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food science PhD Projects, Programmes & Scholarships

Innovative approaches to valorise oats processing side streams wd_2024_04_spons, phd research project.

PhD Research Projects are advertised opportunities to examine a pre-defined topic or answer a stated research question. Some projects may also provide scope for you to propose your own ideas and approaches.

Funded PhD Project (Students Worldwide)

This project has funding attached, subject to eligibility criteria. Applications for the project are welcome from all suitably qualified candidates, but its funding may be restricted to a limited set of nationalities. You should check the project and department details for more information.

A taste of home: Exploring migrating food heritage and food information practices

Self-funded phd students only.

This project does not have funding attached. You will need to have your own means of paying fees and living costs and / or seek separate funding from student finance, charities or trusts.

Conversation between food nanoparticles and gastrointestinal cells: signalling, bioavailability, and healthy ageing

Funded phd project (uk students only).

This research project has funding attached. It is only available to UK citizens or those who have been resident in the UK for a period of 3 years or more. Some projects, which are funded by charities or by the universities themselves may have more stringent restrictions.

PhD Studentship in Molecular Simulations of Food Biotribology

Ai for sustainability in food supply chain and pricing, algae feedstock for food security, developing a systematic food texture characterisation methodology for advanced manufacturing, phds in hospitality, tourism, events, food & nutrition.

The PhD opportunities on this programme do not have funding attached. You will need to have your own means of paying fees and living costs and / or seek separate funding from student finance, charities or trusts.

Business Research Programme

Business Research Programmes present a range of research opportunities, shaped by a university’s particular expertise, facilities and resources. You will usually identify a suitable topic for your PhD and propose your own project. Additional training and development opportunities may also be offered as part of your programme.

Investigating how tactile cues can influence people’s perception of healthy food.

Msc by research: analysis of the involvement of mechanosensory system in food search and feeding behaviour, take your research degree with the school of science, monash university malaysia, funded phd programme (students worldwide).

Some or all of the PhD opportunities in this programme have funding attached. Applications for this programme are welcome from suitably qualified candidates worldwide. Funding may only be available to a limited set of nationalities and you should read the full programme details for further information.

International PhD Programme

International PhD programs are often designed for international students. Your PhD will usually be delivered in English, though some opportunities to gain and use additional language skills might also be available. Students may propose their own PhD topics or apply for advertised projects.

Project at Cranfield University: Deciphering spatial colonisation and pathogenesis of Fusarium oxysporum f. sp. cepae on onions by assessing associated physical and biochemical changes to decrease food loss

Computer science: fully funded epsrc dtp phd scholarship: vertical multi-purpose farming robotic system, self-funded phd opportunities in baking science and technology, phd research programme.

PhD Research Programmes present a range of research opportunities shaped by a university’s particular expertise, facilities and resources. You will usually identify a suitable topic for your PhD and propose your own project. Additional training and development opportunities may also be offered as part of your programme.

Direct analysis ion mobility mass spectrometry for rapid profiling of edible fats and oils to combat food adulteration

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PHD, Food Science

Food Scientists apply science and engineering to study the physical, chemical, and biological nature of food. They develop new food products, design food processes, chemically analyze food, and evaluate food safety and sensory quality.

Degree Type: Doctoral

Degree Program Code: PHD_FDST

Degree Program Summary:

Our mission is to disseminate science-based knowledge of food through student education; to seek, verify, and apply information related to food; and to communicate through professional, scientific, and public outreach programs.

Programs of study leading to both the Master of Science and Doctor of Philosophy degrees in food science are offered in the various fields of interest in the Division of Food Science and Technology.

Since the application of science and engineering is important in properly selecting, preparing, processing, packaging, distributing and utilizing foods, students selecting this field must be able to delve into problems involving chemistry, microbiology, engineering, and other sciences as well as in the more applied problems concerned with food production, stability, or toxicology. Individuals whose baccalaureate degree is in other fields of science often enter this graduate program because of the important challenges of supplying food to mankind and the opportunities that this field provides to those with advanced degrees. Programs of study are designed for each individual to best utilize his/her prior training and his/her career objectives. The food science and technology division occupies the food science building and the food processing laboratory in the University of Georgia Science Complex on South Campus in Athens and the food science building at the Georgia Agricultural Experiment Station in Griffin. All three buildings are well-equipped with modern instrumentation, pilot plants, and other facilities necessary for graduate research in food processing, food chemistry, food microbiology, food engineering, sensory evaluation, food biotechnology, food toxicology, product development, and nutrient analyses. Faculty in the division are scientists and engineers with expertise in several fundamental and applied disciplines offering a diverse selection of courses and research programs.

Locations Offered:

Athens (Main Campus)

College / School:

College of Agricultural & Environmental Sciences

147 Cedar Street Athens, GA 30602

706-542-3924

Department:

Food Science and Technology

Graduate Coordinator(s):

Abhivav Mishra

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The Graduate School Brooks Hall 310 Herty Drive Athens, GA 30602 706.542.1739

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• UGA Main Campus
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Doctor of Philosophy in Food Science

• Fall January 10
• Spring July 1

International students may need to surpass the Graduate School’s minimum English language proficiency exam scores for this program. If the graduate program has unique score requirements, they will be detailed below. Otherwise, please refer to the Graduate School’s minimum score guidelines.

• GRE Optional

Degree Description:

The School of Food Science offers graduate programs leading to doctoral and master of science degrees. Food Science is a multidisciplinary science that applies biology, chemistry, physics, engineering, nutrition, and other sciences to improve the safety and quality of food products; develop new food products; and design new, safer, and more energy-efficient food preservation methods. The curriculum emphasizes courses in food processing, food chemistry, food microbiology, sensory evaluation, and other specialized areas.  Some of the coursework is in cooperation with nearby University of Idaho.  Examples include the processing and manufacturing of cereal, dairy, fruit, and vegetable products; including cheeses, wines, and potatoes. Each student’s program of study is individualized based on their research interests, prior academic experience, and collaboration with their major advisor

By enrolling in the graduate program in Food Science at Washington State University, you form part of a team of students, faculty, and staff dedicated to the scientific and intellectual pursuit of knowledge in food science.

Admission Requirements:

Students with undergraduate majors in the food sciences, including chemistry, microbiology, nutrition, biology and biochemistry, may be well prepared for graduate work in Food Science.  If your undergraduate degree is not directly related to food science, you may be eligible by strengthen your preparation through enrollment in additional courses before applying, or while pursuing your graduate degree. Undergraduate students who are pursuing studies not related to food science and who contemplate graduate work in food science should take as many courses in the basic physical and biological sciences as possible. Your graduate studies may be tailored for your individual background and needs.

The GRE is not required, but recommended/prioritized for students seeking assistantship funding.  

Please know that a completed application is an effective and essential tool for faculty consideration.  Applicants are not required to contact faculty prior to application.

A Master of Science (M.S. thesis) degree demonstrates the ability to conduct and report research and is generally required for admission into the Doctor of Philosophy (Ph.D.) program in Food Science.

Student Opportunities:

Students gain research experience and leadership skills at the SFS facilities housed on the WSU campus that includes: research level chemistry, microbiology, and engineering laboratories; the WSU Creamery where on-going research on ice cream and cheese occurs, including the world renowned ‘Cougar Gold’ cheese; a contemporary sensory evaluation facility where aroma, flavor and taste panels are conducted, and a processing pilot plant where small-scale equipment allows for applied research. Off-campus facilities include the Wine Science Center on the WSU on the WSU Tri-Cities regional campus and the Irrigated Agriculture Research and Extension Center (IAREC) in Prosser, WA., both of which are in the heart of the Northwest’s expanding wine and food processing industries.

Career Opportunities:

Demand for food scientists with graduate degrees is high. Graduates are employed in the food industry in research and development, food process development, food safety, quality assurance, analytical sciences and managerial positions. Recent graduates have found employment with major food companies like H.J. Heinz Co., J.R. Simplot Co., Lamb Weston, Kraft Foods, and Litehouse Foods. Many MS graduates continue on for a Ph.D. in preparation for a career in academia. Students also find employment with the federal agencies, such as the Food and Drug Administration and the United States Department of Agriculture.

Career Placements:

Food scientist, research and development scientist, food safety researcher, product and process development scientist, faculty, postdoctoral research associate, director of research, development, and technical support for large companies such as Conagra, SunOpta Fruit Group, Sorrento Lactalis, Cadbury Adams, Kraft, Continental Mills, Caravan’s, PepsiCo, Safeway, Danisco, Whirlpool.

Contact Information:

• CAHNRS Graduate Center [email protected]

Graduate Programs

Pursue your master of science or doctor of philosophy degree in food science..

The Penn State Department of Food Science has one of the nation’s leading graduate programs. Our research and education programs integrate chemistry, microbiology, engineering, nutrition, and social science to prepare qualified graduates for careers as leaders in industry, government, and academia.

Growing up, Nick Gallina overcame a developmental disorder that made academics challenging until science “clicked” in high school. Now, Nick is pursuing his PhD and researching the use of probiotics to remediate Crohn's disease...

"Everything in food is science. The only subjective part is when you eat it.” - Alton Brown, American Celebrity Chef, Author and Actor.

• Admission Requirements

Food Science Graduate Program (MS, PhD, and Direct PhD) admission process is handled by Betty Lewis, the Food Science Graduate Admissions Coordinator. She will guide you through the application process as you apply through the Purdue University Graduate School. For more information, use the following links:

• Food Science Graduate Program Admission Process (see below)  

For other fellowships offered through the   Graduate School , visit their website   Overview of Student Funding Resources .​​​​

GRE requirements are reinstated for Fall 2024 enrollment and beyond.

Domestic Applicants

• Undergraduate cumulative grade point average:   3.0 or equivalent required
• Recommended minimum scores:  Verbal 146, Quantitative 144, Analytical 4.0
• Academic statement of purpose
• Personal History Statement
• Three letters of recommendation
• Unofficial transcripts can be used for application review purposes; Official transcripts required for admission.
• One copy of B.S. diploma upon admission

International Applicants

• Minimum Internet-Based Test (IBT) Overall Score Required: 80 (with the following minimum section requirements:   Reading: 19, Listening: 14, Speaking: 18, Writing: 18 )   
• Minimum Overall Score Required:  8.0 (with the following minimum section requirements:  Reading: 8.0; Listening 8.0; Speaking: 8.0; Writing: 8.
• Note that in addition to required minimum scores for writing, speaking, listening, and reading, the Graduate School also requires a minimum overall score that is higher than the minimums for the four area tests combined. Applicants must meet or exceed each of the five scores (listed above) for admission to the Graduate School. Only official TOEFL scores received directly from Educational Testing Service are acceptable.

IELTS (Academic Module): An alternative to the TOEFL, scores of 6.5 or higher will be accepted.

• Duolingo English Test - total score of 115 and 115 on each subscore .

Unofficial Transcripts can be used for application review purposes; Official transcripts required for admission.  Language of instruction and English translation required.

• Copies of B.S. diploma; one copy should be in the language of instruction and the other in English translation.

Additional English Proficiency Requirements information can be found on the Purdue Graduate School website.  

Special Requirement​​s for Ph.D. Students

All applicants must complete the Graduate School's online application and pay the application fee. Detailed instructions and requirements are available in the application.

Graduate Application Process

Review   Admission Requirements   for the Food Science Graduate Program to determine that all minimum requirements are met prior to applying. Please pay close attention to submission deadlines and criteria.

If all minimum requirements are met, complete and submit the   Electronic Application to Purdue Graduate School .

All required documents can be submitted electronically through the online application or sent to the Graduate Program Coordinator at address shown on the   Admissions Requirements   information page.

Once all required documents are received, your application file will be submitted to the Food Science Graduate Committee for review. This process typically takes 2-3 weeks. While your application file is being reviewed by the Graduate Committee, the status of your application will be  "Application Complete".

After the Food Science Graduate Program Coordinator has received your application file from the Graduate Committee after review, you will receive a letter informing you whether your application file has been forwarded for consideration by the faculty. If your file is forwarded, faculty members are informed that a new prospective graduate student’s file has been uploaded to the Graduate Website to review for possible funding. You will not be offered admission to the Food Science Graduate Program unless a faculty member offers a research assistantship prior to admission deadlines. Applicants are encouraged to contact faculty members with whom they have common   research interest .

If your application file has been approved to be considered for a research assistantship, your status on the Graduate Website will reflect "Awaiting Decision". The application will remain in the awaiting decision status until a faculty member has extended an offer to the applicant.  

As faculty members receive funding for research assistantships through grant approval, they will review approved application files on the Graduate Website. The faculty member will contact the Food Science Graduate Program Coordinator if they find an applicant they feel has the credentials and research interest they seek for their research area. At this point, either the faculty member or the Food Science Graduate Program Coordinator will contact the applicant to discuss the possibility of visiting the Food Science Department.

When a faculty member finds a student with whom they feel is a good fit for their research area and lab, typically the Food Science Graduate Program Coordinator is asked to prepare an offer letter that will be sent to the applicant.

• Questions? Please refer to the   Food Science Graduate Program Frequently Asked Questions (FAQs) and/or the   Purdue Graduate School FAQs .

Summer Entry:   April 15 (International/Domestic)

Fall Entry:          July 15  (International/Domestic)

Spring Entry:     November 15 (International)

                          December 15 (Domestic)

What is the English proficiency requirement?

Please refer to Purdue's Graduate School English proficiency webpage .

Am I considered an international student?

If you are not a permanent resident or citizen of the United States, you are classified as an international student. If you are in the process of applying for your green card, and your application has not been approved, you are considered an international student.

I am an international student currently studying in the United States. Do I still have to take the TOEFL or IELTS?

The Graduate School waives the TOEFL for applicants who have received a baccalaureate, graduate, or professional degree from a U.S. institution within the past 36 months (at the time the recommendation for admission is received at the Graduate School.)

Is financial support available to international students?

Although specific fellowship, assistantship, and other award eligibility may vary, funding is generally available for both domestic and international students. More than 70% of Purdue's full-time international graduate students receive some funding by or through the University.

How much is the international student fee ?

International students pay a $155 fee each semester to help fund the unique services the University offers to international students, such as immigration regulation advising, cultural/educational programming, SEVIS reporting (Student and Exchange Visitor Information System), and compliance with the United States' government.

Graduate Program ​ Coursework Require ments

Students develop and obtain approval (from Major Professor, Advisory Committee, Food Science Graduate Committee, Graduate School) for a Plan of Study, then successfully complete (i.e., minimum GPA of 3.0 on 4.0 scale) coursework in the Plan of Study. Beyond the minimum course requirements (see below), students select additional courses based on their chosen area of specialization. Listings are available of additional courses recommended for the general specializations of Food Chemistry, Food Microbiology, Food Processing, and Foods & Health.

The Food Science Graduate Program requires a minimum of 30 credit hours for a M.S. degree and 90 credit hours for a Ph.D. degree. These total credit hours reflect both coursework and research credit hours combined.

Minimum coursework requirements of all graduate students are as follows:

• Food Chemistry  FS 550
• Food Analysis  FS 551
• Nutritional Sciences  FS 552
• Food Microbiology  FS 553
• Food Processing and Packaging  FS 554
• Case Study Course  FS 555
• Statistics (M.S. students - STAT 511; Ph.D. students -  STAT 511 or 512, and STAT 514)
• Responsible Conduct in Research  GRAD 612
• Seminar  FS 684 

Basic Food Science Course Series and Case Study Course​

Each course in the Basic Food Science Course Series is intended to expose students to selected basic concepts related to the topic of that course, and then give them an opportunity to apply that knowledge. Each course relies in part on independent learning by the student. With some direction by the instructor, students are expected to make use of available resources and seek out needed information. Since the courses move at an accelerated rate, students must spend the time necessary to meet the course objectives. With direction from the instructor, students have to integrate information and apply knowledge gained through vehicles such as a problem, project, or report assigned by the instructor. They also learn to recognize the nature of the problem and suggest possible solutions. While some experience in problem solving and working as teams is gained in these five courses, those skills are the primary focus of the Case Study course.

The intent of the Case Study course is for students to work as teams to solve a problem, drawing on what they learned in the Basic Food Science Course Series, and from their specific areas of expertise. The teams develop solutions to a problem supplied directly by a food company.

Some advantages and unique attributes of the Basic Food Science Course Series and the Case Study Course are as follows:

• All students completing the program should have some basic understanding of Food Science
• Students meet many of the Food Science faculty (10 are involved in the teaching)
• Many faculty get to know all the incoming graduate students
• All incoming students get to know each other well from taking the courses together
• Students obtain experience in problem solving and in working as a team member
• Students are exposed to problems encountered in the food industry.

Is financial support available?

Yes.  Most students extended admission offers are also offered a research assistantship or fellowship. 

What is a research assistantship?

Assistantships typically involve approximately 20 hours of work per week for a professor. Frequently this entails research or teaching. In return, you receive a tuition waiver and a monthly stipend (i.e., salary).

Is tuition covered by a research assistantship?

Assistantship benefits include tuition waivers which pays all but a nominal portion of tuition.  

How do I apply for a research assistantship?

All applicants are considered for research assistantships when they complete the application for admission. Self-funding is an option in the Food Science Graduate Program but applicants must submit a proof of funding (preferably bank statement) to support at least 2 years of MS or 3 years of PhD study. 

What is a fellowship?

Fellowships are similar to undergraduate scholarships. They are typically awarded by a competition and generally do not require work in return for the award. Fellowships provide tuition scholarships and stipends, along with a supplement for purchasing medical insurance.

Fellowships may be obtained from your academic department or program, the Graduate School, or an outside entity, such as a government agency or philanthropic foundation. Fellowships are typically awarded to the most competitive applicants. A program will typically consider you for available fellowships when you apply for admission; however, some fellowships may require the completion of a separate application. Selection criteria and processes will vary.

Is tuition covered by a fellowship?

Fellowships generally include tuition scholarships. Tuition waivers and scholarships are in addition to the monthly stipend and other benefits.

How do I apply for a fellowship?

The Food Science Graduate Committee identifies and nominates the most competitive applicants to be considered for Purdue University fellowships.  

To be considered for fellowships offered by the Graduate School, you must be admitted to Purdue. The following link Overview of Student Funding Resources  provides information regarding specific Graduate School fellowships, including the application process and requirements.

Current Purdue University undergraduate students seeking to continue to a MS or PhD program, please consider applying the the Charles C. Chappelle Fellowship .  This is a student direct apply fellowship.  You can find application criteria and deadline information by clicking the Charles C. Chappelle Fellowship link.  

The application deadline for fellowships is January 15.

For more information on Recruitment Fellowships such as the ARGE , Lynn , Ross and USDA National Needs in Food Science and Gut Health Fellowships, click the respective link.

​​​​​​ Support for our Graduate Program comes in numerous forms. Naturally, government and research grants support student assistantships as well as competitive   assistantships offered internally within Purdue   University. However, funds for graduate students also are needed for supplementing these assistantships, travel to professional meetings, awards, and special programs.

The Department of Food Science has several endowments that support programs, directly or indirectly, for our graduate students.These endowments provide indefinite annual spending income of over $18,000 per year, helping support our programs and providing flexibility.

Like all endowments, people can add to them as they wish. To make a donation, please contact the Agriculture Advancement Office at 765-494-8672.

Allen Kirleis Graduate Award

The Allen Kirleis Graduate Award was established in 1995 to award financial awards based on academic achievements to one or more graduate students in the Department of Food Sciences in the School of Agriculture who are preparing to attend or make presentations at national scientific meeting(s). If the award cannot be granted to a deserving student, it may be used for support for a guest lecturer in the Department in Food Sciences. Selection for this award shall be made by the Dean of the School of Agriculture upon recommendation from the head of the Department of Food Sciences in consultation with a faculty committee appointed by the Department Head.

B.J. Liska Graduate Scholarship

The B.J. Liska Graduate Scholarship was established in 2003 to attract and retain exceptional Food Science graduate students. The Head of the Department of Food Science or the Head's designee will select the recipient(s) and determine the amount of the scholarship(s), all with the approval of the Dean of the School of Agriculture. In selecting recipients for these scholarships based on academic excellence, the Head or designee may consider not only a candidate's grade point average but also his/her participation in extracurricular activities and potential to be an outstanding food scientist. Income also may be used to provide a plaque, located in the Department, listing each recipient. The University's Division of Financial Aid will administer the scholarships provided for in this Agreement.

B.J. Liska Graduate Teaching Award

The Bernie J. a Outstanding Graduate Student Teaching Award was first awarded in 1999. The awarded was created by Dr. Bernie Liska, former Dean of Purdue’s College of Agriculture and Fellow of the Institute of Food Technologists, to recognize graduate students who excelled in teaching. He cherished the opportunity to recognize students’ work as he felt it created drive towards excellence. Upon Dr. Liska’s death, gifts in his memory, including those of his daughters, Julie Liska-Esperson (FS ’92) and Cheryl Colman, established an endowment, ensuring that his memory and his wishes continue in perpetuity. Today, the endowment supports one teaching award each semester. An "in-perpetuity plaque" lists the names of all of the recipients, and a plaque and a financial award are presented to the student recipients.

Bill and Margie Stadelman Endowment for the Graduate Program

The Bill and Margie Stadelman Support Fund for the Graduate Program was endowed through a gift by the Stadelman’s. The goal of the Stadelmans was to create a pool of funds that is spent to enhance the graduate program in the department. These funds will allow students to travel to meetings, provide graduate scholarships, and continue to build the academic quality of the graduate program.

Dr. Bill Stadelman, founding inductee of the International Poultry Hall of Fame, believes these funds should be used to bring the best students into the Purdue Food Science Graduate Program. "I was lucky to always have grants that let me send students to meetings. This helped me attract the top quality students that I always had in my labs. I have received a lot of honors and it is, in no small part, due to my students."

Philip E. Nelson Endowment for Excellence

Purdue Food Science continues to hold to the philosophy of moving forward. In keeping with that, the Department is pleased to announce an unrestricted endowment in the name of Dr. Phil Nelson.

The interest funds from the endowment are to be spent to pursue the Department’s vision, "to be recognized world-wide as the leading food science department." This vision was articulated by Dr. Nelson when the department was founded in 1983. 

Dr. Marion Williams, Dr. Nelson’s first graduate student, founded the endowment with a multi-year pledge. "My intention is to create an endowment providing ongoing income to the Food Science Department to foster Phil Nelson’s vision of excellence", said Dr. Williams. Numerous people have stepped up to add to the endowment. There is already over $100,000 in pledges.

Gifts will continually be accepted. For further information regarding how to give to this endowment, please contact the   Agricultural Advancement Office​  765-494-8672. 

Faculty and Facilities

Purdue Food Science faculty conduct research in four major areas within the food science discipline

•   Food Chemistry, Structure and Function
•   Foods for Health
•   Food Safety and Microbiology
•   Food Processing and Technology Development

Some faculty conduct research in several of these signature research areas. For more details and a list of faculty per signature research area, please view our Signature Research webpage . 

Each faculty member has a web directory profile page that includes contact information, his/her CV,  awards, select publications, and more. Please go to our faculty directory to view.

​ Food Science Facilities

Food science teaching facilities​.

• 54 seat Lecture Classroom
• 68 seat Interactive Learning Classroom
• Enology Library
• Food Chemistry & Microbiology Lab
• Food Processing Lab
• Multi-media Room
• Pilot-Scale Manufacturing Laboratory
• Sensory Evaluation Laboratory
• Skidmore Food Product Development Laboratory

Food Science Research Labs & Facilities

• Bio-analytical Chemistry
• Biochemical Engineering
• Bioluminescence
• Bioprocessing
• Cereal Chemistry
• Cereal Milling
• Cereal Molecular
• Cereal Processing
• Chemical Analysis
• Deliquescence & Shelf Life
• Extraction & Encapsulation
• Food Carbohydrate
• Food Microbiology
• Food Safety
• Functional Genomics
• Interfacial Engineering
• Infrared Spectroscopy
• Microbiology Instrumentation
• Molecular Food Microbiology
• Nuclear Magnetic Resonance
• Phytochemistry & Bioavailability
• Processed Food Quality
• Protein Chemistry
• Sensors & Controls
• Sensory Evaluation
• Starch & Food Gums
• Structural Biology
• Transport Phenomena

Careers & Internships & Jobs

Career in food science, what is food science.

Have you ever wondered about the processes involved to transform raw commodities to the food on your table? That's what food science is all about. Food scientists use principles from biology, chemistry, physics, mathematics, and engineering to convert agricultural commodities into edible foods and beverages.

As the largest industry in the United States, food processing employs nearly 2 million people and accounts for more than 16 percent of the country's gross national product. Consumers drive the industry as they seek healthy, convenient, and affordable foods and beverages to purchase. As the industry strives to meet consumers demands, the job market for trained food scientists grows. Agriculture, food and its related industries provide 11% of U.S. employment. Food Manufacturing accounts for 14% of all U.S. manufacturing employees. Purdue's Department of Food Science is recognized word-wide for training food scientists from around the globe.

 Types of Jobs for Food Scientists

Most students who graduate from our program work in the food and beverage industry in the areas of  food safety, food regulations, quality assurance, product development, ingredient procurement, food security, research, sales, sensory evaluation, and technical services. Some choose related areas such as food entrepreneurship, food communications, advertising, consumer education and protection, academia, and culinary research. Our undergraduate program can also prepare students to pursue graduate studies, medical school, veterinary school, or law school.

Other resource to learn more about food science and careers in food science are:

• Career and Why Food Science Matters  V i deos on the Institute of Food Technologists (IFT) Career Development webpage 
• Science Meets Food IFT Student Association Blog

Average Beginning Salary for Food Scientists

The average starting salary for students who earn a bachelor's degree from Purdue Food Science program is ~$62,000. Geographic location of jobs does make a difference in salary offers.

There are several online resources that can be helpful to research salary information such as:

• Salary Expert​ (includes global cost of living comparisons)
• LinkedIn Salary
• MoneyGeek's Cost of Living Calculator
• U.S. Bureau of Labor Statistics​ (Food Science falls in the Life, Physical and Social Science category)

Placement and Jobs for Purdue Food Science Students

Students can seek employment by using the resources within the Department of Food Science, the College of Agriculture, and/or the University. Food Science continues to have 100% job placement for our graduates who are actively seeking employment. 

Food Science Department Placement

The Food Science Career Services & External Relations Coordinator, coordinates recruiting visits to the Department for companies. She also teaches and advises students on networking, résumés, cover letters, interviewing skills, understanding and negotiating offers, and other professional skills.

College of Agriculture Career Office

The College of Agriculture employs career services staff , who maintain a web site with position openings posted. They also coordinate the fall and spring career fairs hosted by the College.

Purdue University Career Services

The Center for Career Opportunities (CCO) is a resource for all Purdue students and alumni. Students can register with CCO to access their job posting site. Employers should contact CCO to post jobs on their site.

The Purdue Engineering Student Council hosts one of the largest student-run career fairs in the nation every year, usually in early September, called Industrial Roundtable (IR). This two-day career fair attracts over 400 companies and is open to all Purdue students.  

Employment Data of Food Science

The average beginning salary for bachelor's degree (B.S.) food science graduates is ~$53,000. For more details, refer to: 

Purdue's Center for Career Opportunities Data Dashboard for the College of Agriculture

Companies Hiring Food Scientists

Check out a sample list of companies that hire food scientists, including many graduates from our program.

• Amcor Packaging
• Argana Fruit
• Aunt Millie's Bakeries
• Boar's Head
• Clasen Quality Coatings
• ConAgra Foods
• Continental Mills
• Dow AgroSciences
• DuPont Nutrition
• E&J Gallo
• Foxtail Foods
• General Mills
• Griffith Laboratories
• Heartland Food Products Group
• Kerry Flavors and Ingredients
• Land O'Frost
• Land O'Lakes
• Litehouse Foods
• Maplehurst Bakeries
• Maple Leaf Farms
• M&M Mars
• Morgan Foods
• Newly Weds Foods
• PT Dinaco Grasia
• Reinhart Food Service
• Skjodt Barrett
• Trilliant Food & Nutrition
• Van Drunen Farms
• Vivolac Cultures

Career Advising Resources

Department level.

The Department of Food Science has a dedicated career services coordinator staff person. The career services coordinator also serves as the Department's industry and alumni relations coordinator so he is continual contact with professionals in the industry. He teaches a required course, FS 298, that teaches students professional skills such as resumes, cover letters, interviewing, and networking skills, career options,  and "adulting" topics such as budgets and understanding job offers and benefits. Outside of the classroom, the career services coordinator is available to meet with students one-on-one.

College Level

The College of Agriculture Office of Academic Programs employs career resource staff who coordinate two careers fairs each year.

University Level

Purdue University's Center for Career Opportunties (CCO) staff can also assist students with resumes and cover letters. The CCO posts job opportunities, publishes the CCO career success handbook resource , offers interviewing practice, and more!

Ag Career office

Special Programs for Graduate Students

In the Spring of each year, Ph.D. students have the opportunity to participate in the Applied Management Principles (AMP) Program in the Krannert School of Management.  This program is affectionately referred to as the ‘mini-MBA program’.

 There are 2 sessions available annually (May and August).

Program Overview

• AMP is hosted by Purdue’s Krannert School of Management – Executive Education Programs – a leader in management education.
• Provides 40 hours of interactive learning on key management topics that useful to your future career.
• Topics include: finance, marketing, accounting, strategy, business law, negotiations and more.
• Monday-Friday. Classes meet from 8:00 AM-4:00 PM, with extra sessions after 4:00 PM some days. Assignments are not graded, and there are no quizzes or exams.
• All classes are held at the Krannert Center for Executive Education (KCTR) at Purdue.
• The 2021 program fee for Purdue PhD students is about $1,895.00, which includes program instruction and materials, and daily breakfast and lunch for networking.  

ARGE Support

• ARGE Graduate Programs will provide $950 assistance per student (a limit of 5 students supported from the CoA) to attend this program.  The balance ($945) must be provided by the student, PI or department.  Interested students are encouraged to request support from their department head, Graduate Advisor,  and/or Graduate Chair for the balance of funds for the program.

Application

To apply for the spring or fall session (and be considered for the $950 in ARGE funds to support attendance) the nomination materials shown below will be uploaded by the graduate chair via Qualtrics.

• A letter stating how you would use the AMP training to advance your career goals
• A letter of support from your advisor acknowledging your potential participation in the program
• Source of balance of funds ($945) for the program (i.e. Departmental funds, Student personal funds, etc.)
• Student CV (3 pages max)  

There are a limited number of seats.  Eligible candidates from the College will be rank-ordered for further consideration.  Successful nominees will be notified of their acceptance in April for either the spring or fall session.  Students not seeking ARGE support are encouraged to apply directly to the program.

Campus Life and Extracurriculars

At Purdue, your opportunities for learning, involvement, and fun extend far beyond the classroom walls. At a campus with students from all 50 states and 130 countries, you will enjoy getting to know people with many different perspectives, backgrounds, and philosophies. More than 1,000 student organizations present myriad ways to find friends, develop new skills, and serve others. The residence halls, which accommodate 85 percent of the first-year class, are like neighborhoods — a great place to get to know people. Big Ten sports fuel school spirit. 

Get involved in the campus community, and you will quickly discover that extracurricular activities are an unforgettable part of the Purdue experience. 

Extracurriculars

With more than 1,000 student organizations at Purdue, students and members of the University community enjoy infinite opportunities to build friendships and rewarding experiences through co-curricular involvement in student organizations.  Getting involved at Purdue shrinks the University to... well, almost... the size of the campus model in the Purdue Memorial Union! Check out the Purdue University Student Organizations Boilerlink website.

Where you choose to live plays an integral role in your college experience. Purdue University Residences provide an environment that will make you feel right at home and, at the same time, right in the middle of campus offer a wide variety of housing choices, dining options, and activities.

• Purdue Housing and Food Services
• Additional Purdue on and off campus housing

Division of Recreational Sports also known as the "Co-Rec"

The France A. Cordova Recreational Sports Center was the first university building in the United States created solely to serve students' recreational sports needs. It also is the administrative center for all programs coordinated by the Division of Recreational Sports

Co-Rec web site

Combines with the Food Science Club, Food Science Graduate Association (FSGSA) is a chapter of the national Institute of Food Technologists Student Association (IFTSA). Club members have the opportunity to compete in the Institute of Food Technologists Student Association (IFTSA) College Bowl competition and IFTSA Product Development competitions.

The Food Science Graduate Student Association (FSGSA) represents the voice of the graduate students in the Food Science Graduate Program at Purdue University. FSGSA provides opportunities for students to discuss current issues, work with the faculty to improve the graduate program, and socialize and enjoy time together outside of research and academia.

FSGSA was founded in September 2000 by Kristen Gray who had a vision for what the graduate students could accomplish by uniting together. Gray wanted to increase communication and interaction amongst fellow graduate students as well as between the graduate students and the department. Many of her ideas have taken form to help develop the organization as it is known today. One such activity is our Continuing Lecture Series, where faculty members present ongoing research taking place in their laboratory and discuss resources that they can provide to other students in the department.

Many social activities are also organized by the FSGSA to allow students a chance to relax and have fun away from the rigors of research. Ice skating, bowling, and monthly breakfasts have been among these events. The group also promotes “Purdue Pride” by giving away prizes to those demonstrating their knowledge of Purdue trivia. Annually, the FSGSA sponsors the International Dinner. Students as well as faculty and staff are invited to bring a dish native to their homeland to share.

While the FSGSA has made many strides to promoting the well being of graduate students, the organization hopes to make even more progress in the future. The group hopes to continue with all of the current activities it hosts as well as promote more activities to enhance the lives of food science graduate students at Purdue University. ​

Purdue Chapter of Institute of Food Technologist Student Association

Phi Tau Sigma Honor Society for Food Science

The Mission of Phi Tau Sigma

The mission of Phi Tau Sigma is to raise the stature and recognize scholarly achievements of the Food Science and Technology profession. This mission is achieved by encouraging outstanding achievement by Food Science students and professionals, and by enhancing professionals among Food Science professionals through the Phi Tau Sigma member network.

Purposes of Phi Tau Sigma

• To recognize and honor professional achievements of Food Scientists and Technologists,
• To encourage the application of fundamental scientific principles to Food Science and Technology in each of its branches,
• To stimulate the exchange of scientific knowledge through meetings, lectures, and publications,
• To establish and maintain a network of like-minded professionals, and
• To promote exclusively charitable, scientific, literary and educational programs.

For additional information on Phi Tau Sigma Honor Society including Membership, Awards and Donor/Sponsorship, please visit  their website

Frequently Asked Questions

It is difficult to predict how likely you are to be admitted to the Food Science Graduate Program at Purdue University. Many factors impact admission decisions, such as the qualifications of other applicants, the number of new students that can be accommodated, and the number of professors that share your research and scholarly interests. Each application is given careful consideration and a holistic approach to the admissions process is generally employed by the graduate admissions committee. All components of the application package, including the application, letters of recommendation, statement of purpose, academic record (i.e., transcripts), test scores, resume/curriculum vitae (CV), research experience, publications, and other items required are considered.

In general, it is suggested that you apply early in your senior year of college, which is usually nine to 12 months prior to when you want to begin graduate studies. Applying early has its advantages: more funding opportunities are typically available, and more spaces may be available for admission.

If a completed application has been submitted (i.e., you have completed and submitted the Graduate School's application, paid the application fee, and submitted letters of recommendation, official transcripts, test scores, and any other items required), no additional action is required.  After your application file has been reviewed by the Food Science Graduate Review Committee, you will be notified of the committee’s decision of “acceptable” or “unacceptable” to be considered for available funding.  This process typically take 2-3 weeks.

• Questions? Please refer to the   Food Science Graduate Program Frequently Asked Questions (FA Qs) and/or the   Purdue Graduate School FAQs .

Typically the Food Science Graduate Program has about 60-80 graduate students each year. 

Please contact the Betty Lewis,  Food Science graduate program coordinator, to inquire about visitation opportunities.  All campus visits are done on an individual basis to provide more individualized attention to each applicant. 

Purdue Graduate School FAQs

Supplemental Information

• 2024-2025 Graduate Handbook
• 2024 Summer IFSGP Graduate Newsletter
• 2024 Spring IFSGP Graduate Newsletter
• 2023 Fall IFSGP Graduate Newsletter
• 2023 Spring IFSGP Graduate Newsletter
• 2021 Summer, Fall IFSGP Graduate Newsletter
• 2021 Spring IFSGP Graduate Newsletter
• 2019-2020 IFSGP Graduate Newsletter
• 2019 Summer IFSGP Graduate Newsletter
• 2019 Spring IFSGP Graduate Newsletter
• 2018 Fall IFSGP Graduate Newsletter
• 2018 Summer IFSGP Graduate Newsletter
• 2018 Spring IFSGP Graduate Newsletter
• 2017 Fall IFSGP Graduate Newsletter

Our Graduate Students

Mentored by Dr. Arun Bhunia

"I’ve essentially switched my discipline in Microbiology three times, and I think that’s made me a very well-rounded scientist."

Read more about Nicholas' research focusing on the use of probiotics to remediate Crohn's disease and colitis

Mentored by Dr. Jozef Kokini

"I believe there’s a lot of good research done in academia that isn’t communicated effectively to industry members. I try to keep more of an industry-focused slant to my research."

Read more about Harrison's research on plant-based proteins and their applications to improve the texture of foods

Mentored by Dr.  Andrea Liceaga

"It’s exciting to know that there are food components that can actually serve as nutraceuticals. I’m really passionate about this growing aspect of the food science field."

Read more about Uriel's research on plant-based proteins and their potential health benefits

Mentored by Dr. Dharmendra Mishra

" My research will contribute to reducing food waste to some extent."

Read more about Connie's work in developing an innovative technology for shelf-life prediction of food and beverages

Mentored by Dr. Amanda Deering

"With time, I can help others — farmers, growers, people that handle the food, people that grow the food. That motivates me, that I will be part of the change."

Read more about Hansel's food safety research with fresh produce

Mentored by Dr. Bruce Hamaker

" My research is at the intersection of food science and nutrition – creating new foods that impact health. We are translating science all the way to something that could impact lives."

"My interest lies in understanding how microorganisms target hosts. It was not necessarily my intention to be in food safety, but I try to understand how bugs cause infectious disease."

Read more about Rishi's research with Listeria monocytogenes and its mechanism of infection

• Hansel Mina - Mentored by Dr. Amanda Deering
• Geraldine Tembo - Mentored by Dr. Haley Oliver
• Anael Kimble - Mentored by Dr. Owen Jones
• Xinruo "Tina" Zhao - Mentored by Dr. Bruce Hamaker
• Anh Nghi Minh Le - Mentored by Dr. Jozef Kokini
• Paige Smith - Mentored by  Dr. Lisa Mauer   and Dr. Yuan Yao
• Harrison Helmick - Mentored by Dr. Jozef Kokini
• Maeve Swinehart - Mentored by Dr. Yaohua "Betty" Feng
• Juan Antonio Velasquez - Mentored by Dr. Jen-Yi Huang
• Dongqi Liu - Mentored by Dr. Arun Bhunia
• Gurpreet Kaur Chaggar - Mentored by Dr. Haley Oliver
• Monique Mi Song Chung - Mentored by Dr. Jen-Yi Huang
• Uriel Urbizo Reyes - Mentored by Dr. Andrea Liceaga
• Adrianna Maria Pilch - Mentored by  Dr. Lisa Mauer   
• Ajay Rawat - Mentored by Dr. Dharmendra Mishra
• Anbuhkani “Connie” Muniandy - Mentored by Dr. Dharmendra Mishra
• Travis Woodbury - Mentored by Dr. Lisa Mauer   

Our graduate students are leaving their mark at Purdue University and beyond. The following is a list of recent achievements and awards garnered by our M.S. and Ph.D. candidates. Congratulations to all!

Miguel Alvarez Gonzales

• Kirleis Graduate Student Award

Juan Archila

• Student Scholars for the 2021 Consumer Food Safety Education Conference (CFSEC)

Neseybe Bulut

• Cereals & Grains Product Development Competition 2021, Third Place

Nicholas Gallina

• American Society for Microbiology Poster Competition 2023, First Place

Harrison Helmick

• Graduate Industrial Research Symposium Poster Competition, First Place 
• Student Research Competition, Pulse Division, Cereals and Grains Conference, First Place
• Article submission in InnovatED
• B.J. Liska Outstanding Teaching Assistant Award - Department of Food Science

Gurpreet Kaur

• Human and Health Science Spring Research Event Outstanding Poster Award 
• A.H. Ismail Interdisciplinary Program Doctoral Research Travel Award
• Finalist for Emerging Leaders in Nutrition Science, American Society for Nutrition

Anh Nghi Minh Le

• 2023 Kirleis Graduate Student Award - Whistler Center for Carbohydrate Research
• Beyond Boundary Cross-Disciplinary Poster Presentation Competition, Indiana Branch of American Society for Microbiology Spring Meeting, Second Place

Monique Mi Song Chung

• Bilsland Fellowship

Hansel Mina

Edward Moncada

Connie Muniandy

• 3 Minute Thesis Competition Finalist- View the Video
• ISBT Scholarship
• Phi Tau Sigma Student Achievement Scholarship

Mary Busayo Oluyemi

• Steps to Leaps (S2L) Student of the Year Award
• Unsung Diversity Hero Award - College of Agriculture
• MANRRS Region IV and V Cluster interview contest - 2nd Place

Manalee Samaddar

• Indiana Branch of American Society of Microbiology Poster Competition, First Place 

Manoj Sawale

• 2023 International Society of Beverage Technologists (ISBT) scholarship
• Charles R. Stumbo paper competition presented by the Institute for Thermal Processing Specialists 2024 (IFTS) - 1st Place
• Purdue Doctoral Fellowship

Geraldine Tembo

• B.J. Liska Outstanding Teaching Assistant Award 

Merlyn Thomas

• Bilsland Fellowship 
• Student Research Video Competition for the Cereals and Grains Association, First Place

Travis Woodbury

• PMCA Student Outreach Program Scholarship to attend the Professional Manufacturing Confectioners Association

Merve Yildirim

Food Science Graduate Program Team

Dr. Owen Jones

Betty Lewis

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Graduate Admissions

Office of graduate admissions.

820 Idaho Avenue Morrill Hall, Room 205 Moscow, ID 83843

University of Idaho 875 Perimeter Drive MS 3019 Moscow, ID 83844-3019

Phone: 208-885-4001

Email: [email protected]

Web: More Contact Information

Graduate Programs and Certificates

Select program to review admissions requirements and apply.

Accountancy (M.Acct.)

Adult Organizational Learning and Leadership (M.S.)

Agricultural Education (M.S.)

Animal Physiology (Ph.D.)

Animal Science (M.S.)

Anthropology (M.A.)

Applied Economics (M.S.)

Architecture (M.Arch.)

Art (M.F.A.)

Athletic Training (D.A.T.)

Athletic Training (M.S.A.T.)

Bioinformatics and Computational Biology (M.S., Ph.D.)

Biological Engineering (M.Engr., M.S., Ph.D.)

Biology (M.S., Ph.D.)

Chemical Engineering (M.Engr., M.S., Ph.D.)

Chemistry (M.S., Ph.D.)

Childhood Development (M.S.)

Civil Engineering (M.Engr., M.S., Ph.D.)

Climate Change - Interdisciplinary Science and Technology (P.S.M.)

Computer Engineering (M.Engr., M.S.)

Computer Science (M.S., Ph.D.)

Creative Writing (M.F.A.)

Criminology (M.S.)

Curriculum & Instruction - Career and Technical Education (Ed.S.)

Curriculum & Instruction - Career and Technical Education (M.Ed.)

Curriculum & Instruction (Ed.S.)

Curriculum & Instruction (M.Ed.)

Cybersecurity (M.S.)

Dietetics (M.S.)

Education (Ed.D., Ph.D.)

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Electrical Engineering (M.Engr., M.S., Ph.D.)

Emerging Media (M.A.)

Engineering Management (M.Engr.)

English (M.A.)

Entomology (M.S., Ph.D.)

Environmental Science (M.S., Ph.D.)

Experimental Psychology (Ph.D.)

Family and Consumer Sciences (M.S.)

Food Science (M.S., Ph.D.)

Geographic Information Science: Geospatial Aspects of Sustainable Planning Application (M.S.)

Geographic Information Science: Geospatial Habitat Assessment Application (M.S.)

Geographic Information Science: Geospatial Intelligence Application (M.S.)

Geographic Information Science: Geotechnician Application (M.S.)

Geographic Information Science: GIS Programming Application (M.S.)

Geographic Information Science: Natural Hazards and Emergency Planning Application (M.S.)

Geographic Information Science: Remote Sensing (M.S.)

Geographic Information, Skills, Mapping, and Monitoring - Interdisciplinary Science and Technology (P.S.M.)

Geography (M.S., Ph.D.)

Geological Engineering (M.S.)

Geology (M.S., Ph.D.)

Gerontology (M.S.)

Groundwater Hydrology (M.S.)

History (M.A., Ph.D.)

Human Factors (Psychology M.S.)

Hydrology (Groundwater Hydrology (M.S.))

Integrated Architecture and Design (M.S.)

Interdisciplinary Science and Technology (P.S.M.)

Interdisciplinary Studies (M.A., M.S.)

Kinesiology and Leisure Sciences (M.S.)

Landscape Architecture (M.L.A.)

Master of Business Administration (M.B.A.)

Master of Natural Resources (Natural Resources (M.N.R.))

Mathematics (M.A.T.)

Mathematics (M.S., Ph.D.)

Mechanical Engineering (M.Engr., M.S., Ph.D.)

Microbiology, Molecular Biology and Biochemistry (Ph.D.)

Music (M.A., M.Mus.)

Natural Resources - Environmental Education and Science Communication (@MOSS) (M.N.R.)

Natural Resources - Fire Ecology and Management (M.N.R.)

Natural Resources - Fish and Wildlife Science and Management Option (M.N.R.)

Natural Resources - Integrated Natural Resources (M.N.R.)

Natural Resources - Restoration Ecology and Habitat Management (M.N.R.)

Natural Resources (M.S., Ph.D.)

Neuroscience (M.S., Ph.D.)

Nuclear Engineering (M.Engr., M.S., Ph.D.)

Nutritional Sciences (M.S., Ph.D.)

Online Master of Business Administration (M.B.A.)

Physical Education (M.Ed.)

Physics (M.S., Ph.D.)

Plant Pathology (M.S.)

Plant Science (M.S., Ph.D.)

Political Science (Ph.D.)

Precision Nutrition for Human and Animal Health - Interdisciplinary Science and Technology (P.S.M.)

Professional Science Master (Interdisciplinary Science & Technology (P.S.M.))

Psychology (M.S.)

Psychology (Ph.D.)

Public Administration (M.P.A.)

Secondary Education (M.A.T.)

Soil and Land Resources (M.S., Ph.D.)

Special Education (M.Ed.)

Statistical Science (M.S.)

Sustainable Soil and Land Systems - Interdisciplinary Science and Technology (P.S.M.)

Teaching English to Speakers of Other Languages (M.A.)

Technology Management (M.S.)

Theatre Arts (M.F.A.)

Unclassified

Water Resources - Interdisciplinary Science and Technology (P.S.M.)

Water Resources (M.S., Ph.D.)

63 Best universities for Nutrition and Food Science in Russia

Updated: February 29, 2024

• Art & Design
• Computer Science
• Engineering
• Environmental Science
• Liberal Arts & Social Sciences
• Mathematics

Below is a list of best universities in Russia ranked based on their research performance in Nutrition and Food Science. A graph of 110K citations received by 13.6K academic papers made by 63 universities in Russia was used to calculate publications' ratings, which then were adjusted for release dates and added to final scores.

We don't distinguish between undergraduate and graduate programs nor do we adjust for current majors offered. You can find information about granted degrees on a university page but always double-check with the university website.

1. Moscow State University

For Nutrition and Food Science

2. St. Petersburg State University

3. Kazan Federal University

4. Moscow Medical Academy

5. RUDN University

6. ITMO University

7. Kemerovo State University

8. Far Eastern Federal University

9. Saratov State University

10. Tomsk State University

11. South Ural State University

12. Siberian Federal University

13. Novosibirsk State University

14. Russian National Research Medical University

15. Voronezh State University

16. Russian State Agricultural University

17. Ural Federal University

18. Tomsk Polytechnic University

19. Samara State Technical University

20. Kazan State Technological University

21. Plekhanov Russian University of Economics

22. Kuban State Agricultural University

23. North Caucasus Federal University

24. Southern Federal University

25. Ogarev Mordovia State University

26. Immanuel Kant Baltic Federal University

27. Peter the Great St.Petersburg Polytechnic University

28. Belgorod State University

29. Mendeleev University of Chemical Technology of Russia

30. Kuban State University of Technology

31. Moscow Institute of Physics and Technology

32. Murmansk State Technical University

33. Omsk State Agrarian University n.a. P. A. Stolypin

34. novosibirsk state technical university.

35. Polzunov Altai State Technical University

36. Saint Petersburg State Institute of Technology

37. Russian State University of Oil and Gas

38. orel state university.

39. Orenburg State University

40. Kuban State University

41. National Research University Higher School of Economics

42. Lobachevsky State University of Nizhni Novgorod

43. Astrakhan State Technical University

44. Northern Arctic Federal University

45. Siberian State Medical University

46. Kaliningrad State Technical University

47. Altai State University

48. North-Eastern Federal University

49. Bashkir State University

50. Bauman Moscow State Technical University

51. Novgorod State University

52. kazan state medical university.

53. Irkutsk State University

54. Volgograd State Medical Academy

55. N.R.U. Moscow Power Engineering Institute

56. Stavropol State Agrarian University

57. National Research Nuclear University MEPI

58. Saint Petersburg State Pediatric Medical Academy

59. Petrozavodsk State University

60. South-Western State University

61. Russian Presidential Academy of National Economy and Public Administration

62. Pavlov First Saint Petersburg State Medical University

63. Moscow Polytech

The best cities to study Nutrition and Food Science in Russia based on the number of universities and their ranks are Moscow , Saint Petersburg , Kazan , and Kemerovo .

Chemistry subfields in Russia

Big Y and the Student Farming Enterprise Program Mark 12 Years of Collaboration

Since 2012, Big Y World Class Market and UMass Amherst’s Student Farming Enterprise Program have worked together to cultivate the next generation of farmers. What started with produce sales at the Amherst Big Y has blossomed into a thriving partnership. Today, student-grown organic vegetables are delivered to Big Y locations in Northampton, Greenfield, and South Hadley, ensuring fresh, local produce reaches more communities. 

The Produce News marked this twelfth year of collaboration by interviewing the Stockbridge School of Agriculture's Amanda Brown :

“It’s a unique opportunity to have this amazing partnership with Big Y,” said Amanda Brown, director of the Agricultural Learning Center and senior lecturer in the [UMass] Sustainable Food and Farming Program. “Students not only get the experience of planning, planting, and harvesting the farm, but they also have the chance to learn about the wholesale retail and marketing side of the business. It’s just something you don’t see everywhere.” — The Produce News

Click here to read the full article.

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Scientists Just Discovered How Many Chemicals In Food Packaging Can Leach Into Humans

“Exposure to these materials can cause issues for human health.”

When you're on the go, it’s pretty convenient to grab a packaged snack. But new research finds that a slew of chemicals from that the wrappings can wind up in your body.

The study, which was published in the Journal of Exposure Science & Environmental Epidemiology , discovered that thousands of chemicals from food packaging can leach into the items themselves.

That doesn't sound great—and it's not. But how concerned about this should you be? A toxicologist explains.

Meet the expert : Jamie Alan, PhD , an associate professor of pharmacology and toxicology at Michigan State University.

What did the study find?

For the study, researchers looked at 14,000 chemicals that come into contact with food during the packaging process and compared that to worldwide databases on human exposure to potential chemical toxins.

From there, the researchers analyzed biomonitoring databases that look for the presence of chemicals in blood, pee, breast milk, and tissue samples, among other things. They also looked at large health and nutrition databases and compared their information.

The researchers found 25 percent of the known food contact chemicals can be found in human bodies. That included 194 chemicals from human biomonitoring programs, including 80 that have hazardous properties the researchers labeled as being “of high concern.”

The findings “highlight opportunities for improving public health,” the researchers wrote in the study.

Which chemicals were found in the body?

There were a lot of different chemicals found in the body, but some of the biggest included bisphenol A (BPA), perfluoroalkyl and polyfluoroalkyl substances (PFAS), and phthalates.

Are the chemicals used in food packaging harmful to human health?

Some are worse than others. BPA, for example, is a known endocrine disruptor that’s been linked to behavioral disorders in kids, diabetes , heart disease , and cancer , among other things.

PFAs are also known hormone disruptors , while phthalates have been linked to everything from obesity to cancer .

But the science around this is evolving, meaning we're learning more about these chemicals with time, says Jamie Alan, PhD , an associate professor of pharmacology and toxicology at Michigan State University.

“In general, it is pretty well-accepted that exposure to these materials can cause issues for human health,” Alan says. “We also know that many people have been exposed to many of these compounds throughout their lifetime. What we don’t have a great handle on is how these materials cause health issues and we also don’t have a great idea of what level of exposure is concerning.”

Still, Alan says that the findings are “concerning, for sure.”

How can I avoid chemicals from food packaging?

It’s important to point out that chemicals are everywhere, making them tough to avoid. But when it comes to chemicals in food packaging, Alan says the best way to avoid them is to limit how much foods you eat that come from a package. That can mean buying loose produce at the grocery store or shopping at your local farmer’s market, if one exists near you.

Additionally, "glass food storage seems to be a bit safer" than plastic, Alan says. She also recommends not heating up food in plastic containers and using water filters on your tap whenever possible.

“Taking steps to minimize exposure is important,” Alan says. “Also, in general, our body is well equipped to handle expected levels of environmental insults.”

Still, Alan says, “we need more data.”

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Science: Physics PGCE

London, Bloomsbury

This is the programme information for 2024 entry

If you require details of this year's programme, Science: Physics PGCE (2025), click here

The Physics PGCE prepares students to develop the professional knowledge and skills they need to teach all aspects of the science curriculum to pupils in the 11-16 range. Students are also supported to develop their knowledge and understanding of teaching Physics at A-Level. We are committed to creative and interactive approaches to teaching science to promote engagement and learning.

UK tuition fees (2024/25)

Overseas tuition fees (2024/25), programme starts, applications accepted.

Applications closed

Early application is advised as programmes may close as soon as places are filled. Applicants should check the government website for the latest vacancy information.

Start teaching

IOE, UCL's Faculty of Education and Society, has been ranked 1st for Education in the QS World University Rankings by Subject since 2014.

• Entry requirements

First degree

A minimum of a lower second-class UK Bachelor’s degree or an overseas qualification of an equivalent standard in Physics or a Physics-related subject.

Subject Knowledge Enhancement (SKE) tests

A Subject Knowledge Enhancement course in physics may be recommended as a condition of being offered a place on the course, for which there is usually a cost to the applicant.

No specific subjects required.

English Language and Mathematics at grade C or 4. We do not accept "applied" or "additional" GCSE subjects. Applicants who do not offer a GCSE in English Language or Mathematics may demonstrate an equivalent standard by completing a test via Equivalency Testing or A Star Equivalency and achieving at least a grade 4. For Mathematics, equivalency tests in Mathematics Foundation or Mathematics Higher with grade 4 are accepted. BTEC, Functional Skills or Access course qualifications are not accepted in place of GCSEs.

School experience

We recommend that you aim to gain some experience in a classroom prior to interview.

Skills tests

Trainees will be assured against a set of fundamental Mathematics and English skills by the end of their teacher training.

Relevant experience and background

Applicants whose degree qualifications are below a lower second-class standard may be admitted if they can demonstrate an appropriate academic background at Master's level and above and/or significant postgraduate experience in the relevant field.

Country-specific information, including details of when UCL representatives are visiting your part of the world, can be obtained from the International Students website .

International applicants can find out the equivalent qualification for their country by selecting from the list below. Please note that the equivalency will correspond to the broad UK degree classification stated on this page (e.g. upper second-class). Where a specific overall percentage is required in the UK qualification, the international equivalency will be higher than that stated below. Please contact Graduate Admissions should you require further advice.

The English language level for this programme is: Level 2

Further information can be found on our English language requirements page.

This programme is suitable for international students on a Student visa - study must be full-time, starting September.

DBS and occupational health

If you are made an offer you will be required to successfully complete Occupational Health and Disclosure Barring Service (DBS) Enhanced Disclosure checks. The Occupational Health Check is £90, and depending on your DBS requirements, there may be an additional fee of £15.00 if you can submit your DBS Enhanced Disclosure check via a UK Post Office. These checks are required to ensure you meet the Department for Education’s requirements for physical and mental health to teach, as well as assessing your suitability for access to children and vulnerable adults. More details can be found on the Entry requirements page.

About this course

Students will acquire a critical understanding of current debates and issues relating to science education, and will be guided and supported in developing their subject knowledge. We expect students to engage with reading and research into science education and to regularly reflect upon their own progress teaching across the 11-16 age range.

The Physics programme will feature four ‘Intensive Teaching & Practice’ (ITAP) sequences designed to establish and develop students’ Physics teaching through the year. Closely linking theory and practice, and enabling students to observe, deconstruct, plan, practice and progress in specific areas of teaching, these focus on:

• Behavioural expectations and establishing a positive learning environment;
• How to use models and analogies in Science education to develop and evaluate conceptual understanding in Science;
• Teaching Science skills and ideas through practical work;
• Fieldwork in Science learning.

It will also consider teaching for social justice, facilitating small group discussion, meeting pupils' special needs, and assessment. Our facilities include a suite of laboratories.

Who this course is for

The Secondary PGCE full-time programme is suited to those wishing to gain Qualified Teaching Status (QTS) for teaching in a UK maintained (state-funded) school and who have fulfilled the appropriate entry requirements.

What this course will give you

Students on the Physics PGCE work with a team of expert subject tutors who have all previously been classroom teachers and are actively involved with science education research, curriculum development and consultancy.

During teaching practice, student teachers benefit from the support of subject specialist mentors within our network of over 300 schools throughout Greater London and beyond, ensuring each has the opportunity to become a skilled and confident teacher.

Our approach to ITAP is proudly subject-specific. Our ITAP sequences are embedded through the Physics programme and will give students the opportunity to build their practice and confidence in pivotal areas of Physics-specific pedagogy.

The Physics PGCE offers unique opportunities to plan and teach science outside the classroom (e.g. at museums and Kew Gardens). This develops students' understanding of how learning happens beyond the classroom environment.

The teacher you want to be

Graduates of the Secondary PGCE programme are highly employable and sought after by schools and colleges in London and further afield. Almost all student teachers secure their first teaching post by the time they complete the programme. Many graduates become a head of department or head of year within 2-5 years, frequently progressing to senior leadership in schools. Several are now headteachers. Others have developed their careers by becoming lead teachers in the classroom, engaging in further study and research or by writing, blogging and advising other teachers.

 Overall, the Secondary PGCE Programme aims to provide a springboard into a rewarding career as a skilled subject-specialist teacher and future educational leader.

The tools of a great educator

• Understanding of theory and subject or phase pedagogy
• Creating a successful climate for learning, including behaviour management
• Planning and teaching classes that engage pupils
• Using assessment to inform planning
• Working with the wider school community, including parents

Employability

Graduates of this programme are currently working across schools in London and around the UK as teachers, heads of departments and heads of year. Some graduates decide to pursue an academic science education route by pursuing Master's or doctoral level study.

Accreditation

Students who successfully complete this programme will be recommended for Qualified Teacher Status (QTS).

The programme is taught through a mix of face-to-face and online sessions, (including keynote lectures and debates, presentations, discussions, and classroom group tasks), and a practical teaching element based in two schools. Students are required to read widely and to carry out written assignments in their own time. 

Students will also take part in specific activities that provide the opportunity to focus on specific, pivotal areas of our curriculum. These opportunities (totalling 20 days of ITAP) will strengthen the link between theory and practice and provide students with specific feedback to support their progress in these pivotal areas. 

We have identified four placement days for ITAP. The remaining 16 days for ITAP will take place during IOE timetabled time.  

Assessment is through practical teaching, two 5000 word written assignments and portfolio tasks.

The PGCE Physics course is a full-time programme.

During university taught sessions, students are expected to be present all day. Students spend a minimum of 124 days on school placement and will be required to attend for full and entire school days, including pre- and post-teaching sessions as expected of a normal, full-time teacher at their placement school.

You will undertake two modules at level 7 (Masters level) of 30 credits each and one Professional Practice module at level 6. The level 7 credits can be carried forward onto some full Masters programmes at IOE (check individual programme requirements).

When you are not undertaking face-to-face teaching at IOE, you will be undertaking at least 124 days of teaching practice in various Partnership Schools.

Throughout the year, you will also participate in specific activities at IOE and in school that focus on important areas of our curriculum. These activities (totalling 20 days with at least 4 days in school) will help you to better understand links between theory and practice. They will also involve feedback from experts so that your progress is supported in these pivotal areas. These days form part of your 124 days on placement.

Compulsory modules

Please note that the list of modules given here is indicative. This information is published a long time in advance of enrolment and module content and availability are subject to change. Modules that are in use for the current academic year are linked for further information. Where no link is present, further information is not yet available.

Upon successful completion of 60 credits and the Professional Practice module, you will be awarded a PGCE in Physics.

School placements

Students will undertake at least two placements at a school or college, during which time their teaching practice will be supported by a school subject mentor. During school placements students may teach: Key Stage 3: science (including elements of physics, chemistry, biology) Key Stage 4: science (all areas) or physics (depending on school placement) Key Stage 5: A level physics (if available in placement school)

The Professional Practice module is assessed through these placements, associated tasks and a portfolio.

Students on the programme should note that not all Secondary school settings are accessible or have parking available for Students to use. During placement periods Students should be prepared to travel to and from each school placement.

We ensure your placement will provide fulfilling and valuable experiences through:

• A dedicated team who will identify the best schools for your placements
• Support and guidance from your university tutor and your school-based mentor
• School experience that allows you to progress at an appropriate pace for you
• Reasonable travel times from your home to your school

Making the most of your placement

Teaching is a demanding profession and student teachers can feel nervous about school placements or anxious about the workload. Your tutor and school-based mentor will help you navigate your school experience, ensuring that you have the input you need. Empathetic feedback and discussion about your developing professional practice will support you to be successful.

Accessibility

Details of the accessibility of UCL buildings can be obtained from AccessAble accessable.co.uk . Further information can also be obtained from the UCL Student Support and Wellbeing Services team .

Online - Open day

Graduate Open Events: PGCE Secondary Teacher Training

Are you interested in a career in teaching? Join our virtual events to find out more about Teacher Training at UCL, including admissions and student funding information.

Fees and funding

Fees for this course.

The tuition fees shown are for the year indicated above. Fees for subsequent years may increase or otherwise vary. Where the programme is offered on a flexible/modular basis, fees are charged pro-rata to the appropriate full-time Master's fee taken in an academic session. Further information on fee status, fee increases and the fee schedule can be viewed on the UCL Students website: ucl.ac.uk/students/fees .

Additional costs

For some IOE sessions you will need to bring your own lab coat (£15-30).

Students are responsible for funding their travel to and from placements and to offsite teaching sessions organised by the programme in the London area.

If purchasing a lab coat presents difficulties, please consult your tutor or subject lead.

For more information on additional costs for prospective students please go to our estimated cost of essential expenditure at Accommodation and living costs .

Funding your studies

Students may be eligible to receive a training bursary for living costs. For Secondary, the amount depends on your PGCE subject and your degree classification or highest relevant academic qualification.

For a comprehensive list of the funding opportunities available at UCL, including funding relevant to your nationality, please visit the UCL Scholarships and Funding website .

IOE-Clarke Scholarships

Deadline: 3 May 2024 Value: Tuition fees, return flights and stipend (1 year) Criteria Based on both academic merit and financial need Eligibility: EU, Overseas

IOE-ISH Centenary Masters Scholarships

Deadline: 3 May 2024 Value: Tuition fees and accommodation (1 year) Criteria Based on both academic merit and financial need Eligibility: EU, Overseas

Application and next steps

Students are advised to apply as early as possible due to competition for places. Those applying for scholarship funding (particularly overseas applicants) should take note of application deadlines.

Got questions? Get in touch

Curriculum, Pedagogy and Assessment

[email protected]

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