Summer 2022 Stories

Mylet

Alumni Close-Up: A Home Field Advantage

Wednesday, June 15th, 2022

The thing about being an entrepreneur, or a visionary of any sort, is that sometimes your ideas will seem ridiculous. At first.

Neil Mylet (BS ’08, ag econ) is used to that. As an entrepreneur, he says, “You have to want to go against everything you’ve been taught but also utilize everything you’ve been taught.”

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big idea

The Big Idea: Fighting a plant pandemic

Wednesday, June 15th, 2022

Plant disease requires three things to establish in a crop: a host susceptible to a pathogen, the presence of a harmful pathogen and the environmental conditions favorable for infection.

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Dean Karen Plaut

The view ahead – summer 2022

Wednesday, June 15th, 2022

This year we celebrate five years of publishing Envision with the goal of highlighting Purdue Agriculture’s distinctive strengths and global impact. Purdue Agriculture is ranked #8 in the world and #4 in the U.S. because we ask and then seek to answer tough questions. In this magazine, we share stories that are in the news or soon will be, covering difficult and sometimes controversial topics our college is working to address.

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corn field

Stopping a Cereal Killer

Wednesday, June 15th, 2022

The spots first appeared on the Wappels’ farm in September 2018, late in the growing season. Eric Wappel snapped photos of corn leaves flecked with constellations of tiny, black bumps. A third-generation grower, Wappel was familiar with the symptoms of gray leaf spot and northern corn leaf blight on the 9,000 acres he farms with his father and brother outside San Pierre in northwest Indiana. This, he did not recognize.

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produce section

Purdue Extension: Partner for Rural Health

Wednesday, June 15th, 2022

The United States spends more on healthcare than any other nation in the world, doubling that of other developed nations.

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burgers

Meet the New Meat

Wednesday, June 15th, 2022

As consumers explore the array of options available to them in grocery aisles, some are trying new meat alternatives, from plant based brands such as Beyond and Impossible to updated takes on the traditional veggie burger. These novel options may be just the start of a new wave of alternative proteins, born in the laboratory and coming soon to a grocery aisle near you.

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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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