Food Science

The Food Science program at Purdue University offers a comprehensive curriculum designed to prepare students for diverse careers in the food industry, research, and academia. This program combines fundamental principles of biology, chemistry, and engineering with specialized knowledge of food production, processing, safety, and quality assurance. Students will explore topics such as food microbiology, food chemistry, food process engineering, sensory evaluation, and food safety management. The program emphasizes hands-on learning through laboratory experiences, research projects, internships, and collaboration with industry partners, enabling students to apply theoretical knowledge to real-world situations. Purdue's state-of-the-art laboratories and facilities provide an ideal environment for developing technical skills in food analysis, quality control, and product development. The curriculum also integrates food law, nutrition, and sustainability considerations to equip graduates with a holistic understanding of the food supply chain. Graduates of this program are well-prepared for employment opportunities in food manufacturing, quality assurance, research and development, regulatory agencies, and consulting firms. They can also pursue advanced degrees in food science, nutrition, or related fields. The program is designed to foster innovation, critical thinking, and leadership skills necessary for addressing global food security challenges and advancing food technology. Dedicated faculty members are actively involved in research and industry collaborations, ensuring the program remains aligned with current trends and emerging issues in the food sector. Overall, Purdue University's Food Science program offers a rigorous, practical, and dynamic education, aimed at developing the next generation of food scientists who will contribute to safer, healthier, and more sustainable food systems worldwide.

Students develop and obtain approval (from Major Professor, Advisory Committee, Food Science Graduate Committee, Graduate School) for a Plan of Study, then successfully complete (i.e., minimum GPA of 3.0 on 4.0 scale) coursework in the Plan of Study. Beyond the minimum course requirements (see below), students select additional courses based on their chosen area of specialization. Listings are available of additional courses recommended for the general specializations of Food Chemistry, Food Microbiology, Food Processing, and Foods & Health.

The Food Science Graduate Program has no minimum total credit hours for a M.S. or Ph.D. degree, but M.S. students average 25-28 semester credit hours on their Plan of Study, and Ph.D. students average 20-24 credits.

Minimum coursework requirements of all graduate students are as follows:

• Basic Food Science Course Series (6 cr.)
  • Food Chemistry (1 cr.) FS 550
  • Food Analysis (1 cr.) FS 551
  • Nutritional Sciences (1 cr.) FS 552
  • Food Microbiology (1 cr.) FS 553
  • Food Processing and Packaging (2 cr.) FS 554
• Case Study Course (1 cr.) FS 555
• Statistics (M.S. students - 3 cr.; Ph.D. students - the equivalent of STAT 511 or 512, and STAT 514, i.e., though Experimental Design)
• Responsible Conduct in Research (1 cr.) ENTM 612, or equivalent
• Seminar (1 cr.) FS 684 or equivalent

Signature Areas

• Food Chemistry, Structure, and Function
• Food Safety and Microbiology
• Food Processing and Technology Development
• Foods for Health

• Undergraduate Cumulative Grade Point Average:
     3.0 or equivalent required
• Graduate Record Examination (GRE):
     Minimum Score Required: (before 8/2011) Verbal 400, Quantitative 500, Analytical 4.0
  (after 8/2011) Verbal 146, Quantitative 144, Analytical 4.0
• Resume and Purpose Statement
• Three letters of recommendation
• Official or unofficial transcripts – Official transcripts must be submitted to Graduate School upon admissiom
• Two copies of B.S. diploma – One submitted to Food Science graduate program and one submitted to Graduate School upon admission

International Applicants

• Undergraduate Cumulative Grade Point Average:
      3.0 or equivalent required
• Graduate Record Examination (GRE):
      Minimum Score Required: (before 8/2011) Verbal 400, Quantitative 500, Analytical 4.0
  (after 8/2011) Verbal 146, Quantitative 144, Analytical 4.0
• TOEFL for Non-Native English Speakers:
      Minimum Internet-Based Test (IBT) Overall Score Required: 77
      With the following minimum section requirements:
      Reading: 19
      Listening: 14
      Speaking: 18 
      Writing: 18
• IELTS (TOEL alternative) - 6.5 or higher will be accepted
• Pearson Test of English (PTE) (Academic Module): 
     An alternative to the TOEFL, scores of 58 or higher will be accepted  
• TWE for Non-Native English Speakers:
     Required -- minimum score of greater than or equal to 5.0. If iBT is taken, TWE is not required.
• Resume and Purpose Statement
• Three letters of recommendation
• Official or Unofficial Transcripts – (attested copies will not be accepted) Language of instruction and English translation required.  Official transcripts must be submitted to Graduate School upon admission
• Two copies of B.S. diploma – One copy should be in the language of  instruction and the other an English translation. One set submitted to Food Science graduate program and one set submitted to Graduate School upon admission

Scholarships

Support for our Graduate Program comes in numerous forms. Naturally, government and research grants support student assistantships as well as competitive assistantships offered internally within Purdue University. However, funds for graduate students also are needed for supplementing these assistantships, travel to professional meetings, awards, and special programs.

We are pleased to also announce several endowments that support programs, directly or indirectly, for our graduate students. Those endowments include:

• Allen Kirleis Graduate Award
• B. J. Liska Graduate Scholarship
• B. J. Liska Graduate Teaching Award
• Bill and Margie Stadelman Endowment for the Graduate Program
• Philip E. Nelson Endowment for Excellence

These endowments provide indefinite annual spending income of over $18,000 per year, helping support our programs and providing flexibility. 

Food Science at Purdue University in West Lafayette is a comprehensive program designed to equip students with the knowledge and skills necessary to innovate and improve the safety, quality, and nutritional value of food products. The curriculum combines coursework in microbiology, chemistry, food engineering, and food processing, providing students with a multidisciplinary education. Students have opportunities for hands-on learning through laboratory work, internships, and research projects, which prepare them for careers in food manufacturing, quality assurance, research and development, and regulatory agencies.

The program emphasizes modern food technologies, sustainability, and food safety protocols, aligning with industry standards and emerging trends. Purdue’s state-of-the-art facilities, including specialized laboratories, support practical training and research activities. The faculty comprises experts in areas such as food microbiology, food chemistry, sensory science, and food engineering, who guide students through innovative projects and collaborative research.

Additionally, Purdue offers specialized tracks within the Food Science program, allowing students to tailor their education to specific interests like product development, food safety, or ingredient technology. The university also encourages student participation in professional organizations and conferences, fostering networking opportunities and industry engagement.

Graduates of the program are well-positioned for employment in food companies, government agencies, and research institutions, often benefitting from Purdue’s strong industry connections. The program’s comprehensive approach combines theoretical foundation with practical application, ensuring students are prepared for leadership roles in the food industry or for advanced studies. With a focus on innovation, safety, and sustainability, Purdue’s Food Science program aims to develop forward-thinking professionals dedicated to advancing global food systems.