食品科学与技术哲学博士-乳科学

乳科学涉及乳制品的化学，微生物学和工程特性。康奈尔大学乳科学计划的长期目标是提高牛奶和加工乳制品的质量和安全性，并开发出改进的方法来制造奶酪和其他乳制品。康奈尔在乳科学领域具有悠久的传统。康奈尔大学与佛蒙特大学共同管理东北乳制品研究中心（NEDFRC），该中心由美国国家乳业委员会和当地乳业共同资助。两所大学的科学家都参加了与乳制品有关的联合研究和技术活动。NEDFRC为研究生提供了参与优质乳制品研究和开发的绝佳机会，需要进行乳制品或食品科学和技术方面的事先培训，但这不是必需的。乳科学专业的学生可以选择食品
Dairy science involves the chemistry, microbiology, and engineering properties of dairy foods. Long-term goals of the dairy science program at Cornell are to improve the quality and safety of milk and processed dairy products and to develop improved methods for the manufacture of cheese and other dairy products.Cornell has a long tradition of excellence in dairy science. Cornell and the University of Vermont jointly administer the Northeast Dairy Foods Research Center (NEDFRC), which is funded by the National Dairy Board and local dairy industries. Scientists from both universities participate in joint research and technology activities related to dairy foods. The NEDFRC offers outstanding opportunities for graduate students to participate in top-quality research and development in dairy foods.Prior training in dairy or food science and technology is desirable but not essential. Students of dairy science may choose courses in food science, dairy chemistry, microbiology, chemistry, and biochemistry.