Food Science

College of Agriculture

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.

Food Science Website

Plan of Study


Transfer GPA and Course Requirements

Purdue admits to individual majors. Many majors require that applicants have completed specific coursework, and all have a suggested minimum GPA. The criteria for this major are listed below. Students who meet or exceed these criteria are the most competitive candidates for admission. Before applying, review the closed programs page to confirm your desired major is open to transfer students.

Minimum GPA: 2.5


Contact Information

Food Science
Phone: 765-494-2766

  • Quality assurance
  • Product development
  • Research
  • Technical services
  • Product procurement
  • Food communication
  • Package design
  • Consumer education and protection
  • Graduate or professional school

  • Related Career Interests


    Science and Research