The Food Science Graduate Program at Purdue University is an interdepartmental program, including all 20 of the faculty in the Department of Food Science and 11 select faculty in the following departments: Agricultural & Biological Engineering, Animal Sciences, Nutrition Science. On average, there are 75 graduate students in the program, equally divided between M.S. and Ph.D. students, and approximately equally divided between U.S. and international students. All graduate students are supported on assistantships (or fellowships). We have special programs for graduate students, outstanding facilities, award-winning faculty, and very helpful and capable staff. There are many opportunities for networking with companies, government agencies, and other university colleagues. We expect a lot from the students accepted into our program, including taking on leadership opportunities. Many of our graduate students have held leadership positions in national ​​organizations.