<p>Does anybody know anything about the food science program? Good/bad? Good job opportunities? Hard? Etc...</p>
<p>Thanks.</p>
<p>I’m a junior in Cornell Food Science, so I know a bit about the department. The faculty is incredible, there are so many great opportunities, and the department has such a great community feeling. I highly recommend applying here.</p>
<p>To give you an idea of the opportunities available, I’m doing undergraduate research, I’m part of the Food Science Club and Product Development Team, and I’ve already had 2 internships (both in Europe.) It’s a growing field and it’s going to be extremely important in the next few years because of the food crisis. There are SO many job opportunities that students usually have 3-4 job offers by the time they graduate with a Bachelors Degree. (But I plan on getting my Masters and PhD in Food Science). Plus the median salary for food science graduates is very, very attractive. </p>
<p>Although food science might sound like it’s all about cooking, it’s actually very challenging and it really is a science-based major. [even though we do get to cook 
]. There are lots of different areas you can specialize in, such as chemistry, engineering, microbiology, beer/wine making (yes, they are considered “foods”), sensory (flavor science), food safety, cancer research, international agricultural development, etc. Come visit the department and you can learn more!</p>
<p>But the best part is that the material we learn is so interesting and I love learning about it. I couldn’t say the same for most other majors…</p>
<p>I hope that helps :)</p>