Food Science

Michelle Egger and Bottle

Forbes recognizes young entrepreneur and her formula for success

Wednesday, January 20th, 2021

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.

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Collage of Top Story Images

Purdue Agriculture’s 20 most-read stories of 2020

Monday, January 4th, 2021

“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.”

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Bioengineered probiotic could prevent Listeria infections

Monday, December 14th, 2020 University News Story

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…

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Food Science Officers

Purdue food science video scavenger hunt welcomes new majors

Tuesday, October 27th, 2020

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.

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Hydroponic plants

A growing piece of ancient history in your kitchen

Monday, October 19th, 2020

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.

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Here’s a wine tour you can take, or give as a gift, anytime, anywhere (virus or no virus)

Wednesday, October 14th, 2020 University News Story

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.

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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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