Site Archive

Esters Levon and Haley Oliver

Food Safety Innovation Lab (FSIL) launches MSI-led partnerships for global food safety research

April 27, 2022

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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woman in femi lab

Food Entrepreneurship and Manufacturing Institute to serve as hub for product commercialization

April 12, 2022

Bringing a food or beverage from an idea to commercialization can involve a wide range of steps, but through the Food Entrepreneurship and Manufacturing Institute (FEMI) that could become a simpler process.

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Ben Paxson

Behind the Research: Ben Paxson

March 7, 2022

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.”

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Deering in lab

How food safety became professor’s driving passion

February 22, 2022

Interested in plants and microbiology throughout her years as an undergraduate and master’s student, Amanda Deering wasn’t really sure of her career path.

But after arriving at Purdue to pursue her Ph.D., her interest in food safety led Deering, now an associate professor of food science at Purdue, into a career that has taken her around the globe.

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Liceaga with spoon

From health conscious to earth conscious: how chia seeds could become a single use plastic solution

February 8, 2022

Beyond spreading the seeds across a ceramic novelty head to create a funky, green-growing hair style, researchers in Purdue’s Department of Food Science have found chia seeds could be a potential solution to single use plastic pollution.

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4 New faculty

College of Agriculture welcomes four new faculty this spring

February 8, 2022

The College of Agriculture welcomed four new faculty members this semester.

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Kicking a football

Six agriculture students named Academic All-Big Ten

December 15, 2021

Six student-athletes from Purdue University’s College of Agriculture earned Academic All-Big Ten recognition during the fall 2021 sports season.

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Nielsen in lab coat

The best laid plans lead to incredible career

November 30, 2021

Suzanne Nielsen grew up on a farm in central Nebraska, where she started her education in a one-room schoolhouse with an inspiring teacher. “Mrs. Betty Kind was the first of many great teachers who influenced my career path and my teaching style,” Nielsen says. “One of my earliest childhood memories is lining up my dolls on a sofa and teaching them like I was being taught.”

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College of Agriculture appoints first crop of faculty Innovation and Entrepreneurship Ambassadors

November 5, 2021

In September, the College of Agriculture announced 10 faculty members who will serve as Innovation and Entrepreneurship Ambassadors. Their role is to encourage and guide members of the college interested in taking their research and innovations out of the laboratory and into the marketplace.

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Erin Sukala

Food Science student finds purpose in quality

November 5, 2021

By Hannah Walker Titratable acidity, standard operating procedures, microbiology, spoilage, color, texture. These are the thoughts that run through Erin Sukala’s mind whenever she monitors…

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Microbes’ sense of community, cooperation could improve biofuels

November 4, 2021

Story summary

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Mango Fest

Food Science Faculty Provide Value-Added Food Product Training to Trinidad and Tobago Rural Women’s Group

September 30, 2021

P

urdue University’s International Programs in Agriculture (IPIA) and Purdue Extension are home to the USAID John Ogonowski and Doug Bereuter Farmer-to-Farmer (F2F) program implemented in Trinidad and Tobago (TT). The F2F TT program seeks to improve food and nutrition security through productivity, safety and profitability as well as growing the extension services. The United States Agency for International Development (USAID) funded program has implemented virtual assignments over the past year due to COVID-19. While different from the traditional in-person assignments, the virtual assignments have proven to be successful.

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Food science researchers advance science behind gut health and prebiotics

July 7, 2021

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.

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Food science researchers advance science behind gut health and prebiotics

July 6, 2021

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…

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Anbuhkani “Connie” Muniandy

Student’s research reduces food waste by improving use-by dates

June 3, 2021

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.

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6 Winning Teachers and Faculty

Top teachers and mentors recognized for exceptional work with students

May 13, 2021

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.

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Awards highlight Hamaker’s practical and impactful research

May 11, 2021
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Food Safety Lab Announces Funding Opportunity for MSI-Led Partnerships for Global Food Safety Research

April 20, 2021

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.

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Purdue Agriculture dean appoints new food science department head

April 15, 2021

Karen Plaut, Purdue University’s Glenn W. Sample Dean of Agriculture, has appointed Senay Simsek as head of the Department of Food Science.

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Klein explaining Dehytray

Agricultural entrepreneurship: from labs to markets

April 7, 2021

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?’”

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