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Archives -- Headlines Prior to 2009

Purdue Research Park-based company detects, traps bacteria that causes foodborne illness

A Purdue Research Park-based company has developed a method to capture and detect foodborne illness-causing bacteria such as E. coli that promises to be quicker and less expensive than current conventional technology on the market. The company's technology is based on discoveries by a research group led by Associate Professor Bruce M. Applegate in Purdue University's Department of Food Sciences.

“Retail Food Safety Programs in Indiana" Wins PUCESA TEAM Award

To meet Indiana needs, Dr. Linton (Department of Food Science) developed a novel approach and team to develop and deliver Extension-based programs.

I can't believe it's not fried: New oven fries food without oil

The "radiant fryer" could create products with 50 percent less oil, less fat and fewer calories than conventional fryers, said Purdue University food scientist and inventor Kevin Keener.

An Update on the Produce-Associated Outbreak with Salmonella Saintpaul

Once Salmonella has contaminated something, it can be spread very easily from surface to surface. The organism can survive on food surfaces, in the soil, and in water for months

Sensory evaluation lab seeks campus input on food products

The power to influence what shows up on supermarket shelves is within the Purdue community's grasp at the Sensory Evaluation Laboratory. Part of the Department of Food Science, the Sensory Evaluation Laboratory sets up tests for food companies to find out what the average consumer thinks about a product.

Contest to feature wines from all over the world

"This competition gives wineries from all over the world and amateur winemakers the opportunity to show off their prized wines and have a chance to win a medal for all of their hard work," said Jeanette Merritt a Purdue University food science expert.

Richard Linton Chosen as IFT Fellow

Richard Linton, Professor, Purdue University, was elected as a Fellow of the Institute of Food Technologists in 2008, for his leadership in bringing together representatives of academia, the food industry, and government agencies to advance food safety issues.

Vintage Indiana celebrates state wine industry

"Vintage Indiana is a wonderful celebration of Indiana's wine industry," said Jeanette Merritt, marketing director for the Indiana Wine Grape Council and festival director. "Whether you're a wine connoisseur or simply appreciate a good glass of wine from time to time, Vintage Indiana offers a broad range of flavors and styles."

Bruce Hamaker Honored by IFT

Bruce Hamaker, Professor and Director of the Whistler Center for Carbohydrate Research, Purdue University, has been selected as the winner of the 2008 Bor S. Luh International Award by the Institute of Food Technologists, a not-for-profit international society with 22,000 members working in food science, technology and related professions.

James Swi-Bea Wu Chosen as IFT Fellow

James Swi-Bea Wu, Professor and former Director, Graduate Institute of Food Science and Technology, National Taiwan University, was elected IFT Fellow in 2008, for his contributions to food science research as well as teaching and promoting the discipline.

Tuscan Essentials Wins Sara Lee Product Development Competition

Tuscan Essentials won the competition, with the prize of $10,000 to the team. The Sara Lee representatives were so impressed with the products that both teams have been invited to present their ideas at the Sara Lee headquarters.

Enology Society Honors Purdue Alum with Symposium

The American Society for Enology and Viticulture recognized in February 2008 the outstanding career of Purdue Alumnus, Dr. Vernon Singleton, by holding the Singleton Symposium. During the symposium, Purdue Food Science Enologist, Dr. Christian Butzke, read a letter written by Purdue Agriculture Dean, Randy Woodson and presented to Dr. Singleton a statue of the Purdue Boilermaker.

Identi-Screen: Advanced Pathogen Identification Technology presented at Boston symposium

"Identi-Screen is a high-tech method to detect food-borne pathogens, such as salmonella and E. coli, that populate the nation's and the world's five major food groups - meat, dairy, fruits, vegetables, seafood," Daniel Hirleman said. "The method we have developed is less labor intensive and less expensive than existing methods and could save the lives of people in both the developed and developing nations. It also could save hundreds of millions of dollars for devastating recalls of contaminated food discovered after processing and distribution."

Soybean contest teaches entrepreneurship to student inventors

Two teams of Purdue University students captured top spots and cash prizes for innovative projects that produced healthier soy waffle bowls and environmentally friendly clay shooting pigeons for the Soybean Innovation Contest.

Hamaker named to Whistler Chair for Carbohydrate Research

Purdue Food Sciences' Dr. Bruce Hamaker was appointed to the Roy Whistler Chair in Carbohydrate Research at the recent Board of Trustees meeting.

Technology uses live cells to detect food-borne pathogens, toxins

"For food safety and biosecurity purposes, you need a quick test - a first line of defense - to be able to tell if there is something pathogenic in the food or water," Bhunia said.

Citrus juice, vitamin C give staying power to green tea antioxidants

A study found that citrus juices enable more of green tea's unique antioxidants to remain after simulated digestion, making the pairing even healthier than previously thought.

Hygienic Design of Food Processing Equipment

This two day workshop will include a day of introductions to 3A and EHEDG organizations with lectures on hygienic design principles, HACCP, and sanitation guidelines. The second day will include demonstrations on design features, cleanability tests, and EHEDG-certification tests and procedures. Speakers will include experts from the European Hygienic Engineering and Design Group (EHEDG) Test Methods Subgroup, industry, and Purdue University.

2007 World Food Prize Laureate Revolutionized Post-Harvest Technology

Dr. Philip E. Nelson of Purdue University was named winner of the $250,000 World Food Prize for his innovative breakthrough technologies which have revolutionized the food industry, particularly in the area of large-scale storage and transportation of fresh fruit and vegetables using bulk aseptic food processing.

“Dr. Nelson’s pioneering work, which began with tomatoes and later included a variety of seasonal crops, has made it possible to produce ultra-large scale quantities of high quality food,” Ambassador Quinn said. “This food can then be stored for long periods of time and transported to all corners of the world without losing nutritional value or taste.”

Bacteria ferry nanoparticles into cells for early diagnosis, treatment

WEST LAFAYETTE, Ind. - Researchers at Purdue University have shown that common bacteria can deliver a valuable cargo of "smart nanoparticles" into a cell to precisely position sensors, drugs or DNA for the early diagnosis and treatment of various diseases.

The multidisciplinary research has been supported with funding from the Weldon School of Biomedical Engineering. Research has been conducted by engineers and scientists at the Birck Nanotechnology Center, the Bindley Bioscience Center and the Oncological Sciences Center, all at Purdue's Discovery Park, and the School of Veterinary Medicine and Department of Food Science.

Purdue Food Science Goes Undefeated!

The Food Science College Bowl Team from Purdue won the Midwest Regionals on Saturday, going undefeated for the victory. This is the second year in a row that the Purdue College Bowl Team won the regional event. The event, held at Kellogg’s in Battle Creek, MI, is part of the Institute of Food Technologist’s Student Association.

Purdue President visits Food Science

President Jischke's visit to the College of Agriculture brought him back to the Food Science Department and the F.S. Building.

FDA Warns of E. coli outbreak in spinach

Wines pour into town to compete for top honors

Wines from around the globe will compete for top honors at the 15th annual Indy International Wine Competition on July 27-29 in the Blue Ribbon Pavilion at the Indiana State Fairgrounds.

Homecoming Reception Reminder

Our Food Science Homecoming Reception is this Saturday. We look forward to seeing you there!

Purdue Homecoming Announcement

August 1, the Ag Alumni Association released the order forms for their Homecoming 2006 activities. Due to a deadline of August 3, we urge you to print the order form and fax it to the Ag Alumni Office to ensure your football and buffet tickets.

The Department of Food Science will be holding a reception prior to the Ag Alumni Homecoming Reunion.

IFT Award Winners

Congratulations to the following individuals who received awards at the IFT meeting in late June:

Julieta Ortiz, 3rd place in Food Chemistry Division poster competition
David Schroeder, 1st place in Dairy Foods Division poster competition
Mario Ferruzzi, Outstanding Section Member for Hoosier Section
Rich Linton, Myron Solberg Award

Students Win Midwest College Bowl; Ag Team Award and Other Recognitions by Faculty and Students

The Purdue Food Science Team won the Midwest Regionals College Bowl Competition held at Kraft; microbiologists win the Agriculture Team Award; Hayes receives Purdue University-wide Charles Murphy Award

IFT--See You There!

IFT--See You There! The IFT Annual Meeting is quickly approaching and Purdue is, once again, very active at this meeting. We are proud to announce we have 29 posters and 13 talks by faculty and students from Purdue!

Purdue President visits Food Science President Jischke's visit to the College of Agriculture brought him back to the Food Science Department and the F.S. Building.

Third largest U.S. wine competition to be held at State Fair More than 3,600 wines from Indiana and 41 other states, in addition to 17 other countries, including Canada, France, Germany, Italy, New Zealand and Australia, will be judged during this 14th annual event. The number of entries in this year's contest is expected to exceed the record number of entries submitted last year. Eighty judges from the United States, Canada and Europe will lend their expertise in selecting wines for top honors.

Balance of essential fats may prevent bone loss after menopause "We saw in this study that omega-3 fatty acids are associated with a better blood profile of bone health, and with higher bone mineral density, in the absence of estrogen." -- Dr. Bruce Watkins

USDA National Needs Graduate Fellowships in Food Biosecurity The Department of Food Science at Purdue University, in coordination with the Center for Food Safety Engineering and the Purdue Homeland Security Institute, are now accepting applications for qualified students who have an interest in pursuing a graduate research program in food biosecurity.

Recognitions abound for Food Science Faculty, Student Purdue University, the Department of Food Science, and the Institute of Food Technologists announced numerous awards that were received by faculty and a former student.

Trees Arrive for Purdue Food Science The Department of Food Science received a special gift from Purdue's Grounds Department - - trees.

Purdue faculty members receive worldwide attention as "Pop Star" Dr. Bruce Hamaker, faculty member from Purdue Food Science and Director of the Whistler Center, Dr. Rengaswami "Chandra" Chandrasekaran, and doctoral graduate Agung Tandjung have received attention across the U.S. and Europe as "pop stars". What started on the front page of the science section in the New York Times, grew to include over 800 hits via a web search engine. "Receiving this much attention for popcorn is simply amazing", says Dr. Hamaker.

Graduate Student Appreciation Week April 8, 05: Our industrious graduate students were treated to a healthy breakfast hosted by the Food Science Graduate Program in appreciation of their hard work in research. On this occasion, which is part of the Graduate Student Appreciation Week celebration across the campus, the Bernie Liska Graduate Student Teaching Award for the Fall of 2004 to Dr. Lynn Choi, now at General Mills, was announced.

Laura Pillsbury chosen as a member of Mortar Board

Nelson appointed Scholle Chair in Food Processing

Nelson Endowment Announced, Painting Unveiled Purdue Food Science continues to hold to the philosophy of moving forward. In keeping with that, the Department announced an unrestricted endowment in the name of Dr. Phil Nelson and dedicated a new painting to the memory of Dr. John Axtell.

Fuzz-free strawberries forecast with new food safety treatment "Much of our produce comes from other countries where we may have less control over sanitary practices in the field. If we could use technology like this to seal up produce and treat it as it travels from point A to point B, it's a great application for protection of our nation's food supply." -- Dr. Richard Linton

New biosensor rapidly detects deadly foodborne pathogen "The selectivity, sensitivity and rapidity of this sensor represent a vast improvement over the types of test kits that are currently available commercially," said Arun Bhunia, associate professor of food microbiology and one of the sensor's developers. "Taken together, those qualities make this research an important contribution in the field of food safety."

Purdue Food Science Receives Two Faculty Commitments The Department of Food Science at Purdue University fills the Analytical Biochemist faculty position and the Phytochemicals/Botanicals faculty position. Also hired were two Administrative/Professional positions.

Purdue to recognize Outstanding Food Science Award honorees "This class of 10 honorees completes our four inaugural years planned for the Outstanding Food Science Award," said Suzann Nielsen, head of the Department of Food Science. "These individuals include members from industry and academia, and all have brought honor to Purdue."

Purdue researchers tackle environmental fate of nanoparticles Materials made from particles one-millionth the size of a fine-point pen tip are touted daily for their current uses and dreamed of possibilities, but a pressing question remains as to the environmental impact of manufactured nano-sized materials.

Purdue Food Science Faculty Receive Several IFT Awards Faculty from the Department of Food Science will be honored at the Institute of Food Technologists Annual Meeting in Las Vegas this summer and at a meeting in Minnesota in May. These awards received were the Babcock-Hart Award, two Fellows, and the Harold Macy Award.

Purdue Food Science Graduate Students Perform Well In IFT Competitions

World-class wines toast of town at Indy International Wine Competition "The scope of this contest puts Indiana squarely in the middle of the map of the world's wine competitions," said Ellen Harkness, Purdue wine technologist. "People have enough interest to send wines from Argentina, Germany, Italy - winemakers all over the world know about this competition."

Purdue faculty members receive worldwide attention as Pop Stars Dr. Bruce Hamaker, faculty member from Purdue Food Science and Director of the Whistler Center, Dr. Rengaswami Chandra Chandrasekaran, and doctoral graduate Agung Tandjung have received attention across the U.S. and Europe as pop stars. What started on the front page of the science section in the New York Times, grew to include over 800 hits via a web search engine. Receiving this much attention for popcorn is simply amazing, says Dr. Hamaker.

2004 Grand Cru The Grand Cru induction and award ceremony, held each spring, honors undergraduate students achieving academic excellence in Food Science and Food Manufacturing Operations.

Purdue Food Science Faculty Receive University Awards Two faculty members from the Department of Food Science have been recognized with prestigious awards. Dr. James BeMiller was recognized with the Certificate of Distinction from Purdues Agriculture Alumni Association. Dr. Rich Linton received recognition as a University Faculty Scholar.

Purdue program offers ingredients for starting a food business Purdue University will offer an introductory workshop on how to create a specialty food or food ingredient business in Indiana.

Lock to food-borne pathogen pathway may be key to vaccine A previously unidentified protein on the surface of intestinal cells is giving Purdue University researchers clues on how to prevent disease.

U.N. Committee Member Visits Purdue for Tips on Food Science A Ghanaian health ministry official who serves on a U.N. task force committed to reducing world hunger visited Purdue University on Friday to learn about advances in food sciences.

Purdue Food Science's Ship Comes In The Department of Food Science received an unusual gift on Tuesday, a nearly 8-foot long model of an ocean-going aseptic orange juice tanker. Mr. Nicol of Citrosuco, who brought the ship from the East Coast but had to load it during the landing of Hurricane Isabelle, says the ship must be good luck. "It has already weathered its first storm."

Purdue food scientists improve testing of health supplements "This study brings analytical chemistry, food science, nutritional sciences and consumer interest together." -- Dr, Lisa Mauer, assistant professor of food science

Dr. Roy Whistler honored by Iowa State Iowa State University Provost travels to West Lafayette to give a special recognition to Dr. Roy Whistler, an Honorary Doctor of Science degree. "Roy has received numerous awards including an honorary degree and the Outstanding Food Science Award from Purdue and even now, after his 91st birthday, the recognitions keep coming."

Congratulations to Sharrann Simmons, 2003 Distinguished Agriculture Alumnus! Sharrann Simmons was recognized as one of eight Distinguished Ag Alumni this year. Ms. Simmons received her Bachelors of Science in Food Science in 1977 and her Masters in 1978. "She is truly a great ambassador that carries the Purdue banner high and proud."

Nielsen named Purdue food science department head "Suzanne has an outstanding record in both research and teaching, and brings an excellent understanding of the food industry and its potential for growth in Indiana," Purdue School of Agriculture Dean Lechtenberg said. "We are thrilled to have her on board as the new head of the department."

Researchers learning how food-borne bacteria make you sick In the past two decades, four types of Listeria monocytogenes have been responsible for 90 percent of the outbreaks of the illness they cause, listeriosis, according to the CDC. "If we understand the initial interaction of Listeria in the gut, we might be able to prevent the binding and, therefore, the infection," said Bhunia.

Accurate milk enzyme measurement may cut cheese processing cost "The Holy Grail is trying to reduce cheese ripening time by understanding these enzymes." A new method to accurately measure quantities of a cheese-ripening enzyme in milk could reduce the time and cost of producing cheese, according to a report by Purdue University Food Science researchers.

Purdue Represented at 2003 IFT Undergraduate Research Paper Finals Rebekah Rosentrader will present her research on the chemical inactivation of Salmonella spp at the 2003 IFT Annual meeting.

Appointments and promotions Drs. Hamaker and Nielsen have been appointed to new positions.

Food safety microbiologist battles food-borne pathogen

Although Listeria is relatively rare, the fact that it kills so many of its victims and can grow almost anywhere, including in the refrigerator, makes fast, accurate detection of the pathogen of vital importance. "A rapid testing system would ensure that food containing harmful bacteria is detected before it enters the food chain," Randy Woodson said. "Arun is willing to use his knowledge of the organism's basic biology to work with other researchers, such as engineers, to develop new tools."

Purdue, IU, food industry unveil national food safety program Food-borne illness is responsible for an estimated 76 million illnesses, 325,000 hospitalizations and 5,000 deaths annually in the United States, according to the Centers for Disease Control and Prevention. "This is a major step in having uniform training to ensure food safety."

Scholle family gift to fund chair in food processing at Purdue

The family of the late William R. Scholle is donating $1.5 million to fund an endowed chair in the Purdue University Department of Food Science. "William Scholle's invention had major impact on the food industry," Purdue President Martin Jischke said. "His family's decision to honor him by establishing the William R. Scholle Endowed Chair in Food Processing will allow others to make significant contributions to the lives of people everywhere."

Purdue research helps feed Africa Purdue develops easier to digest sorghum

Dogs on fatty diet may give clues to human disease

Dogs, are helping Purdue researchers understand how special diets contribute to aging and development of human diseases, such as cancer.

Chlorine dioxide gas kills dangerous biological contaminants "Just 10 to 100 cells of Listeria on a piece of food can cause illness, and it's possible for 1,000 to 10,000 cells to be on a piece of fruit. We need to develop ways to make food safer; traditional sanitation methods to remove pathogens are not effective enough to meet these new standards." -- Dr. Richard Linton

Outstanding Food Science Award recipients named "These honorees are recognized for excellence in industry, academic, government or other endeavors related to food science," -- Dr. Philip Nelson, Department Head.

Purdue Food Science's Dr. Nelson appointed to USDA Agriculture Secretary Ann M. Veneman announced the appointment of Dr. Philip Nelson and 10 other new members to the U. S. Department of Agriculture’s National Agricultural Research, Extension, Education and Economics Advisory Board (NAREEE). Dr. Nelson will serve on the 30 member advisory board to help advise Secretary Veneman, land grant colleges and universities, and the House and Senate Agriculture committees/subcommittees on USDA research, education and extension policies and priorities.

Nasa Partners With Food Science NASA's Office of Biological and Physical Research has selected Purdue University to lead a NASA Specialized Center of Research and Training (NSCORT) for Advanced Life Support (ALS). The NASA advanced life support center is the only one of its kind in the nation. The $10 million, five-year grant will develop technologies to enable long-duration planetary missions and sustain human space colonies.