Department of Food Science
Who We Are
The Department of Food Science is an academic department within the Purdue University College of Agriculture that offers academic programs, conducts scholarly research, and offers trainings and services for companies, industry and government employees. Our 23 faculty members are active research scientists conducting research in the areas of food chemistry structure and function, foods for health, food microbiology, food safety, food processing and technology development. We educate approximately 150 undergraduate students and 60 graduate students each year. Additionally, our department offers corporate partnership programs, facilities and services for companies and entrepreneurs.
We are housed in the Philip E. Nelson Hall of Food Science, named in honor of our first department head. Dr. Phil Nelson was Purdue's first World Food Prize Laureate in 2007.
areas of focus
Undergraduate and Graduate programs
Purdue Food Science offers undergraduate degrees in Food Science & Fermentation Science, as well as a graduate degree program. We educate our students in a hands-on environment to prepare them for careers in industry, government, or academia.
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research
Our faculty and students conduct cutting edge research to solve tomorrow's problems in four major areas within the food science discipline:
- Food chemistry, structure & function
- Foods for health
- Food safety & microbiology
- Food processing & technology development
extension and outreach
Our extension programs deliver practical, research-based information related to food and beverage processing, food safety, commercialization, and more. We provide this information to food and beverage companies, entrepreneurs, and consumers, with a goal to improve lives and livelihoods.
learn moreVision
To be the global leader in the transformation of lives through the science of food.
Mission
We engage in discovery-driven activities leading to innovative learning, interdisciplinary collaboration and outreach that:
- Enhance health, safety, quality and sustainability of foods;
- Prepare the next generation of leaders in food science through inclusive and transformative education; and
- Address stakeholder needs through innovative and sustainable solutions.
Values
We are the Department of Food Science at Purdue University — a collaborative community committed to excellence in teaching, discovery, outreach and interdisciplinary innovation. We strive to live our mission, vision and values through meaningful actions that create positive and lasting impact.
As a team, we foster a culture of respect, inclusivity, and constructive dialogue. We encourage healthy debate to challenge ideas, defend evidence-based beliefs and strengthen our collective outcomes. Through this process, we inspire critical thinking, drive innovation and prepare leaders who will shape the future of food science.
We recognize that the strength of our discipline lies in its diversity. By thinking globally and embracing differences, we create an environment that values equity, inclusion and diverse perspectives. This commitment to respect empowers freedom of thought, integrity in science and collaboration across disciplines.
With a passion for enhancing the health, sustainability and quality of life for our stakeholders, we are resolute in using these values to guide our mission and inspire transformative actions for the betterment of food systems and society.