Purdue food science showcases innovation on global stage at FAO exhibition
Two representatives from the Department of Food Science recently traveled to Rome, the headquarters of the Food and Agriculture Organization of the United Nations (FAO), to present groundbreaking research and student-led innovations at the FAO Global Exhibition: From Seeds to Food. The exhibition featured cultural displays, research showcases and educational exhibits from institutions and organizations working to feed a growing world population.
Hansel A. Mina, Extension outreach specialist and research associate, and Tari Gary, senior Extension administrator, represented Purdue Agriculture at the event.
“Representing Purdue at this international exhibition was truly an honor,” Mina said. “Standing among delegates from around the world offered an inspiring view of the diversity and interconnectedness of global food initiatives. It was a proud moment to highlight Purdue’s leadership in agricultural research and food science.”
Highlighting Purdue’s Global Leadership
The Purdue booth showcased 3D-printed foods, virtual reality learning tools, and value-added products created through the Food Entrepreneurship and Manufacturing Institute (FEMI) — many of them developed by students working across disciplines. Visitors were particularly captivated by the 3D-printed food demonstrations and the wide range of products incorporating ingredients from Purdue’s Student Farm and entomology programs.
“Attendees were amazed to see how 3D printing could be applied to food,” Mina said. “They recognized the potential for addressing challenges like nutrient fortification and food accessibility in regions affected by malnutrition.”
Gary added that the exhibit highlighted Purdue’s strengths in combining research, technology and hands-on learning.
“The use of virtual reality and 3D printing demonstrates that our department is able to pivot and look for new ways to utilize emerging technology,” Gary said. “Our faculty and students are asking questions like, ‘How can we make learning more immersive? How can we create products that weren’t possible before?’ That mindset is what drives innovation.”
Hansel Mina watches as a child samples the VR head set. 
Tari Gary and Hansel Mina at the global exhibition in Rome. 
Tari Gary discusses food science research at the global exhibition in Rome. “This experience reinforced how much can be achieved through collaboration and knowledge exchange,” Mina said, “and reminded me that our research and teaching efforts resonate far beyond the laboratory and the classroom.”
For Gary, the event “gave me a global view of the challenges agriculture is facing — and of the inspiring work being done around the world to address them.”
“Purdue’s presence at the FAO exhibition highlights our ongoing commitment to global engagement and advancing sustainable food systems through research, education and outreach,” said Jerry Shively, associate dean and director of International Programs in Agriculture at Purdue. “It’s gratifying to see our students and staff representing the university on an international stage and sharing the impact of Purdue innovations that improve lives around the world.”
Featured Stories
Engineering meets dairy science in Isabela Santos’ research.
For Hayvn Meihls, studying abroad started with a leap of faith and turned into a passion for...
Nine Purdue students represented the Dairy Club at the 2026 Midwest ADSA-USD Regional Meeting.
A Purdue University digital forestry team has created a computational tool to obtain and analyze...
Keeping records of events, transactions, and important activities can be simplified using digital...
If historical dietary trends continue, economic modeling shows that food loss and waste could...