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109 Stocking Hall
Cornell University
Ithaca, NY 14853-7201
607 255-7637

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Applying Degrees, Subjects & Concentrations Description Faculty View all

foodscience.cornell.edu/cals/foodsci/academics/graduate/
jmr65@cornell.edu
109 Stocking Hall
Cornell University
Ithaca, NY 14853-7201
607 255-7637

Applying:

2009-10 Tuition: Research degree: $20,800; professional degree: $24,700

Application deadlines:
Fall, Jan. 1; Spring, September 1

Requirements summary:

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

Degrees, Subjects & Concentrations:

Subjects: Food Science and Technology (M.S., Ph.D., M.P.S.(A.L.S.))

Major concentrations: dairy science; enology; food chemistry; food engineering; food microbiology; food processing waste technology; food science [general]; international food science; sensory evaluation

Degrees: M.S., Ph.D., M.P.S.(A.L.S.)

Course descriptions and rosters:

Description:

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. All graduate students must take the field seminar (FS 600) each term and must make at least one seminar presentation prior to graduation. All students 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 Ph.D. degree candidates before the start of their second semester of residence.

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.

Faculty:

  • Terry Acree -- Concentrations: food chemistry; sensory evaluation; Research interests: food and flavor chemistry; wine quality; analytical instrumentation

  • Antje Baeumner -- Concentrations: food chemistry; food microbiology; food science [general]; 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 microbiology; food science [general]; international food science; 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

  • 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 microbiology; food science [general]; international food science; Research interests: extension; food microbiology; sanitation regulations

  • Bruce Halpern -- Concentrations: sensory evaluation; Research interests: sensory systems; chemosensory functions and behaviors, especially smell

  • Yong Hang -- Concentrations: food microbiology; food processing waste technology; food science [general]; international food science; Research interests: microbiology; enzymology; fermentation; biotechnology

  • Ramon Heidinger -- Concentrations: enology; food chemistry; food microbiology; food science [general]; Research interests: yeast-bacteria interactions and the growth, nutritional requirements and metabolism of wine lactic acid bacteria; amino acid and carbonyl metabolism of lactic acid bacteria and the effect of iron deprivation on microorganisms found in wine and other foods

  • Thomas Henick-Kling -- Concentrations: food chemistry; food microbiology; Research interests: microbial physiology; oenology; biochemistry

  • Susan Henry -- Concentrations: food microbiology; Research interests: genetic regulation of phospholipid metabolism in yeast; inositol metabolism; trascriptional regulation; phospholipid biochemistry

  • Joseph Hotchkiss -- Concentrations: food chemistry; food science [general]; Research interests: food packaging materials, effects on food safety; diet and cancer; food packaging; chemistry; toxicology

  • Jean Hunter -- Concentrations: food engineering; food processing waste technology; Research interests: microbial and enzymatic process technology; bioseparations

  • Harry Lawless -- Concentrations: sensory evaluation; Research interests: sensory evaluation methods; taste, smell, and texture perception

  • Chang Lee -- Concentrations: food chemistry; food science [general]; international food science; Research interests: biochemistry; nutrients; phytochemicals and processing of fruits and vegetables

  • Xingen Lei -- 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

  • Rui Hai Liu -- Concentrations: food chemistry; food science [general]; Research interests: lipid chemistry; phytochemicals; functional foods; diet and cancer; toxicology

  • Anna Katharine Mansfield -- Concentrations: enology; Research interests: enological viability of new grape cultivars; processing parameters in quality wine production; characterization of regional typicity in wine; wine phenols

  • John March -- Concentrations: food engineering; food microbiology; food science [general]; 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

  • 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 engineering; food processing waste technology; food science [general]; Research interests: food engineering; food chemistry

  • Robert Parker -- Concentrations: food chemistry; Research interests: toxicology and food safety

  • Joe Regenstein -- Concentrations: food chemistry; food processing waste technology; food science [general]; 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: enology; food chemistry; Research interests: wine and grape flavor chemistry; instrumentation/methods development in isotope and molecular mass spectrometry

  • Ynte Schukken -- Concentrations: dairy science; food microbiology; food science [general]; Research interests: epidemiology; herd animal health; mastitis control

  • Michael Shuler -- Concentrations: food engineering; food processing waste technology; food science [general]; Research interests: biochemical and chemical engineering; novel food sources

  • Karl Siebert -- Concentrations: food chemistry; food microbiology; food science [general]; sensory evaluation; Research interests: 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 microbiology; food science [general]; Research interests: food microbiology; dairy science; food science

  • Randy Worobo -- Concentrations: food microbiology; Research interests: food microbiology; antimicrobial peptides; genetic engineering of microorganisms; biopreservation

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