Purdue Food Science

05/27/2026

What connection is there between stakeholder decision-making and food safety in evolving agricultural systems?

As a PhD student, Elma Kontor-Manu explored how factors such as risk perception, communication, training access, and operational challenges influence the decisions of consumers and agricultural producers, helping identify strategies to improve food safety practices across the food system.

Congratulations to Elma, who recently defended her dissertation and received her Purdue degree!

Read more about Elma and her time at Purdue: https://ag.purdue.edu/department/foodsci/graduate-student-profiles/elma-kontor-manu.html

05/22/2026

Congratulations to Tong Kewn Yoo, who has received the Summer Research Grant. He will be working in Kee-Hong Kim's lab, and his research will focus on aged parsnip extract to treat metabolic-associated steatotic liver disease. Way to go, Tong Kewn!

05/21/2026

05/19/2026

Please join us in congratulating Luping Xu, who recently crossed the finish line of her PhD journey by defending her dissertation and receiving her degree. As part of her research in Eun Joong Oh’s lab, Luping developed a yeast platform for the targeted delivery of a biological drug to treat chronic inflammatory diseases. Congratulations, Luping, on this incredible achievement and the many miles ahead!

Read more about Luping and her time at Purdue: https://ag.purdue.edu/department/foodsci/graduate-student-profiles/luping-xu-profile.html

05/18/2026

Ever grateful, ever true. 🖤 💛

Cheers to the class of 2026!

05/15/2026

Today, we celebrate six Purdue Food Science students as they receive their graduate degrees. 🎓 Countless hours of learning, research, and perseverance have brought them to this milestone, and we are proud to call them Purdue Food Science graduates. Congratulations!

05/14/2026

Tomorrow, our students take toward their futures as they cross the stage and earn their Purdue University diplomas. After years of hard work, innovation, and discovery, they’ll officially join the next generation of food science leaders. 🎓

Celebrate the Class of 2026 with us by tuning into the Division IV commencement livestream tomorrow at 9:30 a.m.

Watch here: https://www.youtube.com/watch?v=pX4OI1o6sJs&list=PLOtjn5o8ZlbMoy7PWaTSF51JYdDN0nyAw&index=4

05/12/2026

We are pleased to announce that Dr. Yaohua "Betty" Feng has been selected as a 2026 U.S.–Africa Frontiers Fellow by the U.S. National Academies of Sciences, Engineering, and Medicine. This prestigious program recognizes scientists, engineers, and medical professionals from the United States and African Union member countries to conduct cutting-edge research, build lasting collaborations, and address global challenges in areas such as food security, public health, climate, and data science.

As part of this fellowship, Dr. Feng looks forward to working with colleagues in the United States and Africa to advance collaborative research and Extension efforts focused on food safety, aflatoxin mitigation, and behaviorally informed communication strategies to improve public health and food security.

05/11/2026

Food is health is a growing conversation across the agbioscience landscape and research is moving the conceptual to tangible solutions. Dr. Lavanya Reddivari from Purdue University joins this week to talk groundbreaking food science research, advancing discovery through the innovation pipeline and how her family roots are making something old new again.

Watch the full episode: https://youtu.be/BZBcKMb4jJ8

05/06/2026

Our 2026 interns from Zamorano University wrapped up their semesters with a poster session and final presentations. Five Zamorano students interned with Purdue Food Science, studying topics from modification of potato starch to consumer perception of ultra processed foods. This is another chapter in our strong, longstanding partnership with Zamorano. Congratulations to the students, and best wishes as they move forward.