Purdue Food Science

What can we learn from bacterial DNA, and how confident can we be in what we find? That’s the question behind Sajal Bhattarai’s master’s research in Dr. Steve Lindemann's lab.

Sajal developed MARGIE, a computational tool that helps researchers evaluate the reliability of predictions about bacterial gene functions. By bringing together information from multiple sources and assigning confidence scores, the tool can help scientists better navigate complex biological data.

His research brings together food science, the gut microbiome and bioinformatics. Congratulations to Sajal, who recently defended his thesis!

Read more about Sajal and his academic journey: https://ag.purdue.edu/department/foodsci/graduate-student-profiles/sajal-bhattarai.html

🧀 Talk about a grate experience! Food Science junior Katherine Strahm spent her summer in Manchester, Tennessee, working as a food safety and quality assurance (FSQA) intern at Great Lakes Cheese. Katherine says her favorite part of her internship was gaining hands on experience in a food manufacturing facility and learning how much work goes into food production behind the scenes.

The Indiana State Fair kicks off this Friday! 🎡🍿

Fairgoers will be the first to try two brand new popcorn seasonings—Hammer Down Dill and All-American Caramel Apple—developed this summer by student workers Megan Goins and Kayla-Marie Pyne through the Food Entrepreneurship and Manufacturing Institute (FEMI).

Megan says, "It's really exciting to see a product that I created be sold for the first time!"

Stop by the Purdue Extension Building daily from 1–5 p.m. to enjoy free popcorn and be among the first to sample these new flavors. If you find a favorite, you can purchase the seasonings at the fair. These products will also be available for sale online soon, so stay tuned!

We are just over a month away from our Alumni Gathering, Sept. 11-12! Purdue Food Science alumni and their families are invited to join us for "Back to Class" sessions, building tours, photo opportunities, and a reception featuring student-brewed beer and food.

On Saturday, September 12, join us at the free Ag Day Tailgate from 9:30am-11:30am before the noon football game against Wake Forest. There is also a block of football tickets available for purchase!

Full details and registration link: https://events.blackthorn.io/en/3ktO526/purdue-food-science-welcome-back-to-campus-alumni-event-4a9GQp2nkb/overview

Meet Madeline Sombong! The Food Science senior spent her summer interning with Roskam Foods in their R&D department in Grand Rapids, Michigan. Madeline says that one of her favorite projects this summer was developing her own cookie recipe. Another inspiring example of our students gaining real-world experience that will propel them into their future careers.

Brewing up safety: Purdue Food Science and the Heartland Food Products Group team up to revolutionize coffee cleanliness Coffee makers are everywhere — from kitchens to office break rooms — brewing up countless cups each day. But what’s really inside your morning brew? Most of us assume hot water keeps our coffee safe, but research shows there’s more to the story. That’s why Heartland Food Products Group set...

Students experienced Japanese culture firsthand during a recent study abroad program led by our academic advisor, Patrick Tiffany. Through tours and experiential learning opportunities, students were introduced to Japanese food, fermentation, and local customs. Highlights included a traditional tea ceremony, tours of miso and pickle-making facilities, visits to ancient temples and shrines, a tour of a sake brewery, and Japanese cooking classes. Arigato, Japan! 🇯🇵

Science, teamwork, and a little spice! 🌶️🔬

Last week, our department welcomed grandparents and their grandchildren for Grandparents University, where they explored the fascinating world of fermentation and food microbiology. From formulating recipes to making their own fermented hot sauce, participants got a hands-on taste of food science while creating lasting memories together.

Learn more about Grandparents University: https://www.purdueforlife.org/gpu/

Food Science senior Sydney Woodard is making the most of her summer by working as a research and development intern with Schwan's Company in Florence, KY. During her experience, Sydney also gained exposure to global supply chain and manufacturing. "This experience has shown me how collaborative the food industry is. I've loved learning from and working with everyone from marketing to engineering and operations to see how they help produce some of my favorite foods!"

Cyclospora has been making headlines recently as a multistate outbreak of cyclosporiasis continues to grow. The illness, caused by the parasite Cyclospora, can lead to severe watery diarrhea, nausea, vomiting, fatigue and body aches. The outbreak has been linked to iceberg lettuce, but the investigation is still ongoing.

So what can consumers do to reduce their risk? Dr. Amanda Deering, our resident produce safety expert, recently shared some tips for washing produce.

How to wash produce during Cyclospora concerns | What's the Deal? If you're washing fresh produce, the first step isn't grabbing the ...