Masters Degree in Food Science Dairy Science at Cornell University |
Cornell University
|
Cornell University is a Private not-for-profit, 4-year or above Research Universities (very high research activity) with 19,800 students in Ithaca, NY.
|
|
This school offers the following degree levels:
Certificates/Less-than-2-year Certificate, Bachelor degree, Masters degree, Doctor's degree, First-Professional degree |
| Also, students of this school are eligible for federal aid such as Pell Grants and Direct Loans from the US Department of Education. |
View more details on
Cornell University. |
Cornell University
Masters degree
Food Science
Dairy Science
|
|
|
Dairy science involves the chemistry, microbiology, and engineering properties of dairy foods. Long-term goals of the dairy science program at Cornell are to improve the quality and safety of milk and processed dairy products and to develop improved methods for the manufacture of cheese and other dairy products.
Cornell has a long tradition of excellence in dairy science. Cornell and the University of Vermont jointly administer the Northeast Dairy Foods Research Center (NEDFRC), which is funded by the National Dairy Board and local dairy industries. Scientists from both universities participate in joint research and technology activities related to dairy foods. The NEDFRC offers outstanding opportunities for graduate students to participate in top-quality research and development in dairy foods.
Prior training in dairy or food science and technology is desirable but not essential. Students of dairy science may choose courses in food science, dairy chemistry, microbiology, chemistry, and biochemistry.
Examples of research projects in dairy science include cheese flavor development, membrane processing of milk and whey, studies of native milk enzymes and their role in cheese flavor, the functional properties of whey proteins, and computer modeling to manipulate the functional properties of b-lactoglobulin.
View more details on
Cornell University.
|
|
|
|
