What if? It’s a question that drives innovation, and one that inspires Yunmei Huang, a PhD student in Purdue’s Department of ...

Hoosiers and racing fans from across the country gathered to watch the iconic Indy 500 race—a race steeped in tradition, ...

The creaminess of custard. The fizz of foam. The slurpability of soup. Texture is just as essential to our eating experience ...

It may take you back to your childhood: a bowl of warm, brightly colored cheesy noodles often seen as comfort food for many.

Dr. Feng is an associate professor of food science at Purdue University. Feng’s research program explores cultural, social, and environmental factors that affect food safety behaviors. The goal of Dr.

Who we are and How we work together is of the utmost importance in the College of Agriculture. Our goal is to build and sustain a climate and culture where everyone in the college is included, ...

Purdue University's Department of Forestry and Natural Resources (FNR) is one of the leading natural resources programs in the nation. FNR is also Indiana’s only degree-granting, research and ...

The creaminess of custard. The fizz of foam. The slurpability of soup. Texture is just as essential to our eating experience as flavor and... It may take you back to your childhood: a bowl of warm, ...

The office of International Programs in Agriculture at Purdue University promotes and facilitates international activities in the College of Agriculture through collaboration with educational ...

The CropLife-Purdue Precision Agriculture Dealership Survey is the longest-running, continuous measure of precision farming technology adoption, originating in 1996. With each survey, we ask dealers ...

ASSIST We will assist you throughout the research lifecycle by providing direct, hands-on support. AUGMENT We can augment your existing skills and capabilities. Transform Work with us to maximize the ...