Purdue Ag Alumni’s Graduate Student Industry Tour: An Eye Opening Experience

During the semester Fall break, Purdue College of Agriculture and Purdue Ag Alumni offered the first Graduate Student Industry tour which highlights some of the great companies in and around Indianapolis and learned about their core businesses, laboratory facilities, and work environments. Fifty graduate students under the College of Agriculture participated on the tour along with some of the faculty members and staffs, including Dr. Barbara L. Golden from Department of Biochemistry and Dr. Shawn S. Donkin from Department of Animal Sciences. The tour was managed by Ag Alumni Program Manager, Danica C. Kirkpatrick.

As an international graduate student, I was very excited to be selected for this tour because just like many students who participated on this tour, I still have a little idea about career opportunities and the day-to-day rhythms of the workplace. Providing students to tour a company helps gain a firsthand knowledge of the technologies and skills apply especially in STEM-related jobs.

The two days tour started on October 9th includes a visit to Dow AgroSciences headquarter, Eli Lily and Company corporate campus, Roche Diagnostics and Indiana Biosciences Research Institute (IBRI). I also attended a poster session and a networking reception at the 2017 BioCrossroads Indiana Life Science Summit. In the networking event, I met with the members of the Indy Science Connect networking organization and industry professionals from companies like Eli Lily, Dow AgroSciences, and Labcyte Inc. I had the opportunity to engage with them in STEM research and think about how I might connect to tech-related jobs post graduation or participate in an internship program. 

With some of the students at the 2017 BioCrossroads Indiana Life Science Summit
With some of the students at the 2017 BioCrossroads Indiana Life Science Summit

This tour has been an eye-opening experience because I was impressed by the diversity of life science ecosystems in Indiana, especially in and around Indianapolis. It was also inspiring to learn from the Purdue alumni and other industry professionals about their journey to building a successful career after leaving the school. On a fun note, I also had the chance to meet new friends and explore the city together. I hope Purdue will keep on supporting such accessible interactive event that will enrich students experience during their graduate studies.

A group picture in front of Dow AgroSciences headquarter (thank you, Jennifer Hale, from Dow AgroSciences for the picture).
A group picture in front of Dow AgroSciences headquarter (thank you, Jennifer Hale, from Dow AgroSciences for the picture).

Due to company policy, taking a picture is not allowed most of the times during the tour but here is some information about the companies to share a bit of excitement about the tour:

Founded in the 1950s, Dow AgroSciences has been a part of Indiana’s agriculture heritage and is one of the biggest companies that develop sustainable chemical and biotechnology solutions for increasing crop productivity. Ely Lily is an American global pharmaceutical company that was founded by Colonel Eli Lily in 1876. They have developed and delivered trusted medicines includes treatments in the areas of oncology, cardiovascular, diabetes, critical care, neuroscience, men’s health and musculoskeletal fields. Roche Diagnostics is a part of the Roche company businesses, one of the largest biotechnologies company in the world. Roche Diagnostics focus on delivering diagnostic solutions to provide sustainable healthcare and improve people’s lives. Meanwhile, IBRI is a relatively new institute founded in 2012 that has a mission to bring world-class research talents to Indiana to enable discovery science and innovation, working in collaboration with academic and industry researcher.

Experiences of the Purdue Study Abroad Program

I learned Spanish as my second language ten years ago. When I took the course, the instructor said that if you want to improve or even make a great progress of your Spanish, you must go to Spain or any other country speaking Spanish. Two years ago when I walked in the hallway in MSEE building, a professor asked me ”Are you interested in being TA in study abroad course next Maysemester? We will go to Spain for three weeks.” What? Going to Spain! Yes! Absolutely!

I went to Spain in May semester in the past two years. I have been to Madrid, Barcelona, and Seville. I spent three weeks each year in Spain and learned a lot of fun Spanish culture. The class was in the whole morning everyday and students might do their homework in the afternoon or visit attractions around the city. As TA in this class, my job was to take care of all the students not only on their homework but on their safeties as well. Most of the time, I roamed in the city with the students, having the must-eat paella, must-watch flamenco dance, and must-visit Basilica of the Sagrada Familia. We also found a bistro serving almost unlimited tapas. You ordered any kind of drinks and the bistro gave you all tapas they made. The tapa is one of famous cuisine in Spain. You may think tapa as appetizer. It may be cold or hot. In fact, a tapa is a small portion of any kind of Spanish cuisine.

Since it costs less (three or four euros depending on the alcohol people order), students went there for their dinner several times. I did not drink and I don’t drink. So, I ordered orange juice. When I ordered orange juice, the server thought I wanted orange juice with alcohol. After 5 –minute explanation with my poor Spanish, he understood with his weird smile. I was glad that I ordered my pure orange juice andhe was also surprised that someone did not drink alcohol in the bistro. After three days, I went to the bistro again. The server recognized me and gave me orange juice right away. I thought to myself that “I want apple juice or just water.”

In the first year, five students and I decided to visit Rome at the last minute on the three-day long weekend. I made an absolutely wise decision to visit another country. I never forget what a colossal coliseum it is. When I went out of the subway, I was not ready yet to see the amphitheater. But, this tremendous building, one of seven wonders of the world, was right in the front of me. I couldn’t wait to visit inside. To my surprise, in the arena, I ran into a college friend who we have not met for more than ten years after the graduation. What a small world! It reminds me that all roads lead to Rome. So, next time if you really want to meet someone, go to coliseum!

This year, we had a cooking class. We learned to cook one of the famous Spanish food: tortilla (Spanish potato omelette). The chief told us the procedure. We peeled potatoes and cut them as diced potatoes. Then, we deep-fried the diced potatoes. After that, we put the fried potatoes into the eggs and slice onions. Mix and smear evenly before we pan-fry them. The difficulty was to flip the thick omelette and pan-fry again. I love this dish. Students and I were glad that we had a great opportunity to cook Spanish food taught by real Spanish people. The fun fact is the day after I came back to the U.S., I went to the supermarket and bought the ingredients to make the tortilla again.

At Sevilla, we had pre-talk of bullfight.We learned the history of bull fight and why Spanish people had bullfight. The bull fighter, called the matador, also wore his custom and told us the function of each part he had. Some students and I also went on stage experiencing how to trick the bull with their big and heavy red rag. Some students refused to watch bullfight in the beginning because they thought it was really cruel. However, after the pre-talk, they learned the custom/reason why Spanish people continue to have this event each year and how they were going to treat the bulls after they were killed. Some students changed their minds and would like to watch the game in live because they wanted to be more involved in Spanish culture not just listening the presentation but also watching the real show. They wanted to see what was going on and tried to deal with the cultural difference. Not always thinking from their own side, students wanted to pretend they are Spanish and figure it out why the bullfight event continues. This is also the spirit of Boiler Abroad.

I was glad that I had the chance to visit Spain and practice my Spanish. I also immersed myself into the local culture. It was a great experience to learn professional and cultural knowledge at the same time. This program provides me to gain global perspective and intercultural experience. If you have this chance, don’t miss it!

Barcelona Purdue Flag Biking in Seville Bullfight in Madrid Seville
Paris Madrid Palace Bullfight in Seville Host Family in Seville

 

 

 

Waiting for the Show

An Ordinary Atypical Day as a Graduate Student

Hellooooo World!!! I am David and in this post I am going to talk about one of the (special) days that I have lived and enjoyed here at Purdue University.

First of all, you would say… “this guy made a mistake in the title.” Well, that may be true, but read it again slowly… As a graduate student, everyday is different, everyday is atypical because you have the power to organize yourself, to build each day as a different day and not stick to the routine (or stick to it if it is what you need). That is why I call this piece of enjoyable reading “an ordinary atypical day as graduate student.”

The day I am going to talk about was a Cold Day in the Sun and it was special because I went to one of the best concerts I have ever been. It was one of These Days that you wake up and you say: “David, today you have to give The Best of You ” and you get up with energy because you know what is coming. The good thing of being in grad school is that you do not have imposed everyday schedules and the bad thing is that you have deadlines and meetings.

At the Show
David waiting for the show!

Two of them were scheduled for that morning. I always complain about meeting, I think I have too many, that distract me from doing research that is what I want to do All my Life. But I have to recognize that meetings in graduate school teach you as much as the research itself if one is able to see the big picture. Being a researcher is not only to spend time in the lab, but built confidence on yourself and your work and share it with the research community. This last part, in which a lot of us (young researchers) miserably fail is the Generator of future research. In meetings you can learn how to interact with people, how to express your ideas to different kind of public and how to motivate young researchers (also, sometimes you learn how you should not behave, but let’s stick to the positive things).

The two morning meetings were exhausting for My Poor Brain, so we decided to go have lunch around Lafayette. There are amazing places to eat here in Lafayette-West Lafayette. I think the multicultural environment around the university has brought the best of each place around the world to this town in Indiana. The food is one of them and I especially enjoy Asiatic food so we decided to go to a Japanese restaurant here in West Lafayette (I will not write names to avoid advertising buuuut if you need info about good food around here you can reach me).

After lunch, time to do research. This is something important that I have learned during my time at Purdue: even when you are Exhausted, you have to progress everyday in your research. You choose your pace and the way you do it, since normally supervisors leave you Enough Space to be your own boss the most part of the time, but the progress needs to be there. So that special and cold day, I spent four hours in the lab before hitting the road for that concert I waited Everlong. The concert, unfortunately, was not in West Lafayette, but if you (or one of your friends) have a car it is normal to drive one or two hours to see one amazing spectacle that normally you are not able to enjoy in the place you are from. Lafayette is one hour drive from Indianapolis where I have been in several concerts of all kind of music and sports spectacles as NBA games, NFL games and motor races in the famous Motor Speedway of Indianapolis. If one drives North for two hours, one arrives to the Windy City: Chicago. Obviously if in Indianapolis you can enjoy all the aforementioned shows, you cannot imagine in Chicago, but this will be for another post.

Coming back to our special day, we drove west to Urbana, Illinois. It is a place similar to Lafayette, maybe a bit bigger, but one of the best groups of the world (and history) was playing there. The concert was amazing. It was a three hours concert with the top hits of this group, which name for the moment I have not mentioned. When you go to a concert like that, it is difficult to put in a paper how you and the people around you feel, so if you are curious, you know… come to Purdue.


A nice moment during the concert.

 The concert finished around midnight, and we had to come back home. Moreover, when you pass from Illinois to Indiana you have to add one hour more, so at the end of the day (or the beginning of the next day) we were pretty much dead, and you feel even worse thinking that the next day I had another meeting. But I know that Times Like These are unforgettable in all the senses, for work and for leisure so I always enjoy the ride to Purdue and at Purdue, and I am ready to Learn to Fly thanks to the Boilermaker spirit!!

I hope you enjoy the reading and for future posts… I’ll Stick Around so you should too!

Best wishes to everyone!
David Gonzalez Cuadrado

P.S.: I did not say the name of the band…. If you are fans you should have guessed it in the second paragraph!! For the ones not into rock music, go to Youtube, look for the bold and cursive titles in the text and enjoy the music!!

Teach graphic

Building the future of Purdue: Life of a Teaching Assistant

Grad School may resonate with research and most likely research will be the main source of funding for most of Grad Students. However, it is often forgotten how many Grad Students are Teaching Assistants (TA) and we ourselves forget how important the TA position is. Of my 5+ years at Purdue I served the last 3 years as a TA for a undergraduate class teaching two introductory courses of engineering design to the incoming First-Year engineering students.

With around 240 First-Year students under the umbrella of my responsibility, I have the great task of primarily aid the faculty members in conveying the courses’ learning objectives. I see this with different lenses, I believe that my work is beyond entering grades and from times to times give a lecture or two, I see my job as mentoring the future generations that will someday (and not so many days later) be where I am. I teach concepts of engineering design, engineering innovation and some basic notions of computer coding, but more than that, I bring my experiences from the world of Aerospace Engineering particularly the rocket science to awaken the students into a world of possibilities with their careers and (secretly) recruit some to the school of aeronautics.

Perhaps the biggest realization of the TA job is that of all the students in the classroom setting I am the one that learns the most! There are countless occasions on which I shared some of the challenges that I face either in research or in classes that I take that seem to have no way out and a fantastic out-of-the-box solution came out from some of the ideas that my students came up with.

These lenses are given to me by Purdue University with their never-ending pursue of excellence in the teaching core. Not a day has past that I “TAed” (and yes, we use TA as a verb!) and felt that the job was a mere source of funding, I see my job as an opportunity to mentor the next great engineer and being greeted by a former student who thank me for inspiring them makes the whole teaching experience worthwhile.

At Rent Intermission Club

What do you do outside Lab?

What do you do outside Lab?

This is not how I normally look in the Lab
My Lab Face

That’s the most frequent question I got whenever I met new person once standard questions like name (Irma), occupation (Grad student), major (Food Science) answered. I think it’s a fair question since the stereotype of scientist promoted by the oh-so-famous-with-never-ending-season TV show is working in a Lab (which I do).

To answer that, let’s do some background first. I am a big Opera/Symphony fan that used to be a racer (this is a story for another day), so, I tried to find things to do in West Lafayette-Lafayette area related to my passions. Luckily, there is Purdue Convocations that sometimes host classical music and musicals. However, the tickets price for those shows are a little bit much when tallied, with student budget, I have to be creative.

This is our most Formal Shot, usually we're just being caught unaware
“Official” Group Photo before Ushering Duty (Photo Credit: Rodrigo A Rodriguez-Fuentes)

Lo and behold, I found CVN, a student organization of volunteer usher for Purdue Convocations show. I registered and started signing up for shows. There is point system, so the more frequent you signed up, the more chance you got selected for ushering. Perks of this student organization is seeing shows for free after ushering duty is done. That, plus free food (Pizza or Donuts) and coffee (or no coffee if the food is Pizza). Also, Volunteer can sign up for pre-show, usually consist of talks (sometimes recorded for WBAA radio) and Intermission Club. Intermission club is for honoring donor patrons of Purdue Convocations, light refreshments like non alcoholic beverages (for alcoholic beverages donor patrons have to pay)and finger foods (cheese cubes, vegetable dips) are provided. Volunteer usher can also have some of those afterwards.

CVN Instagram once show my smiley face
I’m featured in CVN Instagram Page! well, it’s MK and I, but still 😀

I remember my first show, it’s Calmus Ensemble. The ECHO-Klassik award winning group of They were singing Shakespeare inspired a capella. Needless to point out they are the best first experience for me. One Soprano, Two Tenors, Two Baritones. I am in heaven.

However, free show is not the best experience I gained from CVN. It’s meeting people with similar music taste and more. I met my tribe, people I can rely on for fun (Hey, let’s go to Chicago for Chicago Symphonic Orchestra College Night) and be there for me when I’m stressed out by academic burdens (the Lab, don’t forget the Lab).

Winning this plus Cabaret tickets
My Semester Bounty

This semester is special for me. I won the raffle for Chamber Tickets from Purdue Convocations, yes, all six shows on Classical music. It means I (plus one) get to go to those shows for free, no need to work for it. Needless to say, I’m ecstatic. When CVN other volunteer (a.k.a semiofficial photographer) asked me whether I will still be volunteering or not since I now get free tickets I said yes, for the shows I don’t have tickets for but mostly for fun and the people. Since that is one of the thing I do outside my Lab.

 

Food

My path to a plant-based lifestyle

Back in February 2016, I had been experimenting with a couple of dietary changes. I am a coffee drinker but I challenged myself to stop drinking coffee for a whole week. Good thing I survived lol and I learned that I can probably get away with a good night sleep and no caffeine intake during the day. However, I found that with a restful sleep the night before, drinking a cup of coffee in the morning actually enhances my productivity and who doesn’t love to smell the coffee first thing in the morning!

Another experimentation I did was I gave myself a week to be a “vegan.” My inspiration came up from the curiosity to see how eating diet coming purely from plant sources would make me feel. Prior to the start, I expected that I would feel really hungry quickly after a meal and lack of energy. To my surprise, I noticed that I felt more awake and fresh even when I just stopped eating meats and dairy for two days. Of course, I felt like I need to eat more in order to feel satiated because plant-based diet, in general, is less energy-dense than meat-containing diet. By the end of my one-week challenge, I told myself that if it doesn’t hurt and I can make it a sustainable lifestyle, why not give it a try.

One of my easy go-to dish is this sun dried tomato basil pesto pasta!

I did a lot of research on vegan recipes and meal plan. First few things that came up were chickpea-based menus like soup, hummus, falafel or salad. Even though I do like these foods, it’s not what I enjoy to eat all the time. After a couple of weeks in, I realized that key to a sustainable dietary change is to find what I like to eat so I went back to my ground. I came from Thailand and if you’ve ever tried Thai food, you know cooked rice is our food staple. In addition to rice, I like to add quinoa or some beans into my rice cooker. This way I add some more protein to my diet. I then started to look up for vegan Thai recipes which were actually easy to find. Sometimes, I would simply cook the same dishes as when I was eating meat but substitute meat with tofu. As I progress, I expanded my cooking repertoire to Korean, Chinese and Mexican foods.

Thai noodle 

The message I wanted to convey here is not to convert you to be a vegan but to persuade you to step out of your comfort zone or from what you think things should be. Try it for yourself and make a decision from there. You might discover a more pleasant path in your life. This applies to different aspects of life, not just about your food choices. I had been told my whole life that I need to eat meat and dairy in order to stay healthy. This statement is true but it is not the only absolute way to stay healthy. I have been living on plant-based food sources for almost two years, feel stronger than ever and am also training for my first marathon which would be on November 4th.

If you want to follow my journey on plant-based lifestyle, health, and grad student life, find me on Instagram @poomponyo.

Video
Jessica Eisma photo

PhD student Jessica Eisma impacts African dams

PhD student Jessica Eisma has completed a one-year project studying sand dams in Tanzania.

In 2016, Eisma was awarded a pair of prestigious research grants — totaling more than $45,000 — from the Fulbright U.S. Student Program and the U.S. Borlaug Fellows in Global Food Security Program to study the ecological impact of sand dams in Tanzania. She flew to Africa in August 2016 to begin her study, which is the basis for her doctoral thesis.

Eisma, whose focus is in hydrology, investigated the ecological impacts of three sand dams in collaboration with researchers from the Nelson Mandela African Institute of Science and Technology.

In semi-arid regions of the world, sand dams are useful for capturing and storing rainwater into the dry season. The water is used for domestic or agricultural purposes, saving women and children up to three hours each day normally spent collecting the family’s water.

Her research aims to develop an understanding of how sand dams influence both the physical and biological changes that occur after a sand dam is constructed. Preliminary results indicate that a typical sand dam actually has a much smaller impact on groundwater levels than previously believed. Studies thus far have largely been performed on the “ideal” sand dam, when in reality up to 60% of sand dams are silted and therefore non-functioning. Furthermore, Eisma has found little to no trace of macroinvertebrate life in sand dams, hinting that sand dams do not create a suitable habitat.

This research is particularly important, because NGOs across sub-Saharan Africa are increasingly building sand dams, yet few field studies have been conducted to understand the greater impacts of these structures. Eisma says, “As civil engineers, we are constantly addressing the consequences of decisions made when certain concepts were still largely misunderstood. In a similar vein, I hope my research helps illuminate both the positives and negatives of sand dams before over-development occurs.”

Eisma also worked closely with local community water groups to achieve her research objectives. Volunteers from the community were trained by Eisma to take daily measurements of climate data and water table depth as well as bi-weekly erosion measurements. The volunteers will continue collecting data until Eisma returns to Tanzania in December 2017 for a two week data validation trip.

About her year in Tanzania, Eisma says, “The challenges were definitely greater and different from what I was expecting, but I am grateful for the opportunity to learn and conduct research in Tanzania. This experience has been irreplaceable in terms of developing cross-cultural competence and refining my scientific communication skills.”

Eisma plans to pursue a professorship at a research university after completing her PhD at Purdue.

Adesina Lecture Series

World Food Prize laureate to speak at Presidential Lecture Series

The most recent World Food Prize laureate will join Purdue President Mitch Daniels on Oct. 23 as part of the fall 2017 Presidential Lecture Series.

Akinwumi Ayodeji Adesina
Akinwumi Ayodeji Adesina

Akinwumi Ayodeji Adesina, a Purdue alumnus and president of the African Development Bank Group, will speak with Daniels at 6:30 p.m. in Stewart Center’s Loeb Playhouse. The event will be during the same week Adesina is presented as the 2017 World Food Prize. The World Food Prize, often referred to as the Nobel Prize for food and agriculture, is the highest international honor recognizing the achievements of those who have advanced human development by improving quality, quantity and availability of food in the world.

Adesina was honored as this year’s recipient in recognition of his work with the Rockefeller Foundation, the Alliance for a Green Revolution in Africa (AGRA) and as minister of agriculture for Nigeria. For the past 20 years, he has dedicated his career to improving the agricultural sector in Africa, having led initiatives to expand agricultural production, end corruption in the Nigerian fertilizer industry, and increase the availability of credit for smallholder farmers across the African continent.

“Purdue’s researchers and alumni have helped feed the planet by making significant contributions in science-based agriculture and food science, and there is no calling that is both more noble and necessary,” Daniels said. “Akinwumi Ayodeji Adesina continues that tradition, and we are thrilled that he will join us to discuss his extraordinary work.”

As a Purdue graduate, earning his master’s (1985) and doctoral (1988) degrees in agricultural economics as well as receiving an honorary doctorate from Purdue (2015), Adesina joins Purdue faculty members Gebisa Ejeta (2009) and Philip Nelson (2007) as World Food Prize laureates. For more information, visit https://www.purdue.edu/pls/.

Video
Ambassador Group Photo

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kangoma

Purdue World provides Mandela Fellows with social entrepreneurship skills

A group of 25 young African leaders learned about how to use social entrepreneurship to try to solve challenges their nations face during a six-week intensive executive-style leadership training program at Purdue University and Purdue Foundry.

kangoma
Kangoma Turay, a Mandela Fellow from Liberia, took part in a six-week intensive executive-style leadership training program at Purdue University. Turay was among 25 young African leaders who took part in the Mandela Washington Fellowship program that included involvement in the Firestarter program in the Purdue Foundry, an entrepreneurship and commercialization accelerator. (Photo provided).

Ten social entrepreneurs and researchers from Purdue presented their new technology and business ideas to members of the Mandela Washington Fellowship program of the Young African Leaders Initiative, which empowers African leaders between the ages of 25 and 35 through academic coursework, leadership training and networking opportunities, and embodies the U.S commitment to invest in the future of Africa.

“The Mandela Global Challenge was a fun way for the participants to apply what they had learned about starting a successful business and use those skills to evaluate new technologies being developed by Purdue,” said Ron Ellis, general manager of social innovation for Purdue World a social entrepreneurship program at the Purdue Foundry.

The Purdue Foundry is an entrepreneurship accelerator in Discovery Park’s Burton D. Morgan Center for Entrepreneurship. 

The technologies covered a wide range of issues, including low-cost rapid diagnostics to detect infectious disease, fortified corn to provide essential nutrients, community water systems and new therapies to treat malaria.

Leaders taking part in the Mandela Washington Fellowship at Purdue, which took place June 19-July 28, were given “Monopoly money” to invest in as many of the technologies as they wanted.  They could invest all the money in one technology or spread the money across a variety of technologies. The Mandela Fellows also scored the technologies on a variety of investment criteria. A new treatment for drug-resistant malaria presented by Panae Noomuna received the most investment among the student-presented technology.

 The faculty-presented technology winner was low-cost diagnostics for detection of infectious disease by Tamara Kinzer-Ursem, an assistant professor of biomedical engineering at Purdue.  

“We want to thank everyone at Purdue who presented at the Global Challenge,” Ellis said, “It was a great learning experience for Mandela Fellows and an opportunity for feedback on research.”

The program also allowed Purdue to further its international mission. Officials at Purdue and the Purdue Research Foundation announced in August the launch of “Purdue World,” a global project to accelerate its social entrepreneurship programs that can contribute to the welfare and advancement of human societies throughout the world.

The Mandela Fellows took part in the Firestarter program in the Purdue Foundry. The goal was to work through ideation and market discovery to prove out their ideas and determine a path forward to commercialize their ideas. 

Kangoma Turay, a Mandela Fellow from Liberia, who developed a business plan to expand his computer training business in his home country, said the Firestarter program inspired him.

“It has helped me a lot, I mean, with the issue of planning, how to take care of people that are working with me and a whole lot of things,” he said.

Turay, who was born into a family of nine children whose parents were subsistence farmers, founded the Lofa Young Farmers Association to teach computer and agricultural skills to youth and underserved women in Voinjama, the provincial capital of Lofa County in northern Liberia.

He returned home with 10 laptop computers donated by a local business so he could expand his business. He said there remains a great need.

“We need people to partner with us so we can get more training to be able to help create more jobs for young people in our area,” he said.

The program at Purdue is a campus-wide collaboration, co-sponsored by Discovery Park’s Burton D. Morgan Center for Entrepreneurship and the colleges of Engineering and Agriculture, and with support from Krannert School of Management, Center for Global Food SecurityOffice of Engagement, and the Office of Corporate and Global Partnerships.

Here is a list of all the Mandela Fellows who took part in the program at Purdue, their home country and their goals. Click on their names to see videos of them:

Atinuke Bodunde Lebile, Nigeria, a farmer, works with rural communities to mentor young, out-of-school girls on various entrepreneurial and leadership skills.

Ben Wokorach, Uganda, an architect and social innovator, is seeking to increase accessibility to nutritious foods from small farmers by using solar-power refrigerated carts for distribution.

Daliwa Joseph Bainamndi, Cameroon, is production manager of a company that specializes in rice production, where he implements new production techniques in trying to make nutritious food more available.

Diabangouya Delia Carmen, Togo, quality control manager at a cooperative, is working to help cocoa farmers by producing top-quality chocolate at her business, part of her effort to improve enterprises to produce safe foods.

Dina Kikuli, Tanzania, a nutritionist and an agribusiness entrepreneur, is working to connect rice farmers, especially female rice farmers, to the market through her work with rice processing and distribution. She also wants to help women achieve their potential.

Efe Anthony Omudu, Nigeria, experience in animal farming and machine fabrication, is focused on helping farmers making their businesses more profitable by acquiring modern agricultural skills.

Gounou Bachirou Sariki Imorou, Benin, an accountant and an executive director of a nongovernmental agency involved with peacekeeping and local development, is working to reduce joblessness by creating jobs and job training programs.

Grace Ngosa Musonda, Zambia, started a farming and food processing business, is working to solve food insecurity, to improve nutrition for children and to reduce youth unemployment.

Issa Konate, Ivory Coast, general manager of a global agribusiness, is working on improving farmer training so farmers get better yield for their production and working on connecting them with exporters.

Jacob Paarechuga Anankware, Ghana, founder and CEO of a company that focuses on insect rearing for food and nutrition, is working to solve the problems of malnutrition, food insecurity and poverty.

Joel Reagan Siamito, Kenya, is a youth leader at an initiative where he focuses on solving youth unemployment by equipping people with business skills and trying to instill them with an entrepreneurial spirit.

Jona Ambuga Ambuga, Namibia, project manager for an investment company that specializes in fundraising for nongovernmental organizations and other business activities, is seeking to help poor families obtain affordable cars.

Kangoma Turay, Liberia, is the founder and CEO of a young farmers association that focuses on offering agricultural extension services to local farmers as he seeks to reduce youth unemployment.

Marc Nkaya Passongo Severin, Congo-Brazzaville, mechanical technician in the field of oil drilling and a computer programmer, wants to bring modern farming practices to Congo-Brazzaville, where farmers currently depend heavily on hand tools.

Zaina Banda, Malawi, is a chartered accountant and founder of an agricultural enterprise that aims at becoming a world-class entity that participates in the end-to-end agricultural value chain, creating jobs and wealth for the community.

Miora Harifetra Rajaonasitera, Madagascar, head of operations at a company that promotes agricultural products, wants to expand and empower the community of farmers to build sustainable supply chains.

Naomi Mohammed Said, Ethiopia, a chemical engineer, hopes to build an agro-industry enterprise that will allow the country to reduce imports and create more jobs.

Eluwole Olaniyi, Nigeria, an entrepreneur and agricultural extension officer with experience running farms as a social enterprise, is working to create jobs and seeking ways to support women and young people in agriculture.  

Sabriino Clair, Mauritius, is a project manager/food technologist, wants to increase poultry production and improve innovation in the industry.

Sebastien Roger Ayimambenwe, Gabon, founder and CEO of an agricultural company that focuses on creating and developing plantations of cocoa tree and corn for local and international markets, is trying to improve the quality of cocoa beans for farmers.  

Sylvie Sangwa, Rwanda, managing director of a business, is working to improve agricultural productivity, especially healthy foods, through sustainable agricultural practices.

Tanyada Maluwa, Botswana, is managing director and lead facilitator of an organization that formulates and implements workshops and programs to educate people on various aspects of nutrition, wellness, and food businesses. She is seeking to reduce Botswana’s reliance on horticulture imports.

Temwananani Phiri, Malawi, is an agricultural entrepreneur involved in general farming who is seeking to improve food security through practical farming and getting more young people involved in agriculture.

Japi Yemisrach Mesfin Bogale, Ethiopia, CEO of a startup, is trying to create a way for farmers displaced by urban sprawl to earn money through aquaponics, which combines growing vegetables and fish.

Zena Afework Demissie, Ethiopia, agriculture communication and extension expert, wants to create a community that provides farmers information on the best agricultural practices, market information and nutrition education.

About Purdue Foundry

The Purdue Foundry is an entrepreneurship and commercialization accelerator in Discovery Park’s Burton D. Morgan Center for Entrepreneurship whose professionals help Purdue innovators create startups. Managed by the Purdue Research Foundation, the Purdue Foundry was named a top recipient at the 2016 Innovation and Economic Prosperity Universities Designation and Awards Program by the Association of Public and Land-grant Universities for its work in entrepreneurship. For more information about funding and investment opportunities in startups based on a Purdue innovation, contact the Purdue Foundry at foundry@prf.org.

About Purdue Research Foundation

The Purdue Research Foundation is a private, nonprofit foundation created to advance the mission of Purdue University. Established in 1930, the foundation accepts gifts; administers trusts; funds scholarships and grants; acquires property; protects Purdue’s intellectual property; and promotes entrepreneurial activities on behalf of Purdue. The foundation manages the Purdue Foundry, Purdue Office of Technology Commercialization, Purdue Research Park and Purdue Technology Centers. The foundation received the 2016 Innovation and Economic Prosperity Universities Award for Innovation from the Association of Public and Land-grant Universities. For more information about funding and investment opportunities in startups based on a Purdue innovation, contact the Purdue Foundry at foundry@prf.org.

Purdue Research Foundation contact: Tom Coyne765-588-1044, tjcoyne@prf.org  

Source: Ron Ellis, 765-588-5253, prellis@prf.org