Food Science

Purdue food science team enters gluten-free pita pocket in national baking competition

Friday, February 22nd, 2019 University News Story

When a team of graduate students from Purdue University’s Department of Food Science decided to take on a challenge from the American Society of Baking (ASB), they developed an innovative and marketable product.

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Purdue food science team enters gluten-free pita pocket in national baking competition

Friday, February 22nd, 2019 University News Story

When a team of graduate students from Purdue University’s Department of Food Science decided to take on a challenge from the American Society of Baking (ASB), they developed an innovative and marketable product.

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A collection of photos from 2018

10 Most Read Stories of 2018

Wednesday, December 19th, 2018

Purdue celebrates dedication of new animal sciences complex In March, Purdue formally dedicated its new 123,000 square-foot animal sciences complex, boosting the university’s commitment to Indiana’s vital food animal production industry. “These wonderful state-of-the art classrooms, laboratories, and interactive spaces bring together students, faculty, and staff in ways that will foster collaboration, spark new ideas,…

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Oliver gives a lecture at Purdue University

Haley Oliver brings esteemed national lecture to Purdue

Tuesday, December 11th, 2018

By Chad Campbell Haley Oliver, Associate Professor of Food Science, was the first woman to present the Justin Smith Morrill Memorial Lecture in early November in New Orleans. On December 10, she delivered her presentation once more at Purdue University. The memorial lecture is one of three sponsored by the U.S. Department of Agriculture (USDA)…

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Behind the Research: Erik Kurdelak

Tuesday, December 4th, 2018

About the feature Many people are involved in the remarkable range of programs, services and facilities that undergird research in the College of Agriculture. Collectively they’re integral to the college fulfilling its research mission. “Behind the Research” explores their individual roles. Each academic year, we profile six people whose work supports the six strategic themes…

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Hoosier wineries offer array of options for holiday wines

Tuesday, November 20th, 2018 University News Story

With over a hundred wineries throughout Indiana, Hoosiers should think locally when selecting their wines for Thanksgiving spreads. Jill Blume, enology specialist and a member of the Purdue Wine and Grape Team, said wineries have become so ubiquitous t…

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A single, hydroponic plant

Technology distilled to grow the hydroponics industry

Friday, November 16th, 2018

By Chad Campbell When Horticulture Assistant Professor Krishna Nemali joined Purdue in July 2016, he immediately began to develop a program as new to the school as he was. Nemali studied agriculture in India before earning his Ph.D. from the University of Georgia and spending nine years as a scientist in controlled environment crop physiology…

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Here’s how to safely prepare Thanksgiving dinner

Thursday, November 15th, 2018

https://ag.purdue.edu/stories/wp-content/uploads/2018/11/VID_20181109_141855-converted-with-Clipchamp.mp4 By Emma Ea Ambrose  Two years ago three people in California died from a foodborne illness they contracted during a Thanksgiving dinner served at their church. Yaohua “Betty” Feng, professor in the Department of Food Science and food safety expert, said this case was extreme, but emphasizes that every year people victim to foodborne…

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Herat University students in the food technology program plate milk to identify bacteria present in the samples.

Here’s how Purdue is improving water safety in Afghanistan

Wednesday, October 31st, 2018

By Brian Wallheimer One in 10 Afghan children will die before their fifth birthday. And 20 percent of those childhood deaths will be because of diarrheal diseases arising from unsafe food and water. When an Afghan student in Herat Province told Haley Oliver that her neighbor’s children were often sick, she wanted a sample of…

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Indiana wine grape growers beat the odds and produce a fruitful year

Wednesday, October 31st, 2018 University News Story

Indiana experienced a cold winter and rainy ripening period, conditions historically suboptimal for grape growers. Despite this, Bruce Bordelon, professor of horticulture, grape and small fruits Extension expert and member of the Purdue Wine Grape Team…

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