Cornell's Institute of Food Science will host a symposium, "Research and Development of New and Emerging Food Processes and Products," May 3-4 on the Ithaca campus.

The symposium will provide the latest information on scientific and technological breakthroughs on food products and processes. Topics include: the commercialization of high-pressure food processing, online monitoring and ultrasonic process analysis, developments in extrusion, creating fruit-based functional foods, and new insight into whey proteins and peptides.

The Institute of Food Science was formed in 1970 to coordinate food-related activities at Cornell. Through its teaching, research and outreach programs, the faculty educate and train students, conduct basic and applied research, and offer technical information and assistance to food processors and entrepreneurs.

Registration is limited to 100 people. Before March 15, the registration cost is $295. The registration cost from March 16 to April 12 is $395. Participants can register online at http://www.foodscience.cornell.edu .

For registration information and questions, contact Nancy Long at Cornell's New York State Agricultural Experiment Station in Geneva, N.Y., at (315) 787-2288 or by e-mail at npl1@cornell.edu .