Agricultural and Biological Engineering’s AgrAbility Program has received $2,124,000 in funding for their National AgrAbility Project as well as $720,000 for the Indiana AgrAbility Project from the United States Department of Agriculture and National Institute of Food and Agriculture.READ MORE
Purdue Extension’s, Cora Carter, one of the first to volunteer for the Purdue F2F program, was forced to pivot to a virtual platform. Since the COVID-19 pandemic travel limitations, the F2F program has delivered almost 30 virtual programs to support Trinbagonian farmer groups and institutions. The first in-person assignment, completed in January, focused on providing hands-on training in sheep production to Vision on Mission (VOM), an organization that provides rehabilitation services, empowerment, life skills, employment training and development in agriculture and other areas to individuals in need of re-integration into society.READ MORE
The traditional week of highlighting and celebrating agriculture at Purdue returns to the Memorial Mall with a mixture of new and old events.
Ag Week, an annual springtime event held this year from April 4-8, offers a week’s worth of activities for the campus and local community to learn more about the impact of agriculture as well as to catch a glimpse into the innovations utilized in ag-related operations.
Jamille St Hilaire, sustainable biomaterials major in the Department of Forestry and Natural Resources (FNR) oversees that can shake a chair up to 25,000 times in 24-hours. The rocking and shaking simulates a lifetime of people sitting on and standing up from the chairs.
The chairs were manufactured in southern Indiana, but Prof. Eva Haviarova’s team, including St Hilaire, is testing the chairs to gather data for a forest products circular economy study and showcasing the testing method in the course Furniture Product Development and Strength Design.READ MORE
Wine is one of the most popular beverages in the world. According to Fortune Business, the global wine market is a $340 billion industry, and it’s growing every year. The United States is the largest consumer of wine worldwide, with an estimated one in three American adults drinking wine multiple times a week. The world’s passion for wine is reflected by a robust wine-making culture. Across the globe, wine is being produced, consumed, and exported in massive quantities, and the technologies and processes that go into creating high-quality wine are constantly evolving.READ MORE
The Purdue University College of Veterinary Medicine has achieved a milestone in animal welfare by approving its first 100 Canine Care Certified (CCC) dog breeders. Purdue’s CCC program, which sets rigorous science-based and expert-reviewed requirements for breeders, is positioned to become the gold standard for canine welfare assurance.READ MORE
That cherry flavor you enjoy in candy and soda is likely a combination of aromatic and flavor compounds discovered through study of plants in laboratories far from cherry trees. It and the sweet scent of your almond extract may actually be courtesy of a petunia flower.READ MORE
Purdue Animal Sciences student Abby Sobczak found herself in the middle of a Peanut Butter (on the left) and Jelly (on the right) sandwich recently when she checked on Purdue’s famous turkeys at the Animal Science Research and Education Center The turkeys received a Presidential Pardon just prior to Thanksgiving, 2021. With spring arriving, the turkeys will soon move to a barn with access to the outdoors.READ MORE
Professor of Agronomy Eileen Kladivko moves easily between the classroom, lab, field and farm. (She likes them all but favors the outdoors, interacting with farmers.) For her accomplishments across discovery, learning and engagement, Kladivko has received the 2022 Corinne Alexander Spirit of the Land-Grant Mission Award.READ MORE
Food Science students like Meredith Malott (right) have learned the wine-making process from start to finish by working alongside enology specialist Jill Blume in Purdue’s Food Science Department. Together they recently bottled wine made from grapes grown at Purdue’s Meigs Farm, located just south of campus. The wine, made from a grape variety called “Opportunity,” is for demonstration purposes only and are not for sale.READ MORE
Cargill Partnership seeks to bridge diversity and gender gaps in agricultureREAD MORE
Ben Paxson credits his fellow academic IT specialists in the College of Agriculture with strengthening research in the college. “The things that we do every day help move emerging technology closer to our end users,” he explains. “At the same time we are striving to reduce duplication of effort by identifying and moving IT services centrally, which benefits us all.”READ MORE
Returning in person for 2022, the annual Purdue Ag Alumni Fish Fry on April 30 is highly anticipated for many, but perhaps none more so than Purdue University presidential fellow Dr. Jerome Adams.
In his second semester as the university’s first executive director of health equity initiatives after serving as the 20th U.S. surgeon general, Adams said he is excited to be at Purdue and to be the keynote speaker for this year’s fish fry.READ MORE
Cade Kane, a graduate student in Botanist Scott McAdam’s lab, oversees a system of six-microscopes set up to examine water as it moves across a tree at different locations at the same time. According to McAdam, “Optical vulnerability curves are a low-cost, non-invasive means of measuring xylem embolism resistance – embolism kills a plant during drought.” A simple camera mounted on each microscope allows the lab to “phenotype six individual samples of a tree at the same time.”READ MORE
Sous-vide cooking inspired an idea that took promising technology out of the lab and into the barn. Researchers at Purdue University successfully developed an on-site bovine respiratory disease test that provides results within an hour.
The team of researchers has been steadily advancing the point-of-care technology to address the disease, which is the most common and costly disease affecting cattle in the world.READ MORE
In October 2019, over 150 companies occupied seven basketball courts in Purdue’s Córdova Recreational Sports Center to participate in one of the nation’s largest agricultural career fairs. The college was planning to expand its Fall Career Fair further in 2020, but then everything changed.
“The pandemic forced us to make a lot of last-minute adjustments and go completely virtual,” recalled Lela Mixon, assistant director for Career Services and scholarship coordinator. “Thankfully, we learned a lot from that experience.READ MORE
“When I started in Purdue Agriculture as a freshman I never imagined I’d be returning to this school, seven years later, as a student trustee,” Mark Gee said.
Gee, who is pursuing his master’s degree in agricultural and biological engineering (ABE), was appointed as student member to the Purdue University Board of Trustees in June. In this role, Gee speaks for concerns most pressing to the student body and has an equal vote on all actions taken by the board.
Hemp is a versatile crop used to make a wide variety of products from textiles and rope to insulation and biofuels. Farmers across the country are increasingly growing the crop since the 2018 Farm Bill allowed for its legal cultivation, although production has dropped off since the initial spike in 2019.READ MORE