Food Science

In the College of Agriculture and Life Sciences .

Coursework

Faculty

The Minor

Overview

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.

Coursework

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

In addition to the Food Science major requirements, all students must meet the college 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.

To view the requirements for each concentration, please visit the Food Science Curriculum webpage.

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.

Faculty

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 (bww57@cornell.edu).

Requirements for the Minor:

FDSC 2000 - Introduction to Physiochemical and Biological Aspects of Foods (crosslisted)

Two courses from the following:

FDSC 3940 - Applied and Food Microbiology (crosslisted) (3 credits)
FDSC 4100 - Sensory Evaluation of Food (2 credits)
FDSC 4170 - Food Chemistry I (3 credits)
FDSC 4230 - Unit Operations and Food Packaging (2 credits)
A minimum of five additional credits in any course(s) with the “FDSC” designation. Courses must be ≥ 2000 level and cannot be a special studies course.
A minor in Food Science requires a minimum of 13 credits.