The “COVID-19 Class” is a mini-series documenting the experiences of three members of the Class of 2024 from the College of...
Aquaculture production operations that help feed the world’s growing population also generate polluted wastewater that harms the environment....
When Second Lieutenant Austin Berenda was in Ranger School, he led his platoon through tactical training in a Florida swamp, where the rules were...
A team led by Purdue University soybean geneticist Jianxin Ma has developed a new biotechnological tool for the domestication of desirable traits...
Lieutenant Colonel Christopher Ardohain is not your average Purdue graduate student. There’s the “Lieutenant Colonel” part, to...
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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