International Research

IPIA facilitates and supports a wide range of international research. This research is conducted in the 11 departments in the College of Agriculture at Purdue, often in collaboration with partners across campus and across the world.  These activities are led by a group of highly committed faculty and staff, with collective experience in more than 75 countries. Our flagship international research programs include management of two USAID-supported Feed the Future Innovation Labs and involvement in a total of six Feed the Future Innovation labs. 



Feed the Future Innovation LabsUSAID

The Feed the Future Innovation Labs draw on the expertise of top U.S. universities and developing country research institutions to tackle some of the world’s greatest challenges in agriculture and food security. Led by U.S. universities, these Innovation Labs are central to advancing novel solutions that support our goals to reduce global hunger, poverty and undernutrition. 


Food Safety Innovation Lab

The Food Safety Innovation Lab (FSIL) is the most recent addition to Purdue's international research portfolio. The United States Agency for International Development (USAID) awarded Purdue a $10 million grant for this lab on August 13, 2019. The FSIL is directed by Haley Oliver, an associate professor of food science. Purdue is collaborating with Cornell University to develop programs to improve food safety in Bangladesh, Cambodia, Ethiopia, Kenya and Senegal.               

The Food Safety Innovation Lab focuses on:

  • Improving awareness of the need for food safety measures.
  • Supporting local research on food safety issues.
  • Building policy and engagement efforts to disseminate information about food safety research.
  • Developing best practices that can be used by households, communities and commercial stakeholders. 
For more information:
Haley Oliver, Food Science, hfoliver@purdue.edu


Horticulture Innovation Lab

Our work with the Horticulture Innovation Lab is committed to six pillars:
  • Improving horticultural systems, from seed to consumption, as a result of collaborative research.
  • Improving the nutritional status of people as a result of including horticultural crops in diets.
  • Increasing empowerment of women and disadvantaged groups working in horticulture.
  • Improving opportunities for smallholders and entrepreneurs in horticultural markets.
  • Increasing capacity of scientists, development professionals, farmers, students, intermediaries, and institutions to address horticultural challenges.
For more information:
Stephen Weller, Horticulture & Landscape Architecture, weller@purdue.edu

 

Aquaculture & Fisheries Innovation Lab

The mission of the AquaFish Innovation Lab (formerly AquaFish CRSP) is to enrich livelihoods and promote health by cultivating international multidisciplinary partnerships that advance science, research, education, and outreach in aquaculture and fisheries in environmentally and socially acceptable ways. Bringing together resources from US and Host Country institutions, AquaFish strives to:
  • Strengthen the capacities of its partnering institutions.
  • Increase the efficiency of aquaculture technologies.
  • Improve fisheries management.
  • Disseminate research results to a broad audience.
For more information:
Kwamena Quagrainie, Agricultural Economics, kquagrai@purdue.edu

 

Food Processing and Post-Harvest Handling Innovation Lab

Hunger, malnutrition, and poverty remain stubbornly persistent in many developing countries despite advances made in agriculture productivity in recent years.  This is due in part to high food losses, especially after harvest.  The Mission of the Food Processing and Post-Harvest Handling Innovation Lab is to develop sustainable, market-driven value chains that reduce food losses, improve food and nutrition security, and contribute to economic growth for farmers in Kenya and Senegal, and other Feed the Future countries.  Our research focus to achieve this goal will involve:

  • Grain Drying and Storage - Post-harvest grain losses in Africa most often occur due to poor drying after harvest, causing mold contamination, and insect infestation during storage. 
  • Food Processing and Nutrition - These efforts aim to increase and diversify food processing and markets for cereal and legume products at the rural and urban levels, and to create a sustainable market-driven model for nutritionally-enhanced foods. 

For more information:
Jake Ricker-Gilbert, Agricultural Economics, jrickerg@purdue.edu

 

 

Nutrition Innovation Lab

The mission of the Nutrition Innovation Lab is to discover how integrated interventions of agriculture, nutrition and health can achieve large-scale improvements in maternal and child nutrition in Asia and Africa and enhance institutional and human research capacity around agriculture, health and nutrition in Africa and Asia through graduate level training (MS and PhD) and support for short courses and conferences.

For more information:
Gerald Shively, Agricultural Economics, shivelyg@purdue.edu

Sorghum and Millet Innovation Lab

The Feed the Future Innovation Lab for Collaborative Research in Sorghum and Millet is a consortium of cutting-edge research aimed at improving the adaptation and resilience of sorghum and pearl millet to the semi-arid climates of East and West Africa. It links U.S. and international universities and research organizations in a collaborative effort to build human and institutional capacity in Ethiopia, Niger and Senegal through a grant from the United States Agency for International Development (USAID).

For more information:
Bruce Hamaker, Food Science, hamakerb@purdue.edu
Mitch Tuinstra, Agronomy, drmitch@purdue.edu
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International Programs in Agriculture, 615 West State Street, West Lafayette, IN 47907 USA, (765) 494-6876

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