2025-2026 University Catalog
Department of Food Science (Graduate)
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 Return to: College of Agriculture (Graduate)
Department/School Head
Senay Simsek
Faculty by Rank
Professor
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Associate Professor
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Assistant Professor
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Clinical Assistant Professor
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Research Assitant Professor
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Emeritus Faculty
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Bruce Applegate
Arun Bhunia
Christian Butzke
Bruce Hamaker
Kee Hong Kim
Andrea Liceaga
Lisa Mauer
Haley Oliver
Senay Simsek
Yuan Yao |
Carlos Corvalan
Amanda Deering
Yaohua “Betty” Feng
Jen-Yi Huang
Owen Jones
Stephen Lindemann
Dharmendra Mishra
Lavanya Reddivari
Fernanda San Martin |
Da Chen
Eun Joong Oh
Deandrae Smith
Weicang Wang
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Hanyu Chen
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Thaisa Cantu Jungles
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James BeMiller
Rengaswami Chandrasekaran
Jozef Kokini
Jay Marks
Philip E. Nelson
Suzanne Nielsen
Brad Reuhs |
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.
ProgramsDoctoralMaster’sCoursesFood Science
Return to: College of Agriculture (Graduate)
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