Winter 2024
Research and Refuge in a Time of Conflict
Maksym Chepeliev, research assistant professor at the center so at the Center for Global Trade Analysis (GTAP) in the College of Agriculture, knows the dissonance of trying to comprehend the lives of loved ones thousands of miles away.
Read MoreMy Purdue View
Growing up in Nigeria, I was bothered that one couldn’t get certain fruits when they were out of season.
Read MoreThe Big Idea: Global partnerships
The College of Agriculture develops collaborations with partners around the world through International Programs in Agriculture, ongoing research with academic mentors, shared interests and expertise discovered at conferences or via colleagues, global fellowships and so on.
Read MoreDeveloping Leaders for Global Impact
An article in The New York Times in 1990 described how Purdue University was striving to “internationalize the outlook and training of its students.”
Read MoreThen & Now
Before coming to Purdue, Celina Gómez and Sofía Gómez earned their bachelor’s degrees in agricultural sciences and production from Zamorano Pan-American Agricultural School in Honduras.
Read MoreAlumni Spotlights
Alumni Spotlights featuring Barry Delks, Srinivas Makam, and Turf management & science graduates Ben Baumer and Dan Kiermaier
Read MoreAlumni Close-Up: Applying Science to Feed the Globe
On the eve of her flight to Nepal, Alexis Ellicott was reviewing her trusted travel checklist.
Read MoreFinal View
Q: Where is this?
Read MoreThe View Ahead – Winter 2024
Welcome to the first themed issue of Envision! We’re sharing the international connections cultivated in the College of Agriculture in research, teaching and extension.
Read MoreThe inside scoop on Purdue’s new ice cream
What’s international about ice cream, you ask? Variations of the sweet treat are loved around the world, so we can’t resist sharing Purdue’s new ice cream flavor, Boiler Chips. Developed at the request of Purdue President Mung Chiang by Purdue’s Food Entrepreneurship Manufacturing Institute (FEMI) and led by FEMI students, the new flavor and its packaging design are out of this world.
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