Purdue Best Bets
Purdue Best Bets
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May 4, 2001 JOURNALISTS: Here are story ideas and a list of selected Purdue events during the next two weeks. Cap and gown required May 11-13 at PurdueApproximately 5,355 students – 3,975 of whom are undergraduates – are candidates for graduation during four commencement ceremonies on the West Lafayette campus, May 11-13. The other graduates include approximately 1,200 students from the Graduate School and 180 professional-degree candidates – 70 for the School of Veterinary Medicine and 110 from the School of Pharmacy and Pharmacal Sciences. Purdue President Martin C. Jischke and Thomas J. Carroll, president of the Purdue Alumni Association, will deliver commencement addresses at all of the ceremonies, which will be in the Elliott Hall of Music. The ceremony schedule is: 8 p.m. Friday, May 11: Schools of Agriculture; Management; Pharmacy, Nursing and Health Sciences. 9:30 a.m. Saturday, May 12: Schools of Engineering and Education. 2:30 p.m. Saturday, May 12: Schools of Science and Technology. 9:30 a.m. Sunday, May 13: Schools of Consumer and Family Sciences, Liberal Arts and Veterinary Medicine. Tickets are required for journalists who want to cover any of the West Lafayette commencement ceremonies. Contact Jenny Pratt at the Purdue News service for tickets or more information. CONTACT: Jenny Pratt (765) 494-2079, pager (765) 423-7326, jmpratt@purdue.edu. Department offers diet symposiumThe Department of Foods and Nutrition is sponsoring a symposium to honor David Kritchevsky at 8:30 a.m. on Friday, May 11, in Room 214, Stewart Center. Kritchevsky, is a professor of biochemistry at the University of Pennsylvania's Wistar Institute. Jon Story, professor of foods and nutrition at Purdue, said Kritchevsky has laid the foundation for understanding the link between components of diet and chronic disease. He also credited Kritchevsky's research with bringing many nutrition facts into common acceptance. Schedule highlights are: 9:20 a.m. "An Epidemic of Heart Disease in Spite of Low Cholesterol" by Barbara V. Howard, president of Medstar Research Institute in Washington, D.C. 10:30 a.m. "Dietary Fiber – Grandma Called it Roughage" by Story. 11:10 a.m. "Stopping Lumps and Bumps – Dietary Inhibition of Chronic Diseases" by David M. Klurfeld, professor at Wayne State University. Noon. "Reflections" by Kritchevsky. Purdue will present Kritchevsky with an honorary doctorate on Saturday, May 13. Lunch will be served at the noon session. Reservations for lunch must be made by noon Monday (5/7). Contact: Marleen Troyer, (765) 494-1340, troyerm@cfs.purdue.edu. Aseptic processing workshop May 14-17People around the world can drink single-strength orange juice because of aseptic processing, the subject of a four-day workshop, May 14-17, on Purdue's West Lafayette campus. Two sessions during the week are of particular interest to those wanting to learn more about how aseptic processing has changed the way food is sold and consumed. Purdue Professor Philip E. Nelson, an aseptic processing technology innovator, will explain the process Monday, May 14, during a 1 p.m. talk. The session is in Room 1215, Food Science Building. John Larkin, of the Food and Drug Administration, will discuss quality assurance and government regulation of aseptic processing at 1 p.m. Wednesday, May 16, in Room 1215, Food Science Building. CONTACT: Steve Smith, (765) 494-7706, smithrs@purdue.edu; Food Science web site. EventsFriday, May 18. Board of Trustees meeting at the Purdue North Central campus.
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