About

As part of the Purdue University and Young Family partnership, and under the leadership of the Food Science Department, a new initiative is being launched to highlight the power of plant proteins and foster student innovation through a product development competition. This interdisciplinary effort will engage students from across Purdue in developing plant-based food products, such as appetizers, cheeses and meat alternatives, while emphasizing sensory quality, nutritional value and consumer appeal. The initiative leverages Purdue’s cutting-edge sensory and analytical facilities to evaluate taste, texture and nutritional properties, ensuring products meet high standards of quality and acceptance. In parallel, it incorporates strategic communication and education efforts to inform and inspire consumers about the benefits of plant-based foods, including their role in promoting health, sustainability and environmental well-being. Through hands-on learning, collaborative research and broad outreach, this initiative supports the university’s One Health mission and the shared vision of building a resilient and inclusive food system.

Elise Whitley

Research Assistant

ewhitle@purdue.edu

(812) 350-0627