, and the world.


Undergraduate students in the food science program can choose from one of three emphasis options in the major: (1) Science, (2) Business, or (3) Safety. The first option meets the curriculum standards set by the Institute of Food Technologists (IFT), the premier professional society for food scientists, allowing students to compete for IFT scholarships and awards. Students choose an option based on their individual interests and career goals. All courses taken as Food Science major requirements must be taken for a letter grade.

Program Graduation Requirements
  • For all three concentrations, the first two years of the undergraduate food science program are intended to establish a solid background in math, chemistry, and physical and biological sciences. Required courses include chemistry (introductory and organic), biology, microbiology, calculus, physics, first-year seminar, introductory food science courses, and nutrition. The last two years emphasize the application of these basic sciences and technology to the manufacturing, sensory evaluation, storage, distribution, and safety of foods and food ingredients.

Students are also strongly encouraged to participate in undergraduate research supervised by a faculty member and/or complete an internship in a food company during their program of study. Most teaching faculty in the department also have active research programs and welcome participation by undergraduate students. Students may receive academic credit or wages for faculty-directed undergraduate research. A modern food processing and development pilot plant, an operational dairy plant, and well-equipped laboratory facilities are available to support the teaching and research needs of undergraduates.


C. I. Moraru, chair (M10H Stocking Hall, (607) 255-8121); G. Sacks, assoc. chair (343 Stocking Hall, (607) 255-2335); A. Abbaspourrad, T. E. Acree, S. Alcaine, K. J. Arnink, D. M. Barbano, C. A. Batt, D. Bershaw, K. J. Boor, J. W. Brady, R. Dando, P. Gibney, J. Goddard, R. H. Liu, C. Loss, A. M. Mansfield, M. Mukai, S. Nugen, O. Padilla-Zakour, S. S. H. Rizvi, A. Snyder, E. Tako, M. Wiedmann, R. Worobo

The Minor

Declaring the Minor:
  • Students must complete FDSC 2000  before joining the minor.
  • To declare a minor, students should contact the Undergraduate Program Coordinator, Brynn Wilkins (
Requirements for the Minor:

Two courses from the following: