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Carlos Corvalan, associate professor of food science and the project’s supervisor works on screen in lab at Purdue.

From lab to table: Purdue Food Science research predicts texture with machine learning

The creaminess of custard. The fizz of foam. The slurpability of soup. Texture is just as essential to our eating experience as flavor and...

Bridget McClatchey

From farm to food science: alumna's journey to patenting America's beloved comfort food

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...

Seed oil in grocery store

Majority of consumers perceive seed oils as safe, but health concerns rise

Most consumers are somewhat familiar with seed oils, but overall, they feel unsure or neutral about common claims regarding the link between the...

Four maps depicting maximum levels of PFAS — PFOA, PFHxS, PFOS and PFNA — in drinking water across all Indiana counties based on data from the Indiana Department of Environmental Management.

Purdue’s Institute for a Sustainable Future publishes first look at ‘forever chemicals’ statewide

Purdue University’s Institute for a Sustainable Future (ISF) has released the first Indiana Statewide PFAS Assessment report summarizing the...

Student working on manufacturing food.

First-quarter Agrifood Economy Index shows acute downturn in industry confidence

The March edition of the Agrifood Economy Index reveals a pronounced downturn in industry confidence, marking the lowest sentiment level recorded...

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