There are a few constants in human life. Sleeping. Breathing. Using the bathroom. But the constant that captures the most of our time and attention, the one that’s central to our cultures, our families, our memories, is eating. From a baby’s first bite of banana to a child’s birthday cake to college pizza parties to anniversary boxes of chocolate, food is how we mark time, bond and show love. Increasingly, it’s clear that food is also the key to our health, in ways both obvious (candy rots your teeth) and less obvious (how certain fibers affect the microbiome).
There are a few constants in human life. Sleeping. Breathing. Using the bathroom. But the constant that captures the most of our time and attention, the one that’s central to our cultures, our families, our memories, is eating. From a baby’s first bite of banana to a child’s birthday cake to college pizza parties to anniversary boxes of chocolate, food is how we mark time, bond and show love. Increasingly, it’s clear that food is also the key to our health, in ways both obvious (candy rots your teeth) and less obvious (how certain fibers affect the microbiome).
READ MORE
A plume of contamination spreads underground. A building's foundation weakens. A wetland mysteriously loses water. All three scenarios need...
Producers continued to express concern about farm finances as the June Purdue University/CME Group Ag Economy Barometer recorded a 6-point decline...
Andrea Liceaga, professor in Purdue University’s Department of Food Science, has been named a 2026 University Faculty Scholar. She will be...
Growing up in Grand Rapids, Michigan, Emily Laage attended an environmental school in fifth and sixth grades. Her days included English and math,...
At 25, Noah Berning has already accomplished a goal held since middle school: he’s going to work for John Deere. “I set this...
What will it take for humans to survive — and thrive — in deep space? In this Space Day feature, Marshall Porterfield, professor of Agriculture and Biological Engineering at Purdue University, explains how bio‑regenerative life support systems could make long‑duration space missions possible.
As NASA prepares for future missions to the Moon and Mars, scientists must answer a critical question: how do we grow food in space? In this Space Day feature, Anjali Iyer-Pacuzzi, Professor of Botany and Plant Pathology, and Denise Caldwell, PhD Candidate in Botany and Plant Pathology, share their research on how plants respond to microgravity and pathogens in spaceflight. Their NASA‑supported work studied tomato plants grown in microgravity to understand plant immunity, food security, and sustainability far from Earth.
Taylor Neal is a Spring Start student in animal sciences with a concentration in pre-veterinary medicine. Hear how saying "Yes" to opportunities at Purdue helped her get involved and find her community.
.jpeg?auto=webp)