Skip to Main Content

Purdue Agriculture dean appoints Prokopy as new department head for horticulture and landscape architecture

Karen Plaut, the Glenn W. Sample Dean of Agriculture, has announced that Linda Prokopy, professor of forestry and natural resources, will be the new department head for horticulture and landscape architecture (HLA). Prokopy, a member of the College of Agriculture faculty for 17 years, was selected after a national search.

prokopy-headshot.jpg
Linda Prokopy

“Linda Prokopy is a successful and innovative social scientist who has made impressive contributions to the college and to the nation through her research, extension outreach and teaching,” Plaut said. “She recently served as co-director for the natural resources and environmental sciences interdisciplinary major with Laura Bowling, professor of agronomy. Their accomplishments have included doubling the number of students and conducting a revision of the curriculum. I am excited to see what Linda and HLA faculty and staff members will accomplish together moving forward.”

Prokopy shared her vision for leading the diverse HLA department.

“I believe our HLA department can lead the charge to transform our region into a mosaic of sustainable landscapes during this time of global change and challenges. HLA is well positioned to contribute to basic and applied science questions that will help the state, nation and world in the times ahead,” Prokopy said..

A graduate of the University of Michigan, Prokopy earned her masters and doctoral degrees in environmental planning from the University of North Carolina at Chapel Hill. She joined the faculty at Purdue in 2003. She is currently the outgoing editor-in-chief of Society and Natural Resources and the director of the Indiana Water Resources Research Center.

Among the interdisciplinary research projects with which she has been involved, Prokopy led the Useful to Usable (U2U) project, which ran from 2011-2017 and had the goal of increasing the use of climate information by corn producers across the North Central Region. U2U included over 60 faculty and staff and 62 graduate and undergraduate students from diverse disciplines and job roles and led to the creation of decision support tools that are still used, and over 50 peer-reviewed publications. U2U influenced decision-making on over 15.5 million acres in the Midwest and received formal recognition in the form of a partnership award from USDA-NIFA, a team award from the College of Agriculture, and the Governor’s Award for Environmental Excellence.

Prokopy has received multiple honors and awards during her career including as Fellow in the Soil and Water Conservation Society, Outstanding Graduate Mentor/Teacher, University Faculty Scholar and the Corinne Alexander Spirit of the Land Grant Mission Award. She assumes her position in HLA  on Jan. 1.

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