Site Archive
The assignment for Purdue Natural Resources and Environmental Sciences professor Laura Bowling’s last field trip of the semester, was to collect and count invertebrates in a section of Burnett’s Creek, just north of campus. Note the reaction of students (left to right) Avery Fess, Ireland Beebe and Eva Curtis when the inch-long cranefly larvae show a little more mobility than expected.
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Founded in 2018, the Unsung Diversity Hero Award is presented annually to a faculty member, staff member and student for their efforts to create an inclusive environment within their department and the college as a whole, going out of their way to lead others by setting a positive example.
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Coming to Purdue, Clayton Hicks had much of his academic plans figured out. What he did not bank on, however, was carrying them out in the College of Agriculture or receiving the France Cordova Leadership Award. Presented to graduating undergraduate or graduate students who have demonstrated success, integrity, influence and vision in leadership roles, the Cordova Leadership Award honors one male and one female student annually.
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The Universidad Nacional Agraria La Molina (UNALM) and the U.S. Agency for International Development (USAID), associated with Oklahoma, Utah State and Purdue universities, the Alliance Bioversity International and the International Center for Tropical Agriculture (CIAT), have launched the PERU-Hub project. This $15 million grant-funded effort will improve the economic conditions of farmers in the Huallaga Valley by building a base of knowledge in tropical agriculture and technology transfer.
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The assignment for Purdue Natural Resources and Environmental Sciences professor Laura Bowling’s last field trip of the semester, was to collect and count invertebrates in a section of Burnett’s Creek, just north of campus. Note the reaction of students (left to right) Avery Fess, Ireland Beebe and Eva Curtis when the inch-long cranefly larvae show a little more mobility than expected.
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A collaborative effort among five animal science professors has created opportunities for hands-on learning for undergraduate students.
Alex Pasternak, assistant professor of animal sciences, along with department faculty colleagues Scott Radcliffe, Kara Stewart, Ryan Cabot and Greg Fraley, submitted a $100K grant through the Office of the Provost’s Instructional Equipment Program. The initiative supports high quality and state-of-the-art equipment in the West Lafayette campus’ instructional facilities.
Maybe the first thing that comes to mind when you think of corn is corn on the cob or hot, buttery movie popcorn. What you might not think of is minty toothpaste — but corn is found in many products we use every day. Read on to find out where Indiana-grown corn ends up.
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Uriel Urbizo Reyes credits his parents with helping him achieve the ambitious goals he has set for himself, including an excellent education.
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Being the student responder for Purdue’s Division One spring commencement certainly isn’t Grace Hasler’s first rodeo when it comes to public speaking.
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Fruit flies serve as the model to study the human retina for the team led by Vikki Weake, Department of Biochemistry professor. Learn more about this groundbreaking research.
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On April 27, the College of Agriculture honored students during the annual Spring Awards Banquet. The in-person event was a collaborative effort between the Purdue Agricultural Council and the Office of Academic Programs.
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The projects are the culmination of a competitive Request for Applications (RFA) process that recruited experts at MSIs to address gaps in food safety research in Africa and Asia. Officially designated by the U.S. Department of Education, MSIs include colleges and universities that enroll a significant percentage of Alaskan Native, Asian American, Black, Hispanic, Native American, Native American Pacific Islander or Native Hawaiian students.
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If you’re driving in Indiana, one thing is certain in three out of four seasons: you’re going to see a lot of corn! That’s no real surprise, since Indiana ranks second in the U.S. for popcorn production and fifth for field corn production. But, as you’re looking at them, have you ever wondered why some fields of corn are taller than others? Or why people or machines remove corn tassels from some plants but not others?
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Purdue Animal Sciences students Alex Hutson and Caitlyn Smith clean and warm up a piglet born recently at the Animal Science Research and Education Center. This baby pig was less than one minute old.
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“My family enjoyed the variety of produce we received each week because it encouraged us to try new recipes and share items with our neighbors. We also enjoyed talking to the farm manager and student farm workers when picking up our weekly bags.” Nathan Shoaf, Urban Agriculture Coordinator, Purdue Extension.
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When Purdue University was founded in 1869, the average field corn yield in Indiana was 26 bushels per acre. Just over 150 years later, Indiana set the state record yield average at 195 bushels per acre in 2021 — more than the national average!
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In a small patch of the Jules Janick Garden, spring has sprung earlier than everywhere else. A steam pipe buried 6-8 feet beneath the surface makes the soil just the right temperature for 1,200 Colorblend iimagination tulips planted by student workers to emerge. The garden is located adjacent to the #PurdueHortLA building.
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Dating back centuries as a sign of fertility and new life, chicks and rabbits have been identified with Easter and spring décor, making their seasonal arrival in most farm supply stores a tempting purchase.
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Michael Holt (left) and Jordan Young exchange high fives outside their NRES 38010 Hazardous Waste Handling Certification class after trying on bulky Hazmat protection suits. This course trains individuals to stop the release or potential releases of hazardous substances.
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Horticulture and Landscape Architecture students Robin Blackwell (left) and Emily Peterson position bib lettuce plants beneath red lights in a controlled environmental horticulture lab for HORT 319. Taught by Khrishna Nemali, the course combines production principles with environmental concepts and advances in technology to provide students training in sustainable production of vegetables in controlled environments.
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