The Cornell Institute of Food Science was formed in 1970 to coordinate activities pertaining to food science and food technology at Cornell University. Through its teaching, research and outreach programs, the faculty of the Institute provide education and training for students, conduct basic and applied research and offer technical information and assistance to various sectors of the food industry.

	For information on our: Vision Mission Statement Core Programs Specialized Programs View the: PDF file.
Co-Director Dr. Kathryn Boor		Co-Director Dr. Wayne Wilcox

 

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