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

Sensory Evaluation

The MPS degree specializing in Sensory Evaluation 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 also gain practical experience designing and running sensory panels in the Departments of Food Science’s sensory testing facility, either as a part of their MPS project or through participation in one of several student product development teams. For further information about an MPS specializing in Sensory Evaluation 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.

Projects can be conducted in the sensory testing facility, or in the cellular/molecular research lab for students interested in sensory neuroscience.

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 Development Office:

cals.cornell.edu/academics/advising/career

Career Resources

Flexible Program Design

“Having already completed undergraduate

studies in Food Science, I was able to further advance my knowledge in key subject areas through the MPS program. The flexibility of the program gave me the opportunity to not only select from a wide variety of Food Science courses, but from different departments throughout Cornell as well. I chose Sensory Evaluation as my concentration which was one of the fields of Food Science I was not very familiar with but had a keen interest. Through the MPS project and the guidance of my graduate advisor, I was able learn how to design different sensory tests and analyze results using the same state of the art software incorporated by many food companies. By experiencing first-hand how sensory tests are conducted for various products, I was able to acquire invaluable knowledge and skills which will undoubtedly help me become an integral member on any sensory team.”

Jae Bang, MPS ‘14

Fall Course Title Credits

FDSC 4100 Sensory Evaluation of Food 3

FDSC 4180 Food Chemistry II 3

FDSC 6080 Chemometric Methods in Food Science 2

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 Course Title Credits

FDSC 4010 Concepts of Product Development 2

FDSC 4400 Wine and Grape Flavor Chemistry 3

FDSC 4170 Food Chemistry I 3

BIONB 4910 Principles of Neurophysiology 4

FDSC 5000 MPS Project 1-3

*FDSC 6000 Seminar in Food Science 1

Example Curriculum

Admission Requirements Bachelor degree in scientific field (e.g. mi-crobiology, chemistry, biology, etc.). Course-work in neurobiology is recommended for those interested in sensory neuroscience. At least 15 credits of introductory college-level science courses if your bachelor degree is in a non-science background (e.g. business, liberal arts). This includes general chemistry, organic chemistry, general biology, and corresponding labs. Coursework in statistics 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 2014-2015 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.

Alumni Spotlight

Sensory evaluation in a classroom setting

Comparison of discrimination test methods: triangle test,

same-different sureness test, and extended duo-trio test

Investigation of relationships among chemesthetic sensations

Examples of Past MPS Projects

*Courses are required for all food science graduate students

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