Site Archive

Food Safety Lab Announces Funding Opportunity for MSI-Led Partnerships for Global Food Safety Research

April 20, 2021

The Feed the Future Innovation Lab for Food Safety (FSIL), based at Purdue and Cornell universities, has announced a funding opportunity aimed at reducing foodborne illness in Africa, Asia and the Caribbean through research projects led by U.S.-based Minority Serving Institutions (MSIs). FSIL is one of more than 20 Innovation Labs funded by the United States Agency for International Development (USAID) as part of Feed the Future, the U.S. Government’s global hunger and food security initiative. This Request for Applications (RFA) will fund research to support data-driven food safety policies and practices to address microbial and chemical food hazards.

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Purdue Agriculture dean appoints new food science department head

April 15, 2021

Karen Plaut, Purdue University’s Glenn W. Sample Dean of Agriculture, has appointed Senay Simsek as head of the Department of Food Science.

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Klein explaining Dehytray

Agricultural entrepreneurship: from labs to markets

April 7, 2021

Purdue University research, often published in scientific journals, became analytical ore that grateful industries mined and refined, profitably.

“We stood back as professors and watched. ‘Ooh, that’s great – they used our stuff!’” says Christian Butzke, a professor and associate head of the Department of Food Science. “A few decades later you think, ‘They took what we developed – and there’s nothing coming back to us other than a pat on the back and a handshake?’”

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Flour Banner

Home kitchen heat-treated flour doesn’t protect against foodborne illnesses, Purdue food scientist says

April 6, 2021

By Brian Wallheimer Any trip to Mars, likely to take a year or longer, will require astronauts to grow at least some of their own…

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Enjoy a glass or two of Hoosier wine for National Drink Wine Day

February 17, 2021
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COVID pandemic can lead to better food safety, if you get the right information

February 1, 2021

The COVID-19 pandemic has led to many people practicing better hand-washing and sanitation practices in their homes to stop the spread of the virus. A team of food scientists led by Purdue University believes that poses an opportunity to thwart foodbor…

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Faculty ambassador program aims to support agriculture innovators

January 27, 2021

A new campuswide faculty innovation and entrepreneurship program will help connect Purdue University innovators with novel paths for entrepreneurship and commercialization.

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Michelle Egger and Bottle

Forbes recognizes young entrepreneur and her formula for success

January 20, 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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Purdue Agriculture’s 20 most-read stories of 2020

January 4, 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

December 14, 2020

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

October 27, 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

Purdue study addresses environmental, economic impacts of hydroponic, aquaponics systems

October 22, 2020
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A growing piece of ancient history in your kitchen

October 19, 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)

October 14, 2020

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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Boiler Bee Honey’s second batch: how sweet it is!

September 11, 2020
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New pilot plant equipment expands horizons for food science

September 3, 2020

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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New faculty members join College of Agriculture

August 26, 2020
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Is your pet’s food making you sick? Study finds many don’t know the risk.

August 18, 2020

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

July 16, 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

July 14, 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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