Food Science

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

Food Science, BS


Related Career Interests

Careers in Food Science

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

Transfer to Food Science

Purdue admits to individual majors. In addition to meeting overall Purdue transfer criteria, such as minimum high school course requirements, applicants must also meet major-specific requirements. The major-specific criteria for this program are listed below. Students who meet or exceed these are the most competitive candidates for admission. Before applying, review the closed programs page to confirm your desired major is open to transfer students for your desired entry term.

Minimum GPA: 2.5

Contact Information
Food Science
(765) 494-2766
foodsci@purdue.edu

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