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
Careers in Food Science ∧
Consumer education and protection
Graduate or professional school
Transfer to Food Science ∨
Purdue admits to individual majors. In addition to overall Purdue transfer criteria, 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