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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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Student group picture

Supporting students from Zamorano to Purdue and home again

July 13, 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

July 2, 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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How Microsoft and Purdue Ag are working together to help Hoosier farmers

June 18, 2020
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What do Purdue Agriculture faculty recommend for your summer reading list?

June 16, 2020
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Celebrate Hoosier wines during Wine Grape Month

June 16, 2020

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

June 11, 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

May 13, 2020

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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The College of Agriculture names five new University Faculty Scholars

April 17, 2020
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How The College of Agriculture is leading the community

April 16, 2020
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Hoosiers look to Purdue Extension for answers on COVID-19

April 14, 2020
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Risk of E. coli in hydroponic and aquaponic systems may be greater than once thought

April 6, 2020

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

March 31, 2020

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

March 18, 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

March 13, 2020

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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All wine enthusiasts invited to join Purdue Wine Grape Team on tour of Walla Walla, Washington

February 27, 2020

Participants of Tour de Walla Walla, April 19-24, will witness wine production from vine to bottle as they visit vineyards and wineries in southeast Washington.

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Brandon Hunter smiling in research lab

MANRRS helps groom entrepreneur for life after Purdue

February 26, 2020

“I didn’t want to come to Purdue. I just wanted to get out of the Midwest,” said Brandon Hunter, who grew up in southern Illinois. “I saw myself moving somewhere far away like California, Georgia or Pennsylvania.”

Hunter first heard about the MANRRS-Purdue chapter through Pamala Morris, assistant dean and director of multicultural programs, and Myron McClure, assistant director of student recruitment and retention.

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A handful of crickets that Hall and Liceaga use in their research.

Could crickets offer the next breakthrough in diabetes and hypertension treatments?

February 11, 2020
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Popcorn in a movie theater bucket

What’s under the shell of this popular snack?

February 7, 2020

No country grows or consumes more popcorn than the United States and only one state, Nebraska, produces more popcorn than Indiana. Consequently, it’s surprising that in 2019, only 75,000 of Indiana’s 5 million corn acres contained popcorn.

The hard outer hull of popcorn, called the pericarp, explains why 1.5 percent of the state’s corn pops while none of the rest can.

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