Food Science and Technology

2014-15 Tuition

Research degree: $20,800; professional degree: $29,530

Application deadlines

Fall, Jan. 5; Spring, September 1

Requirements summary

  • all Graduate School Requirements, including the TOEFL Exam for Non-Native English Applicants
  • 2-3 recommendations
  • GRE general test
  • A current resume

Degrees

  • M.P.S.
  • M.S.
  • Ph.D.

Subjects

  • Agriculture and Life Sciences (M.P.S.)
  • Food Science and Technology (M.S., Ph.D.)

Major concentrations

  • dairy science
  • enology
  • food chemistry
  • food engineering
  • food microbiology
  • food processing waste technology
  • food science [general]
  • international food science
  • sensory evaluation

Candidates for the M.S. degree select one major in the field and one minor outside the field. Candidates for the Ph.D. degree select one major in the field and two minors outside the field. There are no general course credit requirements for the M.S. or Ph.D. degrees. M.S. and Ph.D. degree candidates must make at least one research seminar presentation prior to graduation and are required to assist with the teaching program for at least one semester. In addition to the examinations required by the Graduate School, a qualifying examination is required of the M.S. and Ph.D. degree candidates before the start of their second semester of rsidence. M.P.S. degree candidates must meet the CALS credit requirements in addition to field requirements, which include a project presentation prior to graduation. All graduate students must take the field seminar (FDSC 6000) each term and Principles and Applications of Food Science and Technology (FDSC 6010) their first Fall semester.


Excellent opportunities for graduate study in both basic and applied research are available. All course work is done on the Ithaca campus, but students may conduct their research at the New York State Agricultural Experiment Station at Geneva as well as on the Ithaca campus. In addition, the M.P.S. (Agriculture and Life Sciences) program has a Peace Corp option in which the student undertakes two semesters of academic work at Cornell and a Peace Corp assignment. For information and instructions on how to apply, visit the M.P.S. (Agriculture and Life Sciences)/Peace Corps Web site, or contact International Programs, 33 Warren Hall, Ithaca, NY 14853; phone 607-255-3037; email mpsag_peacecorps@cornell.edu.

Application:
Applicants must have a sufficient background in biology, chemistry, microbiology, and biochemistry; prior training or experience in food science is desirable. Applicants are required to submit GRE general test scores.

Terry Acree -- Concentrations: food chemistry; sensory evaluation; Research interests: food and flavor chemistry; wine quality; analytical instrumentation
Antje Baeumner -- Concentrations: food chemistry; food science [general]; food microbiology; Research interests: biosensors; bioanalytical microsystems; nanofabrication; food safety; environmental safety; clinical diagnostics
David Barbano -- Concentrations: dairy science; food chemistry; food science [general]; Research interests: dairy science; cheese technology
Carl Batt -- Concentrations: food microbiology; Research interests: microbiology; genetic engineering of industrial microorganisms; biopolymers
Carole Bisogni -- Concentrations: food science [general]; Research interests: food choice; risk perception; nutrition education
Kathryn Boor -- Concentrations: dairy science; food science [general]; international food science; food microbiology; Research interests: bacterial food safety; dairy product quality and safety
John Brady -- Concentrations: food chemistry; Research interests: food chemistry; chemical attributes and functional properties of food macromolecules
J. Thomas Brenna -- Concentrations: food chemistry; food engineering; food science [general]; Research interests: metabolism of polyunsaturated fatty acids (PUFA); high-precision isotopic, molecular, and elemental mass spectrometry; steroid isotape analysis
Robin Dando -- Concentrations: sensory evaluation; Research interests: sensory neuroscience; chemoreception; psychophysics
Ashim Datta -- Concentrations: food engineering; Research interests: heat and mass transfer in food processing; microwave heating; freezing
Raymond Glahn -- Concentrations: food chemistry; food science [general]; Research interests: bioavailability of trace minerals and micronutrients from crops and foods
Robert Gravani -- Concentrations: food science [general]; international food science; food microbiology; Research interests: extension; food microbiology; sanitation regulations
Susan Henry -- Concentrations: food microbiology; Research interests: genetic regulation of phospholipid metabolism in yeast; inositol metabolism; trascriptional regulation; phospholipid biochemistry
Jean Hunter -- Concentrations: food engineering; food processing waste technology; Research interests: microbial and enzymatic process technology; bioseparations
Chang Lee -- Concentrations: food chemistry; food science [general]; international food science; Research interests: biochemistry; nutrients; phytochemicals and processing of fruits and vegetables
Xingen Lei -- Concentrations: food science [general]; international food science; Research interests: genetic engineering; overexpression; application of hydrolytic enzymes phytase and protease to improve human and animal nutrition; environmental pollution of low-quality foods and feeds
Ruth Ley -- Concentrations: food microbiology; Research interests: microbial ecology of mammalian gut; host-microbial interactions and co-evolution
Rui Hai Liu -- Concentrations: food chemistry; food science [general]; Research interests: lipid chemistry; phytochemicals; functional foods; diet and cancer; toxicology
Anna Katharine Mansfield -- Concentrations: sensory evaluation; enology; Research interests: enological viability of new grape cultivars; processing parameters in quality wine production; characterization of regional typicity in wine; wine phenols; fermentation nutrition
John March -- Concentrations: food engineering; food science [general]; food microbiology; Research interests: signal and metabolic engineering; synthetic biology; food engineering; novel drug delivery systems; intestinal ecology; bioprocessing; environmental biotechnology; MEMS
Helene Marquis -- Concentrations: food microbiology; Research interests: pathogenesis of Listeria monocytogenes; mechanisms of regulation of L. monocytogenes broad-range phospholipase c and metalloprotease; signaling during bacterial cell-to-cell spread
Dennis Miller -- Concentrations: food chemistry; food science [general]; Research interests: iron bioavailability; iron fortification of foods
Carmen Moraru -- Concentrations: dairy science; food engineering; food science [general]; Research interests: dairy foods processing
Motoko Mukai -- Concentrations: food science [general]; Research interests: My research focus on study the effect of Endocrine Disrupting Compounds (EDCs) on human and animal health. EDCs can cause detrimental health effects at very low concentration by affecting the endocrine system. There are emerging evidence that some EDCs could act on the thyroid hormone system affecting the development, or act as %u2018obesogens%u2019 by affecting adipogenesis and lipid metabolism. My laboratory investigates how these EDCs that are ubiquitously detected in our diet are affecting our health, especially at the critical stages of development and in the development of obesity. We use zebrafish embryos as high-throughput screening model to detect any endocrine disrupting effects in complex food matrices. We also utilize other whole animal models such as rodent and avian species, as well as in vitro cell culture models, to understand underlining mechanisms of endocrine disrupting effects of EDCs by molecular and histological techniques. In addition, we are interested in studying health effects of toxic compounds other than EDCs that are found in food and beverage products that are of potential health issues in the current food industry.
Steven Mulvaney -- Concentrations: food engineering; food science [general]; Research interests: polymer science aspects of food processing and engineering
Olga Padilla-Zakour -- Concentrations: food chemistry; food science [general]; food processing waste technology; Research interests: processing; quality and safety of plant-based foods
Robert Parker -- Concentrations: food chemistry; Research interests: toxicology and food safety
Joe Regenstein -- Concentrations: food chemistry; food science [general]; food processing waste technology; international food science; Research interests: poultry, fish, and egg quality; protein functionality; kosher, halal; composting
Syed Rizvi -- Concentrations: food engineering; food science [general]; international food science; Research interests: food processing; engineering; bioseparation; extrusion
Gavin Sacks -- Concentrations: food chemistry; enology; Research interests: wine and grape flavor chemistry; instrumentation/methods development in isotope and molecular mass spectrometry
Ynte Schukken -- Concentrations: dairy science; food science [general]; food microbiology; Research interests: epidemiology; herd animal health; mastitis control
Michael Shuler -- Concentrations: food engineering; food science [general]; food processing waste technology; Research interests: biochemical and chemical engineering; novel food sources
Karl Siebert -- Concentrations: food chemistry; food science [general]; sensory evaluation; food microbiology; Research interests: brewing science; modeling composition-sensory property relationships; theoretical and predictive microbiology; chemometrics
Lorin Warnick -- Concentrations: food microbiology; Research interests: epidemiology of infections and antimicrobial resistance in Salmonella and other zoonotic enteric bacteria in dairy cattle; detection and transmission of Salmonella in animal populations; resistance to antimicrobial drugs
Christopher Watkins -- Concentrations: food science [general]; international food science; Research interests: postharvest physiology and biochemistry of fruit
Martin Wiedmann -- Concentrations: dairy science; food science [general]; international food science; food microbiology; Research interests: food microbiology; dairy science; food science
Randy Worobo -- Concentrations: food microbiology; Research interests: food microbiology; antimicrobial peptides; genetic engineering of microorganisms; biopreservation

Graduate School Professors (emeritus)

Malcolm Bourne -- Concentrations: food science [general]; Research interests:
Yong Hang -- Concentrations: food science [general]; food processing waste technology; international food science; food microbiology; Research interests: microbiology; enzymology; fermentation; biotechnology
Geza Hrazdina -- Concentrations: food science [general]; Research interests: plant biochemistry; enzymology; immunology; biotechnology; chemistry and biochemistry of secondary plant metabolites
Harry Lawless -- Concentrations: sensory evaluation; Research interests: sensory evaluation methods; taste, smell, and texture perception

Program Assessment Plan for the Graduate Field of Food Science and Technology


The Graduate Field of Food Science and Technology at Cornell University has three degree programs (MPS, MS, and PhD) that each has a separate set of goals for student learning and separate set of procedures for gathering information on achievement of these goals. The information gathered through the procedures detailed here will be used to formally evaluate every program every 3 years in the January meeting of the Field of Food Science and Technology. The schedule for evaluation will include a formal evaluation of the MPS program in January 2013, of the MS program in January 2014, and of the PhD program in January 2015. For each evaluation, the Director of Graduate Studies (DGS) and the Graduate Field Assistant (GFA) will summarize the information gathered and will present it to the Graduate Field. Based on the discussions at the field meeting and following a simple consensus building approach, the DGS will prepare a short written summary (1 page or less) that details actions that will be taken to improve the degree program that was reviewed. If desired by the Graduate Field, a committee of three field members will be appointed to further improve and refine the evaluation for the given degree program, and to develop approaches to improve the given degree program.


For the assessment plans for the different program, please use the links below


Assessment Plan for the MPS degree program, Graduate Field of Food Science and Technology
Assessment Plan for the MS degree program, Graduate Field of Food Science and Technology
Assessment Plan for the PhD degree program, Graduate Field of Food Science and Technology