Curriculum
The curriculum of the Food Science Graduate Program is carefully designed to provide students with a solid foundation in the fundamental principles of food science. Core courses cover a wide range of topics such as food chemistry, food microbiology, food processing, sensory evaluation, and food safety. These courses ensure that students develop a comprehensive understanding of the scientific principles that underpin the field of food science.
In addition to the core courses, students have the flexibility to choose from a variety of elective courses that align with their specific interests and career goals. These electives cover advanced topics such as food product development, food engineering, food quality assurance, and food regulations. By selecting these electives, students can tailor their education to suit their individual aspirations within the food industry.
Areas of Specialization
The Food Science Graduate Program at Purdue University offers several areas of specialization, allowing students to focus their studies on specific aspects of the food industry. These areas include food chemistry, food microbiology, food processing, food engineering, sensory evaluation, and food safety. By specializing in a particular area, students can develop expertise and in-depth knowledge that will set them apart in their future careers.
