Masters Degree in Food Science Food Chemistry at Cornell University |
Cornell University
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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.
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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. |
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Cornell University. |
Cornell University
Masters degree
Food Science
Food Chemistry
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Food chemistry is concerned with analytical, biochemical, chemical, physical, nutritional, and toxicological aspects of foods food ingredients. The long-term goals of research in food chemistry are to understand relationships between the structure and functional properties of food molecules and to improve the nutritional, safety and organoleptic aspects of food.
Students of food chemistry must have a strong background in the basic sciences and should specialize in one or more of the following minor areas: organic chemistry, biochemistry, nutritional biochemistry, physical chemistry, toxicology, analytical chemistry, and chemical engineering.
Opportunities for research projects in food chemistry include structure/function relationships in food molecules (rheology, emulsions, foams, gels); computer modeling of food molecules; effects of processing, fortification, and packaging on nutritional quality of foods; food toxicology; and flavor chemistry of fruits and vegetables.
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Cornell University.
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