Purdue Food Science

Members of the Mishra lab had the opportunity to attend the Institute for Thermal Processing Specialists (IFTPS) conference in Reno last week. FEMI connected with industry professionals and showcased their work at the tradeshow, while Dr. Dharmendra Mishra gave a presentation on the effect of bean hydration on lethality. Three research papers received recognition in the Charles Stumbo Paper Competition — Manoj Sawale, Ph.D. secured 2nd place, while Amandeep Singh and Matthew Kittaka received honorable mentions.?Several students also presented posters at the conference, further highlighting ongoing research and contributions to the field.

We had the pleasure of welcoming the Lilly Scholars Network Academy to campus last week! These inspiring community leaders, all alumni of the Lilly Endowment Community Scholarship Program, are making an impact right here in Indiana. Thanks for visiting!

Food Science senior Elizabeth Zhang had her fair share of memorable experiences at Purdue, from immersing herself into French culture through study abroad, to interning with Nestle and Ingredion, and serving as this year's Food Science Club president. Read more about Lizzie: https://lnkd.in/gGDyX6xZ

It is with great sadness that we acknowledge the passing of Dr. Rengaswami Chandrasekaran "Chandra", professor emeritus of Food Science. Dr. Chandra was a dedicated scientist and a respected colleague who made lasting contributions to carbohydrate research and food polymer science during his time at Purdue. As a long-standing member of the Whistler Center for Carbohydrate Research, he played a key role in advancing our department's reputation in structural carbohydrate research and mentored numerous students and collaborators over the years. Dr. Chandra held a deep love and respect for the sciences – with a particular fondness for three-dimensional structural arrangements to elucidate the relationship between structure and properties – which he steadily and enthusiastically imparted to his mentees until his retirement in 2015. He will be greatly missed. Sending our heartfelt condolences to Dr. Chandra's family and friends. https://lnkd.in/gRcR2b-b

Fresh produce is often exposed to contaminants during various stages of production. In a recent Purdue Extension publication, researchers explain what growers should know about the sensitivity of sanitizers, including free-available chlorine (FAC), to soil buildup during postharvest washing. https://lnkd.in/g8QH-Xn9

Get to know our department head, Dr. Senay Simsek! In this video, Dr. Simsek shares her journey from Turkey to Purdue University, the moments that shaped her career, and the excitement of working in a field where science directly impacts the food we eat. https://lnkd.in/gfyQ9Gb5

Paul Russo of CH4 Global joined the Purdue FEMI -Food Entrepreneurship and Manufacturing Institute team at this week’s Community Impact Summit to discuss benefits of academic collaboration. CH4 Global is actively striving to impact climate change by delivering an Asparagopsis seaweed product fed to cattle, shown to reduce methane emissions by up to 90%. Read more about this collaboration: https://lnkd.in/gYVF5XyC

Researchers in Purdue Agriculture are developing superabsorbent materials with a much lower environmental impact than current alternatives made from nonrenewable resources. Fellow Divya Kamireddi will work with hemp fibers to extract cellulose using a special process to create the patent-pending, superabsorbent materials. Read more: https://bit.ly/3CmPeQA #Purdue #PurdueInnovates #CommercializationFellowship

Purdue Food Science staff shared some food science fun last week with students from Tecumseh Middle School! Students were introduced to Purdue Fermentation Science through a hands-on activity, "fermentation in a bag".

Meet Ava Ralston, a Purdue Food Science senior whose study abroad experiences shaped her global perspective! From exploring sustainability in Costa Rica to studying dairy, viticulture, and olive production in Greece, she embraced new cultures and challenges. Her advice for underclassmen is, “Get comfortable being uncomfortable, and plug yourself into organizations.”?Read more about Ava and her time at Purdue: https://lnkd.in/dU3cUpee