Master of Professional Studies (MPS) in Agriculture and Life Sciences specializing in

Food Engineering

The MPS degree specializing in Food Engineering is offered by the Field of Food Science and Technology, College of Agriculture

and Life Sciences, Cornell University. This degree emphasizes breadth of training via coursework rather than research experience. Working with a mentor at Cornell's #1 rated Food Science and Technology program, students complete 30 credits of coursework, including a project report on a subject of interest. Students can participate in one or more of the student product development competitions to gain practical, hands-on experience in food processing and product development. Students also have the opportunity to use equipment in the food processing and development laboratory. For further information about an MPS specializing in Food Engineering visit our web site at:

foodscience.cals.cornell.edu

About the MPS

Students work with an advisor from the food science and technology faculty to plan a class schedule and project unique to individual academic needs and career goals.

Program length is flexible and students can begin in the Fall or Spring semester.

MPS projects can be completed on Cornell’s Ithaca campus or the New York State Agricultural Experiment Station in Geneva.

Opportunities to interact with Food Science Advisory Council industry representatives.

Receive assistance with interview skills, resume writing, and finding internship or job opportunities through Cornell’s Career Develop-ment Office:

cals.cornell.edu/academics/advising/career

Career Resources

Flexible Program Design

“I came to Cornell with a chemical

engineering degree. At Cornell I involved myself in diverse curricula which included a research based food engineering project, The Danisco product development team competition, and a variety of classes which helped me further improve my knowledge within food science. I am now currently working in Research & Development/Quality Control in a flavor manufacturing company. I urge everyone to make the most of this flexible food science program at Cornell and encourage students to do a research based MPS project. ”

Keya Shah, MPS ‘12

Fall Course Title Credits

BEE 2600 Principles of Biological Engineering 3

FDSC 4210 Food Engineering Principles 3

FDSC 4230 Physical Principles of Food Preservation and Manufacturing 3

FDSC 5000 MPS Project 1-3

*FDSC 6000 Seminar in Food Science 1

*FDSC 6010 Principles and Applications of Food Science and Technology 2

Spring

Example Curriculum

Alumni Spotlight

Multi-stage supercritical extraction of oil from potato chips

Elastic properties of wheat gluten and dough

Processing and characterization of expanded whey protein crisps produced by supercritical-CO2 extrusion

Study of textural qualities of whole red meat and potential applications to food engineering

Examples of Past MPS Projects

*Courses are required for all food science graduate students

Admission Requirements Bachelor degree in scientific field (e.g. agriculture, biological engineering, chemical engineering, biology, food science, etc.) . At least 15 credits of introductory college-level science courses if your bachelor’s degree is in a non-science background (e.g. business, liberal arts). This includes general chemistry, organic chemistry, general biology, and corresponding labs. Course-work in physics is recommended. Advisors Advisors are assigned prior to enrollment; however, students have the opportunity to identify and switch to an appropriate permanent faculty advisor once on campus. Program Completion and Cost On average, students complete the MPS degree in 12 to 18 months. The degree must be completed within four years of admission. Tuition and health insurance costs vary from year to year. For the 2015-2016 academic year, tuition costs $32,000 and health insurance costs approximately $2,587. There is no tuition for summer unless you enroll in a class.

Additional courses required to meet a minimum of 30 credits. To view all courses, visit courses.cornell.edu.

Course Title Credits

BEE 3299 Sustainable Development 3

FDSC 4250 Unit Operations and Dairy Foods Processing 3

FDSC 6640 Food Polymer Science: Principles and Applications 2

FDSC 6650 Food and Bioprocessing Systems 2

FDSC 5000 MPS Project 1-3

*FDSC 6000 Seminar in Food Science 1