The Master of Science in Food Science and Technology at Cornell University equips students with the knowledge to innovate across food safety, sensory evaluation, processing technology, and nutrition. The program supports research that impacts public health, industrial advancement, and global food systems.
Development of Biodegradable Packaging from Food Waste
Analyzing Shelf Life Using Predictive Microbial Modeling
Impact of Processing Methods on Nutrient Retention in Vegetables
AI-Based Flavor Profiling in Beverages
Improving Texture in Plant-Based Dairy Alternatives
Fortification Strategies for Staple Foods in Developing Nations
Blockchain for Traceability in Food Supply Chains
Smart Packaging Technologies for Real-Time Spoilage Detection
Enzyme Applications for Gluten-Free Bakery Products
Edible Coatings for Fruit Preservation
Rapid Allergen Detection Using Biosensors
Optimizing Fermentation Processes in Probiotic Beverages
Evaluating Consumer Preferences Using Sensory Panels
Microencapsulation Techniques for Vitamin Delivery
Reducing Acrylamide in Fried Foods through Pre-Treatment
From innovative processing to nutritional enhancement, Cornell’s food science program drives sustainable and consumer-focused solutions in the food industry.
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