2022-2023 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. Senay Simsek
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. Haley Oliver
Dr. Yuan Yao
Associate Professor
Dr. Carlos Corvalan
Dr. Amanda Deering
Dr. Jen-Yi Huang
Dr. Kee Hong Kim
Dr. Owen Jones
Dr. Andrea Liceaga
Dr. Stephen Lindemann
Dr. Brad Reuhs
Dr. Fernanda San Martin
Assistant Professor
Dr. Yaohua “Betty” Feng
Dr. Dharmendra Mishra
Dr. Eun Joong Oh
Dr. Lavanya Reddivari
Emeritus Faculty
Dr. James BeMiller
Dr. Rengaswami Chandrasekaran
Dr. Jay Marks
Dr. Philip E. Nelson
Dr. Suzanne Nielsen
Research Faculty
Dr. Qin Xu
ProgramsDoctoralMaster’sCoursesFood Science
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