Graduate Field
Food Science and Technology
Program Description
The master of food science (M.F.S.) is a one-year, STEM-designated, course-based master's degree program ideal for career-focused students aiming to enhance their skills. This professional master's degree is ideal for people already established in their careers.
A hallmark of the M.F.S. program is the balanced portfolio of technical knowledge, analytical skills, and professional development built into the curriculum, designed to equip students with the skill set and knowledge necessary for careers in industry, government, or nonprofit agencies.
The field of food science and technology offers eight concentrations for M.F.S. degree candidates. Each concentration cultivates the skillset and develops the theoretical problem-solving capacity required for careers in these fields within food science:
- Dairy processing
- Enology
- Food chemistry
- Food engineering
- Food microbiology/food safety
- Food science
- Sensory evaluation
- Food toxicology
Program Information
- Program Mode of Delivery: In Person
- Program Location: Ithaca, NY
- Minimum Credits for Degree: 30
Program Requirements
Food Science MFS Concentrations
Food Science
Course List | Code | Title | Hours |
| FDSC 6000 | Seminar in Food Science (must take fall and spring) | 1 |
| FDSC 6950 | Current Readings in Food Science | 1 |
| ALS 5900 | Project Development: CALS Professional Master's Programs | 1-5 |
| ALS 5910 | Project Completion: CALS Professional Master's Programs | 1 |
Course List | Code | Title | Hours |
| FDSC 6010 | Food Science and Technology Graduate Boot Camp | 1 |
| FDSC 5010 | Concepts of Food Product Development | 2 |
| FDSC 6170 | Food Chemistry | 3 |
| FDSC 5100 | Sensory Evaluation of Food | 2-3 |
| FDSC 5210 | Food Engineering Principles | 4 |
| FDSC 5230 | Unit Operations and Food Packaging | 2 |
| FDSC 5960 | Food Safety Assurance | 2 |
| FDSC 6220 | Foods, Dietary Supplements, and Health | 3 |
| FDSC 6250 | Food Processing: Conventional and Emerging Technologies | 2 |
| FDSC 6650 | Food and Bioprocessing Systems | 2 |
| FDSC 6040 | Chemistry and Functional Properties of Food Ingredients | 2 |
| CHEM 6700 | Fundamental Principles of Polymer Chemistry | 3 |
| BIOMI 7910 | | |
| FDSC 5206 | Fermentation of Food | 1 |
| FDSC 5940 | Applied and Food Microbiology | 3 |
| FDSC 6310 | The Science and Technology of Beer Laboratory | 2 |
| VTPEH 6123 | Food Systems Approaches to Food Safety | 3 |
| BIOMI 6850 | Bacterial Genetics | 2-3 |
| BEE 5310 | Bio-Fluid Mechanics | 4 |
| BEE 5500 | Heat and Mass Transfer in Biological Engineering | 4 |
| VIEN 5204 | Principles and Practices of Growing Grapes and Making Wines | 3 |
| ANSC 6510 | Dairy Herd Business Management | 4 |
| VIEN 5205 | Growing Grapes and Making Wines Graduate Laboratory | 2 |
| VIEN 5400 | Wine and Grapes: Composition and Analysis | 2 |
| VIEN 6700 | Advanced Winemaking Theory and Practice II | 2 |
| VIEN 6710 | Advanced Winemaking Theory and Practice II Laboratory | 2 |
| VIEN 5300 | The Science of Grapevines | 2 |
| VIEN 5400 | Wine and Grapes: Composition and Analysis | 2 |
| VIEN 6400 | Wine and Grape Flavor Chemistry | 3 |
| AEM 5480 | From Labels to Lab-Grown Meat: Consumer Behavior and the Food Industry | 1.5 |
| BIONB 5910 | Principles of Neurophysiology | 4 |
| ANSC 6270 | Endocrinology: Biology of Hormones | 3 |
| VTPMD 6640 | Introduction to Epidemiology | 3 |
| BIOMG 8370 | | |
| VTPEH 6121 | Food Systems and Health | 3 |
Course List | Code | Title | Hours |
| |
Food Chemistry
Course List | Code | Title | Hours |
| FDSC 6000 | Seminar in Food Science (must take fall and spring) | 1 |
| FDSC 6950 | Current Readings in Food Science | 1 |
| ALS 5900 | Project Development: CALS Professional Master's Programs | 1-5 |
| ALS 5910 | Project Completion: CALS Professional Master's Programs | 1 |
Course List | Code | Title | Hours |
| FDSC 6010 | Food Science and Technology Graduate Boot Camp | 1 |
| FDSC 5010 | Concepts of Food Product Development | 2 |
| FDSC 6170 | Food Chemistry | 3 |
| FDSC 5100 | Sensory Evaluation of Food | 2-3 |
| FDSC 5210 | Food Engineering Principles | 4 |
| FDSC 5230 | Unit Operations and Food Packaging | 2 |
| FDSC 6220 | Foods, Dietary Supplements, and Health | 3 |
| FDSC 6040 | Chemistry and Functional Properties of Food Ingredients | 2 |
| CHEM 6700 | Fundamental Principles of Polymer Chemistry | 3 |
| VTPEH 6121 | Food Systems and Health | 3 |
Course List | Code | Title | Hours |
| |
Food Microbiology and Food Safety
Course List | Code | Title | Hours |
| FDSC 6000 | Seminar in Food Science (must take fall and spring) | 1 |
| FDSC 6950 | Current Readings in Food Science | 1 |
| ALS 5900 | Project Development: CALS Professional Master's Programs | 1-5 |
| ALS 5910 | Project Completion: CALS Professional Master's Programs | 1 |
Course List | Code | Title | Hours |
| |
Food Engineering
Course List | Code | Title | Hours |
| FDSC 6000 | Seminar in Food Science (must take fall and spring) | 1 |
| FDSC 6950 | Current Readings in Food Science | 1 |
| ALS 5900 | Project Development: CALS Professional Master's Programs | 1-5 |
| ALS 5910 | Project Completion: CALS Professional Master's Programs | 1 |
Course List | Code | Title | Hours |
| FDSC 6010 | Food Science and Technology Graduate Boot Camp | 1 |
| FDSC 5210 | Food Engineering Principles | 4 |
| FDSC 5230 | Unit Operations and Food Packaging | 2 |
| FDSC 5010 | Concepts of Food Product Development | 2 |
| FDSC 6650 | Food and Bioprocessing Systems | 2 |
| FDSC 6250 | Food Processing: Conventional and Emerging Technologies | 2 |
| BEE 5310 | Bio-Fluid Mechanics | 4 |
| BEE 5500 | Heat and Mass Transfer in Biological Engineering | 4 |
| VTPEH 6121 | Food Systems and Health | 3 |
Course List | Code | Title | Hours |
| |
Dairy Processing
Course List | Code | Title | Hours |
| FDSC 6000 | Seminar in Food Science (must take fall and spring) | 1 |
| FDSC 6950 | Current Readings in Food Science | 1 |
| ALS 5900 | Project Development: CALS Professional Master's Programs | 1-5 |
| ALS 5910 | Project Completion: CALS Professional Master's Programs | 1 |
Course List | Code | Title | Hours |
| FDSC 6010 | Food Science and Technology Graduate Boot Camp | 1 |
| FDSC 6170 | Food Chemistry | 3 |
| FDSC 5210 | Food Engineering Principles | 4 |
| FDSC 5230 | Unit Operations and Food Packaging | 2 |
| FDSC 5010 | Concepts of Food Product Development | 2 |
| FDSC 6650 | Food and Bioprocessing Systems | 2 |
| FDSC 6250 | Food Processing: Conventional and Emerging Technologies | 2 |
| FDSC 6040 | Chemistry and Functional Properties of Food Ingredients | 2 |
| FDSC 5206 | Fermentation of Food | 1 |
| ANSC 6510 | Dairy Herd Business Management | 4 |
Course List | Code | Title | Hours |
| |
Enology
Course List | Code | Title | Hours |
| FDSC 6000 | Seminar in Food Science (must take fall and spring) | 1 |
| FDSC 6950 | Current Readings in Food Science | 1 |
| ALS 5900 | Project Development: CALS Professional Master's Programs | 1-5 |
| ALS 5910 | Project Completion: CALS Professional Master's Programs | 1 |
Course List | Code | Title | Hours |
| FDSC 6010 | Food Science and Technology Graduate Boot Camp | 1 |
| FDSC 5100 | Sensory Evaluation of Food | 2-3 |
| FDSC 5206 | Fermentation of Food | 1 |
| VIEN 5204 | Principles and Practices of Growing Grapes and Making Wines | 3 |
| VIEN 5205 | Growing Grapes and Making Wines Graduate Laboratory | 2 |
| VIEN 5400 | Wine and Grapes: Composition and Analysis | 2 |
| VIEN 6700 | Advanced Winemaking Theory and Practice II | 2 |
| VIEN 6710 | Advanced Winemaking Theory and Practice II Laboratory | 2 |
| VIEN 5300 | The Science of Grapevines | 2 |
| VIEN 5400 | Wine and Grapes: Composition and Analysis | 2 |
| VIEN 6400 | Wine and Grape Flavor Chemistry | 3 |
Course List | Code | Title | Hours |
| |
Sensory Evaluation
Course List | Code | Title | Hours |
| FDSC 6000 | Seminar in Food Science (must take fall and spring) | 1 |
| FDSC 6950 | Current Readings in Food Science | 1 |
| ALS 5900 | Project Development: CALS Professional Master's Programs | 1-5 |
| ALS 5910 | Project Completion: CALS Professional Master's Programs | 1 |
Course List | Code | Title | Hours |
| FDSC 6010 | Food Science and Technology Graduate Boot Camp | 1 |
| FDSC 6170 | Food Chemistry | 3 |
| FDSC 5100 | Sensory Evaluation of Food | 2-3 |
| FDSC 5010 | Concepts of Food Product Development | 2 |
| FDSC 6040 | Chemistry and Functional Properties of Food Ingredients | 2 |
| VIEN 6400 | Wine and Grape Flavor Chemistry | 3 |
| AEM 5480 | From Labels to Lab-Grown Meat: Consumer Behavior and the Food Industry | 1.5 |
| BIONB 5910 | Principles of Neurophysiology | 4 |
Course List | Code | Title | Hours |
| |
Food Toxicology
Course List | Code | Title | Hours |
| FDSC 6000 | Seminar in Food Science (must take fall and spring) | 1 |
| FDSC 6950 | Current Readings in Food Science | 1 |
| ALS 5900 | Project Development: CALS Professional Master's Programs | 1-5 |
| ALS 5910 | Project Completion: CALS Professional Master's Programs | 1 |
Course List | Code | Title | Hours |
| FDSC 6010 | Food Science and Technology Graduate Boot Camp | 1 |
| FDSC 6170 | Food Chemistry | 3 |
| FDSC 6040 | Chemistry and Functional Properties of Food Ingredients | 2 |
| VTPEH 6123 | Food Systems Approaches to Food Safety | 3 |
| BIOMI 6850 | Bacterial Genetics | 2-3 |
| ANSC 6270 | Endocrinology: Biology of Hormones | 3 |
| VTPMD 6640 | Introduction to Epidemiology | 3 |
| BIOMG 6311 | Principles of Biochemistry: Proteins and Metabolism | 3 |
| BIOMG 8370 | | |
| VTPEH 6121 | Food Systems and Health | 3 |
Course List | Code | Title | Hours |
| |
University Graduation Requirements
Requirements for All Students
In order to receive a Cornell degree, a student must satisfy academic and non-academic requirements.
Academic Requirements
A student’s college determines degree requirements such as residency, number of credits, distribution of credits, and grade averages. It is the student’s responsibility to be aware of the specific major, degree, distribution, college, and graduation requirements for completing their chosen program of study. See the individual requirements listed by each college or school or contact the college registrar’s office for more information.
Non-academic Requirements
Conduct Matters. Students must satisfy any outstanding sanctions, penalties or remedies imposed or agreed to under the Student Code of Conduct (Code) or Policy 6.4. Where a formal complaint under the Code or Policy 6.4 is pending, the University will withhold awarding a degree otherwise earned until the adjudication process set forth in those procedures is complete, including the satisfaction of any sanctions, penalties or remedies imposed.
Financial Obligations. Outstanding financial obligations will not impact the awarding of a degree otherwise earned or a student’s ability to access their official transcript. However, the University may withhold issuing a diploma until any outstanding financial obligations owing to the University are satisfied.
CALS Graduation Requirements for the Master of Professional Studies/Master of Food Science
Requirements
The individual program pages provide additional information about field-specific requirements.
- 30 credits in graduate-level courses (5000 and above). Note: language (including ELSO) and physical education courses do not count toward the required 30 credits. Physical education courses also do not count toward the minimum 12 credits required for full-time status and good academic standing.
- A minimum of 20 CALS credits
- CALS credits include all courses with the following subjects: AGSCI, AIISP, ALS, ANSC, BEE, BIOG, BIOAP, BIOCB, BIOEE, BIOMG, BIOMI, BIOMS, BIONB, BIOSM, COMM, EAS, EDUC, ENTOM, ENVS, FDSC, GDEV, INFO, LA, LEAD, NS, NTRES, PLSCI, STSCI, VIEN
- A minimum of 18 letter-graded credits
- A total of 2-6 capstone project credits:
- 1-5 credits of ALS 5900 Project Development: CALS Professional Master's Programs.
- 1 credit of ALS 5910 Project Completion: CALS Professional Master's Programs in final term.
- A minimum cumulative grade point average of 2.5.
- Enrollment in a minimum of 12 credits each semester. It is advised that students enroll in 15 credits each semester to stay on track for this one-year program.
- Completion of the degree within 1 year from admission date.
Admissions
Application Requirements and Deadlines
Application Deadlines
Fall, December 1; Spring, September 1
Requirements Summary
- Complete Cornell’s online Graduate School application. Get started by setting up an ApplyWeb account. Once you have an account, you can go to the online application to begin the process.
- Submit unofficial copies of official college and university transcripts.
- Submit your résumé or CV.
- Submit a statement of purpose.
- Submit a personal statement.
- Submit two to three letters of recommendation.
- All applicants must meet the Graduate School minimum requirements including the English language proficiency requirement.
- The GRE general test is not required or accepted.
Admissions Contact Information
Email: fdscigrad@cornell.edu
Website: https://cals.cornell.edu/food-science
