When it comes to improving human gut health, approaches and the success of these approaches are based largely on an individual’s gut ecosystem: the bacteria present, its diversity and other factors. Therefore, trying to improve gut health through application of prebiotics or probiotics can have wildly variable results based on gut flora composition.READ MORE
When it comes to improving human gut health, approaches and the success of these approaches are based largely on an individual’s gut ecosystem: the bacteria present, its diversity and other factors. Therefore, trying to improve gut health through appli…READ MORE
Anbuhkani “Connie” Muniandy’s curiosity about food developed in her family’s kitchen in her small hometown of Simpang Renggam, Malaysia. While helping her mother prepare meals, she began to wonder why specific ingredient combinations had different outcomes.READ MORE
During the annual Spring Awards Banquet, the College of Agriculture honored students, faculty and staff. The virtual event was a collaborative effort between the Purdue Agricultural Council and the Office of Academic Programs. The following faculty and staff were honored during the event.READ MORE
The Feed the Future Innovation Lab for Food Safety (FSIL), based at Purdue and Cornell universities, has announced a funding opportunity aimed at reducing foodborne illness in Africa, Asia and the Caribbean through research projects led by U.S.-based Minority Serving Institutions (MSIs). FSIL is one of more than 20 Innovation Labs funded by the United States Agency for International Development (USAID) as part of Feed the Future, the U.S. Government’s global hunger and food security initiative. This Request for Applications (RFA) will fund research to support data-driven food safety policies and practices to address microbial and chemical food hazards.READ MORE
Karen Plaut, Purdue University’s Glenn W. Sample Dean of Agriculture, has appointed Senay Simsek as head of the Department of Food Science.READ MORE
Purdue University research, often published in scientific journals, became analytical ore that grateful industries mined and refined, profitably.
“We stood back as professors and watched. ‘Ooh, that’s great – they used our stuff!’” says Christian Butzke, a professor and associate head of the Department of Food Science. “A few decades later you think, ‘They took what we developed – and there’s nothing coming back to us other than a pat on the back and a handshake?’”READ MORE
By Brian Wallheimer Any trip to Mars, likely to take a year or longer, will require astronauts to grow at least some of their own…READ MORE
The COVID-19 pandemic has led to many people practicing better hand-washing and sanitation practices in their homes to stop the spread of the virus. A team of food scientists led by Purdue University believes that poses an opportunity to thwart foodbor…READ MORE
A new campuswide faculty innovation and entrepreneurship program will help connect Purdue University innovators with novel paths for entrepreneurship and commercialization.READ MORE
Michelle Egger, co-founder and CEO of BIOMILQ, woke up on Dec. 1 to an inbox full of congratulatory emails that left her completely confused.
“I’d been so focused on the scientific milestones we were working toward that it took me a couple of hours to figure out what in the world the emails were referring to,” Egger recalled. “It was like the rest of 2020. Low lows and high highs, both coming out of nowhere.”
Forbes selected Egger for its 30 Under 30 list for 2021, an annual compilation of the world’s most promising young entrepreneurs.READ MORE
“2020 was a year unlike any other, with numerous challenges, opportunities and accomplishments across our college,” said Karen Plaut, the Glenn W. Sample Dean of the College of Agriculture. “Through it all we were proud to share Purdue Agriculture’s stories with the incredible community of faculty, staff, students, alumni, donors and so many other supporters.”READ MORE
For pregnant women, the elderly and those with weakened immune systems, listeriosis is a serious foodborne illness often linked to deli meats, fresh produce and dairy products. Even with antibiotic treatment, listeriosis is fatal for about 20 percent o…READ MORE
The COVID-19 pandemic has presented large hurdles to overcome, particularly for Purdue’s new incoming students. Allie Kingery, the department’s undergraduate academic adviser, approached the food science club officers with the idea of making a Philip E. Nelson Hall Scavenger Hunt video for the department’s freshmen seminar class. Purdue’s Food Science Club jumped at the opportunity to help. The club members remembered having the scavenger hunt in the beginning weeks of their freshmen year and how fun it was to explore the building.READ MORE
Want to cook like the ancient Egyptians? You don’t need a fancy cookbook or the ability to read hieroglyphics, all you really need is a sourdough starter.
Sourdough starters’ first recorded use harkens back to ancient Egypt, circa 1500 B.C., although many historians posit similar culinary devices were used as early as Neolithic times. The ability to bake bread with a complex flavor and soft interior revolutionized the Egyptian kitchen. Several thousand years later, sourdough is having another moment.READ MORE
Wine tours out the window in the wake of COVID-19? There’s a way you can still take a tour of one or more notable wine-producing regions around the world – without even leaving home.READ MORE