Course Overview
The Food Science program at Cornell University is designed to provide students with a comprehensive understanding of the science behind food production, safety, and innovation. The curriculum integrates principles of chemistry, biology, and engineering to address challenges in food quality, nutrition, and sustainability. Unique features include hands-on laboratory experiences and opportunities to engage in cutting-edge research on food systems.
Career Prospects
Graduates of this program are well-prepared for diverse roles in the food industry, government, and academia. They contribute to developing safe, nutritious, and sustainable food products while addressing global food security challenges.
Key Faculty and Staff
The program is supported by distinguished faculty with expertise in food chemistry, microbiology, and sensory science. Specific names of current faculty can be found on the university's official department page.
Unique Facilities and Partnerships
Students have access to state-of-the-art facilities, including food processing labs and sensory evaluation centers. The program also benefits from strong partnerships with industry leaders and research institutes, providing real-world exposure and networking opportunities.
Rate This College Course
Your responses are confidential. Please select your institution and course name before rating.
You must be a current student to submit a rating.
You must be to add your submission.