Food Science Collection Library Subject Collection uri icon

subject description and guidelines

  • The Libraries seek to support research and instruction in the area of food science. The major areas of scholarship are the biological, microbiological, chemical, physical, sensory, nutritional, and engineering properties of foods and beverages. Extension and outreach programs transfer research-based information and technology to consumers, food and beverage companies, and government agencies with the goal of enhancing the availability, quality, and safety of our food supply. There is a particular emphasis on New York State products.


  • The collection is used by faculty, staff and students of the Department of Food Science, including those affiliated with Cornell's New York State Agricultural Experiment Station in Geneva, New York. Other constituencies include a variety of disciplines such as animal science, nutrition, food engineering, and applied economics and management. The associated Graduate Field of Food Science encompasses all aspects of food science on Cornell’s Ithaca campus.