2019-2020 University Catalog [ARCHIVED CATALOG]
Department of Food Science (Graduate)
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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
ProgramsDoctoralMaster’sCoursesFood Science
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