Skip to Main Content

College of Agriculture welcomes three new faculty members this spring

moriah-bilenky.jpegMoriah Bilenky, assistant professor of sustainable horticulture, Horticulture and Landscape Architecture 

Moriah Bilenky joins the HLA department this spring from Penn State University, where she conducted post-doctoral research on sustainable and organic cropping systems. Bilenky plans to continue exploring low-input, sustainable cropping systems in her research program at Purdue, with particular interest in the use of cover cropping, reduced tillage and animal-crop integration to reduce off-farm inputs. One of her personal career goals will be to find an equine related connection to her work and research. 

 

kyle-cottrell.jpgKyle Cottrell, assistant professor of biochemical pathways and metabolism, Biochemistry 

Kyle Cottrell joins the Biochemistry department from Washington University in St. Louis, where he began his graduate studies in 2012. Cottrell completed his PhD in molecular cell biology in December 2017, staying on at the university to conduct post-doctoral research in several aspects of post-transcriptional regulation in cancer, including RNA editing. Cottrell’s past research has focused on post-transcriptional regulation of gene expression, including control of mRNA translation and stability as well as RNA editing. In his current research, Cottrell is focused on RNA editing, how it is regulated in cancer and the potential of targeting an enzyme involved in RNA editing to treat breast cancer.  

 

pratishtha-poudel.jpgPratishtha Poudel, assistant professor of digital agroecosystems and agroecosystem modeling, Agronomy 

Pratishtha Poudel joins the Agronomy department from Kansas State University, where she completed her post-doctoral fellowship with research focusing on the development and application of crop models. In her current work and research, Poudel seeks to bring together the disciplines of crop physiology, data science and mathematical modeling to advance cropping system models. Striving to be a lifelong learner, Poudel enjoys learning about other countries, languages and cultures. 

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