Faculty and Research
Purdue University boasts a renowned faculty in the field of food science, comprising experts and researchers who are at the forefront of their respective areas. The faculty members are engaged in groundbreaking research that addresses critical issues in the food industry, such as food safety, food preservation, and food quality.
Research Interests
The faculty members of the Food Science Graduate Program have diverse research interests, covering a broad spectrum of topics within the field of food science. Some faculty members specialize in food chemistry, exploring the molecular composition of foods and the interactions between different components. Others focus on food microbiology, studying the microorganisms that impact food safety and spoilage. Additionally, faculty members may specialize in areas such as food processing, food engineering, sensory evaluation, and food product development.
Research Opportunities
As a student in the Food Science Graduate Program, you will have the opportunity to engage in cutting-edge research projects led by faculty members. These research projects allow students to apply their knowledge and skills to real-world problems and contribute to the advancement of the food industry. By participating in research, students gain valuable hands-on experience, develop critical thinking abilities, and enhance their problem-solving skills.
