PhD in Food Science and Technology - Dairy Science in Ithaca United States | Cornell University

Dairy science encompasses the chemical, microbiological, and engineering aspects of milk-based products. The Cornell dairy science program aims to enhance milk quality and safety while innovating production techniques for cheese and other dairy items. With a distinguished history in dairy research, Cornell collaborates with the University of Vermont through the Northeast Dairy Foods Research Center (NEDFRC), supported by national and regional dairy organizations. This partnership enables joint scientific investigations and technological advancements in dairy production. The NEDFRC provides exceptional graduate research opportunities in dairy innovation. While background in dairy or food technology is beneficial, it's not required. The curriculum includes food science, dairy chemistry, microbiology, and biochemistry. Research areas span cheese flavor enhancement, milk and whey processing, milk enzyme functions in cheese development, whey protein applications, and computational analysis of b-lactoglobulin properties.