Cornell University Registrar

Explores the application of science and technology to foods. Lectures elucidate the role of engineering, biotechnology, chemistry, biochemistry, nutrition, toxicology, and microbiology in supplying the world with safe and nutritious food. An overview of food science as a discipline and career choice is given. A laboratory exercise in food development is undertaken.

A successful career in food science demands integrating technical knowledge with professionalism and leadership skills. This course utilizes principles in Food Science, self-assessment, industry case studies, and hands on activities to grow students' skills in leadership, team building, networking, and professional readiness.

Farm to Label will focus on contemporaneous topics in agriculture and food science covering an eclectic array of areas including the history, technology and products that are part of the food supply. Farm to Label is a dynamic course designed to provide students with a comprehensive understanding of the sustainable agricultural practices and food production processes that underpin the modern food industry. This course delves into critical topics such as agricultural systems, environmental sustainability, food safety, quality control, and marketing strategies. Weekly topics will include: (1) Evolution of things like fire, cooking and meat-eating (2) Historical pathways will be covered on products such as salt, spices and spam (3) Technological advances such as pasteurization, high pressure processing and consumer level technology.

The goals of this course are to help students make healthier and safer food choices and critically evaluate contemporary food issues. Topics include: food systems, federal dietary guidelines, relationships between diet and health, the obesity epidemic, vegetarian diets, and the role of food processing and biotechnology in feeding an expanding global population. Contemporary issues related to nutrition and food safety, including food ethics, genetically engineered foods, food allergens, world hunger, and the environmental impact and systainability of food systems are discussed. Students analyze the nutritional quality of their personal diets using Food Tracker and USDA's on-line diet analysis software.

Comprehensive introduction to the physical, chemical, and nutritional properties of foods and to the principles and practice of food science and technology. Topics include chemistry and functionality of commodities and ingredients, chemical, physical and biological phenomena that affect food quality, techniques of processing and preservation, microbiology and fermentation, food safety, regulation, and contemporary issues.

Introduces basic analytical techniques for food analysis and other biological analysis. Emphasizes fundamental principles of analytical chemistry, basic laboratory techniques, and modern instrumental methods. Discusses gravimetric, volumetric, and spectrophotometric methods, gas chromatography, high-performance liquid chromatography, infrared spectra, and atomic absorption spectrometry.

The experiments conducted in Food Analysis lab provide context for the application of principles of food analysis. Students will analyze complex food products for lipids, minerals, carbohydrates, proteins and other components, and through this process, hone their basic lab skills, including organization and time management. Experiments are designed to introduce a variety of techniques commonly used in food science and nutrition analytical labs. The techniques, process, and problems presented to students in this lab will have application for career paths in product development, research and development, quality control, food safety, and industry regulations, among others.

Field trips, vineyard and winery work provide opportunities for application of knowledge gained in Grapes to Wines lecture course. Students will produce a wine, from grape harvest determination to cold stabilization. Some winery activities between laboratory sessions plus a two-day field trip expected.

Fermentation of food changed the course of human history. This course will help interested students learn about fermentations, generally, and concentrate on examples within major categories of fermented foods: fruit, vegetable, dairy, soybean, and grain. We will describe the cultures that developed and consume different fermented foods, and how microbes interact with their environments and with each other during food fermentations. Students in the course will develop an overview of the scientific principles and practices behind fermentation, and gain practical experience in sensory evaluation while increasing their enjoyment of foods.

Learn the science behind some favorite and new foods. Working with chefs from Cornell Dining, the underlying principles of the foods prepared in class are explained. The final exam is the preparation of a class dinner.

This course uses beer and brewing science as a starting point to explore topics in fermentation biology, food chemistry, food processing, and sensory perception. Students will learn to recognize the major sensory and chemical features that distinguish different beer styles or defects, and understand how raw materials and choices during production lead to these outcomes. Several guest lectures, including brewers and producers of raw materials, will also be included.

As an introduction to the science of distillation this course uses the study of pre-fermentation and fermentation biology, phase separation and vapor-liquid equilibrium, and sensory perception as a vehicle to explore the role of science and technology in the production and enjoyment of distilled beverages. Sensory samples and commercial samples of spirits will be used to illustrate the sensory properties and chemical components which define different types of distilled spirits, with the goal of understanding how different raw materials, processing, and aging impact these sensory properties.

Investigates the composition of grapes and wine and the most common analytical tools used in their evaluation. Both the theoretical and practical aspects of grape and wine analyses are considered.

The focus of the course will be on food systems and how microbiology impacts the safety and quality of food products. The course will address issues of food product development, quality, safety, and the impact of the microbiome of foods on the individuals that consume it. Topics will include: establishing a product and environmental sampling plan; the impact of raw materials and processing of food shelf-life; food systems approaches to food safety and quality including the economics of raw material selection, processing and packaging; and root cause analysis. Real-world examples will be used to develop critical thinking skills.

The course will cover the science and commerce of craft fermentations, focusing on smaller-scale, complex processes. Products will include vinegar, miso and alcoholic beverages. Fermented foods are growing in popularity due to their inherent organoleptic complexity and potential human health benefits. The course will focus on the science of fermentations and invite in a variety of expert practitioners from a range of different companies to offer their perspectives. A different fermented food will be covered each week using examples that highlight complex fermentations which result from a succession of microbial populations during the course of the fermentation.

Food Science 3940 will focus on the origin, transmission, consequences, and management of diverse microbiota throughout the food chain. Topics in this course generally include: 1) the microbiota of different food systems, 2) the physiology, metabolism, and pathogenesis of important groups of microbes, and 3) application of food microbiology to the industrial sector. You will receive a basic education in interdisciplinary subjects that require knowledge of microbiology, food safety, epidemiology, public health, biotechnology, and cell metabolism. Knowledge and expertise gained in this course will support your qualification for a future career in food science, biotechnology, or microbiology.

Work includes study of the physiological characteristics of representative food microorganisms, practice in using general and rapid methods for microbiological testing and control of food products, and practice in the application of a systematic approach to controlling the safety of foods, or addressing a food safety issue.

Food Science 3960/FDSC 5960 will focus on currently used food safety programs to control biological, chemical and physical hazards and assure the safety of foods. Topics include prerequisite programs such as Current Good Manufacturing Practices and Sanitation Standard Operating Procedures, Hazard Analysis Critical Control Point (HACCP), food safety management systems (SQF) and the application of current technologies in reducing foodborne illness. Upon successful completion of the course, the students will receive 1) General HACCP certification and 2) SQF implementation certification (through a collaboration with SQFI [Safe Quality Foods Institute]). These certificates will allow students to be highly qualified for food safety and quality jobs.

This course is designed to provide students with the opportunity to apply Food Science knowledge and skills to solve specific, real life technical problems incurred by food processors. Under the guidance of faculty mentors, teams consisting of 4 - 5 students will act as consultants for local industry partners working with the New York State Food Venture Center (NYSFVC).

Introduction to topics and events sequence that provide the foundation for development of new food products, building upon knowledge acquired from other food science courses. The course allows students to integrate and apply basic concepts into case-based learning experiences to enhance professional skills, utilizing individual assessments and team-work assignments.

This is a course with an emphasis on understanding the interactions of food ingredients and their role and functionality in the food product. This course is designed to enable students to utilize a step by step problem solving approach to tackle challenges found in the food industry. Examples of these challenges will be presented as case studies obtained from literature and food industry.

This course will discuss the general composition of milk, with a special focus on the chemistry and functionality of the high value components of milk (lipids and proteins).

Topics include the sensory evaluation methods used to test the flavor, appearance, and texture of foods by quantitative description and simple difference testing; consumer testing for product acceptability; sensory tests in quality control; strategic product research; and product development. Presents the psychological principles in sensory testing and statistical methods for sensory data analysis. The lab provides firsthand experience in organizing and conducting sensory tests and an introduction to online data collection and analysis.

The successful preparation of food for personal joy, or culinary and manufacturing profitability is driven by consumer perceptions of flavor, value, nutrition, ecological implications, in that order. Therefore, understanding flavor perception is essential for the creation of successful foods.

Covers the chemistry of foods and food ingredients. Discusses the chemical and physical properties of water, proteins, lipids, carbohydrates, and other food components and additives in the context of their interactions and functional roles in foods.

Deals with the chemical properties of food components and changes they undergo in processing and storage. Stresses relationships between the chemical composition of foods and functional, nutritional, and sensory properties. Introduces lab techniques commonly used in food research. Requires a lab research project that involves writing a research proposal for the project, conducting laboratory research to test hypotheses described in the proposal, analyzing the data, and writing a paper following the format used by the Journal of Food Science.

Introduces the engineering principles underlying food processes and equipment with an emphasis on their utility in manufacturing operations. Focus is on applications of engineering concepts and transport phenomena to unit operations and process development. Topics include the fundamental principles of thermodynamics, mass and energy balance, fluid mechanics, heat and mass transport, refrigeration, and psychrometrics.

Covers functional foods and nutraceuticals, bioactive compounds, antioxidants and dietary supplements, micronutrient fortification, botanicals, and herbs in disease prevention and health promotion. Emphasizes the mechanisms of action and scientific evidence of efficacy. Biomarkers, safety and efficacy testing, and regulations for functional foods and nutraceuticals are discussed.

This lecture course surveys unit operations, engineering/manufacturing principles, and materials common in the commercial processing and packaging of foods and beverages. The objective of this course is for students to understand common unit operations and packaging materials used to manufacture foods with consistency, quality, and safety.

This is a senior-level laboratory course focused on demonstrating engineering principles, unit operations, and technologies commonly used during processing and packaging of foods.

This course is focused on discussing principles and practices fundamental to the processing and storage of foods, using both conventional and emerging food processing technologies. Material covered includes: i) emerging food processing technologies, ii) processing principles for animal products and plant based foods, iii) cleaning and disinfection ion food processing; and iv) byproduct & waste handling and processing. The various concepts will be demonstrated with case studies from commercial processing.

Learn how you can impact your overall health by balancing your gut health; how your intestinal functionality, and microbiome are affected by your diet, and how to improve normal gut function. Learn how various chronic conditions and dietary deficiencies (as iron and zinc) may improve the gut digestive and absorptive surface (Brush Border Membrane) functionality and health promoting microbiome. In this course you will discuss the literature and learn that the microbiome and intestinal functionality play an important role in maintaining normal gut function, digesting certain nutrients, early life development, behavior and disorders like irritable bowel syndrome, mineral/vitamin deficiencies, obesity and diabetes.

This course covers basic concepts in toxicology and discusses toxicological effects of substances (pesticides, herbicides, by-products of food processing, etc.) that can make their way into our food systems through environmental contamination, agricultural practices and food processing. Focus will be on substances that are harmful to human/animal health. This will be a 1.5 hr course, with the first half of lecture-based instruction on basic concepts of toxicology, impacts, regulations, and examples with different classifications of toxins/toxicants, their toxicological effects, mechanisms, and mitigation/prevention methods. In the second hour, a student will be asked to prepare and present a classic/recent toxicology case or issues followed by a moderated discussion on the same topic.

An introduction to the practical application of brewing. Students will make several different styles of beer in a laboratory setting to understand how raw materials and processing technologies influence the production of recognizable beer styles. Emphasis will be placed on sanitation, raw material selection, yeast selection, and the manipulation of process variables to control product outcomes. Students will also learn the alternatives in current practice for finishing, carbonation, and packaging.

Cider is a fermented beverage made from apples. Students in this course are immersed in cider production and analysis practices through activities in the teaching winery and by visiting commercial cideries. Readings and discussions support the hands-on learning focus in this laboratory course. Significant winery time between weekly class sessions is required.

As an introduction to the science of distillation this course uses the study of pre-fermentation and fermentation biology, phase separation and vapor-liquid equilibrium, and sensory perception as a vehicle to explore the role of science and technology in the production and enjoyment of distilled beverages. Sensory samples and commercial samples of spirits will be used to illustrate the sensory properties and chemical components which define different types of distilled spirits, with the goal of understanding how different raw materials, processing, and aging impact these sensory properties.

Uses a (bio)-chemical perspective to investigate viticulture and enological factors that impact flavor and other quality attributes (mouthfeel, color, stability) of wine and wine grapes.

Provides an in-depth study of the chemical, physical, technological, microbiological and regulatory fundamentals of winemaking. Concentration is on grape and must handling, juice adjustments and treatments, diverse production methods and wine styles, and regulatory compliance. Equipment used in grape processing and wine production is studied. Course builds on previous winemaking course material regarding grape processing and alcoholic and malolactic fermentation.

Students will produce, monitor, and evaluate diverse wine styles from several grape varieties using different vinification techniques. The laboratory includes introductory lectures, grape handling and vinification using various equipment and production methods, and emphasizes good production practices including sanitation. Students must develop their own winemaking plan for several different grape varieties, and participate in self-guided wine production activities, thus previous experience in wine production is highly recommended.

Winemaking Theory and Practice II specifically addresses the non-fermentation aspects of wine production. This area includes fining, stabilization, adjustments, clarification, filtration, bottling, general sanitation, government regulations, oxidation, aging, contributions of oak, and production equipment and materials. Course builds on previous winemaking course material regarding wine production options for different wine styles, including chemical and sensory analysis and chemical and microbial stability.

In the laboratory of part II of the Winemaking Theory and Practice, students continue working with wines produced in the preceding fall term, focusing on aging options, stabilization, fining, and packaging. The laboratory also provides advanced training in wine chemical and sensory analysis. Students must develop their own winemaking finishing plan for several different young wines, and participate in self-guided wine production activities, thus previous experience in wine production is highly recommended.

This course is offered by six Departments at Cornell, in collaboration with five Universities in China and India. Video conferencing will be used to connect classrooms in the three countries in real time. Important issues related to the food, energy, and water nexus and its implications for nutrition security, one health, environmental sustainability,climate change, and economic development in the US, China, India, and other countries will be described. Challenges associated with these issues will be evaluated and strategies to address them will be proposed. Engagement of these countries with each other and the rest of the world will be explored. The course serves as a platform for students from Cornell, China, and India to learn from and interact with each other in the same class, and to share their thinking, creativity, and perspectives on these issues.

The department teaches trial courses under this number. Offerings vary by semester and are advertised by the department before the semester starts. Courses offered under the number will be approved by the department curriculum committee, and the same course is not offered more than twice under this number.

On-the-job learning experience under the supervision of professionals in a cooperating organization. A learning contract is written between the faculty supervisor and students, stating the conditions of the work assignment, supervision, and reporting. All 4960 internship courses must adhere to the CALS guidelines at cals.cornell.edu/academics/student-research/internship.

May include individual tutorial study, a special topic selected by a professor or a group of students, or selected lectures of a course already offered. Since topics vary, the course may be repeated for credit.

Students assist in teaching a course appropriate to their previous training and experience. Students meet with a discussion or laboratory section and regularly discuss objectives with the course instructor.

Students conduct original research directed by a food science faculty member.

Introduction to topics and events sequence that provide the foundation for development of new food products, building upon knowledge acquired from other food science courses. The course allows students to integrate and apply basic concepts into case-based learning experiences to enhance professional skills, utilizing individual assessments and team-work assignments.

This course will discuss the general composition of milk, with a special focus on the chemistry and functionality of the high value components of milk (lipids and proteins).

Topics include the sensory evaluation methods used to test the flavor, appearance, and texture of foods by quantitative description and simple difference testing; consumer testing for product acceptability; sensory tests in quality control; strategic product research; and product development. Presents the psychological principles in sensory testing and statistical methods for sensory data analysis. The lab provides firsthand experience in organizing and conducting sensory tests and an introduction to online data collection and analysis.

Field trips, vineyard and winery work provide opportunities for application of knowledge gained in Grapes to Wines lecture course. Students will produce a wine, from grape harvest determination to cold stabilization. Some winery activities between laboratory sessions plus a two-day field trip expected.

Fermentation of food changed the course of human history. This course will help interested students learn about fermentations, generally, and concentrate on examples within major categories of fermented foods: fruit, vegetable, dairy, soybean, and grain. We will describe the cultures that developed and consume different fermented foods, and how microbes interact with their environments and with each other during food fermentations. Students in the course will develop an overview of the scientific principles and practices behind fermentation, and gain practical experience in sensory evaluation while increasing their enjoyment of foods.

Introduces the engineering principles underlying food processes and equipment with an emphasis on their utility in manufacturing operations. Focus is on applications of engineering concepts and transport phenomena to unit operations and process development. Topics include the fundamental principles of thermodynamics, mass and energy balance, fluid mechanics, heat and mass transport, refrigeration, and psychrometrics.

This lecture course surveys unit operations, engineering/manufacturing principles, and materials common in the commercial processing and packaging of foods and beverages. The objective of this course is for students to understand common unit operations and packaging materials used to manufacture foods with consistency, quality, and safety.

This course uses beer and brewing science as a starting point to explore topics in fermentation biology, food chemistry, food processing, and sensory perception. Students will learn to recognize the major sensory and chemical features that distinguish different beer styles or defects, and understand how raw materials and choices during production lead to these outcomes. Several guest lectures, including brewers and producers of raw materials, will also be included.

As an introduction to the science of distillation this course uses the study of pre-fermentation and fermentation biology, phase separation and vapor-liquid equilibrium, and sensory perception as a vehicle to explore the role of science and technology in the production and enjoyment of distilled beverages. Sensory samples and commercial samples of spirits will be used to illustrate the sensory properties and chemical components which define different types of distilled spirits, with the goal of understanding how different raw materials, processing, and aging impact these sensory properties.

VIEN 5400 is a 2-credit course (1 credit lecture, 1 credit lab) with an emphasis on understanding the practice and theory behind analytical techniques routinely used in the wine and grape industries, and the statistical tools used to evaluate the effectiveness of both analyst and assay. The course is designed to provide practical skills complementary to other courses. VIEN 5400 is restricted to graduate students; undergraduates should enroll in VIEN 2400.

Provides an in-depth study of the chemical, physical, technological, microbiological and regulatory fundamentals of winemaking. Concentration is on grape and must handling, juice adjustments and treatments, diverse production methods and wine styles, and regulatory compliance. Equipment used in grape processing and wine production is studied. Course builds on previous winemaking course material regarding grape processing and alcoholic and malolactic fermentation.

Students will produce, monitor, and evaluate diverse wine styles from several grape varieties using different vinification techniques. The laboratory includes introductory lectures, grape handling and vinification using various equipment and production methods, and emphasizes good production practices including sanitation.

The focus of the course will be on food systems and how microbiology impacts the safety and quality of food products. The course will address issues of food product development, quality, safety, and the impact of the microbiome of foods on the individuals that consume it. Topics will include: establishing a product and environmental sampling plan; the impact of raw materials and processing of food shelf-life; food systems approaches to food safety and quality including the economics of raw material selection, processing and packaging; and root cause analysis. Real-world examples will be used to develop critical thinking skills.

The course will cover the science and commerce of craft fermentations, focusing on smaller-scale, complex processes. Products will include vinegar, miso and alcoholic beverages. Fermented foods are growing in popularity due to their inherent organoleptic complexity and potential human health benefits. The course will focus on the science of fermentations and invite in a variety of expert practitioners from a range of different companies to offer their perspectives. A different fermented food will be covered each week using examples that highlight complex fermentations which result from a succession of microbial populations during the course of the fermentation.

The course will focus on the origin, transmission, consequences, and management of diverse microbiota throughout the food chain. Topics in this course generally include: 1) the microbiota of different food systems, 2) the physiology, metabolism, and pathogenesis of important groups of microbes, and 3) application of food microbiology to the industrial sector. You will receive a basic education in interdisciplinary subjects that require knowledge of microbiology, food safety, epidemiology, public health, biotechnology, and cell metabolism. Knowledge and expertise gained in this course will support your qualification for a future career in food science, biotechnology, or microbiology.

Food Science 3960/5960 will focus on currently used food safety programs to control biological, chemical and physical hazards and assure the safety of foods. Topics include prerequisite programs such as Current Good Manufacturing Practices and Sanitation Standard Operating Procedures, Hazard Analysis Critical Control Point (HACCP), food safety management systems (SQF) and the application of current technologies in reducing foodborne illness. Upon successful completion of the course, the students will receive 1) General HACCP certification and 2) SQF implementation certification (through a collaboration with SQFI [Safe Quality Foods Institute]).

Weekly seminar series on contemporary topics and issues in the field of food science and technology. Representatives from academia, industry, and government provide presentations on a wide variety of topics. Graduate students in the field of food science and technology may use the forum to present their required thesis research seminar.

Students are first introduced to the principles and applications in food chemistry, food microbiology, food processing and engineering, sensory science, and international food science. Then students review and discuss the research literature in these fields.

This is a course with an emphasis on understanding the interactions of food ingredients and their role and functionality in the food product. This course is designed to enable students to utilize a step-by-step problem-solving approach to tackle challenges found in the food industry. Examples of these challenges will be presented as case studies obtained from literature and food industry. Additionally, graduate students in this course will: perform a case study on a given product; investigate the role of each ingredient and determine their interactions; suggest solutions to solve the problem; and present their results on case studies in class.

The successful preparation of food for personal joy, or culinary and manufacturing profitability is driven by consumer perceptions of flavor, value, nutrition, ecological implications, in that order. Therefore, understanding flavor perception is essential for the creation of successful foods.

Covers the chemistry of foods and food ingredients. Discusses the chemical and physical properties of water, proteins, lipids, carbohydrates, and other food components and additives in the context of their interactions and functional roles in foods.

Covers functional foods and nutraceuticals, bioactive compounds, antioxidants and dietary supplements, micronutrient fortification, and botanicals and herbs in disease prevention and health promotion. Emphasizes the mechanisms of action and scientific evidence of efficacy. Biomarkers, safety and efficacy testing, and regulations for functional foods and nutraceuticals are discussed.

This course is focused on discussing principles and practices fundamental to the processing and storage of foods, using both conventional and emerging food processing technologies. Material covered includes: i) emerging food processing technologies, ii) processing principles for animal products and plant based foods, iii) cleaning and disinfection ion food processing; and iv) byproduct & waste handling and processing. The various concepts will be demonstrated with case studies from commercial processing.

Learn how you can impact your overall health by balancing your gut health; how your intestinal functionality, and microbiome are affected by your diet, and how to improve normal gut function. Learn how various chronic conditions and dietary deficiencies (as iron and zinc) may improve the gut digestive and absorptive surface (Brush Border Membrane) functionality and health promoting microbiome. In this course you will discuss the literature and learn that the microbiome and intestinal functionality play an important role in maintaining normal gut function, digesting certain nutrients, early life development, behavior and disorders like irritable bowel syndrome, mineral/vitamin deficiencies, obesity and diabetes.

This course covers basic concepts in toxicology and discusses toxicological effects of substances (pesticides, herbicides, by-products of food processing, etc.) that can make their way into our food systems through environmental contamination, agricultural practices and food processing. Focus will be on substances that are harmful to human/animal health. This will be a 1.5 hr course, with the first half of lecture-based instruction on basic concepts of toxicology, impacts, regulations, and examples with different classifications of toxins/toxicants, their toxicological effects, mechanisms, and mitigation/prevention methods. In the second hour, a student will be asked to prepare and present a classic/recent toxicology case or issues followed by a moderated discussion on the same topic.

An introduction to the practical application of brewing. Students will make several different styles of beer in a laboratory setting to understand how raw materials and processing technologies influence the production of recognizable beer styles. Emphasis will be placed on sanitation, raw material selection, yeast selection, and the manipulation of process variables to control product outcomes. Students will also learn the alternatives in current practice for finishing, carbonation, and packaging.

Cider is a fermented beverage made from apples. Students in this course are immersed in cider production and analysis practices through activities in the teaching winery and by visiting commercial cideries. Readings and discussions support the hands-on learning focus in this laboratory course. Significant winery time between weekly class sessions is required.

As an introduction to the science of distillation this course uses the study of pre-fermentation and fermentation biology, phase separation and vapor-liquid equilibrium, and sensory perception as a vehicle to explore the role of science and technology in the production and enjoyment of distilled beverages. Sensory samples and commercial samples of spirits will be used to illustrate the sensory properties and chemical components which define different types of distilled spirits, with the goal of understanding how different raw materials, processing, and aging impact these sensory properties.

Uses a (bio)-chemical perspective to investigate viticulture and enological factors that impact flavor and other quality attributes (mouthfeel, color, stability) of wine and wine grapes.

This course focuses on a fundamental and quantitative analyses of current and emerging techniques used in the processing of foods and related biological materials. Topics include thermal processes, extrusion, supercritical fluids processing, membrane separation, high-pressure processing, pulsed electric field processing, ultraviolet and pulsed light treatment. The course is largely based on a critical review of the recent scientific literature.

Winemaking Theory and Practice II specifically addresses the non-fermentation aspects of wine production. This area includes fining, stabilization, adjustments, clarification, filtration, bottling, general sanitation, government regulations, oxidation, aging, contributions of oak, and production equipment and materials. Course builds on previous winemaking course material regarding wine production options for different wine styles, including chemical and sensory analysis and chemical and microbial stability.

In the laboratory of part II of the Winemaking Theory and Practice, students continue working with wines produced in the preceding fall term, focusing on aging options, stabilization, fining, and packaging. The laboratory also provides advanced training in wine chemical and sensory analysis. Students must develop their own winemaking finishing plan for several different young wines, and participate in self-guided wine production activities, thus previous experience in wine production is highly recommended.

This course is offered by six Departments at Cornell, in collaboration with five Universities in China and one India. Video conferencing will be used to connect classrooms in the three countries in real time. Important issues related to the food, energy, and water nexus and its implications for nutrition security, one health, environmental sustainability, climate change, and economic development in the US and these two countries will be described. Challenges associated with these issues will be evaluated and strategies to address them will be proposed. Engagement of these countries with each other and the rest of the world will be explored. The course serves as a platform for students from Cornell, China, and India to learn from and interact with each other in the same class, and to share their thinking, creativity, and perspectives on these issues.

The department teaches trial courses under this number. Offerings vary by semester and are advertised by the department before the semester starts. Courses offered under the number will be approved by the department curriculum committee, and the same course is not offered more than twice under this number.

Seminar series on current topics chosen by participating faculty members and students on a rotating basis. Format consists of weekly discussion groups with each participant presenting at least one oral report based on independent reading. Multiple sections focusing on different topics may be taught in any given semester. Topics include food microbiology and food safety, food chemistry, sensory evaluation, and food engineering and materials science. Interested students should contact the designated instructor(s) for each semester.

On-the-job learning experience under the supervision of professionals in a cooperating organization. A learning contract is written between the faculty supervisor and students, stating the conditions of the work assignment, supervision, and reporting. All 6960 internship courses must adhere to the CALS guidelines at www.cals.cornell.edu/cals/current/student-research/internship/index.cfm.

Independent study for graduate students.

Designed to give graduate students teaching experience through involvement in planning and teaching courses under the supervision of field faculty members. The experience may include leading discussion sections; preparing, assisting in, or teaching lectures and laboratories; and tutoring.

Thesis Research for MS students in the Field of Food Science & Technology.

Dissertation research for PhD students in the Field of Food Science & Technology.