In Focus Articles Stories

people sitting at table

Sustainable methods for making medicines

Tuesday, January 10th, 2023

Purdue University researchers have received a $3 million grant from the National Science Foundation to help the pharmaceutical industry cost-effectively achieve zero waste in its manufacturing operations.

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hellbender

Improving hellbender habitats

Tuesday, January 10th, 2023

A $2.7 million grant is funding a Purdue-led partnership to improve Indiana’s only remaining habitat for hellbender salamanders — four counties in the south central region — by expanding the use of agricultural conservation practices to decrease sedimentation in local river systems.

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forest

Managing family forests to fight climate change

Tuesday, January 10th, 2023

Purdue University has received approximately $9 million of a $35 million project led by the American Forest Foundation and funded by the U.S. Department of Agriculture’s Partnership for Climate Smart Commodities to help family forest owners practice climate-smart forestry in Indiana and eight other states.

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ejeta

Ejeta named Presidential Fellow

Tuesday, January 10th, 2023

Gebisa Ejeta, known worldwide for agricultural innovation and expertise in food economy, policy and security, has been named the Purdue University Presidential Fellow for Food Security and Sustainable Global Development.

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students in creek

Natural Resources and Environmental Science turns 50

Wednesday, June 15th, 2022

The Natural Resources and Environmental Science (NRES) program celebrates a half century of making the earth a better place on September 30 and October 1. Events include opportunities for networking, service and connecting with NRES friends across the decades.

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woman at grocery store

What consumers want

Wednesday, June 15th, 2022

The Center for Food Demand Analysis and Sustainability (CFDAS), led by Jayson Lusk, head and distinguished professor of agricultural economics, launched its monthly Consumer Food Insights report in February, identifying trends and changes in consumer food purchases and preferences. Each month, CFDAS surveys 1,200 households from across the U.S., measuring food security and spending, consumer satisfaction and values, support of agricultural and food policies, and trust in information sources.

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Somali Chaterji

Creating the “internet of small things”

Wednesday, June 15th, 2022

Rovers patrol rows of crops and drones monitor from above on U.S. farms. But to realize the full potential of digital agriculture, these systems need to become much more efficient, scalable and resilient.

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Dharmendra Mishra

Bringing new foods and beverages to market

Wednesday, June 15th, 2022

Taking a food or beverage from idea to commercialization involves many steps. The new Food Entrepreneurship and Manufacturing Institute (FEMI), housed in the Department of Food Science, aims to provide support along the way as entrepreneurs and companies venture to bring a product to market.

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students

Sharing science across borders

Monday, November 15th, 2021

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