The creaminess of custard. The fizz of foam. The slurpability of soup. Texture is just as essential to our eating experience as flavor and...
It may take you back to your childhood: a bowl of warm, brightly colored cheesy noodles often seen as comfort food for many. The Kraft Heinz...
Most consumers are somewhat familiar with seed oils, but overall, they feel unsure or neutral about common claims regarding the link between the...
Purdue University’s Institute for a Sustainable Future (ISF) has released the first Indiana Statewide PFAS Assessment report summarizing the...
The March edition of the Agrifood Economy Index reveals a pronounced downturn in industry confidence, marking the lowest sentiment level recorded...
Mary Schultz is a senior graduating with a Landscape Architecture from Purdue University's Department of Horticulture and Landscape Architecture. For her senior capstone project, she had the opportunity to work with Purdue's College of Veterinary Medicine for a real-world experience. She was able to propose designs for both technical and aesthetic enhancements surrounding their hospital complex.
Oseremi Olivia Jagbojo is a graduate student in the Department of Agricultural Science Education and Communications. Jagbojo’s own work focuses on helping reframe how urban youth view agriculture with hopes of encouraging more interest in agricultural careers.
From Maine's rocky coast to the sunny Florida Keys to Purdue University, Harrison Reeves sailed a unique course to Purdue. Discover how the senior's adventures led him to Purdue Agriculture's aquatic sciences program and his next giant leap.
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