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. To be considered for admission as a college transfer student, applicants must meet minimum GPA requirements for their desired major. In addition, some majors have course requirements. Requirements for this major are posted below (unless the program is closed to transfers).

Minimum GPA: 2.5


 

Contact Information

Food Science
foodsci@purdue.edu
Phone: 765-494-2766

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

  • Related Career Interests

    Agriculture

    Science and Research