Purdue University College of Agriculture

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Advancements in genomic research reveal alternative transcription initiation sites

In 2010, Jianxin Ma, a professor of agronomy, and his collaborators built the first reference genome for soybeans on the widely studied Williams 82 variety. Thousands of scientists and plant breeders have since used that genome in their own...

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Professor adjusts equipment in Pilot Plant.
Purdue launches institute to help farmers commercialize new value-added products

A newly formed institute at Purdue University is offering training and development support to agriculture producers with novel food and beverage product ideas. The new Institute for Food Product Innovation and Commercialization is funded by a $1.5 million grant from the U.S. Department of Agriculture Rural Development.

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Barriers to food safety in the low-moisture food industry

WEST LAFAYETTE, Ind. — Low-moisture foods such as dried fruits, seeds, tree nuts and wheat flour were once considered to carry minimal microbial risks. However, the increased number of outbreaks linked to bacteria-contaminated low-moisture foods has resulted in product recalls, lawsuits and financial losses. Despite these growing concerns, there have been limited studies into the food safety research and Extension needs for the low-moisture food sector. Purdue University researchers are stepping in to fill this gap.

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Most surveyed grocery shoppers report noticing shrinkflation

Over three-quarters of surveyed consumers say they have noticed shrinkflation at the grocery store in the previous 30 days, according to the October 2024 Consumer Food Insights Report (CFI).

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PURDUE'S NEXT MOVES

In April 2021 Purdue launched five new distinct strategic initiatives designed to advance the University’s competitive advantage in its continuing quest for leadership among the world’s top research and teaching institutions.

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