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
A new study finds that grape pomace – the skins, seeds and stems left over from winemaking – may match the growth-promoting effects of antibiotic additives in broiler chickens, without the public health risks.
Spotlight
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.