T
he 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.
With circumstances preventing an in-person scavenger hunt from taking place this year, the club officers instead produced a video that showcased Nelson Hall and promoted some of the professional and personal development opportunities within the department.
According to the club’s president, Erin Sukala, all the members were excited to welcome the incoming students. “We really wanted to do something to help the incoming food science majors feel welcome and connected even during this unprecedented time,” said Sukala. “As club president, I was incredibly proud to see how well our officer team worked together and it makes me excited to see what our club can achieve this year, even under abnormal circumstances.”
Follow this link to view the Philip E. Nelson Hall Scavenger Hunt: https://drive.google.com/file/d/1EJUcIcd36Tr28wlXG0sXYzE57hpfh4lZ/view
T
he 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.
With circumstances preventing an in-person scavenger hunt from taking place this year, the club officers instead produced a video that showcased Nelson Hall and promoted some of the professional and personal development opportunities within the department.
According to the club’s president, Erin Sukala, all the members were excited to welcome the incoming students. “We really wanted to do something to help the incoming food science majors feel welcome and connected even during this unprecedented time,” said Sukala. “As club president, I was incredibly proud to see how well our officer team worked together and it makes me excited to see what our club can achieve this year, even under abnormal circumstances.”
Follow this link to view the Philip E. Nelson Hall Scavenger Hunt: https://drive.google.com/file/d/1EJUcIcd36Tr28wlXG0sXYzE57hpfh4lZ/view
Food Safety Innovation Lab (FSIL) launches MSI-led partnerships for global food safety research
The projects are the culmination of a competitive Request for Applications (RFA) process that recruited experts at MSIs to address gaps in food safety research in Africa and Asia. Officially designated by the U.S. Department of Education, MSIs include colleges and universities that enroll a significant percentage of Alaskan Native, Asian American, Black, Hispanic, Native American, Native American Pacific Islander or Native Hawaiian students.
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Food Entrepreneurship and Manufacturing Institute to serve as hub for product commercialization
Bringing a food or beverage from an idea to commercialization can involve a wide range of steps, but through the Food Entrepreneurship and Manufacturing Institute (FEMI) that could become a simpler process.
Read Full Story >>>
Behind the Research: Ben Paxson
Ben Paxson credits his fellow academic IT specialists in the College of Agriculture with strengthening research in the college. “The things that we do every day help move emerging technology closer to our end users,” he explains. “At the same time we are striving to reduce duplication of effort by identifying and moving IT services centrally, which benefits us all.”
Read Full Story >>>
Food Safety Innovation Lab (FSIL) launches MSI-led partnerships for global food safety research
The projects are the culmination of a competitive Request for Applications (RFA) process that recruited experts at MSIs to address gaps in food safety research in Africa and Asia. Officially designated by the U.S. Department of Education, MSIs include colleges and universities that enroll a significant percentage of Alaskan Native, Asian American, Black, Hispanic, Native American, Native American Pacific Islander or Native Hawaiian students.
Read Full Story >>>
Food Entrepreneurship and Manufacturing Institute to serve as hub for product commercialization
Bringing a food or beverage from an idea to commercialization can involve a wide range of steps, but through the Food Entrepreneurship and Manufacturing Institute (FEMI) that could become a simpler process.
Read Full Story >>>
Behind the Research: Ben Paxson
Ben Paxson credits his fellow academic IT specialists in the College of Agriculture with strengthening research in the college. “The things that we do every day help move emerging technology closer to our end users,” he explains. “At the same time we are striving to reduce duplication of effort by identifying and moving IT services centrally, which benefits us all.”
Read Full Story >>>