This merging of work and study results in a top quality education for the top quality person. Contact the departmental Co-Op Coordinator for more information. Employers of Food Science and Nutrition Science Co-Op Interns. Companies who have participated in the Purdue University Department of Foods and Nutrition Cooperative Program include Bristol-Meyers, Kellogg's, Kraft, General Foods, and Stouffers. With the rapidly expanding world population, the increasing demand for healthy, convenient foods, and the increasing concern for the safety and quality of the food supply, opportunities for well-trained food scientists is projected to remain high.
Food processing is the largest manufacturing industry in the United States.
The Food Science major is designed to prepare you for a career in food research and development, quality assurance, sensory evaluation, food processing, sales and marketing, or plant supervision. To discover new information and knowledge about all types of food products and ingredients. To evaluate sensory characteristics of foods that are influenced by chemical and physical properties. To formulate and develop new products that meet consumer demand. To conduct tests on food ingredients or products to ensure food quality.