Mar 28, 2024  
2019-2020 University Catalog 
    
2019-2020 University Catalog [ARCHIVED CATALOG]

Department of Food Science (Graduate)


Website URL:

https://ag.purdue.edu/foodsci/Pages/prospective_grads.aspx

Department/School Head:

Dr. Kenneth A. Foster (Interim)

Academic Programs:

Master’s and Ph.D. Programs

Master’s, Direct Ph.D. and Ph.D. degree programs

 

Food science is an all-encompassing major that is centered on enriching and improving food through increased food safety, novel processing techniques, nutritional benefits, and food functionality.  To achieve these goals, Purdue’s Food Science graduate program focuses on four signature areas:  Food Chemistry Structure and Function; Foods for Health; Food Safety and Microbiology; Food Processing and Technology Development.  Students from diverse academic backgrounds join the department to conduct research in one of these areas under the mentoring of outstanding faculty members.  After earning graduate degrees, they pursue careers in academia, government agencies or industry.  

 

Concentrations (Areas of Study):

Food Chemistry, Structure and Function, Food Safety and Microbiology, Foods for Health, Food Processing and Technology Development

Regular Graduate Faculty by Rank:

Professor
Dr. Bruce Applegate, Dr. Arun Bhunia, Dr. Christian Butzke, Dr. Bruce Hamaker, Dr. Jozef Kokini, Dr. Lisa Mauer, Dr. Suzanne Nielsen

Associate Professor
Dr. Carlos Corvalan, Dr. Kee Hong Kim, Dr. Owen Jones, Dr. Andrea Liceaga, Dr. Haley Oliver, Dr. Brad Reuhs, Dr. Fernanda San Martin, Dr. Yuan Yao

Assistant Professor
Dr. Yaohua “Betty” Feng, Dr. Jen-Yi Huang, Dr. Steven Lindemann, Dr. Dharmendra Mishra, Dr. Lavanya Reddivari, Dr. Elizabeth Skellam

Emeritus Faculty
Dr. James BeMiller, Dr. Rengaswami Chandrasekaran, Dr. Jay Marks, Dr. Philip E. Nelson

Research Faculty
Dr. Amanda Deering, Dr. Qin Xu
 


 

Programs

    DoctoralMaster’s

    Courses

      Food Science