Undergraduate Program

All students, regardless of major, must apply for admission through the Office of Admissions. Many factors contribute to Purdue's admission process. High school students are encouraged to apply early in their senior year. For specific admissions criteria, use the following links:

• Incoming First-Year Students
• Transfer Students (from another college/university)
• Current Purdue West Lafayette students wishing to change major (aka Change Of Degree Objective or CODO)
• International Students

Ready to apply? Visit the Purdue Admissions website to apply.

For the most current information on the Cost of Attendance, please refer to Purdue University Bursar's Office website.

Purdue's Department of Food Science offers a food science major and a fermentation sciences major. Both majors lead to a bachelor of science (B.S.) undergraduate degree and consist of 120 credit hours of course work. 

In addition to these major programs, the Department of Food Science offers three minors including food science (18 credit hours), fermentation sciences (18 credit hours), and pet food processing (21 credit hours). A minor is not required for our food science or fermentation sciences majors. However, many students can easily incorporate a minor into their plan of study. 

To learn more and view plans of study, visit the Majors and Minors webpage.

Academic Advising and Planning

New incoming undergraduate students, transfer students, and current students meet with the Food Science Undergraduate Academic Advisor, Patrick Tiffany, each semester to create their academic plan to register for their classes. Students are also assigned a faculty mentor within the Department of Food Science with whom students can meet at least once per semester to discuss bigger picture topics such as research, graduate school, industry trends, etc.  

Undergraduate students must complete the required math and science courses in the Food Science curriculum during freshman and sophomore years with an overall math and science GPA ≥ 2.50 to be eligible for enrollment in upper division courses in the Food Science major in the Department of Food Science. 

Academic Resources

• Academic Calendar
• Academic Success Center
• Changing Majors
• Course Catalog and Descriptions
• Dean of Students
• Libraries
• Online Writing Lab (OWL)
• Request Academic Transcripts
• Supplemental Instruction
• Textbooks
• Tutors

Certificates

Available to Undergraduate Students

• Leadership Development Certificate
• Purdue Certificate in Entrepreneurship
• Data Science Certificate
• View All Undergraduate Certificates

Certificates Available to Anyone

Many of the Food Science Extension Workshops earn participants a certificate and some apply to continuing education credits for professionals. Visit the listing of Food Science Extension Workshops for details.​​​​​​​​

Purdue uses the College  scholarship application that new incoming undergraduate students and current Purdue undergraduate students submit each year. Students in the Department of Food Science fill out the College of Agriculture scholarship application. Scholarship staff determine which scholarships students are eligible for and award scholarships from the College of Agriculture and from the Department of Food Science.

Over 50% of students in the Department of Food Science receive scholarships from the University, College and/or Department. Approximately 40% of students in the Department receive scholarships specifically for students in the Department of Food Science.

Students in the Department of Food Science can access the common scholarship application through Purdue Agriculture Office of Academic Programs Scholarship web page. Questions may be directed to the Department of Food Science Scholarship Coordinator, Patrick Tiffany via email ptiffan@purdue.edu or call (765) 494-7700.

In addition to scholarships awarded through Purdue University, new incoming and current Food Science students may apply for scholarships through the Institute of Food Technologists (IFT). Visit the IFT Scholarship website for details and an application.

The National and International Scholarships Office provides information and support to current Purdue students and recent graduates interested in applying for nationally competitive awards. These awards allow students to pursue graduate studies, conduct research or teach abroad. The office collaborates with Purdue faculty and staff to identify and support potential scholars early in their undergraduate career. The National and International Scholarships Office is located in Young Hall, Room 826.

Purdue awards freshman scholarships based on academic merit as well as financial need. For maximum consideration, students must meet admission and financial aid deadlines.

See important steps for maximum scholarship consideration.

For additional details go to the Admission's Scholarships page.

Incoming New Students

Students admitted to the Food Science or Fermentation Sciences major must complete and submit the College of Agriculture scholarship application through the College of Agriculture Office of Academic Programs.

Current Students

Current Food Science and Fermentation Sciences students must complete and submit the College of Agriculture scholarship application every year to be considered for scholarship renewals and possible new scholarship awards.

food science scholarships

Full-time students enrolled in one of the undergraduate majors within the Department of Food Science may be awarded one or more of the following scholarships thanks to our generous alumni and donors. Students must complete and submit the College of Agriculture scholarship application every year to be eligible for scholarship renewals and new awards.

Alumni & Friends Scholarship

Eligibility: High school seniors planning to enroll in the Department of Food Science and continuing Purdue Food Science students in the College of Agriculture at Purdue University. 

Fred Babel Scholarship

Eligibility: High school seniors planning to enroll in the Department of Food Science and continuing Purdue Food Science students in the College of Agriculture at Purdue University. Students must be ranked in the top half of their high school class and have a minimum high school GPA of 3.0.  A 3.0 GPA must be maintained throughout 4 years.

Gary & Mary Chenoweth Scholarship

Eligibility: Incoming or continuing in-state undergraduate students in the Department of Food Science in the College of Agriculture

Arnold "Bud" & Cathy Denton Scholarship

Eligibility: High school seniors planning to enroll in the Department of Food Science and continuing Purdue Food Science students in the College of Agriculture at Purdue University. Students must be ranked in the top half of their high school class and have a minimum high school GPA of 3.0.  A 3.0 GPA must be maintained throughout 4 years.

Garry & Sarah Hellmich Scholarship

Eligibility: Incoming or continuing in-state undergraduate students in the Department of Food Science in the College of Agriculture

Imran Kazem Scholarship

Eligibility: Incoming or continuing in-state undergraduate students in the Department of Food Science in the College of Agriculture

Leesa Martin & James Kincaid Scholarship

Eligibility: Incoming or continuing in-state undergraduate students in the Department of Food Science in the College of Agriculture

Peter Mauger & Sarah Naas Mauger Scholarship

Eligibility: Residents of Jay County, Indiana

Sarah Naas Mauger Veil Scholarship

Eligibility: Incoming or continuing in-state undergraduate students in the Department of Food Science in the College of Agriculture

s. suzanne nielsen scholarship

Eligibility: Incoming or continuing in-state undergraduate students in the Department of Food Science in the College of Agriculture

angelina perez bowes fdsc scholarship

Eligibility: Continuing undergraduate students in their Junior or Senior year in the Department of Food Science in the College of Agriculture

Ronald Rice Scholarship

Eligibility: High school seniors planning to enroll in the Department of Food Science and continuing Purdue Food Science students in the College of Agriculture at Purdue University. Students must be ranked in the top half of their high school class and have a minimum high school GPA of 3.0.  A 3.0 GPA must be maintained throughout 4 years.

Red Gold Indiana challenge match in food science

Eligibility: Incoming or continuing in-state undergraduate students in the Department of Food Science in the College of Agriculture

kathryn m. rippel scholarship in food science

Eligibility: Incoming or continuing in-state undergraduate students in the Department of Food Science in the College of Agriculture

gwendolyn shoemaker scholarship

Eligibility: Incoming or continuing in-state undergraduate students in the Department of Food Science in the College of Agriculture

Dr. Normal W. and Carole L. thomas scholarship in food science

Eligibility: Continuing in-state undergraduate students in the Department of Food Science in the College of Agriculture. Students must have and maintain a 3.2 GPA

john r. and beverly m. wisler scholarship

Eligibility: Incoming or continuing undergraduate students in the Department of Food Science in the College of Agriculture

Careers IN Food Science

What is Food Science?

Have you ever wondered about the processes involved to transform raw commodities to the food on your table? That's what food science is all about. Food scientists use principles from biology, chemistry, physics, mathematics, and engineering to convert agricultural commodities into edible foods and beverages.

As the largest industry in the United States, food processing employs nearly 2 million people and accounts for more than 16 percent of the country's gross national product. Consumers drive the industry as they seek healthy, convenient, and affordable foods and beverages to purchase. As the industry strives to meet consumers demands, the job market for trained food scientists grows. Agriculture, food and its related industries provide 11% of U.S. employment. Food Manufacturing accounts for 14% of all U.S. manufacturing employees. Purdue's Department of Food Science is recognized word-wide for training food scientists from around the globe.

Types of Jobs for Food Scientists

Most students who graduate from our program work in the food and beverage industry in the areas of  food safety, food regulations, quality assurance, product development, ingredient procurement, food security, research, sales, sensory evaluation, and technical services. Some choose related areas such as food entrepreneurship, food communications, advertising, consumer education and protection, academia, and culinary research. Our undergraduate program can also prepare students to pursue graduate studies, medical school, veterinary school, or law school.

Other resource to learn more about food science and careers in food science are:

• Career and Why Food Science Matters Videos on the Institute of Food Technologists (IFT) Career Development webpage 
• Science Meets Food IFT Student Association Blog
  

Average Beginning Salary for Food Scientists

The average starting salary for students who earn a bachelor's degree from Purdue Food Science program is ~$62,000. Geographic location of jobs does make a difference in salary offers.

There are several online resources that can be helpful to research salary information such as:

• Salary Expert​ (includes global cost of living comparisons)
• MoneyGeek's Cost of Living Calculator
• U.S. Bureau of Labor Statistics​ (Food Science falls in the Life, Physical and Social Science category)

Placement and Jobs for Purdue Food Science Students

Students can seek employment by using the resources within the Department of Food Science, the College of Agriculture, and/or the University. Food Science continues to have 100% job placement for our graduates who are actively seeking employment. 

College of Agriculture Career Office

The College of Agriculture employs career services staff, who maintain a web site with position openings posted. They also coordinate the fall and spring career fairs hosted by the College.

Purdue University Career Services

The Center for Career Opportunities (CCO) is a resource for all Purdue students and alumni. Students can register with CCO to access their job posting site. Employers should contact CCO to post jobs on their site.

The Purdue Engineering Student Council hosts one of the largest student-run career fairs in the nation every year, usually in early September, called Industrial Roundtable (IR). This two-day career fair attracts over 400 companies and is open to all Purdue students.  

Employment Data of Food Science

The average beginning salary for bachelor's degree (B.S.) food science graduates is ~$55,000. For more details, refer to: 

Purdue's Center for Career Opportunities Data Dashboard for the College of Agriculture

Companies Hiring Food Scientists

Check out a sample list of companies under the "Companies Hiring Our Students" section below, that hire food scientists, including many graduates from our program.

Career IN Fermentation Sciences

Department Level

The Department of Food Science has a dedicated career services coordinator staff person. Contact Mike Caffee to learn more about resources available for you: mjcaffee@purdue.edu. 

College Level

The College of Agriculture Office of Academic Programs employs career resource staff who coordinate two careers fairs each year.

University Level

Purdue University's Center for Career Opportunties (CCO) staff can also assist students with resumes and cover letters. The CCO posts job opportunities, publishes the CCO career success handbook resource, offers interviewing practice, and more!

Purdu​e Food Science Students 100% Placement for Over 30 Years!

Over 90% of our students do at least one paid summer internship during their time at Purdue. Internships are available for food science students as early as their freshman year. Students have obtained internships in product development, food safety, quality, food processing, supply chain, regulatory compliance, and more. Internships allow students to gain hands-on experience in the food industry while building their networks and making connections for their future careers.

The Purdue Food Science Department offers students the unique opportunity to gain experience by working part-time in the department while pursuing their degree. These may be paid opportunities, or students may opt to receive academic credits for their work. Undergraduate and graduate students work in our Pilot Plant, Sensory Evaluation Laboratory, Food Entrepreneurship and Manufacturing Institute (FEMI), or faculty research laboratories. 

Students may also opt to work on-campus, outside of the Department. Visit the Purdue Student Employment website to learn more.

Purdue University is one of the nation's leading research institutions. There is a vibrant culture of undergraduate student research at Purdue with almost 2,000 research projects completed every year. An emphasis on experiential learning and the real-world application of knowledge are two distinguishing characteristics of the Purdue student experience.

Undergraduate students who are considering pursuing graduate school or professional school (medicine, veterinary medicine, law) are highly encouraged to engage in research.

Students may engage in research in a variety of ways:

• Obtain a part-time job in a research lab, Sensory Evaluation Lab and/or Pilot Plant
• Develop an independent research project with a faculty mentor (may count for course credit)
• Apply for a College of Agriculture Research Scholarship
• Participate in Purdue's Honors College 
• Participate in the College of Agriculture Dean's Scholars Program​

For more details and lists of research opportunities, current undergraduate students can refer to Purdue's Undergraduate Research website.

Purdue's Graduate School maintains a listing of summer research opportunity​​e​s​ available for current undergraduate students and incoming graduate students.

Purdue showcases students work through The Journal of Purdue Undergraduate Research and through the annual Purdue Undergraduate Research Conference. You may also find additional information and stories about students who are doing undergraduate research on Purdue's Office of Undergraduate Research website.

Purdue Food Science faculty conduct research in four major areas within the food science discipline

1. Food chemistry, structure and function
2. Foods for health
3. Food safety and microbiology
4. Food processing and technology development

Many Purdue food science students have an international experience ranging from a one-week course to a full year study abroad. 

For more information on the College of Agriculture's International Programs & Study Abroad opportunities, check out the International Programs in Agriculture (IPIA) website

For more information about University Study Abroad opportunities, please visit the Purdue University Study Abroad Office site.

Undergraduate students (new incoming freshman, transfers, continuing students) may be invited to join the Purdue University Honors College. To learn more about the selection criteria, admission to Purdue University deadline, and more, please visit Purdue's Honors College website.

Undergraduate students majoring in Food Science who meet the selection criteria, may be invited to participate in the College of Agriculture Dean's Scholars Program. For more information, please visit the College of Agriculture Dean's Scholars Program website.

College of Agriculture Transformational Experiences (CATE)

• Issues 360
• Public Policy Interns
• Agriculture Leadership and Professional Development Program
• Learning from Leaders
• College of Agriculture Deans Scholars

Phi Tau Sigma is the honor society of Food Science and Technology founded in 1953 at the University of Massachusetts Amherst by Dr. Gideon E. (Guy) Livingston, a food technology professor. The society's name is derived from the Greek words ΦΙΛΕΙΝ (Philleen) ~ Love, ΤΡΟΦΗΣ (Trophees) ~  of Food, and ΣΠΟΥΔΗΝ (Spootheen) ~ Study. 

Purpo​se

The purposes of the society are to:

• recognize and honor professional achievements of food scientists and technologists;
• encourage the application of fundamental scientific principles to food science and technology in all its branches;
• stimulate the exchange of scientific knowledge through meetings, lectures, and publications, and;
• promote exclusively charitable, scientific, literary and educational programs.

How to Beco​me a Member

Food Science senior and graduate students may be nominated as outlined by the nomination criteria by Phi Tau Sigma members to become a Student Member of Phi Tau Sigma. The Hoosier Chapter membership committee typically submits nominations to the national Phi Tau Sigma leadership during the fall and spring semesters of each year. Students who meet the eligibility criteria will be contacted by the Chapter Officers and asked to complete the nomination form which they will submit to the national office. Selected students will be notified via email and asked to attend the Hoosier Chapter annual luncheon to celebrate achievements of current members and to welcome the new initiates. An award is given every year to the Outstanding Undergraduate Senior.

Benefits of Members​hip

Leadership * Scholarships * Awards * Pursuit of Excellence * Connection with Food Science Professionals

Hoosier Chapter at Purdue ​University

Phi Tau Sigma Hoosier Chapter at Purdue University, West Lafayette, Indiana was chartered in 1966 with William "Bill" J. Stadelman as the first president. Dr. Stadelman was a poultry scientist on faculty in Purdue's Department of Animal Sciences at the time. When the Department of Food Science was formed in 1983, Dr. Stadelman along with nine other Purdue faculty members joined Dr. Philip Nelson to build and lead the newly created department. The current professional member, Dr. Bruce Hamaker, Professor of Food Science, serves as the Hoosier Chapter Advisor. The Hoosier Chapter promotes excellence in food science and technology through several events every year such as the annual new initiates luncheon, coffee hour with undergraduate students to promote continuing education opportunities, and community service activities.

Con​tact us

• phitausigmahoosierchapter@gmail.com

Purdue

At Purdue, your opportunities for learning, involvement, and fun extend far beyond the classroom walls. At a campus with students from all 50 states and 130 countries, you will enjoy getting to know people with many different perspectives, backgrounds, and philosophies. More than 1,000 student organizations present myriad ways to find friends, develop new skills, and serve others. The residence halls, which accommodate 85 percent of the first-year class, are like neighborhoods — a great place to get to know people. Big Ten sports fuel school spirit. 

Get involved in the campus community, and you will quickly discover that extracurricular activities are an unforgettable part of the Purdue experience. 

Extracurriculars

With more than 1,000 student organizations at Purdue, students and members of the University community enjoy infinite opportunities to build friendships and rewarding experiences through co-curricular involvement in student organizations.  Getting involved at Purdue shrinks the University to... well, almost... the size of the campus model in the Purdue Memorial Union! Check out the Purdue University Student Organizations Boilerlink website.

Housing

Where you choose to live plays an integral role in your college experience. Purdue University Residences provide an environment that will make you feel right at home and, at the same time, right in the middle of campus offer a wide variety of housing choices, dining options, and activities.

• Purdue Housing and Food Services
• Additional Purdue on and off campus housing

Division of Recreational Sports also known as the "Co-Rec"

The France A. Cordova Recreational Sports Center was the first university building in the United States created solely to serve students' recreational sports needs. It also is the administrative center for all programs coordinated by the Division of Recreational Sports.

Co-Rec web site

Food Science Club

The Purdue Food Science Club is an organization of students studying and/or interested in the discipline of food science. The purpose of the club is for students to interact with other students, professors, and professionals in the field of Food Science outside the classroom atmosphere and to develop professional skills. Students can join committees to better enhance their interests in other aspects of their major. Meetings typically include presentations from potential employers in the food industry or food science faculty. Fellow students share their study abroad, internship and other experiences.  The Club is a chapter of the national Institute of Food Technologists Student Association (IFTSA). Club members have the opportunity to compete in the Institute of Food Technologists Student Association (IFTSA) College Bowl competition and IFTSA Product Development competitions.

The Institute of Food Technologists Student Association, IFTSA, is an internally recognized organization within the Institute of Food Technology, IFT, based in Chicago, IL. IFTSA is a way undergraduate and graduate Food Science students across the nation and around the world can collaborate, compete, and learn about the current affairs of food industry. The student organization allows for colleges and universities to be internationally recognized as IFTSA Chapters. Purdue’s Chapter has had the opportunity to compete in product development competitions, college bowl trivia competitions, poster presentations, attend national conferences, network with industry and academia, develop relationships with other Food Science departments at other institutions, and find new career areas within the industry. The Purdue Chapter has won awards the past three years for its activity and involvement in the Food Science Club and Graduate Student Association, the two groups within the Food Science Department that make up Purdue’s Chapter. Being involved in IFTSA has helped grow the chapter and department’s international reputation as one of the top universities to study and pursue a career in Food Science.

Food Science Envoys are selected and act as liaisons for the Department of Food Science to industry executives, alumni, and prospective students. Envoys give tours of the Department's facilities, host guest speakers, and other activities that promote Purdue and the Department of Food Science. Read more about our current Food Science Envoys.