Purdue Food Science

From fermentation and microbiology to chemistry and product innovation, Indiana 4-H members got a taste of food science during 4-H Academy and Round Up last week. Through hands-on experiences, students discovered how science shapes the foods we eat—and left inspired, informed, and well-fed.

Our undergrad students may be gone for the summer, but Nelson Hall was bustling with activity and learning last week as we hosted our annual Validation Workshop: Aseptic Processing and Filling. During this 4-day program, food processors learned key aspects of validation and participated in hands-on exercises with validation methods. A huge thank you to the industry professionals who were able to join us, and to the amazing Purdue Food Science team who made this workshop a success once again!

AI is transforming the future of food and ag — from production and safety to supply chains and consumer engagement.

To help professionals stay ahead, Purdue Food Science Online Academy has launched an AI Applications in Food Science and Industry Certificate. This 100% online program is designed for working professionals and lifelong learners who want to build practical skills in AI literacy, critical thinking and responsible use across food and ag sectors.

Program participants will gain career-relevant knowledge they can apply immediately while earning a Purdue University Online certificate and digital badge upon program completion.

Learn about Purdue University's flexible, online certificate program and help shape the future of food science: https://ag.purdue.edu/news/2026/06/reimagining-food-science-through-applied-ai.html

Eat your h**p heart out — the benefits of h**p seeds on gut health One hundred years ago, fish and shellfish were frequent visitors to dinner plates around the world. While not common knowledge at the time, the fish had oils containing about equal parts omega-3 and omega-6 polyunsaturated fatty acids, essential components for cell membranes, that are primarily abso...

What does it take to improve food safety on a broader scale? For Lorena Correia, it starts with understanding people. Drawing on experiences in research, industry, and community engagement, Lorena is advancing food safety education through innovative technologies and consumer-focused research at Purdue. Congratulations to Lorena on her thesis defense earlier this spring!

Learn more about Lorena and her time at Purdue: https://ag.purdue.edu/department/foodsci/graduate-student-profiles/lorena-martins-correia.html

Each year, Virginia Dare Extract Company sponsors the Virginia Dare Award, which recognizes undergraduate students who demonstrate high scholastic achievement, leadership, and professional potential within the flavor and dairy industries. Congratulations to incoming senior Hope Plassard, who was a recipient of this year's award!

It's World Food Safety Day! To celebrate, a couple of our resident food safety experts are sharing their favorite food safety tips that you can apply in your own home.

Read more about their important research in food safety: https://ag.purdue.edu/news/2025/10/researchers-explore-connections-between-human-and-animal-health.html

Congratulations to Mariana Guzman Sanchez, who recently placed first in the Midwest Microbiome Symposium poster competition. Mariana presented her research, “From Storage to Fermentation: Gut Microbiota Preservation Shapes Microbial Communities and Metabolic Outputs In Vitro”. Way to go!

Did you know that low-moisture foods like dried fruits and flour can house pathogenic bacteria?

With California being the biggest almond producer in the world, Purdue University's Han Chen, a postdoctoral scholar in the lab of Purdue Food Science’s Betty Feng, has partnered with CALIFORNIA ALMONDS to determine how growers, processors and industry leaders can work together to strengthen food quality and safety practices.

In a review published in the journal Comprehensive Reviews in Food Science and Safety, Chen and co-authors examined how the California almond industry responded to Salmonella outbreaks in the early 2000s, highlighting California Almond Board’s “gold standard” approach to food safety management.



https://ag.purdue.edu/news/2026/06/a-food-safety-success-story-california-almonds.html

Are you ready to elevate your AI workforce literacy? Introducing the latest online certificate from Purdue Food Science Online Academy:

🌟 AI Applications in Food Science and Industry Certificate 🌟

Learn how AI supports product development, food safety and quality, manufacturing operations, logistics, sustainability and consumer engagement through real industry-inspired case studies.

Learn more: https://ag.purdue.edu/department/foodsci/online-programs/ai-applications-in-food-science-industry.html