Skip to Main Content

Call for Purdue Certificate of Distinction nominees

The Purdue Agricultural Alumni Association is seeking nominations for the 2021 Certificate of Distinction award, the highest award of the association.

The Certificate of Distinction recognizes those who have significantly contributed to agriculture, forestry, or natural resources through professional accomplishments, organization involvement, community service, and other activities. Nominees do not need to be alumni of Purdue University or residents of Indiana.

The nomination form and requirements are found at Alumni Association Certificate of Distinction. Nominators are encouraged to solicit letters of recommendation from those who can attest to the nominee’s accomplishments and emphasize the impact of a nominee’s work.

Nominations must be completed by Oct. 22. Submissions may be sent to: Danica Kirkpatrick, Purdue Agricultural Alumni Association, 715 W. State St., West Lafayette, IN, 47907 or electronically to danica@purdue.edu. 

A committee selected by the President of the Purdue Agricultural Alumni Association screens the nominees and presents a finalist list to the alumni board of directors, which will make the final selections. The 2021 Certificate of Distinction awards will be presented at the Purdue Agriculture Alumni Fish Fry in February. Award recipients will be notified of the selections by Dec. 1.

The 2019 Certificate of Distinction recipients were Beth Bechdol, Dale Griffin, Roger Hadley II, Mark Legan, Renee McKee, and William “Brad” Smith. 

The 2020 Certificates of Distinction award winners were (left to right) Mark Legan, Roger Hadley, Beth Bechdol, Renee McKee, Dale Griffin and William (Brad) Smith. The 2020 Certificates of Distinction award winners were (left to right) Mark Legan, Roger Hadley, Beth Bechdol, Renee McKee, Dale Griffin and William (Brad) Smith.

Featured Stories

almonds on a table with almond milk
Homemade nut-based dairy analogs raise questions about bacterial risks

Many consumers know the food safety risks of dairy products, eggs and raw meat. But they are less...

Read More
Students working in the Skidmore Lab inside Nelson Hall of Food Science.
CH4 Global partners with Food Entrepreneurship and Manufacturing Institute to combat methane emissions in the cattle industry

The Food Entrepreneurship and Manufacturing Institute (FEMI), housed within Purdue...

Read More
Purdue MANRRS pose with chapter of the year award at MANRRS38
Purdue MANRRS receives chapter of the year award at national conference, making history

For the first time since its founding in 1990, the Purdue University College of...

Read More
A bottle of Boiler Bee Honey sits on the edge of chrome table in Skidmore lab with two students cooking in labcoats and hairnets in the background.
The sweet (and spicy) taste of victory—National Honey Board funds a food science development competition at Purdue

In the past few years, specialty sauces like hot honey combined the classic warm, sweet feeling...

Read More
lab grown meat
Survey tallies consumer attitudes toward lab-grown meat alternatives

Many consumers view conventional meats as both tastier and healthier than laboratory-grown...

Read More
Against a black backdrop, three dozen egg carton are neatly arranged to surround many loose brown eggs
Butcher Block adds eggs from chickens fed orange corn

The Boilermaker Butcher Block’s selections will now include farm fresh eggs laid by Purdue...

Read More
To Top