A founder of a Purdue University-affiliated startup that makes a kitchen appliance that grows garden vegetables year-round traveled to Africa to lead a hands-on workshop to help residents of Togo, a small West African country, create sustainable agriculture methods.
Following the recall of pre-cut melon products sold in eight states - including Indiana - due to possible Salmonella contamination, Scott Monroe, Purdue Extension food safety educator, is reassuring consumers about the safety of the state’s melon crop.
The Department of Food Science at Purdue University will offer a Validation Workshop: Aseptic Processing and Filling, June 25-28 in the Philip E. Nelson Hall of Food Science on Purdue’s West Lafayette campus.
Purdue University graduate students will discuss the 'Future of Food Security' at the third annual Purdue Graduate Student Plant Science Symposium Aug. 2. The event is part of the Plant Science Symposia series sponsored by Corteva Agriscience, the agriculture division of DowDuPont.
Purdue Extension and North-Central Sustainable Agriculture Research and Education will host a high tunnel tour June 13, 7-9 p.m. EST, at the Southwest Purdue Agricultural Center, 4369 N. Purdue Road, Vincennes.
The 21st-annual Conference on Global Economic Analysis, hosted by the Center for Global Trade Analysis (GTAP) at Purdue University and the Universidad de Cartagena, will take place June 13-15 in Cartagena, Colombia. The theme of this year’s conference is 'Framing the Future through Sustainable Development Goals.'
Agricultural producer sentiment rose last month to its highest level since January 2017, as producers expressed an improved view of current conditions and future expectations of the U.S. agricultural economy, according to the Purdue University/CME Group Ag Economy Barometer.
A new website produced by Purdue University is designed to help dieticians, educators, farmers, food industry professionals and consumers better understand the benefits of high oleic soybean oil, an emerging heart-healthy alternative to traditional cooking oils that are high in trans-fats.
Midwestern fruit and vegetable farmers are more likely than their counterparts in other regions to give up federal organic certification, according to a Purdue University study. Access to organic markets and consumers as well as the demands of obtaining and retaining certification seem to be the most significant drivers of their decisions.
One of the biggest problems facing biorefinery operations is the flow of biomass into and throughout facilities. Lignocellulosic biomass, often made up of post-harvest agricultural materials such as corn stover and soybean hulls, often accumulates and compacts while moving through augers, forcing costly shutdowns for cleaning and repairs.
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