Food Science


New pilot plant equipment expands horizons for food science

Thursday, September 3rd, 2020 University News Story

Purdue University’s Department of Food Science’s pilot plant is a key component of its mission to prepare graduates to enter the job market and support industry. The plant houses industry-grade equipment, which is used by researchers, students and food…

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Is your pet’s food making you sick? Study finds many don’t know the risk.

Tuesday, August 18th, 2020 University News Story

Each year, more than 50 million Americans develop gastrointestinal issues that lead them to question the safety of their most recent meals. It’s entirely possible that their distress could be caused not by the food they have eaten, but the meals served…

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Feng and flour

Purdue researcher to study food safety in low-moisture food staples

Thursday, July 16th, 2020

Low-moisture products, such as flour, dried fruit and nuts, are often perceived as safe from food pathogens in consumer’s eyes despite recent bacteria outbreaks. Like other raw food commodities, these low-moisture food products are at risk for foodborne bacteria if there isn’t a “kill step” or heating process to eradicate bacteria during harvest or processing.

“Historically consumers don’t think about low moisture or dry foods having food safety issues. We want to raise awareness among the public about how they can properly handle these food products and reduce the risk,” said Yaohua Feng, assistant professor of food science at Purdue University.

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Athletes on banner

Six agriculture students named Big Ten Distinguished Scholars

Tuesday, July 14th, 2020

Six student-athletes from Purdue University’s College of Agriculture have earned the Big Ten Distinguished Scholar Award for the 2019-2020 academic year. Each year, the honor is given to students on varsity rosters who maintain a grade-point average of 3.7 or higher.

Among the honorees, Tessa Sheets ranked in the top 16.5% of Big Ten Distinguished Scholars by achieving a 4.0 GPA.

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Student group picture

Supporting students from Zamorano to Purdue and home again

Monday, July 13th, 2020

Staff in IPIA and Food Sciences worked behind the scenes this spring to ensure 11 international interns’ well being and repatriation.

Ada Camila Montoya Gomez, a senior in environmental engineering at Zamorano University in Honduras, was deep into three research projects at Purdue this spring when safety concerns around the coronavirus closed the university.

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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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