Site Archive
Jixuan (Edie) Yao’s research addresses questions others may not think to associate with agricultural economics. And to answer them, Yao prefers to let the data speak for her.
“I don’t want to argue.” Instead, Yao said she would rather use solid research to convince people “in a silent, but powerful way.”
READ MORE
“Purdue professors do a very good job of helping students learn how to address complex issues,” explained Ross Jabaay, who entered the world of meat science over 50 years ago. Whether in the military, laboratory or board room, Jabaay says he was able to use the tools he acquired at Purdue to find the answer to any questions he faced.
READ MORE
International Programs in Agriculture at Purdue, like departments and units throughout the university, has paused normal activities such as travel and in-person meetings. In March 2020, the IPIA team migrated to virtual meetings utilizing the Zoom platform to continue to stay connected. IPIA staff have been meeting weekly since mid-March. The virtual meetings are not what you might imagine an all staff meeting would normally look like.
READ MORE
For a company to stay in business for 100 years, it has certainly faced its share of hurdles. Lake Forest Flowers planted its roots northeast of Chicago in 1917 a few months before the Spanish Flu arrived. A century later, facing the COVID-19 pandemic, Lake Forest Flowers continues to find ways to meet changing needs.
READ MORE
Before electricity and modern refrigeration, icehouses were built to keep ice and snow frozen, and it was sold and shipped year-round. As refrigerators grew in popularity, icehouses shifted their business model. They became the predecessor to convenience stores, selling perishable groceries and cold drinks. 7-Eleven traces its origin to one such icehouse.
READ MORE
Low-moisture products, such as flour, dried fruit and nuts, are often perceived as safe from food pathogens in consumer’s eyes despite recent bacteria outbreaks. Like other raw food commodities, these low-moisture food products are at risk for foodborne bacteria if there isn’t a “kill step” or heating process to eradicate bacteria during harvest or processing.
“Historically consumers don’t think about low moisture or dry foods having food safety issues. We want to raise awareness among the public about how they can properly handle these food products and reduce the risk,” said Yaohua Feng, assistant professor of food science at Purdue University.
READ MORE
As March 14 drew near, Purdue alumni Woody and Kayla Nichols grew increasingly concerned about the upcoming open house at their store, Prairie View Ag Supply. More than 400 guests were expected at the annual event, but COVID-19 and uncertainty were beginning to spreading.
READ MORE
Six student-athletes from Purdue University’s College of Agriculture have earned the Big Ten Distinguished Scholar Award for the 2019-2020 academic year. Each year, the honor is given to students on varsity rosters who maintain a grade-point average of 3.7 or higher.
Among the honorees, Tessa Sheets ranked in the top 16.5% of Big Ten Distinguished Scholars by achieving a 4.0 GPA.
READ MORE
Staff in IPIA and Food Sciences worked behind the scenes this spring to ensure 11 international interns’ well being and repatriation.
Ada Camila Montoya Gomez, a senior in environmental engineering at Zamorano University in Honduras, was deep into three research projects at Purdue this spring when safety concerns around the coronavirus closed the university.
READ MORE
The College of Agriculture accounted for more than a third of Purdue researchers who asked for access and support to continue critical research when facilities closed this spring.
With about 15 wiliwili trees in the Lilly Greenhouses, and only 150 left in the wild after an insect pest decimated its population, Purdue oversees an important concentration of this deciduous tree native to Hawaii. Scott McAdam, assistant professor of botany and plant pathology, has been growing the trees for three years.
READ MORE
Angie Frost had been hearing from youth and adults that they needed more mental health resources. So the Healthy Living Extension Specialist for Indiana 4-H Youth Development trained a group of Teens as Teachers early this year to lead other youth in practicing social and emotional wellness. “We focused on that in February, without at all knowing what we’d be going through a month later.”
READ MORE
“My research is at the intersection of food science and nutrition – creating new foods that impact health,” explained Sarah Corwin, a doctoral candidate in the department of food science. “We are translating science all the way to something that could impact lives.”
READ MORE
“Being trapped inside during the coronavirus pandemic has been hard on my mental health, as I’m sure it has been for many of us,” shared Jessica Outcalt. “Defending my dissertation three days before the world began shutting down, finishing my degree in the middle of a global pandemic and graduating with my Ph.D. via a virtual ceremony I watched while birds sang in my backyard was a wild experience.
READ MORE
How important is climate change to you personally?
This question is guaranteed to produce a wide range of opinions across America. The Yale Program on Climate Change Communication groups the American public into six audiences – alarmed, concerned, cautious, disengaged, doubtful and dismissive.
READ MORE