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Our final 2025 senior spotlight shines on Sara Thomason! As co-founder of the Allergenic Foodie Club and undergraduate researcher in Dr. Oh's lab, Sara has found ways to take her food science and fermentation knowledge to new heights. ag.purdue.edu/department/foo…

FS 162 Introduction to Food Processing allows freshman students to get a taste of different types of industrial food processing. For their final project, students were challenged to create a high-protein product. Check out some of the highlights from the semester!

Please join us in congratulating Kamrun Nahar on her thesis defense! While working in Dr. Yuan Yao's lab, Kamrun's research explored the use of Sugary-1 (SU1) sweetcorn extract as a multifunctional emulsifier and microencapsulation wall material. ag.purdue.edu/department/foo…

This semester, Purdue Agriculture had the honor of hosting 10 students from Zamorano University in Honduras through the Zamorano University Internship Program. We're proud of this enduring partnership and celebrate the achievements of this year's interns. Congratulations!

Students in FS 383 Fermented Beverage Products capped off the semester with a tour of People's Brewing Co. in downtown Lafayette. Thank you to Chris and Steph for your hospitality. Cheers!

A NASA-funded invention from Purdue University is now transforming food security in Africa. Discover how a small extruder, designed for Mars missions, is empowering entrepreneurs in Mali and beyond. This innovation is truly out of this world! ift.org/news-and-publi…

Dr. Amanda Deering, Associate Professor of Fresh Produce Safety, shares her top tips on extending the shelf life of your groceries. Dr. Deering also highlights the importance of proper storage techniques to maximize freshness of produce. Discover more: ca.style.yahoo.com/how-to-extend-…

The 2024 Whistler Center Annual Report is now available! Discover cutting edge research on carbohydrates in food and health. Learn about our work on prebiotics, weight management, sugar reduction, and industry partnerships. View the report here: issuu.com/purdue_ag_comm…

This weekend, we will celebrate the class of 2025! Our graduates will be honored during Division VIII of Purdue's commencement on Sunday, 5/18 at 9:30 am. If you are unable to attend in-person, the graduation festivities will be livestreamed here: youtube.com/live/Uxf1GnIJB…

Exciting news from Purdue University Online! Our new online Food Safety and Quality Assurance Certificate is now available! This certificate is ideal for food industry professionals and others interested in advancing their expertise in food safety. purdue.biz/4d5JPLT

Congrats to Purdue Food Science graduate, Emelia Ashby! Emelia is taking her next giant leap with Lactalis, a French dairy company. Through their I2FA program, she'll earn a master’s in agricultural engineering in France while gaining hands-on experience. ag.purdue.edu/news/2025/05/p…

The The Kraft Heinz Company sells over one million boxes of Mac and Cheese a day, and Purdue Ag Alumni Bridget McClatchey has a patent tied to this famous blue box. Discover her journey from Purdue Food Science to winning the company's 2025 Global Patent Award. ag.purdue.edu/news/2025/05/f…

The creaminess of custard. The fizz of foam. The slurpability of soup. Texture is essential to our eating experience. A new Purdue Food Science study introduces an artificial intelligence model to accurately predict texture perception. ag.purdue.edu/news/2025/05/f…

✅Departmental graduation reception Friday ✅Commencement ceremony on Sunday Last weekend was full of celebration and lifelong memories for the newest Purdue Food Science alumni. Ever grateful, ever true!

Associate professor of Purdue Food Science Betty Feng, associate professor of Purdue Horticulture and Landscape Architecture and Purdue Ag Econ Ariana Torres and professor of Purdue BPP Anjali Iyer-Pascuzzi were selected for the 2025-2026 Purdue Insights Forum, supporting leadership growth among #PurdueAg faculty.

Members of our department had the pleasure of attending the AgriNovus Indiana quadrant event last week. There, we connected with some of Indiana's agricultural leaders and shared some of the exciting work happening our department. Thanks for the invite, AgriNovus!

Freeze-drying is becoming a popular home food preservation method as units become more affordable. A new Purdue Extension publication by two FEMI student researchers explores food safety, freeze-drying vs. dehydrating and top foods to freeze-dry. edustore.purdue.edu/fs-160-w.html

The Purdue Food Science Online Academy website is officially live! We are rapidly growing our programs offerings, so make sure to check back often. Learn more: ag.purdue.edu/department/foo… #FoodScience #OnlineLearning #FoodScienceOnlineAcademy

In 2024, the Whistler Center for Carbohydrate Research brought together 17 faculty members leading over 50 research projects—advancing the frontiers of carbohydrate science across food, health, and sustainable materials. issuu.com/purdue_ag_comm…

An example of research driving industry + regulatory collaboration. Our dept. conducted a test of Rota Technologies' egg washer with USDA and Rose Acre Farms reps on-site. The goal is to provide data demonstrating the system meets U.S. standards for shelf life & product quality.