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

Dairy science encompasses the chemical, microbiological, and engineering aspects of dairy food production. Cornell's dairy science program aims to enhance milk quality and safety while advancing cheese-making techniques and other dairy processing methods. 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 products. The NEDFRC provides exceptional research opportunities for graduate students in dairy food 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 membrane processing, milk enzyme studies for cheese flavor, whey protein functionality, and computational analysis of b-lactoglobulin properties.