<p>Since Cornell is extremely famous for food science, I'll ask this question here. what do you guys think of the food science program at other uni's such as purdue or washington state university. ...?</p>
<p>all are very sound programs. Of course my personal preference would be Cornell, but it should be more of a fit decision. </p>
<p>Here is a food science question: why can’t my brioche turn out well?</p>
<p>Not the right quality butter.</p>
<p>I paid a ridiculous $10/lb for the butter! I’m pretty sure Jesus churned it himself, I can’t justify the price otherwise.</p>
<p>Someone is shopping at Dean and Deluca. Less water in the butter makes a world of difference.</p>
<p>the butter is from Eli’s. I get spices, herbs, cured meats, and most seafood from D&D (I live 3 blocks away), while veggies are from this one farmer I’ve befriended. Whole Foods is for everything else or out of season veggies.</p>
<p>Brioche is a tough one for me, I’ll see if Keller has a recipe.</p>
<p>“Of course my personal preference would be Cornell, but it should be more of a fit decision.”</p>
<p>gomestar, Im assuming you’ve done food science as well from Cornell? if so, can you please share some how the major was like in terms of class size etc. thanks</p>
<p>foodscience at cornell will have many international and business oriented students (from an outsider’s perspective) </p>
<p>i would look at what AREAS of food science interest you and then compare COURSES TAUGHT (look at roster not course catalog) and see which college has the courses you want :)</p>
<p>cornell has also recently put a lot of emphasis on being GREEN…</p>
<p>^^^^Campuscsi
Once again, you take a little bit of knowledge that you read in a book and create a thread. It is not a help to others if you do not know what you are talking about. I am surprised everyone has been so patient with your ■■■■■ post.</p>