2016 was the first time that Jalyn Gearries, a Natural Resources and Environmental Science (NRES) alumna and Indiana native, ventured west of the...
The Sloan Indigenous Graduate Partnership (SIGP) is an organization of 11 universities funded by the Alfred P. Sloan Foundation to support the...
Purdue College of Agriculture professors Songlin Fei and Tesfaye Mengiste have been named fellows by the American Association for the Advancement...
Many consumers know the food safety risks of dairy products, eggs and raw meat. But they are less likely to understand the risks associated with...
The Food Entrepreneurship and Manufacturing Institute (FEMI), housed within Purdue University’s Department of Food Science, offers a guiding...
Many consumers know the food safety risks of dairy products, eggs and raw meat. But they are less likely to understand the risks associated with dry goods, including tree nuts such as almonds, cashews, walnuts and pistachios, said Yaohua “Betty” Feng, associate professor of food science at Purdue University.
Kourtney Otte, a sophomore in agricultural sciences education and communication (ASEC) and agricultural economics, made a list of goals at the beginning of high school. The first thing on the list was that she wanted to write a book before she turned 21.
Americans generally consume about half the recommended daily dietary fiber requirement. A 2,000-calorie daily diet would call for 28 grams of fiber, the equivalent of a combination of one cup of cooked beans, two cups of brown rice, one cup of broccoli and one banana. Not all fibers are created equal, however. Bruce Hamaker, Distinguished Professor, and Thaisa Cantu-Jungles, Research Assistant Professor, both in the Department of Food Science at PurdueUniversity have launched a project to compare the gut-health impact of whole-food fibers and inulin.
.jpeg?auto=webp)