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

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

Research Faculty
Dr. Amanda Deering
Dr. Qin Xu

Programs

• Food Science, PHD

• Food Science, MS

Courses

• FS 50600 - Commercial Grape And Wine Production
• FS 53000 - Food Ingredient Technology
• FS 53100 - Science Of Experimental Cuisine
• FS 53500 - Aseptic Processing Technologies
• FS 54100 - Postharvest Technology Of Fruits And Vegetables
• FS 55001 - Food Chemistry
• FS 55101 - Food Analysis
• FS 55201 - Nutritional Sciences
• FS 55301 - Food Microbiology
• FS 55401 - Food Processing And Packaging
• FS 55501 - Case Study
• FS 56400 - Commercial Food And Beverage Fermentations
• FS 56500 - Microbial Foodborne Pathogens
• FS 56600 - Microbial Techniques For Food Pathogens
• FS 59000 - Special Problems
• FS 59100 - Special Topics
• FS 60900 - Food Lipids
• FS 61000 - Food Proteins
• FS 62000 - Scientific Writing In Food Science
• FS 63000 - Carbohydrates
• FS 63200 - Laboratory In X-Ray Fiber Diffraction
• FS 64000 - Aseptic Processing Technologies
• FS 66000 - Intestinal Microbiology And Immunology
• FS 68400 - Food Science Seminar
• FS 69000 - Special Topics In Food Science
• FS 69700 - Supervised University Teaching In Food Science
• FS 69800 - Research MS Thesis
• FS 69900 - Research PhD Thesis

Return to: Graduate Studies