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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.

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
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.


Portable device lights the way to better foodborne illness detection

February 4, 2020

Foodborne illness hits about one in six people in the United States every year. The Centers for Disease Control and Prevention estimates that 48 million people in the U.S. get sick due to one or more of 31 recognized pathogens, including E. coli O157:H…


Purdue food science team develops a new take on the classic derby pie

February 4, 2020

A team of graduate and undergraduate students from the Food Science Department has been selected as finalists for the American Society of Baking’s (ASB) annual product development competition.


Food science and entomology collaborate to produce Boiler Bee Honey

January 31, 2020

There are a number of food products produced by groups within the College of Agriculture, from the Department of Food Science’s Boiler Black and Boiler Gold beers to all the proteins supplied at the Boilermaker Butcher Block. Soon, fans of Purdue Unive…

Photos of tiny Varroa mites on bees that are endangering the bee population.

The buzz on Boiler Bee Honey

January 29, 2020

Microbubble findings could reduce chemical, water use in food processing

January 8, 2020

Cleaning and sanitizing food processing equipment requires using chemicals and copious amounts of water for rinsing those chemicals away. It’s possible – if it can be done correctly – that creating microscopic bubbles in water could reduce or eliminate…

Various images from the years top stories

Purdue Agriculture’s 19 Most Read Stories of 2019

January 2, 2020

Annual Microbiome Symposium to explore relationship between data science and the microbiome

December 20, 2019

Building on its highly successful inaugural 2019 conference, Purdue University will host the second annual Microbiome Symposium on May 11-13. The symposium will investigate the application of data science in the study of microbiomes and how experimenta…

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Student cadet serves double duty

December 19, 2019

by Kristen Lansing When the early morning light just began to peek through the windows of Lambert Fieldhouse, Ryann Laky stood at attention in her…


Purdue offers multi-day course for food safety professionals

November 13, 2019

Purdue University is hosting a three-day course for food safety professionals seeking to be certified as a preventive controls qualified individual and learn more about the requirements of the Food Safety Modernization Act (FSMA).

Haley Oliver Smiling on campus at Purdue after winning the Spirit of the Land-Grant Mission Award

Spirit of the Land-Grant Mission Award presented to Haley Oliver

October 31, 2019

By Abby Leeds   Haley Oliver, associate professor in food science, was recently honored with Purdue Agriculture’s 2019 Corinne Alexander Spirit of the Land-Grant Mission…

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How the food science Pilot Plant helps drive Indiana’s economy

October 29, 2019

Koia is a plant-based protein drink company, headquartered in Los Angeles, CA. The company’s co-founder, Maya French, recently made Forbes’ 2019 30 under 30 list. It is one of the country’s fastest-growing beverage brands, currently available in 75,000 retail locations.


Borlaug Dialogue fuels students’ passion to make a difference

October 23, 2019

By Emma Ea Ambrose  Twelve undergraduates from the College of Agriculture recently attended the 2019 Borlaug Dialogue International Symposium in Des Moines, Iowa. Founded in…


Corinne Alexander Spirit of the Land-Grant Mission Award winner helping to shape the field of food science

October 11, 2019

Haley Oliver has spent years working toward developing the first food technology program in Afghanistan.


State wineries helping Purdue celebrate anniversary with ‘Giant Leaps’ labeled wines

September 11, 2019

As Purdue’s 150th anniversary celebration nears its culmination, the university has teamed up with three award-winning Indiana wineries to produce specially labeled wines that will be served at select campus events.

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Graduate Ag Research Spotlight: Hansel Mina

August 26, 2019

HANSEL MINA “With time, I can help others — farmers, growers, people that handle the food, people that grow the food. That motivates me, that…


Purdue leading $10 million effort to address global food safety

August 13, 2019

Purdue University is now home to a lab aimed at increasing awareness and developing environments for food safety around the world. The United States Agency for International Development (USAID) awarded nearly $10 million to Purdue to establish the firs…


Purdue to announce major international food safety grant

August 12, 2019

Announcement of a multimillion-dollar grant to fund a Purdue food innovation lab aimed at increasing awareness and developing environments for food safety around the world.


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