Food Science


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Instant, four-course meals consumed by astronauts. Convenient Caesar salads in plastic bags. C-rations sent overseas to feed our military are designed by food scientists.

Whether the food product is canned, frozen, pre- packaged, dried or preserved in any way, a food scientist had a role in its development.

Food scientists are the people who design new products for your grocery shelves, the ones who improve our lifestyles by shortening the time it takes busy people to prepare a meal.  They may also work for international health and service organizations, finding ways to make our world’s food resources safe and meet the needs of growing populations.


Students enrolled in VU’s two-year academic transfer program should plan to transfer to Purdue University’s School of Agriculture and earn a baccalaureate degree from the Food Science Department.


VU’s Food Science students take general and organic chemistry, life science, calculus, physics, and general education courses.  The class size is usually less than 35 students, which means you will have ready access to your professors and to laboratory equipment.


Expanding populations offer steady growth for the food industry because of the need to improve the quantity and quality, variety, and safety of consumable products.  Food scientists may choose to work in:

  • Food safety
  • Environmental regulations
  • Food standards 
  • Equipment engineering
  • Nutrition education
  • Product development
  • Sales

Course Catalog

College of Science and Math