Food Science

Purdue research to aid craft beer industry leads to Boiler ale

Friday, September 1st, 2017 University News Story

Ongoing Purdue University research and partnerships to aid the growing craft beer industry have brewed up one unexpected result: a Boilermaker-branded ale.

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Purdue President Mitch Daniels

Purdue partners with AgriNovus for agbiosciences initiative

Wednesday, August 30th, 2017

Purdue University has partnered with AgriNovus on a statewide educational and public awareness campaign that asserts Indiana’s leadership in food and agriculture innovation. The “Time to Tell” campaign shares the role Indiana plays in the agbiosciences industry. Agbiosciences is the term used to describe the intersection of agriculture, life sciences, science and technology. The agbiosciences…

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Wine industry professionals learn insights from the old wine masters on tour to Spain and Portugal

Monday, August 21st, 2017 University News Story

The Purdue Wine Grape Team is cultivating the industry by taking small business owners away from their vineyard operations to a place where they can turn off their iPhones and learn something new.

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New insights through antique microscope

Wednesday, August 16th, 2017

In Arun Bhunia’s lab on the campus of Purdue University, the professor and several graduate students peer through the lenses of high-powered microscopes to inspect bacteria as part of a quest to stop the pathogens from infecting food. The machines use precisely made lenses, mirrors and computers to make visible some of the smallest forms…

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Why farmers markets and food safety are here to stay

Wednesday, August 2nd, 2017 University News Story

Fresh produce growers and consumers have been hearing mixed messages about farm markets shutting down because of regulations established through the Food Safety Modernization Act (FSMA), specifically the Produce Safety Rule.

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Purdue Food Science offers first Validation Workshop

Monday, July 24th, 2017 University News Story

Purdue Agriculture’s Department of Food Science will offer the first four-day workshop designed for commercial food processors involved in validation processes, aseptic shelf-stable products or installing new commercial lines for future production needs.

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Applied learning pops into fundraising

Thursday, July 6th, 2017

By Taylor Rexing Joseph King became a food science major because he loves food. The junior from Jeffersonville, Indiana, is mixing that love with his newfound food science skills to cook up a winning recipe to benefit a student organization he also loves. King helped conceptualize, create, and sell a popcorn snack as a fundraiser…

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Glass of beer in the 1869 Tao Room

Boilers and Brews – Food Science Hops on the Hops Industry

Tuesday, May 16th, 2017

Drop by the Student Union and you may notice crowds huddling around the 1869 Tap Room. A bar on campus may seem unusual, until you consider the science behind the initiative. Dr. Brian Farkas, head of the Department of Food Science, saw an opportunity to promote fermentation research by working with local brewers. Dr. Farkas…

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What Does Your Gut Microbiome Tell You?

Friday, April 14th, 2017

Your diet could be having an even greater impact on your health than you realize. Dr. Steve Lindemann believes we can learn a lot more from our gut microbiome. His current research, in partnership with Purdue’s Whistler Center for Carbohydrate Research, is to find out more about how our dietary influences shape the gut microbiome,…

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Food Science student, Cameron Wicks, is testing different flavored popcorn.

Foodie to Food Scientist

Tuesday, April 11th, 2017

For Junior Cameron Wicks, her love of food science began with the chemistry of baking, but that quickly became a passion for all aspects of the degree. Wicks found the science behind food microbiology eye opening. With her classes and internship this past summer, she has learned about foodborne pathogens, their symptoms, preventative measures, and…

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