Anna Paltseva just published a review article in the journal SOIL that evaluates portable X-ray fluorescence (PXRF) technology as a rapid, cost-effective alternative to traditional laboratory methods for detecting heavy metal contamination in urban soils, finding that when properly calibrated, PXRF can reliably identify contamination hotspots to support safer urban agriculture and community gardening initiatives.[Read More…]
Purdue University’s Center for Community & Environmental Design has published a new article titled, “Generative AI text-to-image for community participation in landscape planning,” in Landscape and Urban Planning showcasing. The research, led by graduate research assistant Ishraq Awashra and Dr. Aaron Thompson, introduces a new approach that streamlines the process of translating community feedback into[Read More…]
Dr. Fatemeh Sheibani, Professor Celina Gómez, and Professor Emeritus Cary Mitchell, along with collaborators from the Sierra Space Corporation, have published a research article in connection with the OptimIA SCRI project entitled Interactive Effects of Photon Flux Density and Carbon Dioxide Concentration on Energy-use Efficiency for Indoor Baby-greens Production. A link to the article can[Read More…]
Dr. Ariana Torres published a paper titled Personal values, motivations and food safety concerns for melon consumers in Indiana US farmers markets in the British Food Journal. The paper introduces an innovative integrated model to better understand the relationship between melons’ attributes, the consequences of their consumption and the personal values that guided consumers’ buying[Read More…]
Professor Avtar Handa has published a refereed paper in CBI Agriculture and Bioscience entitled “SALT TOLERANCE INDEX AND MORPHO-PHYSIOLOGICAL CHARACTERIZATION OF TOMATO F2 SEGREGATING LINES UNDER SALINITY STRESS” with his previous technician Tanya Datsenka and two collaborators from University of Abomey, Cotonou, Benin. This manuscript describe potential developing salt-tolerant genotypes of tomato by crossing a cultivated salt-sensitive[Read More…]
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