Welcome to the Cornell Dairy operations Home Page. The Dairy Operations at Cornell has a long history. The Department of Food Sciences, where the Cornell Dairy operations is housed, was part of the University from the very beginning. Food Science has been an important part of the curriculum at Cornell University since the founding in 1865. Originally, it was a part of Agricultural Science dealing primarily with dairy foods. In 1902, the Department of Dairy Industry emerged when the work in Animal Industry was divided into Animal Husbandry, Poultry Husbandry and Dairy Science.

William A Stocking became head of the Department in 1908 and served until 1923, providing the oversight for the construction of Stocking Hall, the current home of the Department for the last 80 years. Along with the strong program in dairy science, there gradually developed an interest and need for work in the broader area of all foods. Food chemistry, as a course, was first offered in the early 1950s. A formal program in Food Science was made available to students in 1956. Reflecting this broadened emphasis, the name of the department was changed in 1960 to the Department of Dairy and Food Science. In 1966 the word "Dairy" was dropped from the title to give the name as it is today, "Department of Food Science."

The evolution into a department dealing with all foods brought a need for additional specialists. Faculty appointments in food chemistry, food microbiology, food engineering, food packaging, and a number of joint appointees from other departments met that need. The Institute of Food Science, organized in 1970, augments and supports the Department. Its primary functions are to coordinate research, teaching and extension activities between the Department of Food Science at Ithaca and a separate Department of Food Science and Technology at Geneva. It assists the food industry and regulatory agencies, and keeps the public informed on critical food issues.

The chairs of the two departments alternate as Director and Associate Directors of the Institute.. In 2002, a CALS Centennial Symposium's focused on "Food Science in the 21st Century: Vision for the Future," and featured commentary from Susan A. Henry, Dean of the College of Agriculture and Life Sciences, and New York State Commissioner of Agriculture and Markets, Nathan Rudgers. Additionally, "Food Science and the World Food Situation" was discussed by Per Pinstrup-Anderson, director general of the International Food Policy Research Institute.

To learn more about the undergraduate and graduate programs at the Cornell Department of Food Sciences go to the Academics/undergrad page. 

Source of the Milk

Cornell Dairy Operations draws it milk form two sources. The first from a herd of approximately 50 head of cows housed at the Cornell College of Veterinary Medicine, just a few blocks from Stocking Hall. The second operations is located in Harford, NY and includes approximately 300 head of cows. The milk is collected from each farm and trucks via tanker truck to the Cornell Dairy Plant.

Excellent facilities are provided for students. The dairy herd includes purebred Jerseys and Holsteins located on a well-planned unit where feeding, milking, calf raising, artificial insemination, and management are learned in the classroom and experienced by hands-on practice.

                                               

Cornell Barn and Cows, c1926. Photo Courtesy of Division of Rare and Manuscript Collections,Carl A. Kroch Library, Cornell University