Gary Humphrey, a winemaker and owner of River City Winery in New Albany, Ind., displays the trophy for Wine of the Year at the Indy International Wine Competition, which took place at Purdue University. River City's entry, a 2011 Vignoles, beat out 2,400 other entries from around the world and marked the first time an Indiana winery took top honors in the annual competition. (Purdue University photo)
"There is no statistical difference in quality between eggs as measured by Haugh units just after laying and rapidly cooled eggs at 12 weeks," Keener said. "This rapid-cooling process can provide a significant extension in the shelf life of eggs compared to tradi
In June, two faculty members from Purdue will continue the training mission. Ramesh Vemulapalli, head of the Department of Comparative Pathobiology in the College of Veterinary Medicine and professor of veterinary immunology and microbiology, will give training for government officials in animal health diagnostics. Haley Oliver, assistant professor of food science, will provide training in food safety mostly to government officials and representatives of private industry and businesses. Oliver will be accompanied by a faculty member at Texas Tech University.
"The zipTrips Team is making a difference by creating virtual field trips that connect thousands of students in hundreds of classrooms across the country," said Jay Akridge, the Glenn W. Sample Dean of the College of Agriculture. "Using a novel combination of materials and media, zipTrips are an innovative way to provide students with fun, engaging and memorable educational experiences in science."
Committee for the Education of Teaching Assistants Excellence in Teaching Award recipients are selected by each academic department for their commitment to undergraduate education. This year's recipients include Purdue Food Science's Madhuvanti Kale.
Kee-Hong Kim, an assistant professor of food science, and Jung Yeon Kwon, a graduate student in Kim's laboratory, reported in this week's issue of the Journal of Biological Chemistry that the compound piceatannol blocks an immature fat cell's ability to develop and grow.
A Purdue University food scientist has developed a way to encase nutritional supplements in food-based products so that one day consumers might be able to sprinkle vitamins, antioxidants and other beneficial compounds right onto their meals.
Carlos Corvalan, an associate professor of food science, said understanding how the additives work together means they could be designed to decrease the health, environmental and property damage risks caused by drift.
Whistler Center for Carbohydrate Research has a proven record of success for providing the company members education opportunities including annual short course, annual technical conference, forum, and the coming International Hydrocolloid Conference. This year, Whistler Center first-time partners with IFT to hold the IFT Pre-Annual Meeting Short Courses in titled of Designing Carbohydrate Supramolecular Structures for Food at the LVH-Las Vegas Hotel and Casino on June 25, 2012.
Liangli (Lucy) Yu, PhD '99, of College Park, Md., professor and acting chair of the Department of Nutrition and Food Science at the University of Maryland since 2009. Yu has published three books, 109 research articles and 13 book chapters, and holds one U.S. and one European patent. A fellow in the American Chemical Society-Agricultural and Food Chemistry Division, Yu has received the Young Scientist Award from that organization as well as from the American Oil Chemists' Society.
A survey of undergraduates at Purdue and 13 other land-grant universities during the 2010-11 academic year showed that the average starting annual salary among undergraduates in agriculture and the related professions was $38,104, with the highest in food science at $43,953.
"Cooking Up a Food Business in the Home Kitchen: Opportunities and Challenges of Starting or Growing a Home-Based Vendor Food Enterprise" will address issues of safety and profitability in three weekly webcasts beginning March 20. The webcasts will be streamed live online, so viewers can watch at home or at their local Purdue Extension office. The sessions also will be available as recordings.
The National Science Foundation has awarded Purdue University and Ivy Tech Community College nearly $1 million to start a bachelor's degree program concentration focused on food and foodstuff supply chain technology.
The water-repellent agents, which act like raincoats, are mobile, Lipasek said. When they move around, they clump together and leave some of the vitamin C uncovered. When that happens, moisture is able to reach and degrade the exposed vitamin C.
The moisture-absorbing agents, which absorb the water at a lower humidity than vitamin C, may be absorbing so much moisture that they become saturated. When that occurs, Mauer said, the pH level around the vitamin C can change, or water can move and interact with the vitamin C. Both of these scenarios could lead to further reactions that lower the humidity at which vitamin C deliquesces and changes from solid to liquid. Once the vitamin C dissolves, it is unstable.
Sanitizing the outside of produce may not be enough to remove harmful food pathogens, according to a Purdue University study that demonstrated that Salmonella and E. coli can live inside plant tissues.
"Once again, the quality of Indiana wines stood out against thousands of entries from all over the world," said Christian Butzke, professor of enology and chief judge for the competition. "We had many truly spectacular wines this year, and the winners can be very proud of their exceptional winegrowing and winemaking skills."
Food Microbiology has a reputation for being a tough course, and for her first teaching assignment, Haley Oliver knew she had her work cut out for her.
Purdue Food Science graduate student Jason Mueller is highlighted the Northwest Indiana Times.
Kevin Keener, an associate professor of food science, created a process for rapidly cooling eggs that is designed to inhibit the growth of bacteria such as salmonella.
"People drink green tea for health benefits, so they want the catechins to be present," said Lisa Mauer, a professor of food science. "The instant powder beverages are becoming more popular for consumers, and it's important to know how storage can influence nutrition of your products."
Christian Butzke knows wine, and he's sharing his knowledge - from the vineyard to the glass.
Lisa Mauer, associate professor of food science, has been appointed interim director of the Center for Food Safety Engineering, based at Purdue. The director, Richard Linton, will become chair of Ohio State University's Department of Food Science and Technology, effective Aug. 15. He also is a professor of food science and associate director of Purdue's Agricultural Research Programs. Mauer, a member of the center, received a bachelor's degree in food science from Purdue and a doctoral degree in food science from the University of Minnesota. Her research has focused on the effects of processing on functional, physical and structural properties of food ingredients, as well as pathogen detection. A search for a permanent replacement will occur over the next year.
The annual Celebration of Graduate Student Teaching Excellence on Tuesday (April 26) included the presentation of numerous awards to graduate students.
Gary E. Chenoweth, of Ballwin, Mo., recently appointed vice president, customer relationship leader, of Bunge Oils. Since 2004, he had been responsible for the marketing, sales, and profit and loss of all bulk soybean and canola oils sold in the U.S. Chenoweth entered the food science industry as a service representative for Durkee Foods in 1974. He joined Central Soya as a sales representative in 1980, working his way up to vice president of refined oils in 1999. He held that post for three years before joining Bunge North America as director of refined oils in 2003. Chenoweth received a bachelor's degree in food science from Purdue in 1974.
The overall goal of the “Molecular Methods in Food Microbiology Symposium and Workshop Series” is to address and fill in knowledge gaps regarding molecular detection and subtyping of foodborne pathogens and spoilage organisms for industry professionals and graduate students being trained to work in the food industry. In order to realize this goal, we have assembled an advisory committee to address the challenges the industry faces today with respect to molecular methods.
Food and vitamins aren't always what they seem. Lisa Mauer is uncovering new techniques to detect pathogens and discovering how to improve the quality and stability of our vitamins.
The next time you grab a bite to eat at a restaurant, think of Rich Linton, whose work in food safety may help you dodge food poisoning.
The Indiana Wine Grape Council and Purdue University started a marketing campaign last year called "Try on Traminette
" to draw consumers to Traminette, a white wine known for being floral, fruity and citrusy. The Purdue Wine Grape Team recommended Traminette as the signature varietal wine for the state after years of winegrowing and winemaking experiments across Indiana.
On January 4, 2011, President Barack Obama signed into law a new federal statute called the FDA Food Safety Modernization Act (H.R. 2751). The FDA Food Safety Modernization Act is divided into four areas: prevention of food safety hazards, detection of and response to food safety problems, improving the safety of imported foods, and miscellaneous provisions. The new law provides greater authorization for the Food and Drug Administration (FDA) and the Secretary of Health and Human Services (HHS) to increase inspections of many domestic food facilities, enhance detection of foodborne illness outbreaks, and order recalls of contaminated food products. The new law requires most food companies to write and implement new safety protocols to control or eliminate potential foodborne hazards. More oversight of imported food products is also included in the law and more provisions are in place to deny entry of food products into the U. S. under certain circumstances. The FDA Food Safety Modernization Act is the most significant update of U.S. food safety laws since adoption of the U.S. Federal Food, Drug, and Cosmetic Act in 1938.
Yuan Yao, an assistant professor of food science, altered the surface of a carbohydrate found in sweet corn called phytoglycogen, which led to the creation of several forms of a nanoparticle that could attract and stabilize nisin, a food-based antimicrobial peptide. The nanoparticle can then preserve nisin for up to three weeks, combating Listeria, a potentially lethal foodborne pathogen found in meats, dairy and vegetables that is especially troublesome for pregnant women, infants, older people and others with weakened immune systems.
"Even more important than that is to give them the chance to be in a college environment," said Byron L. Ernest, who heads the school system's agriculture department that he started in 2004. He teaches Purdue courses in animal science, botany and food science.
The most recent data from the Centers for Disease Control and Prevention (CDC), relative to foodborne disease outbreaks in the United States, was published this past summer in the Morbidity and Mortality Weekly Report (MMWR). CDC still estimates a total of 76 million illnesses occur annually in the United States, which amounts to nearly 1 in every 4 people. The most recent report provides information as to the causes of foodborne illness and types of foods implicated in foodborne illness incidents in the year 2007.
The war he fights today: It’s against E. coli contaminations in spinach and lettuce. His experimental weapons are bacteria, which are proving effective as E. coli killers. The immediate battlefront is prevention. The goal is to figure out how to use the bacteria to prevent the contamination without making the lettuce and spinach brown and unappealing to grocery shoppers.
Purdue scientists added E. coli to soil through manure application and water treated with manure and showed that the bacteria can survive and are active in the rhizosphere, or the area around the plant roots, of lettuce and radishes. E. coli eventually gets onto the aboveground surfaces of the plants, where it can live for several weeks. Activity in the rhizosphere was observed using a bioluminescent E. coli created by Bruce Applegate that glows when active.
High PLains/Midwest Ag Journal
Arun Bhunia, a professor of food science, and Kristin Burkholder, a former Purdue graduate student who is now a postdoctoral researcher in microbiology and immunology at the University of Michigan Medical School, found that listeria, even in low doses, somehow triggers intestinal cells to express a new protein, heat shock protein 60, that acts as a receptor for listeria. This may allow the bacteria to enter the cells in the intestinal wall and exit into a person's bloodstream. Bhunia and Burkholder's findings were published in the early online version of the journal Infection and Immunity.
Five professionals received Outstanding Food Science Awards on October 7th from Purdue University's Department of Food Science.
Morgan is figuring out how to lower import costs for countries that don’t have their own wheat, for bread “By reducing the amount of wheat needed in bread, and replacing it with sorghum, which is readily available, the cost decreases thus reducing economic strain on these countries. I am looking at ways communities can incorporate crops they can grow into their daily diet.”
The 2010 Purdue Wine Grape Action Team Fall Workshop is designed for those getting started in a business or in the first steps of planning one. Participants will tour the Purdue vineyard and see demonstrations of small-scale commercial winemaking equipment and learn the basics of juice and wine quality control at the team’s pilot winery in the Nelson Hall of Food Science.
Lafayette Journal and Courier
Lafayette Journal and Courier