Field of Food Science and Technology
Program Director: Kathryn Boor, Department Chair
Martin Wiedmann, Director of Graduate Studies
Contact: Janette Robbins, Graduate Field Assistant, Department of Food Science, Cornell University, 109 Stocking Hall, Ithaca, NY 14853, Phone: 607-255-7637, Fax: 607-254-4868, e-mail: email@example.com
Degrees Offered: MS, PhD, MPS
Areas of Concentration: Food Science (General), Food Engineering, Food Microbiology, Dairy Science, Food Chemistry, International Food Science, Sensory Evaluation, Food Processing Waste Technology, Food Biotechnology, Enology
Department Affiliations of Graduate Faculty: Food Science (Ithaca), Food Science & Technology (Geneva), Agricultural and Biological Engineering, Division of Nutritional Sciences, Veterinary Medicine, Animal Science (Meat Science), Fruit and Vegetable Science, Chemical Engineering
Entrance Requirements: B.S. degree with a strong science background (or foreign equivalent) from an accredited institution; GRE general exam; original transcripts from all institutions attended (if not in English, official translation); at least three letters of recommendation; TOEFL exam for international students (may be waived under certain conditions); statement of purpose; application.
Degree Requirements: Graduate students at Cornell are guided by Special Committees rather than by rigid requirements. Students choose a Special Committee of the faculty by the end of their first semester. Although there are no set course or credit hour requirements for the M.S. and Ph.D. degrees (except for a seminar course), graduate students are required to take a program of courses determined by their Special Committee. Each student's program depends on their previous training and research plans. All students are expected to gain experience in teaching by assisting with the teaching program.
Current Costs: Application fee: $70; Tuition per semester: $8300
Financial Aid: Research assistantships, fellowships, and grants are available on a competitive basis.
Unique Aspects of Program: The graduate field is composed of 40 outstanding faculty in food science. Complete, modern laboratory and pilot plant facilities (two plants) for conducting research on most aspects of food science are available. Special strengths include food chemistry, food microbiology including the application of genetic engineering to foods, food processing and engineering, food safety and toxicology, sensory science, dairy technology, fruit and vegetable processing and science, flavor chemistry, enology, food fermentations, molecular modeling, food analysis, aspects of nutrition, and waste technology. Students may focus on international food science. Students also have the opportunity to collaborate with outstanding scientists from throughout the University.
Faculty and Research Interests
T.E. Acree. Food Chemistry, flavors, sulfur compounds, wine quality, analytical instrumentation.
Antje Baeumner. biosensors, bioanalytical microsystems, nanofabrication, food safety, environmental safety, clinical diagnostics.
D.M. Barbano. Dairy science, cheese technology
C.A. Batt. Microbiology, genetic engineering of industrial microorganisms, biopolymers.
C.A. Bisogni. Consumer food issues, product labeling, food additives, nutrition labeling, food policy education, consumer education in food science.
K.J. Boor. Extension, food microbiology, recombinant DNA techniques.
J.W. Brady. Food chemistry, chemical attributes and functional properties of food macromolecules.
J. Thomas Brenna. metabolism of polyunsaturated fatty acids (PUFA), high-precision isotopic, molecular, and elemental mass spectrometry, steroid isotape analysis.
A.K. Datta. Electronic sensing, instrumentation, and control of food processing operations, mathematical modeling of heat and mass transfer during food processing.
R.A. Durst. Analytical chemistry, agriculutral chemicals, pesticide chemistry, immunoanalysis.
R. Glahn. Bioavailability of trace minerals and micronutrients from crops and foods
R.B. Gravani. Extension, food microbiology, sanitation regulations.
Bruce Halpern. sensory systems, chemosensory functions and behaviors, especially smell
Y.D. Hang. Microbiology, fermentation of food processing wastes.
T. Henick-Kling. Microbial physiology, enology, biochemistry.
Susan Henry. genetic regulation of phospholipid metabolism in yeast, inositol metabolism, trascriptional regulation, phospholipid biochemistry
J.H. Hotchkiss. Packaging, chemistry, toxicology.
J.B. Hunter. Microbial and enzymatic process technology, bioseparations.
H.T. Lawless. Sensory evaluation methods, taste and smell perception, flavor chemistry, sensory-instrumental correlations.
C.Y. Lee. Biochemical and nutrient aspects of fruits and vegetables in relation to processing.
Xingen Lei. genetic engineering, overexpression, application of hydrolytic enzymes phytase and protease to improve human and animal nutrition, environmental pollution of low-quality foods and feeds.
R.H. Liu. Food chemistry, lipid chemistry, phytochemicals, functional foods, diet and cancer, toxicology.
Anna Katharine Mansfield. enological viability of new grape cultivars, processing parameters in quality wine production, characterization of regional typicity in wine, wine phenols.
John March. signal and metabolic engineering, synthetic biology, food engineering, novel drug delivery systems, intestinal ecology, bioprocessing, environmental biotechnology, MEMS.
Helene Marquis. pathogenesis of Listeria monocytogenes, mechanisms of regulation of L. monocytogenes broad-range phospholipase c and metalloprotease, signaling during bacterial cell-to-cell spread.
D.D. Miller. Nutritional evaluation of foods, effects of food processing on nutrient stability and availability.
C.I. Moraru. Dairy foods processing and food engineering.
S.J. Mulvaney. Food Processing, engineering, computer applications and process control.
Ramon Mira de Orduna. 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.
O. Padilla-Zakour. Food processing specialist.
R.S. Parker. Toxicology and food safety.
M.A. Rao. Fruit and vegetable processing, engineering aspects, rheology, physical properties.
J.M. Regenstein. Poultry meat, fish and egg proteins, protein functionality, maintenane of fish quality.
S.S.H. Rizvi. Food processing, engineering, physical properties, rheology.
Gavin Sacks. wine and grape flavor chemistry, instrumentation/methods development in isotope and molecular mass spectrometry.
Ynte Schukken. epidemiology, herd animal health, mastitis control.
Michael Shuler. biochemical and chemical engineering, novel food sources.
K.J. Siebert. Modeling and chemical engineering, novel food sources.
Lorin Warnick. 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.
C.B. Watkins. Research and extension in fruit maturity, ripening and storage.M. Wiedmann. Pathogenesis, epidemiology, and evolution of foodborne pathogens, Typing and detection.
R.W. Worboro. Food microbiology, pathogens and spoilage organisms, and bacteriocin.