About the Program
The field of Food Science applies science, such as microbiology and biochemistry, to discover ways to improve the taste, nutrition, and value of the food supply. A food scientist possesses the skills necessary to convert raw food products into safe, attractive foods and beverages. Graduates apply scientific knowledge and economic principles to food production, storage, distribution, product development, quality control, inspection, and sales, or they, pursue graduate studies in food processing, microbiology, or chemistry.
Food Science Website
120 Credits Required
Departmental/Program Major Courses (107-108 credits)
Required Major Courses (34 credits)
Electives (12 - 13 credits)
University Core Requirements
- Human Cultures Humanities
- Human Cultures Behavioral/Social Science
- Information Literacy
- Science #1
- Science #2
- Science, Technology, and Society
- Written Communication
- Oral Communication
- Quantitative Reasoning
For a complete listing of course selectives, visit the Provost’s Website.
For current pre-requisites for courses, click here.
2.0 GPA required for Bachelor of Science degree.
Minimum GPA of 2.50 in FS core classes and NUTR 31500 is required for graduation
Students must meet a minimum GPA ≥ 2.50 in math and science courses to enroll in upper division FS courses.
Consultation with an advisor may result in an altered plan customized for an individual student.
Foreign Language Courses
Foreign Language proficiency requirements vary by program.
For acceptable languages and proficiency levels, see your advisor: American Sign Language, Arabic, Chinese, French, German, (ancient) Greek, Hebrew, Italian, Japanese, Latin, Portuguese, Russian, Spanish
The ♦ course is considered critical. A Critical Course is one that a student must be able to pass to persist and succeed in a particular major.
The student is ultimately responsible for knowing and completing all degree requirements.
The myPurduePlan powered by DegreeWorks is the knowledge source for specific requirements and completion.