Food Science

Boiler Black makes its debut

Friday, September 21st, 2018

Introducing: Boiler Black Boiler Black launches in time for Homecoming By Emma Ea Ambrose  In case you’re wondering (and if you’re not, you should be), yes, there is now the opportunity to make a Purdue-themed Black and Tan cocktail. This week, Purdue’s food science department, in partnership with Lafayette-based People’s Brewing Co., launched their second…

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D.C. Press Club event to examine how to feed a hungry world amid a projected population spike of 2.9 billion

Monday, September 10th, 2018 University News Story

A hungry and growing population will put a strain on agriculture and the environment in the middle of this century. How those challenges are addressed will impact every person, every acre of land and each drop of water on the planet.

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A bunch of grapes at the Meigs Farms

How the Purdue Wine Grape team is introducing new grape varieties and fighting damaging pathogens

Tuesday, August 28th, 2018 University News Story

By Emma Ea Ambrose Ventura. Crimson Pearl. Verona. These are just some of the new grape varieties the Purdue Wine Grape Team cultivates at the Throckmorton/Meigs Purdue Agricultural Center. They grow roughly 70 varieties, which horticulture professor Bruce Bordelon says just scratches the surface of all the different grapes. The Wine Grape Team grows grape…

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Purdue Extension to offer produce safety trainings

Wednesday, August 22nd, 2018 University News Story

Purdue Extension is offering produce food safety training sessions at locations throughout Indiana to aid farms and growers in learning the basics of food safety and assist in establishing safety programs for their operations.

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Art and science of food offer junior a feast for his mind

Wednesday, August 15th, 2018

By Khyleigh North Be ready to learn more about your food than you ever imagined if you have lunch with Dylan Morton. And if you’re lucky enough to have him make that lunch, his artistry is going to wow you with a combination of flavors you never imagined. The junior from Indianapolis knows all about…

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Sink your teeth into the Purdue Ag Alumni Common Read

Wednesday, August 15th, 2018 University News Story

The Purdue Ag Alumni Common Read will make its debut this fall in honor of Purdue University’s sesquicentennial celebration.

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National conference to focus on trust in business relationships

Monday, August 13th, 2018 University News Story

Trust in business relationships will be at the forefront when Purdue University’s Center for Food and Agricultural Business hosts the 2018 National Conference for Food and Agribusiness, Nov. 6-7 in West Lafayette.

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Sister plays career matchmaker for food science major

Wednesday, August 1st, 2018

By Khyleigh North Deklin Veenhuizen is excited to start his career in a few months with Diageo, a wine and spirits company. The work will allow him to help people in a way he never imagined he would. His job will also allow him to explore different areas of the food science industry. “While I’ve…

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Hoosier wine and grape industry doing just ‘de-vine’

Thursday, July 12th, 2018 University News Story

Indiana’s wine and grape industry, much like the product it produces, has been aging well, packing an estimated $604 million in total economic impact in 2016.

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Indiana wines sparkle at INDY International Wine Competition

Monday, July 9th, 2018 University News Story

Hartland Winery of Ashley, Indiana, was named Indiana Winery of the Year in the INDY International Wine Competition held recently at Purdue University. Holtkamp Winery was recognized as the Indiana Farm Winery of the Year, a category dedicated to wineries producing less than 50,000 gallons of wine annually. A number of other Indiana wineries also received trophies, including Rettig Hill Winery for its rosé and Two EE’s Winery for its ice wine. Additionally, 11 Hoosier wineries were recognized in the competition’s Best of Class.

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