About the Program
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 or industry. Valuable networking opportunities with industry executives along with the department’s placement services often lead to employment with companies such as Cargill, Conagra, General Mills, Hershey’s, Kellogg’s, Nestlé and PepsiCo. The department offers M.S., Ph.D., and direct to Ph.D. degrees.
The Food Science Graduate Program at Purdue University is an interdepartmental program, including all 28 of the faculty in the Department of Food Science and several faculty in the following departments: Agricultural and Biological Engineering, Animal Sciences, Nutrition Science.
Dual-Title PhD in Cancer Research: Students can participate in an immersive experience at the forefront of cancer research and education. Purdue University Institute of Cancer Research (PICR) offers a Dual-Title PhD Program in Cancer Research, a unique opportunity for aspiring scholars to distinguish themselves in the dynamic field of cancer research. Applications are accepted at any time during the completion of their degree. Each applicant will be thoroughly reviewed by the PICR Committee for Academic and Career Success, led by the committee’s associate director.
As cancer continues to pose complex challenges, the demand for experts in this field has never been higher. Graduates from a degree program focused on cancer are poised for diverse and rewarding career opportunities in academia, industry, private NGOs, and government sectors. However, those with a Dual-Title PhD in cancer research, in combination with one of Purdue University’s established degree programs, elevate their profile as scholars and researchers with a specific disciplinary focus coupled with an in-depth understanding of cancer.
Program Website: Food Science
Program Website: Cancer Research
Required Courses (8 credits)
PhD candidates must take two statistics courses (from list below, or equivalent) for a total of 6 credits, including those who have bypassed the MS.
Basic Food Science Courses (5 credits)
Seminar Course (2 credits)
The plan of study must have a minimum of one credit of seminar for the M.S. degree and two credits of seminar for the Ph.D. degree including those who have bypassed M.S. All graduate students are strongly encouraged to attend all seminars offered by the department, including those offered by graduate students or invited speakers. Attendance at seminars is respectful to the presenter and also increases attendees’ knowledge in topics relevant to Food Science. All graduate students not enrolling in FS 68400 as a presenter must enroll in FS 68400 with the P/NP option every semester. Graduate students taking FS 68400 with the P/NP option must attend at least 50% of the FS 68400 Graduate Student seminars to receive a ‘P’.
Supervised Teaching Course (1 credit)
All Ph.D. students are required to serve one semester as a teaching assistant. The semester and course is assigned by a member of the graduate committee. Taken P/NP.
Concentration (xx credits)
Students should choose one or more concentrations from the Concentrations list below to fulfill credit requirements.
General Program
The following courses do not constitute a concentration, but are suggestions to fulfill remaining credits as needed.
Dissertation Research (xx credits)
Students must enroll in at least 3 credits in graduate student research every Fall and Spring semester.
GPA Requirements
If the cumulative grade point average (GPA) should fall below 3.0 in a semester on A = 4.0 scale, the student is placed on academic notice and a letter from the Graduate Chair is sent to the Major Professor and student. They both must respond to the committee’s concerns and indicate the action taken to raise their GPA. If cumulative GPA is <3.00 at the end of one semester (e.g. Fall), students have until two terms later (e.g. end of following Summer) to increase GPA above 3.0. If the semester GPA falls below 3.0 at the conclusion of any two consecutive sessions (Fall, Spring, Summer) or the cumulative GPA also remains below 3.0 for any two consecutive sessions (Fall , Spring, Summer), the student may be terminated from the graduate program immediately.
No more than six credits of “C” or D/F grades are permitted on the plan of study. Within one year, a course can be retaken only once to raise the grade.
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