Today, Purdue celebrated the groundbreaking for the University's new phenotyping greenhouse. The new facility will enable plants to be integrated into the existing controlled environment phenotyping facility, and allow more research discoveries related to plant health, nutrition, drought and disease stress, and root health.
A component of Plant Sciences 2.0, one of the five strategic initiatives of Purdue’s Next Moves, the facility will expand opportunities for non-invasive sensor-based phenotyping and add nearly 5,000 square feet of greenhouse research space.
The ceremony was capped off with a celebratory round of the new Boiler Chip ice cream, developed at the request of President Mung Chiang by the Food Entrepreneurship Manufacturing Institute (FEMI) in the Food Science Department.
College of Agriculture Dean Bernie Engel greets the crowd at the groundbreaking ceremony. 
College of Agriculture Dean Bernie Engel speaks to the crowd about the importance of the new facility. 
Professor of Agronomy Diane Wang speaks about the opportunities for research that the new facility will provide. 
Purdue President Mung Chiang thanks those who contributed to making the new phenotyping facility a reality. 
Purdue President Mung Chiang speaks about the importance of the new facility, and the College of Ag.'s top-tier status in the country. 
President Mung Chiang, Bernie Engel, Mitch Tuinstra, and Bill Stumph celebrate with the new Boiler Chip ice cream. 
