Food Science

Purdue's Department of Food Science is committed to impacting the world food system and quality of life by educating and training undergraduate and graduate students for careers in industry, government, and academia.

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Food Science - By learning the science behind how food is grown, packaged, stored and distributed, food science graduates find jobs in industry, government, distribution, marketing, advertising, consumer relations, and other related fields.

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Student EXPERIENCES

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Life at Purdue

Whether pursuing current interests or exploring new ones, students make friends and establish their on-campus community by getting involved. As a Big Ten university with nearly 30,000 undergraduate students from across the country and around the world, there are literally thousands of things to do at Purdue.

Costs

The cost varies depending on factors such as where a student chooses to live, travel expenses, food costs, enrollment in a specific program, etc.

Job Placement

The impact of Purdue Agriculture reaches all over the globe. Our graduates are being placed in Indiana, nationally and internationally.

Purdue AG May Employment Summary

Scholarships

Check out the scholarships available through the university. There are also lots of opportunities to work, which can help cover the cost of your degree.

Salaries

The average starting salary for students who earn a bachelor's degree from our program is $53,000.
Geographic location of jobs does make a difference in salary offers.

Student Experiences

Dillon Sheppard Food Science

Dillon originally wanted to be a marine biologist. When he was in high school, his dad met a food scientist and suggested Dillon look into it as a possible major. Dillon started looking at schools that offered food science—including Purdue—and decided to give it a try. He was attracted to the chemistry aspect of the coursework and the field’s great job placement. “Plus,” Dillon adds, “I like food, and I like to eat!”

Molly McKneight Food Science

I’m a city kid who became an agricultural advocate—so far it’s been a really cool journey. I stayed at Purdue for my master’s in Plant Breeding and Genetics. Then I accepted a position as program coordinator for a U.S. Agency for International Development-funded food sustainability lab located at Kansas State University. We’re learning not only how to produce more food, but more nutritious food, on the same amount of land in Africa and Asia. On any day I might Skype, chat, video call, email, or text people on several different continents. Purdue puts such an emphasis on international education, outreach, and study abroad. No one does it like Purdue. Having that mindset is a way of life for faculty and students. Purdue sponsored me at the World Food Prize Symposium when I was in high school. Last year I staffed a booth there in a professional capacity. I’ve come full circle.

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Directions

Department of Food Science, 745 Agriculture Mall Drive, West Lafayette, IN 47907, (765) 494-8256

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