John Couture has been chosen as a 2024 University Faculty Scholar for his exceptional research spanning plant and insect ecology, marking a...
On Friday March 22, Bob Auber returned to Room 116 in Whistler Hall to stand behind a podium in front of a PowerPoint and keep an audience engaged...
The “COVID-19 Class” is a mini-series documenting the experiences of three members of the Class of 2024 from the College of...
While most vehicles driving towards the path of totality in the 2024 solar eclipse were loaded with family, friends and enough snacks to get...
Mohit Verma, associate professor of agricultural and biological engineering, has been honored as a 2024 University Faculty Scholar for his work in...
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.
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