Skip to Main Content

Purdue ABE program ranked #1 for eighth consecutive year

Purdue’s Agricultural Biological Engineering Program (ABE) is ranked first in its category by U.S. News & World Report for the eighth consecutive year. ABE’s graduate program was ranked first earlier this year for the 10th time in the past 11 years.

Karen Plaut, Purdue’s Glenn W. Sample Dean of Agriculture, addressed the department’s accomplishment. “To hold these types of ranking for extended periods of time is impressive and indicates the tremendous impact ABE faculty and staff are having within their disciplines,” she said.

Mung Chiang, the John A. Edwardson Dean of the College of Engineering, describes the rankings as a sign of the esteem in which the department is held in the “minds of peers around the country.”

Bernie Engel, ABE professor and department head, has led the department for the past 14 years. He credits the university and colleges for this achievement.

“We benefit greatly from the strength of the university, agriculture, and engineering,” he said. “Purdue’s commitment to the breadth and depth of the ABE profession is noteworthy and sets us apart nationally and internationally. While many programs have been forced to focus more narrowly, we maintained strengths in longstanding areas within our profession while also growing and evolving in the biological engineering area.”

Engel also highlights the contributions of the department’s alumni.

 “Any department that consistently receives this kind of recognition must acknowledge the influence our alumni are having throughout the world,” he said.

Purdue’s ABE building is undergoing major renovations and additions. “We are extremely grateful to Purdue, the state of Indiana and all our alumni and friends who have made these new facilities possible because they believe in our mission. We look forward to continuing to meet and exceed these expectations,” Engel said.

 

 

Featured Stories

Dairy cows
Milk and motorsports: dairy’s lasting legacy in the Indy 500

Sunday, Hoosiers and racing fans from across the country gathered to watch the iconic Indy 500...

Read More
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...

Read More
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...

Read More
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...

Read More
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...

Read More
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...

Read More
To Top