Purdue Food Science

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Purdue Food Science This is the official page for the Department of Food Science at Purdue University.

The Department of Food Science at Purdue University 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. Our mission is to expand and transfer knowledge for continuous improvement of the safety, quality, value, and security of the world’s food supply through basic research and outreach programs. Our faculty, staff, and students are located on Purdue University’s main campus in the Philip E. Nelson Hall of Food Science, 745 Agriculture Mall Drive, West Lafayette, Indiana 47907. This building provides excellent research laboratories, as well as specialized facilities such as the sensory evaluation laboratory, pilot scale-manufacturing plant, student product development and innovation laboratory, and enology library for us to engage with the food and beverage industry and government partners.

10/20/2026

📣 Calling all Purdue students! The Purdue Soy Food Innovation Competition challenges students to turn creative ideas into innovative soy-based food products. From snacks and sweets to beverages and beyond, the possibilities are endless.

Want to learn more? Join us for an info session this Thursday, October 22, at 6:30 p.m. in KRAN G002.

Registration deadline is November 20th! Don’t miss your chance to turn your idea into something delicious and win up to $20,000 from Indiana Soybean Alliance!

🔗 Learn more and register: https://ag.purdue.edu/department/foodsci/soy-food-innovation.html

Dr. Haley Oliver-Jischke began her career in academia as an assistant professor in our department 16 years ago. Now, she...
10/15/2026

Dr. Haley Oliver-Jischke began her career in academia as an assistant professor in our department 16 years ago. Now, she is leaving her mark as the senior vice provost for academic and student success. Dr. Oliver-Jischke sat down with Provost Patrick Wolfe to talk about her start in food science, how Purdue is supporting students, and the university's new AI competency requirement.

Watch the interview here.

In episode 3 of the “5 Questions With the Provost” video series, Pr...

Where in the world is Purdue Food Science?! 🌍 Dr. Yaohua Betty Feng and Kristin Whitney represented the department and t...
10/14/2026

Where in the world is Purdue Food Science?! 🌍

Dr. Yaohua Betty Feng and Kristin Whitney represented the department and the university at the FAO From Seeds to Foods exhibition in Rome last week. The future of food and agriculture was on display as they shared a virtual reality tour of the Purdue aquaponics greenhouse and examples of 3D-printed foods.

Thank you to the FAO for inviting Purdue to return to this global event celebrating innovation and the future of agrifood systems!

Purdue Food Science was well represented at the International Dietary Fibre Conference 2026 (DF26) in Norwich, UK, last ...
10/13/2026

Purdue Food Science was well represented at the International Dietary Fibre Conference 2026 (DF26) in Norwich, UK, last week!

Dr. Senay Simsek, department head of Food Science, and Dr. Bruce Hamaker, director of the Whistler Center, presented their research on dietary fiber, contributing to ongoing conversations and advancements in the field.

Dr. Simsek was also honored with the Harald Perten Prize in recognition of her contributions to cereal science and technology.

We are proud to see our faculty sharing their expertise with the global research community and advancing discovery that helps shape the future of food and nutrition.

Congratulations to Dr. Ozan Ciftci, who was approved as the William R. Scholle Endowed Chair in Food Processing by the P...
10/12/2026

Congratulations to Dr. Ozan Ciftci, who was approved as the William R. Scholle Endowed Chair in Food Processing by the Purdue Board of Trustees on Friday. The intent of this endowed chair is to advance excellence and leadership in food processing through scholarship, innovation and industry engagement. We are excited to see what the future holds for Dr. Ciftci and his lab.

https://www.purdue.edu/newsroom/2026/Q4/trustees-approve-named-and-distinguished-faculty-resolutions-of-appreciation-and-namings/

Yesterday, our department gathered to celebrate local agriculture and National Apple Month by participating in the India...
10/08/2026

Yesterday, our department gathered to celebrate local agriculture and National Apple Month by participating in the Indiana Great Apple Crunch! 🍏 🍎 Participants enjoyed locally grown apples from Meigs Horticultural Research Farm and had the chance to add their favorite sweet toppings.

Learn more about the Indiana Great Apple Crunch: https://www.ingrown4schools.com/indiana-great-apple-crunch

From the farm to the finished product, students in FS 491 Boilermaker Sauces and Pickles are getting hands-on experience...
10/06/2026

From the farm to the finished product, students in FS 491 Boilermaker Sauces and Pickles are getting hands-on experience with food processing and product development.

Last week, students pressed fresh apple c***r, developed their own fermented vegetable recipes and prepared scotch bonnet peppers grown at the Purdue Student Farm. Those peppers will become part of a final product developed by the class and sold later this year.

Through the course, students are learning how ingredients move from harvest to processing and, ultimately, to a finished food product. It’s food science in action! 🌶️

Address

745 Agriculture Mall Drive
West Lafayette, IN
47907

Telephone

+17654948256

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