Food Science

Researcher hungry to improve healthiness of processed foods

Thursday, July 2nd, 2020

“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.”

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Celebrate Hoosier wines during Wine Grape Month

Tuesday, June 16th, 2020 University News Story

June is Indiana’s Wine Grape Month and the Purdue Wine Grape Team encourages people to celebrate by visiting Indiana’s wineries.

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Yogurt Aisle at grocery

Entering its third year, fermentation minor holds major appeal

Thursday, June 11th, 2020

“I remember microbiology being the most intimidating part of food science when I was a student at Purdue,” recalled Allison Kingery, now a senior academic advisor in the department of food science. “I thought microbiology sounded like something we should be trying to prevent. Now I see it through the positive lens of fermentation.

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Purdue-developed nanomaterial significantly enhances potential COVID-19 therapeutic

Wednesday, May 13th, 2020 University News Story

Niclosamide, a drug used to treat tapeworms, has been found to have strong antiviral effect against SARS-CoV-2, the virus causing the COVID-19 pandemic. But the drug itself has limited potential because its structure makes it difficult to dissolve and …

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Risk of E. coli in hydroponic and aquaponic systems may be greater than once thought

Monday, April 6th, 2020 University News Story

A spate of foodborne illnesses in leafy greens and other produce in recent years has sickened consumers and disrupted growers and supply chains. It’s been thought that hydroponic and aquaponic systems could reduce these issues since there is little opp…

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Food safety best practices and resources during COVID-19

Tuesday, March 31st, 2020 University News Story

During this time of uncertainty, consumers, farmers and retailers have many questions regarding food safety and COVID-19. Yaohua “Betty” Feng, assistant professor of food science at Purdue University, and her lab have compiled information from nationwi…

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McCoy under lights in lab

Plant science focus makes Purdue ideal for grad student’s research

Wednesday, March 18th, 2020

I love trying to figure out things that nobody knows,” said Rachel McCoy, a doctoral candidate in Horticulture and Landscape Architecture who will defend her dissertation next month.

McCoy’s search for a postdoc is underway as she works toward her goal of becoming a professor at a small university.

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Don’t fear eating your fruits and veggies as virus concerns grip nation

Friday, March 13th, 2020 University News Story

Modern supermarkets with their many open displays of fruits and vegetables are truly a marvel and a reminder that our nation enjoys the safest and most abundant food supply in the world. However, in the face of the current nationwide COVID-19 outbreak,…

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All wine enthusiasts invited to join Purdue Wine Grape Team on tour of Walla Walla, Washington

Thursday, February 27th, 2020 University News Story

Participants of Tour de Walla Walla, April 19-24, will witness wine production from vine to bottle as they visit vineyards and wineries in southeast Washington.

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Brandon Hunter smiling in research lab

MANRRS helps groom entrepreneur for life after Purdue

Wednesday, February 26th, 2020

“I didn’t want to come to Purdue. I just wanted to get out of the Midwest,” said Brandon Hunter, who grew up in southern Illinois. “I saw myself moving somewhere far away like California, Georgia or Pennsylvania.”

Hunter first heard about the MANRRS-Purdue chapter through Pamala Morris, assistant dean and director of multicultural programs, and Myron McClure, assistant director of student recruitment and retention.

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A handful of crickets that Hall and Liceaga use in their research.

Popcorn in a movie theater bucket

What’s under the shell of this popular snack?

Friday, February 7th, 2020

No country grows or consumes more popcorn than the United States and only one state, Nebraska, produces more popcorn than Indiana. Consequently, it’s surprising that in 2019, only 75,000 of Indiana’s 5 million corn acres contained popcorn.

The hard outer hull of popcorn, called the pericarp, explains why 1.5 percent of the state’s corn pops while none of the rest can.

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Portable device lights the way to better foodborne illness detection

Tuesday, February 4th, 2020 University News Story

Foodborne illness hits about one in six people in the United States every year. The Centers for Disease Control and Prevention estimates that 48 million people in the U.S. get sick due to one or more of 31 recognized pathogens, including E. coli O157:H…

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Purdue food science team develops a new take on the classic derby pie

Tuesday, February 4th, 2020 University News Story

A team of graduate and undergraduate students from the Food Science Department has been selected as finalists for the American Society of Baking’s (ASB) annual product development competition.

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Food science and entomology collaborate to produce Boiler Bee Honey

Friday, January 31st, 2020 University News Story

There are a number of food products produced by groups within the College of Agriculture, from the Department of Food Science’s Boiler Black and Boiler Gold beers to all the proteins supplied at the Boilermaker Butcher Block. Soon, fans of Purdue Unive…

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