Cornell University is a private university located in New York, Albany and is ranked # 15 in Best Regional University. And also Cornell University is one among the Ivy League Universities in the US.

In the food industry, academia, and government, Cornell provides rigorous graduate programs that train students for leadership roles. Their research programs are intended to broaden the understanding of foods and beverages, biological/microbiological, chemical, physical, sensory, nutritional, and engineering properties. In order to improve the availability, consistency, and protection of their food supply, their extension and outreach projects pass research-based knowledge and technology to customers, food and beverage firms, and government agencies.

Master of Professional Studies (MPS) in Food Science at Cornell University

The Master of Professional Studies (MPS) degree in Agriculture and Life Sciences is a one-year course-based master’s degree offered at Cornell by the Field of Food Science and Technology. The MPS is a technical degree designed for individuals who are already in their careers but want to develop their abilities and expertise. The MPS is also ideal for students who have a bachelor’s degree in non-food science, but who want to pursue a career in food science and gain the requisite knowledge base.

MPS in Food Science program description

The Master of Professional Studies (MPS), designed for professionally oriented individuals, is equivalent to a conventional Master of Science (MS) degree in academic rigor but removes the portion of the thesis study to allow for completion in one academic year. MPS students in the field of Food Science and Technology perform a research project under the supervision of the faculty advisor instead of thesis-level research.

MPS in Food Science Specializations

For MPS degree applicants, the Field of Food Science and Technology offers seven areas of specialization. Each specialization cultivates the skillset and improves the problem-solving theoretical capacity necessary for food science careers in these fields. In the concentration data below the specializations are listed:

• Food Science

A wider, more generalized approach to food science and technology education is offered by the food science specialization for the MPS degree. In food science, courses cover a broad variety of subjects, including food chemistry, food engineering, nutrition, and food marketing. Students interested in pursuing a focus on food science should have some prior background in food science and technology, whether academic or technical.

• Food Chemistry / Product Development

The analytical, biochemical, chemical, physical, nutritional, and toxicological aspects of foods and food ingredients are involved in food chemistry. The long-term objectives of food chemistry research include understanding the relationships between food molecules’ structure and functional properties and improving the nutritional, protection, and organoleptic aspects of food. 

There will be one or more of the following histories for the most popular students in this concentration: organic chemistry, biochemistry, nutritional biochemistry, physical chemistry, toxicology, analytical chemistry, and chemical engineering.

• Food Microbiology / Food Safety 

The specialty in food microbiology and food safety deals with safety in a wide variety of areas of the food industry, including storage, processing, and agriculture. Students gain experience in our food processing and growth laboratory and state-of-the-art dairy processing plant in this MPS concentration. Students will also participate in the marketing team of student products and help develop a HACCP strategy for new food products. Students must have a solid undergraduate background in microbiology, physics, chemistry, organic chemistry, and biochemistry to undertake this specialization.

• Food Engineering

MPS students in food engineering gain a comprehensive understanding of the phenomena of thermodynamics, reaction kinetics, and transport applied to food processes. As it relates to the production of food products, processes, and facilities, students concentrate on engineering. Successful students in Food Engineering will have computer programming skills, software for microprocessors, statistics, and engineering economics. Courses in thermal processing and other unit operations, food physical and engineering properties, rheology, and food packaging are available.

• Dairy Processing

The specialization of the MPS degree program in Dairy Processing focuses on improving the quality and protection of milk and refined milk products and on developing advanced production methods for cheese and other dairy products. It is important but not necessary to have prior training in milk or food science and technology. Courses in food science, animal science, milk chemistry, microbiology, chemistry, and biochemistry may be preferred by milk science students.

• Sensory Evaluation

The sensory study applies methods of research that include evidence on how items are interpreted by the senses. In the food industry, the value of the sensory experience of food quality is widely appreciated, creating a market for such specialists. Students in this program take data collecting and statistics classes. It is also important to have basic concepts of human judgment and interpretation and students are encouraged to take courses in behavioral sciences.

• Enology

The Enology specialization, designed for students who want to join the wine industry or related fields, emphasizes the scientific theory and practical information required to understand both the everyday aspects of wine production and the broader global wine industry. Traditional and modern approaches to grape growing, winemaking, and wine analysis are discussed through classes and laboratories. Students in enology should have a background in microbiology, biochemistry, sensory science, or engineering. It is highly desirable but not necessary to have prior exposure to winemaking.

The Total Credits required to complete the MPS Food Science program at Cornell University is 30 credit.

The tuition cost for the MPS Food Science program at Cornell University is $38,354/year.

The living cost estimate for the MPS Food Science program at Cornell University is $2,149/month.

Cornell University Graduate School offers Food Science and Technology M.S. (Ithaca)

The M.S. Candidates can choose a major in the field and a minor outside the field. The M.S. does not have any general course credit criteria. The. S. Applicants for the degree must present at least one research seminar prior to graduation and must assist with the teaching program for at least one semester. In addition to the tests required by the Graduate School, the M.S. requires a qualifying test. Candidates for a degree before the beginning of their second semester of residence. 

Excellent prospects in both basic and applied research are available for graduate study. On the Ithaca campus, all course work is completed, but students can perform their study at the Geneva State Agricultural Experiment Station in New York as well as on the Ithaca campus.

Concentrations by Subject

• dairy science
• enology
• food chemistry
• food engineering
• food microbiology
• food processing waste technology
• food science [general]
• international food science
• sensory evaluation

Application Requirements and Deadlines

Application Deadlines:

• Deadline for Fall semester: December 1.
• Deadline for Spring semester: September 1.

Admission Requirements:

• all Graduate School Requirements.
• including the TOEFL Exam or IELTS Academic Exam for non-native English applicants, are required.
• 2-3 recommendations are required.
• GRE score.
• resume.

The Tuition Cost to complete the Food Science and Technology M.S. program is $20,800.

Know more about Cornell University food science program.

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