Masters degrees in Food Science: A program that focuses on the application of biological, chemical, and physical principles to the study of converting raw agricultural products into processed forms suitable for direct human consumption, and the storage of such products. Includes instruction in applicable aspects of the agricultural sciences, human physiology and nutrition, food chemistry, agricultural products processing, food additives, food preparation and packaging, food storage and shipment, and related aspects of human health and safety including toxicology and pathology.
Students electing to pursue a Master of Science degree are expected to have as
their objective preparation for professional career employment in areas of food
chemistry, food microbiology, food engineering, food processing, food product
development, food sensory evaluation, nutrition, food toxicology and food biotechnology.
Employment opportunities for graduates are generally available in the food industry,
animal industry, governmental...
For students with undergraduate preparation in food science, nutrition, or other science-based curricula. A thesis is required. Research areas vary with faculty expertise and interest. Graduates are prepared for further study in doctoral programs or responsible positions in nutrition and food industries.
Required Courses
FSN 581 Graduate Seminar
FSN 599 Thesis
SS 501 Research Planning or other 400-500 level research methods course
STAT 512...
Enology applies expertise from a wide range of disciplines, including microbiology, chemistry, sensory science and process technology to the science of wine and winemaking. The objectives of enological research at Cornell University are to understand and develop methods to control microbiological, chemical and processing variables and their effect on wine quality, organoleptic properties and health. Faculty in this concentration have expertise in...
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...
Microbiology is important to food safety, production, processing, preservation, and storage. Food microbiology students use a wide variety of modern technologies from fields including immunology, microbiology, and molecular biology. Microbes such as yeasts, molds, and bacteria are being used for the production of foods food ingredients. Beneficial microbes are exploited in the fermentative production, processing, and preservation of many foods and...
Advanced studies in food science (general) provide a broader, more varied education than is possible in the other concentrations. Students who select this concentration should have some previous experience in food science and technology.
Students in food science (general) are expected to take courses in food chemistry, food engineering and processing, food microbiology, nutrition, and food marketing as well as in the supporting disciplines and commodity...
International food science was established at Cornell in recognition of the need for technically trained people in careers involving the production of new and more nutritious foods, the improvement of food preservation techniques for developing countries, and the organization, implementation, and administration of food development programs.
International food science encompasses all phases of the development of foods, including technology, preservation,...
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