The field of Food Science applies science, such as microbiology and biochemistry, to discover ways to improve the taste, nutrition, and value of the food supply. A food scientist possesses the skills necessary to convert raw food products into safe, attractive foods and beverages. Graduates apply scientific knowledge and economic principles to food production, storage, distribution, product development, quality control, inspection, and sales, or they, pursue graduate studies in food processing, microbiology, or chemistry.
Points of Pride
- Food Science graduates have a 100 percent job placement rate and an average starting salary of $45,000.
- Purdue has one of the top food science departments in the country.