From student application to graduation, Purdue is being recognized for its service to military-affiliated students through the state of Indiana’s highest form of achievement, a Tier 1 Collegiate Purple Star of Indiana award, in its inaugural year. The Indiana Commission for Higher Education named Purdue’s main campus a top-tier supportive environment for military-affiliated students, alongside Purdue University Fort Wayne and Purdue University Northwest. Purdue is the only four-year institution in Indiana to receive this distinction.
Responding to the growing demand in Indiana and across the country for skilled workers in the burgeoning field of theranostics — the use of diagnostic and therapeutic radiopharmaceutical drug products for the treatment of various types of cancer — Purdue will soon launch the nation’s first graduate degree directly focused on radiopharmaceutical manufacturing.
Local climate and weather records can be powerful tools in homicide investigations. Richard Grant, a professor emeritus of agronomy and agro-micrometeorology, has written a book that focuses on climate conditions associated with the determination of postmortem interval and climate information for crime scenes. “Applying Local Climate Effects to Homicide Investigations” features numerous case studies to show approaches, illustrate decision points and provide an understanding of the various impacts of regional and microclimates upon decedents and their remains.
MercyMe — known for blending pop, rock and worship music — returns to Purdue by popular demand. The “MercyMe Live 2025” tour with nine-time Grammy nominee Natalie Grant and newcomer Sam Wesley will stop at Elliott Hall of Music Nov. 9. Tickets for Friends of Convos and Purdue students are on sale now, and tickets for the general public go on sale at 10 a.m. Thursday (July 10).
Purdue Food Co. is unveiling three new dining options for the West Lafayette location this fall, replacing Aatish, Au Bon Pain and Saladworks. The additions are Choolaah Indian BBQ, Centennial Station and Clean Plate, each bringing fresh flavors and new experiences to campus dining.
