Weill Medical College of Cornell University · Courses
FDSC
91 courses with the subject FDSC, each shown exactly as we captured it from the college's catalog, with every element we hold. Where the wording looks broken, that is our reading of the catalog, not the college's text.
FDSC 1101Science and Technology of Foods1
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.
FDSC 1102Leadership and Career Skills in Food Science2
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.
This course uses fermented foods and beverages as an accessible, real-world entry point into the fundamental ideas that shape modern biology. Students explore how microbes grow, evolve, interact, and are studied — connecting biochemistry, microbiology, genetics, molecular biology, and evolution into a coherent picture of life. The course highlights the hidden biological processes shaping familiar foods and everyday experiences, while emphasizing how scientific knowledge is generated, evaluated, and revised. Using primary research, discussion, and reflection, students practice scientific thinking rather than memorization. No prior biology experience is assumed. Instead, the course is designed for curious students who want to understand how living systems work, why biology matters in daily life, and how learning biology can change the way they see and experience the world.
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 goal of this course is to introduce students to the general principles of ethics and ethical theories, and how to use those concepts to make decisions about important issues relating to food, including healthier and safer food choices and choices that are best for the environment and society. The scientific underpinnings for dietary guidelines, food safety regulations and environmental protection are discussed. Topics include food systems and their history, agricultural production and its environmental and social impacts, relationships between diet and health, food processing, and food safety. Contemporary issues relating to food and diet, including climate change, genetically engineered foods, animals and their treatment, toxicology, hunger and food equity, and sustainable food systems are also discussed.
FDSC 2000Introduction to Physiochemical and Biological Aspects of Foods3
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.
FDSC 2005Science and Technology of Raw and Processed Foods3
This course introduces students to the basic physical, chemical and biological properties of foods and to the underlying principles and practices used in the processing, preservation, and sustainable manufacture of safe and nutritious food products. Students are also introduced to the nature and scope of the world food problems and the role of food science and technology in mitigating the cyclic nature of food commodity production.
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.
This course examines broad influences of cultural identity on food choice, nutritional quality, and human health. Through the lens of traditional diet and custom, students research the origins of common foods from marginalized ethnic backgrounds, analyze dietary patterns and nutritional values impacted by social and cultural limitation and biases. By studying the acculturation process for various cultural groups, students gain a deep understanding on how historical, religious, and socioeconomic factors may lead to bias and stereotyping, which ultimately become environmental and systemic factors impacting human health.
FDSC 2205Growing Grapes and Making Wines Laboratory2
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.
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.
FDSC 2400Wines and Grapes: Composition and Analysis2
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.
FDSC 4040Chemistry and Functional Properties of Food Ingredients2
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.
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.
FDSC 4250Food Processing: Conventional and Emerging Technologies2
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.
FDSC 4260We Are What We Eat: Linking Food With Intestinal Functionality and Microbiome3
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.
FDSC 4270Biomanufacturing and Precision Fermentation3
In this course, we will examine how engineered microbial cell factories are deployed in large-scale fermentation processes to produce food ingredients, pharmaceuticals, and commodity chemicals. With the aim of providing a holistic understanding of designing a new biomanufacturing process, we will cover the variety of microbes used throughout precision fermentation, their genetic tractability, and suitability for various classes of products. Existing and emerging fermentation feedstocks will be discussed alongside their composition, availability, and processing requirements. Students will gain an understanding of the quantitative metrics describing fermentation processes, including enzyme reaction and microbial growth kinetics. We will also introduce the cutting-edge computational tools driving modern research in this field such as flux balance analysis, genome-scale metabolic modeling, and artificial intelligence (AI)-driven tools for protein structure prediction.
FDSC 4310The Science and Technology of Beer Laboratory2
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.
FDSC 4360Distillation Principles and Practices Laboratory2
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.
FDSC 4500Advanced Winemaking Theory and Practice I2
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.
FDSC 4510Advanced Winemaking Theory and Practice I Laboratory2
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.
FDSC 4700Advanced Winemaking Theory and Practice II2
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.
FDSC 4710Advanced Winemaking Theory and Practice II Laboratory2
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.
FDSC 4880Global Food, Energy, and Water Nexus – Engage the US, China, and India for Sustainable Future3-4
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.
FDSC 4960Undergraduate Internship in Food Science1-3
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.
FDSC 5005Science and Technology of Raw and Processed Foods3
This course introduces students to the basic physical, chemical and biological properties of foods and to the underlying principles and practices used in the processing, preservation, and sustainable manufacture of safe and nutritious food products. Students are also introduced to the nature and scope of the world food problems and the role of food science and technology in mitigating the cyclic nature of food commodity production.
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.
FDSC 5205Growing Grapes and Making Wines Graduate Laboratory2
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.
FDSC 5270Biomanufacturing and Precision Fermentation3
In this course, we will examine how engineered microbial cell factories are deployed in large-scale fermentation processes to produce food ingredients, pharmaceuticals, and commodity chemicals. With the aim of providing a holistic understanding of designing a new biomanufacturing process, we will cover the variety of microbes used throughout precision fermentation, their genetic tractability, and suitability for various classes of products. Existing and emerging fermentation feedstocks will be discussed alongside their composition, availability, and processing requirements. Students will gain an understanding of the quantitative metrics describing fermentation processes, including enzyme reaction and microbial growth kinetics. We will also introduce the cutting-edge computational tools driving modern research in this field such as flux balance analysis, genome-scale metabolic modeling, and artificial intelligence (AI)-driven tools for protein structure prediction.
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.
FDSC 5400Wine and Grapes: Composition and Analysis2
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.
FDSC 5500Advanced Winemaking Theory and Practice I2
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.
FDSC 5510Advanced Winemaking Theory and Practice I Laboratory2
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.
FDSC 6010Food Science and Technology Graduate Boot Camp1
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.
FDSC 6040Chemistry and Functional Properties of Food Ingredients2
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.
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.
FDSC 6250Food Processing: Conventional and Emerging Technologies2
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.
FDSC 6260We Are What We Eat: Linking Food With Intestinal Functionality and Microbiome3
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.
FDSC 6310The Science and Technology of Beer Laboratory2
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.
FDSC 6360Distillation Principles and Practices Laboratory2
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.
FDSC 6700Advanced Winemaking Theory and Practice II2
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.
FDSC 6710Advanced Winemaking Theory and Practice II Laboratory2
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.
FDSC 6880Global Food, Energy, and Water Nexus – Engage the US, China, and India for Sustainable Future3-4
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.
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.
