2020 DEPARTMENT OF FOOD SCIENCE ANNUAL ......Dr. Foster and his collaborators enjoy a break during cacao harvest near Belén de Umbría. 6 DEPARTMENT HIGHLIGHTS Purdue Food Science

ANNUALNEWSLETTER

DEPARTMENT OF

2020FOOD SCIENCE

3 Announcements

6 DepartmentHighlights

8 AlumniRecognitions

12 Faculty&StaffRecognitions

14 StudentRecognitions

18 Graduates

19 IndustryRecognitions

Editor and Photographer: Laurie Lambert Van KeppelContributing Photographers: Tom Campbell, Adrian Peacock-Downey

MarkTwainsaid,“Apersonwhowon’treadhasnoadvantageoveronewhocan’t.”That’sarathertrivialconclusiononthesurfacebutbecomesprofoundwhenauniversitysuddenlyshiftsallofitsteachingfromface-to-facetoonline.Asyoulikelyknow,thisiswhathappenedatPurdueinMarch.ThefacultyandstudentsinFoodSciencerespondedwithBoilermaker“cando”spirit.ManyinstructorssacrificedpersonaltimetodeveloponlinematerialreadyforstudentswhentheyreturnedfromSpringBreak.Studentsscatteredalloverthecountryandworldadjustedtheirschedulesto“Purdue-time”inordertointeractwitheachotherandparticipateinonlinediscussions.

Asadepartmentwehavemuchtocelebrate,despitethechallengesoftheday.Ourstudentshavesuccessfullycompetedinnationalcompetitionsandprevailed.OurPhiTauSigmachapterwasawarded

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theInstituteofFoodTechnologist’sChapteroftheYearAwardfor2020inhonoroftheircommitmentandsupportofexcellenceandeducationrelatedtothefoodindustry.Dr.BettyFengreceivedtheCollegeofAgriculture’sPK-12EmergingFacultyImpactAwardforherfoodsafetyoutreachtoyouthandteachers,Dr.YuanYaowasnamedoneofPurdue’sinauguralUniversityEntrepreneurialScholarsforhissuccesscommercializingnewdiscoveries.

Withoutadoubt,thewaywedeliverahigh-qualityuniversitydegreeatPurduewillchangeashavemanyofourdailyactivitiesintheCovid-19worldinwhichwecurrentlylive.However,onethingthatwillcontinueunchangedarethePurdueDepartmentofFoodScience’scommitmentstoservesocietythroughnewdiscoveriesandpreparestudentstotransformthefoodindustry.Wedependonallofyouandeachotherworkingtogethertoachievethesegoals,andareencouragedbythewordsofHelenKeller,“Alonewecandosolittle;togetherwecandosomuch.”

Thanksforallthesupportthatyouprovidetousthatmakesoureffortspossible.Pleasestaysafeanddoyourparttosupportasaferandmoreresilientcommunity.

BoilerUp!

Dr. Ken FosterInterimDepartmentHeadofFoodScienceProfessorofAgriculturalEconomics

FROM THE DEPARTMENT HEAD

Moving? Changing jobs? Keep us updated at [email protected]

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ANNOUNCEMENTS

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FAREWELL

Dr. Brian FarkasBrianFarkasjoinedtheDepartmentinJuly2013succeedingSuzanneNielsenasdepartmenthead.BrianendedhiscareeratPurdueonDecember31,2019andinMarch2020joinedMcCormick&CompanyinHuntValley,MarylandtoserveasChiefScienceOfficer.DuringhistenureasHead,BriancontinuedtheDepartment’slongtraditionofcollaboratingwithindustryanddeepenedtheDepartment’sentrepreneurialpursuits.SeveralspaceswithinNelsonHallwererenovatedandimprovedasaresultofhisleadership.In2016,aroomadjacenttothepilotplantwastransformedintotheSkidmoreFoodProductDevelopmentLabasaresultofthegenerousdonationfromDougandLauraSkidmore.Doug,ownerandPresidentofSkidmoreSalesandDistributing,hasbeenalongtimesupporteroftheDepartmentandanIndustrialAssociatesmember.In2019,theSkidmoreLabbecameacertifiedcommercialkitchenwhichallowsproductsproducedinthatspacetobesoldviaretailoutlets.Thiscapabilityenhancesthefoodsciencefacultyandstaff’sabilitytoassistfoodentrepreneurswhichcontributesnotonlytothoseindividual’slivelihood,butalsotoIndiana’seconomy.Withtheadditionofa1-BarrelbrewingsystemfromLafayette,IndianabasedBlichmannEngineering,LLCin2018,theDepartment’snewpilotbrewerybecameanintegraladditiontothe

pilotplantandkeyfacilitytosupportthefermentationsciencesacademicminorlaunchedfallsemester2018.CollaborationswithChrisJohnson,ownerandbrewmasterofPeople’sBrewingCompanyinLafayetteledtothedevelopmentandproductionofBoilerGold(2017)andBoilerBlack(2018).AgenerousdonationbytheownerandemployeesofMorganFoodsinAustin,Indianareplacedtheantiquatedretortsinthepilotplantwithanewonein2019enablingtheDepartmenttocontinuetotrainstudentsandindustryprofessionalsinthebasicsofthermalprocessingandfoodpreservation.TwoPurduecollaborationsledtofoodsciencestudentprojectsturningintoretailproducts,BoilerTracksIceCream(2018)andBoilerBeeHoney(2019).

Jessica LuigsJessicaLuigsjoinedPurdueandtheDepartmentofFoodScienceinAugust2016asreceptionistforthemainofficeandeventssupportstaffmember.Asamemberofthemainofficestaffteam,shewasthe“behindthescenes”personmakingsureeventlogisticswerearranged,setupandcleanedup.InFebruary2020,JessicatooktheopportunitytoadvancehercareerandstartedinadepartmentsupportpositioninPurdue’sBrianLambSchoolofCommunicationintheCollegeofLiberalArts.

Marliese OrrMarlieseOrrjoinedtheDepartmentofFoodSciencein2008asanaccountclerkinthebusinessofficewheresheassistedemployeeswithtravelreservationsandreports.Shealsoprocessedbi-weeklypayroll,trackedinventoryandassistedwithpurchasing.InOctober2019MarliesebecameaCentralSupportCoordinatorwithinPurdue’snewlyformedTravelOffice.Inhernewrole,shemonitorstravelacrossallofcampus.Sheassistsindevelopingproceduresandrunsandanalyzestravelreports.MarliesealsohelpsanalyzerootcauseswiththecentraltravelsystemConcuranddevelopsresolutions.

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ANNOUNCEMENTS

analysis.Someofhisworkincludedanalyzingdrugresistantmechanismsandimmunologicaldiversityinhumanswithdiversepathologies.DaneisfromnorthernMichigan.Hereceivedabachelor’sdegreeinbiologyfromAlbionCollegeandamaster’sdegreeinmolecularbiologyfromOaklandUniversity.

Dr. Ken FosterInterim Department Head

KenFosterjoinedtheDepartmentonJanuary1,2020asinterimdepartmenthead.KenhasbeenaprofessorofAgriculturalEconomicsatPurduefor30years.Fornineofthose(2008-17),hewastheheadofthatdepartment.Dr.Foster’sresearchfocusesontheperformanceofmarketsandhownewagriculturaltechnologieseconomicallyimpactmarketsandmarketparticipants.Hisresearchhasaddressedmarketpowerinmeatprocessing,theuseofcontractsinagriculturalproduction,farmproductionandwastemanagementtechnology,andmostrecentlysmallfarmstorageofcoffeeandcacaoinColombia.Inadditiontohisresearchandoutreach,Dr.FosterteachesthecoursesAgriculturalPrices,AppliedEconomicTimeSeries,FoodSecurityand

Vicki ArnettBusiness Office Account Clerk

VickiArnettjoinedtheDepartmentBusinessOfficeinMarch2020asaccountclerk.VickiisnewtoPurdueUniversityandWestLafayette.Vickicomesfromthehealthcareindustry

previouslyworkinginareasofhealthinformationmanagement,qualityimprovement,andhealthinsurancebilling.VickireceivedaB.S.inBusinessManagementfromIndianaUniversity.SheistheproudparentofaPurdueBoilermakersophomoreintheCollegeofHealthandHumanSciences.BoilerUp!

Dane DeemerComputational Biology Project Manager for Microbiome Lab

DaneDeemerjoinedtheDepartmentinMarch2020asthecomputationalbiologyprojectmanagerinDr.SteveLindemann’slab.Danewillfocusprimarilyontheapplicationofmicrobialmetagenomics.Previously,Daneworkedinthepharmaceuticalindustrywherehespecializedinmanybroadapplicationsofbioinformaticsanddata

Sustainability,andco-teachesWaterforDevelopingCountries.Ken’sresearchandoutreachtothefoodandagriculturalcommunityhasbeenrecognizedbyseveralPurdueDean’sTeamAwardsandnationalawardsfromtheAgriculturalandAppliedEconomicsAssociation,theAmericanSocietyofAgriculturalEngineers,andtheAmericanSocietyofAnimalScience.KenreceivedoutstandinggraduateeducatorawardsfromtheCollegeofAg,Purdue,andtheAgriculturalandAppliedEconomicsAssociation.ThisspringhewashonoredwiththeStudentChoiceSpotlightEducatorAwardintheCollegeofAg.AfterresigningfromthepositionofheadinAgEcon,KenspentayearonsabbaticalinColombiaandteachingastudyabroadcoursethere.ThefollowingyearheservedasaPresident’sFellowfortheColombiaPurduePartnershipprogramintheOfficeoftheVicePresidentforEngagementandResearch.TheseniorfacultyinFoodScience

Dr. Foster and his collaborators enjoy a break during cacao harvest near Belén deUmbría.

WELCOME

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areallactivelyengagedincrucialresearchandengagementprogramsthatmakeitdifficultforthemtodevotetimetobeinterimdepartmenthead.WhenDr.FarkasdepartedPurdue,DeanPlautaskedKentousehisexperienceindepartmentadministrationtokeepPurdueFoodSciencemovingforwardonitsquesttobethebestFoodSciencedepartmentintheworld.

Angie GuttermanCoordinator for Whistler Center for

Carbohydrate ResearchAngieGuttermanjoinedtheWhistlerCenterastheCenter’scoordinatorinSeptember2019.BeforejoiningtheCenter,AngieworkedinPurdue’sKrannertSchoolofManagementasanAdministrativeAssistantfortheDepartmentHeads,whereshewasresponsibleformanagingthepromotionandreviewfilesformorethan120facultymembers.

Shereceivedherbachelor’sdegreeinbusinessadministrationfromButlerUniversityin1985.

Tim RendellManaging Director of the USAID Innovation Lab for Food Processing

and Post-Harvest Handling

TimRendalljoinedtheDepartmentinMay2019.TheU.S.AgencyforInternationalDevelopment(USAID)extendedtheworkofPurdue’sFeedtheFutureInnovationLabforFood

ProcessingandPost-HarvestHandling(FPL)foranotherthreeyears(2019-2022).TimhasjoinedastheManagingDirectoroftheFPL.TimcomesfromtheUniversityofIllinoiswherehewasaprojectmanagerwiththeAppropriateScaleMechanizationConsortiumaspartoftheFeedtheFutureInnovationLabforCollaborativeResearchonSustainableIntensification.HehasabackgroundinAgriculturalandBiologicalEngineeringandhasinternationalagricultureexperienceinBurkinaFaso,Ethiopia,Cambodia,Bangladesh,andSierraLeone.

Kylie WagonerBusiness Office Manager

KylieWagonerjoinedtheBusinessOfficeteaminSeptember2019.Shecomesfromworkinginseedproductionasamanagementtrainee.Kyliegraduatedwithabachelor’sdegreeinAgricultural

EconomicsfromPurdueUniversityin2017.ShelovedhavingtheopportunitytocomebacktocampusasastaffmemberintheCollegeofAgriculture.

Molly (McKneight) Webb

Managing Director of the USAID Feed the Future Innovation Lab for

Food SafetyMollyWebbrecentlyjoinedtheDepartmentandtheFeedtheFutureInnovationLabforFoodSafety(FSIL)asManagingDirector.Shehadpreviouslyservedin

managementandresearchrolesforseveralmulti-disciplinaryUSAIDprojectsfocusedinAfricaandAsia.PriortojoiningtheFSIL,MollyworkedinKansasforRaboAgriFinance,whichprovidesfinancingforleadingU.S.agriculturalproducersandagribusinesses.AsaPurduegraduateofFoodScience(B.S.2014)andAgronomy(M.S.2015),sheisexcitedtoreturntotheDepartmentandCollege.

Dr. Foster and his collaborators enjoy a break during cacao harvest near Belén deUmbría.

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DEPARTMENT HIGHLIGHTS

Purdue Food Science leading $10M Effort to Address Global Food Safety

InAugust2019,theUnited States Agency for International Development (USAID) awardednearly$10milliontoPurduetoestablishthefirst-everFeedtheFutureInnovationLabforFoodSafety(FSIL),withtheopportunityforupto$20millioninadditionalfundingfromUSAIDforresearchtailoredtospecificcountries’needs.Dr.Haley Oliver,aprofessoroffood science,isdirectingthelabincollaborationwithCornellUniversity.AlumnaMollyWeber(B.S.‘14,M.S.‘15)isthemanagingdirectorofthelab.ScientistsaredevelopingprogramstoimprovefoodsafetyinBangladesh,Kenya,Ethiopia,SenegalandCambodia.“Tomakeanimpactweneedtobuildawarenessandanunderstandingofwhatfoodsafetyissostakeholdersaremotivatedtoadoptbehaviorchangesthatresultindecreasedexposuretofoodbornedisease-causingagents,”Oliversaid.“Wewillbeworkingindevelopingeconomiesthatwillbenefitfromfoodsafetyresearchatthehouseholdlevel,improvedenablingconditions(e.g.policy),andtechnologiesthatsupportscale-upforproducersandprocessorstoreachhigher-valuemarkets.”

The Mighty Microbes Display at the 2019 Indiana State FairFoodSciencefacultyandstaffeducatedthousandsoffairattendeesofallagesabouthowmicroorganismshelpsavetheworldthroughbioprocessesinthethreeareasoffood,pharmacyandrenewability.Theinteractiveexhibitionexplainswhatmicroorganismsareandhowtheycancreatevariousbioproductsthroughbioprocessing.Thebrewingprocessishighlightedasabioprocessbecauseitisoneofthebestunderstoodfermentationprocessesandmanyotherbioprocessesresembleit.“Wehopevisitorswillrealizethatnotallmicrobesare‘bad’andwillbecomemoreawareofthevarietyofapplicationsthatmicroorganismscanbeusedfor,”saidFernandaSanMartinassociateprofessoroffoodscienceatPurdueUniversity.“Educatingkidsabouttheusefulnessofmicrobeswill,hopefully,stimulatetheircuriosityandmaketheminterestedinsciencecareers,”continuedSanMartin.

College of Ag Staff Networking Event hosted by Food Science Huge Success

FoodSciencestaffhostedaCollegeofAgStaffNetworkingeventinFebruary2020whichdrewover100Agstaffmembers(3-4timesmorethantheprevious6monthsevents’attendance!).LaurieVanKeppelwastheleadandisamemberoftheAgDean’sStaffAdvisoryCommitteethatplansandexecutesthesemonthlyAgStaffnetworkingevents.Thefoodscienceplanningandexecutingcommitteememberswere:LaurieVanKeppel,AllieKingery,AdrianPeacock-Downey,ErikKurdelak,JessicaLuigs,JeanJensen,JillBlume,KatieBarnett,andPatPolowsky.Attendeeslearnedaboutfoodandfermentationsciences.TheyenjoyedseeingthePilotPlant,Brewery,SkidmoreFoodProductDevelopmentLab,EnologyLibrary,andparticipatedinasensorytestwhilesamplingIndianawines,brews,kefir,abeautifulcharcuterieboardandkimchifriedricepreparedbyAllie,kombucha,chickennuggetsdippedinErik’sfermentedhotsauce.JillandKatiesentattendeeshomewithawinetastingglassandsomeothergoodies.Hugethankstostudents

ErinSukala,EmilyChuang,StephanieRoth,andJacobKylewhojumpedintohelp.AndabigthankyoutoourdonorsCircleCityKombucha,People’sBrewingCompany,andBrakebushBrothers,Inc.

College of Agriculture staff enjoy fermented foods and beverages during the networking event highlighting food science programs and facilities in Nelson Hall.

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Allpax 2402 Retort Commissioned in

Pilot Plant Thanks to Morgan Foods Company

ThankstothegenerosityoftheleadershipandemployeesofMorganFoodCompany,ourFoodSciencePilotPlanthasanewretort!BigthankstoPilotPlantmanagerErikKurdelakandhisteamoffoodsciencestudentemployeesforgettingthatunitupandrunning.

Boiler Bee HoneySophomorefoodsciencestudentAlysonMcGovernworkedwithBrockHarpur,assistantprofessorintheEntomologyDepartmentandFoodSciencepilotplantmanagerErikKurdelaktocreateandprocesstheinauguralbatchofBoilerBeeHoney.McGovernguidedtheprojectfromthehoney’sextractiontothebottlingandlabelingoftheproduct.Shewasalsoinvolvedinobtainingacertificateforwholesale.Kurdelakexplained,“Anyrevenuegeneratedwillbesplitbetweenthetwodepartmentsandallocatedforresearch,muchlikewedowithrevenuefromBoilerBlackandBoilerGoldbeers.What’sreallyimportantisfindingwaysforstudentstoacquiretheexperiencesthatwillmakethemleadersintheirfields.Withthisproject,Alysonlearnedhowtosafely,legallyandefficientlytakeaproductfromarawingredienttotheretailshelf.”Thenearly35,000ouncesofhoneyproducedroughly3,000bottlesandmadetheirdebutattheannualAgAlumniAssociationFishFryinFebruary.ThebeesinthePurdueapiaryfeedonwildflowers,whichgivestheBoilerBeeHoneyarichertastethancloverhoney.BottlesareavailableoncampusattheBoilermakerButcherBlock.

Collaboration with Vincennes University Leads to New Food Safety Training Hub

TheFoodSafetyModernizationAct(FSMA)ProduceSafetyRuleusheredinanewerainfreshfruitandvegetableproduction.Thescience-basedregulationmandatesnewrequirementsforgrowing,harvesting,handling,andstorageoffreshproduce.WhentheSafeProduceIndianateamcomprisedofPurdueExtensionSpecialistsDr.AmandaDeering,ScottMonroe,andRhondaTaylorbeganofferingclassroom-basedcoursestoeducateproducegrowersontheRule,theteamdidnothaveaspaceconducivetohands-onlearningandpracticingoftheseconcepts.InNovember2019,PurdueExtensionandSafeProduceIndianacelebratedthegrandopeningofthenewFoodSafetyTrainingHublocatedinthenewlyconstructedAgriculturalCenteratVincennesUniversity.WithasubstantialproducegrowerpopulationinSouthwestIndiana,Vincennesofferedaprimelocationforatrainingfacility.TheTrainingHub,locatedonHighway41adjacenttoPurdue’sSouthwestPurdueAgCenter(SWPAC)housesfunctioningpost-harvestequipment,aninteractivelearningclassroom,astate-of-theartlaboratory,andanaudio-visualroomtoprovideadedicatedfacilityforhands-onproducesafetytraining.

College of Agriculture staff enjoy fermented foods and beverages during the networking event highlighting food science programs and facilities in Nelson Hall.

Sophomore Alyson McGovern processes and bottles Boiler Bee Honey as pilot plant manager, Erik Kurdelak supervises in the background.

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ALUMNI RECOGNITIONS2020 DISTINGUISHED AG ALUMNI AWARDCurt Emenhiser (B.S. 1989)Food Research and Development LeaderNestle NutritionDue to COVID-19, the award celebration was canceled and will be rescheduled for spring 2021.

2019 OUTSTANDING FOOD SCIENCE AWARDSJung Han (Ph.D. 1996)

Vice President of Food Safety, Compliance and Future PortfoliaPulmuone Foods

Dr.JungHanisaVicePresidentheadingaGlobalFoodSafetyandComplianceDivisionatPulmuoneFoodsUSAandNasoyaFoodsUSA.WhenDr.HanfirstjoinedPulmuonein2016,heservedasVicePresidentofResearchandDevelopment.HewaspromotedtohiscurrentpositioninSeptember2019.Recently,hehasaddedresponsibilityofleadinganewdepartmentforregulatorycomplianceandfutureportfoliodevelopment.PulmuoneFoodsUSAisthetopnumber1tofumanufacturerinNorthAmericawithover70%ofmarketsharefromretailgrocerychannels.Dr.HanisinchargeofallFoodSafetyModernizationActcomplianceandFDAandUSDAregulationprogramsinhiscompany,aswellasdevelopingvariousnewbusinessopportunitiesutilizinghiscompany’sstrongsoybeanbusinessleadership.

AftercompletingaPh.D.infoodsciencefromPurdueUniversityunderthementorshipofDr.JohnFloros,Dr.HanwasanAssociateProfessorintheDepartmentofFoodScienceattheUniversityofManitobaCanadauntil2007.HewasaPrincipalEngineeratPepsiCoCorporateResearchfrom2007to2015.Dr.HanisanactivememberoftheInstituteofFoodTechnologists(IFT).HeservedasanIFTFoodPackagingDivisionChair.Since2004hehasservedasanAssociateEditoroftheJournalofFoodScience.Dr.HanisaninauguralmemberoftheInternationalFoodScienceCertificationCommissionCertifiedFoodScientist(CFS),arecipientof2018IFTRiester-Davis-BrodyPackagingAward,acertifiedForeignSupplierVerificationProgramQualifiedIndividual(FSVPQI),andacertifiedleadinstructorforPreventiveControlforHumanFoodsQualifiedIndividual(PCQI)certificationprogram.

Dr.Hanisstillpracticinghisresearcher’snatureandteacher’sintimacyathisworkplace.Hewrotetwobookswithotherco-authors,edited6sciencebooksintheareaoffoodprocessingandpackaging,andpublishedover90scientificjournalarticles.Heisactivelymentoringcollegestudentsandyoungprofessionalswiththeircareerdevelopmentplans.Toextendhismentoringcompetency,Dr.HaniscurrentlyintheMaster’sofArtprograminChristianCounselingPsychologyatthePresbyterianTheologicalSeminaryofAmericaasapart-timegraduatestudent.

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Matthew Moudy (B.S. 1992)North America Procurement Head

Mars FoodsMr.MatthewMoudyisNorthAmericaProcurementHeadatMarsFoodsinChicago,Illinois.Heisresponsiblefortherawmaterial,packagingandexternalmanufacturingsupplychainsthatsupportUNCLEBEN’S®andtheMarsorganicbrandSEEDSOFCHANGE®.

MarsIncorporatedisaprivatelyownedAmericanglobalmanufacturerofconfectionary,globallyknownfortheirpopularM&M’scandy,Snickers,MilkyWayandTwixbars.Mars,IncorporatedalsoownsandmanufacturesWrigleyproducts,petfoodincludingthebrandsPEDIGREE®,WalthamCenterforPetNutrition,WHISKAS®,ROYALCANIN®,AniCura,WISDOMPANEL™andVCA™,andotherfoodproductsincludingbrandslikeUNCLEBEN’S®,Dolmio®andSeedsofChange™.Marsisalsocommittedtohelpimprovehumanhealthandhaspartneredwithoneoftheworld’sleadingphilanthropicorganizations,theTataTrusts,tocreateGOMO™-anutritiousproductinIndia.ThroughthedietarysupplementCOCOAVIA™,Marsisusingtheirresearchoncocoaflavanolstocreateevidence-basedproductsthatsupporthealthybloodflowtohelppeoplesupporttheirheartandbrainhealth.AndMarsisbuildingaglobalPersonalizedNutritionbusinessstartingwiththeirpartnershipwithfoodspring®–oneofEurope’slargestandfastestgrowingdirect-to-consumertargetednutritioncompanies.Withreportedannualsalesofover$35billion,Marsisrankedinthetop10largestprivatelyheldcompaniesintheUSA.

Mr.MoudyjoinedMarsFoodsinNewJerseyafterhecompletedabachelor’sdegreeinfoodscienceatPurdueUniversityin1992.OverMatt’s27yearswithMarsInc,hehasheldnumerousInnovation,Quality,CostTransformationandProcurementleadershippositionsinfourgeographiclocationsinNewJersey,California,Tennessee,andnowinChicago,Illinois.

Mattgrew-upnearPurdueonafarmnearCovingtonIndianaandfirstlearnedabouttheFoodScienceprogramon4-Htripstocampus.AtPurdue,MattlivedinFarmHousefraternity,wasamemberofMortarBoardHonoraryandstudiedabroadinUkraine.

Jonathan Stapley (Ph.D. 2004)Founder and Chief Technology OfficerDynamic Food Ingredients Corp.

Dr.JonathanStapleyisfounderandChiefTechnologyOfficerofDynamicFoodIngredients(DFI),Corporation.DFIbeganwithDr.Stapley’sgraduateresearchatPurdueUniversityunderthedirectionofDr.JamesN.Bemiller,withintheWhistlerCenterforCarbohydrateResearch.Aftersomeinitialworkonstarchgranulereactivity,Dr.StapleybeganaresearchprogramtodevelopnewpathwaysfortheproductionofXylitol,ahealthysweetener.Thisworkresultedinanovelapplicationof“green”electrochemistry—theuseofelectricityintheplaceofchemicalreagents—tosugars,whichPurdueUniversitysubsequentlypatented.DuringDr.Stapley’sgraduatework,heranaconsultingcompanythatspecializedinproductideation,formulation,andscale-upintheNaturalFoodssector.OneofDr.Stapley’sclientslearnedofhisgraduateworkandtogethertheyfoundedacompanytolicensethepatentandindustrializeit.

DFIthenbeganthelongprocessofvalidatingtheindustrialfeasibilityofthetechnology,scalingitup,andbringingittomarket.Throughoutthisprocess,Dr.Stapleyhasdirectedallresearchanddevelopment,engineering,andintellectualpropertymanagement,andassuchhasbeentheco-inventorofnumerouspatentsfortheproductionofnewproducts.Dr.Stapley’sinnovationshaveincludednewpathwaysformanyalternativesweeteners,raresugars,renewableacids,andaminoacids.Hehasoverseenthedevelopmentofnovelequipmentforlargescaleimplementationofelectrochemistry,completeproductionprocesses,andindustrialplantdesigns.

Dr.Stapleyparentsfourchildrenwithhiswifeofnineteenyears,andisalsoanaward-winninghistorian,withhismostrecentbookpublishedbyOxfordUniversityPress.Heplaysguitarandwritesmusic,stillhopingtocatchhisbigbreakasarockstar.

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ALUMNI RECOGNITIONS continued

2020 FOOD SCIENCE EARLY CAREER AWARDSAmanda (Bettasso) Bigando (M.S.2010)Research and Development Manager Newly Weds Foods

Amanda(Bettasso)BigandoisaresearchanddevelopmentmanagerforNewlyWedsFoodsattheirSpringdale,Arkansaslocation.AmandacametoPurdueUniversityaftercompletingherbachelor’sdegreeinfoodsciencefromtheUniversityofArkansasin2008.Shecompletedhermaster’sdegreeinfoodscienceatPurduein2010underthedirectionofDr.ArunBhunia.AtPurdue,Amandadidresearchinmicrobialdetectionandidentification,specificallyworkingwithlightscatteringtechnology.Fromthisresearchsheisacreditedauthorintwodifferentpublications.Shealsoparticipatedinthefoodsciencedepartment’sstudyabroadprogram,spendingtwoweeksinChinalearningaboutthecountry’sfoodindustryandagricultureeducationprograms.Amandaalsoservedasateachingassistantfortheundergraduatefoodmicrobiologyclassandlabinthefallof2009.Forherefforts,shereceivedthedepartment’sB.J.LiskaAwardforOutstandingTeachingAssistantaswellastheuniversity’sTeachingAcademyGraduateTeachingAward.

AmandafirstencounteredNewlyWedsFoodsCompanyatacampusjobfairatPurdue,andthisJulywillbeher10thanniversarywiththecompany.Duringhertenureshehasactedasaproductdevelopmentscientistandmorerecentlyhastakenonamanagementrole.ShemanagesthesamplelabandseveralscientistslocatedatboththeSpringdale,ArkansasandMt.Pleasant,Texasfacilities.Shedevelopsbreadcrumbs,batters,breadings,andseasoningblendsforhercustomerstouseinfurtherprocessedfoods.Amandahasdevelopednewproductscontributingtoover30milliondollarsinsalesforNewlyWeds.Shehasworkedonseveralkeyaccountsovertheyears,includingsomeofthelargestfoodprocessorsandfoodchainsinthecountry.ShehasalsodevelopedanaffinityfordevelopingproductsfortheNationalSchoolLunchProgram.Alwayswantingtocontinuehereducation,shehascompletedadditionalcourseworkinscientificbakingandfoodlabeling,aswellasspecialtrainingcoursesonschoollunchregulationsandmanufacturingequipment.

Kristin Burkholder (Ph.D. 2010)Associate Professor of Microbiology University of New England

KristinBurkholderisanAssociateProfessorofMicrobiologyattheUniversityofNewEnglandinsouthernMainenearPortland.Kristinreceivedabachelor’sdegreeinbiologyfromVirginiaTech,and

thencametoPurdueUniversityforhermaster’sandPh.D.degrees.Kristinearnedhermaster’s

degreein2004fromtheAnimalSciencesDepartment,wheresheworkedwithDr.JohnPattersonandstudiedtheeffectoffarming-relatedstressorsonSalmonellacolonizationinpoultry.ShethenmovedtotheFoodScienceDepartmentforherdoctoralworkinDr.ArunBhunia’slab,whereshestudiedinfectionstrategiesusedbythepathogenListeria monocytogenes.WhileworkingtowardherPh.D.,Kristinalsoservedastheprimaryinstructorfortheundergraduatefoodmicrobiologylectureandlaboratorycourses.Thatteachingexperience,alongwiththeworkshewasdoingunderDr.Bhunia’smentorship,spurredherinterestinanacademiccareer.

AftergraduatingfromPurdue,KristinpursuedapostdoctoralfellowshipattheUniversityofMichigan,whereshestudiedhowthehumanimmunesystemrespondstopathogenslikeListeria.In2012,KristinacceptedafacultypositionintheBiologyDepartmentattheUniversityofNewEngland(UNE).AtUNE,Kristinteachesmicrobiology-relatedcourses,includingacourseinfoodmicrobiologyandfoodsafety,andhasreceivedseveraluniversityteachingawards.

Farirayi Chikerema (B.S. 2010)Corporate Quality Manager Impossible Foods

FarirayiChikeremaistheCorporateQualityManageratImpossibleFoodsinRedwoodCity,California.FarirayibeganhisfoodsciencecareeratLeprinoFoodsinLemooreCaliforniaasamanagementtraineeaftergraduatingfromPurdueUniversityin2010withabachelor’sdegreeinFoodScience.FarirayiworkedonvariousefficiencyprojectsatLeprinomostnotablyreducingfatlossto3%incheesevatstoimprovelactosedryerheatingcapabilityresultinginincreasedyieldsallowingforsixfigureearningsforthecompany.Farirayimovedontobecomeawheyproductionsupervisorrunning9millionpoundsofwheystreamdailytoproducewheyproteinandlactosepowder.Aftertwoyearsinwheymanufacturing,FarirayimovedtothecheesedepartmentforanadditionaltwoyearsbeforeleavingLeprinofoodsforBlueAproninRichmond,California.FarirayiwashiredasthefoodsafetymanageratBlueApron,anecommercefoodcompany.Hisprimaryfocuswastobuildsystemsviapeopledevelopmentandinfluencingalllevelsofleadershiponhowtobeproductivewhilemaintainingafoodsafeculture.Thiswasadauntingtaskwithmanyteamsandleadersthatwerenewtofoodmanufacturing.InthetwoyearswithBlueApron,Farirayibuiltastrongteamofsupervisorsandtechniciansthatimplementedfoodsafetysystemsfromthegrounduptomeetallstate,federal,thirdpartyandclaimsguidelines,whichresultedinanoutstanding98%scoreintheirfirstGlobal

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FoodSafetyInitiative(GFSI)audit.FarirayiwasalsoactiveinstartingupaprojectwiththePurdueFoodScienceDepartmenttoworkonmethodstomaintainthecoldchaininafoodbox.

ThesuccessatBlueApronlaunchedFarirayiforanewchallengeasImpossibleFoodsasfoodsafetyandqualitymanager.Thefacilitywasjuststartinguptheiroperationsintomanufacturingplant-basedmeatinOakland,California.AtImpossibleFoods,FarirayihashelpedtheOaklandfacilitygainGFSIandclaimscertificationinashorttimeopeningupsalescapabilitiesinadditiontoqualitysystemswithmeasurablemetrics.FarirayiwaspromotedtocorporatequalitymanagerforImpossibleFoodsandnowmanagesmultipleco-packingfacilitiesintheChicagoarea.

David Schroeder (M.S. 2006, Ph.D. 2009)Principal Scientist Kraft Heinz Company

DavidSchroederisaKraftHeinzCompany(KHC)seniorprincipalscientistinGlenview,Illinois.Inthisroleforthepastsixyears,Daviddrivesandprotectsinnovationandproductqualitybyconnectingmassspectrometryandsensorymeasurementstodeliverinsights.LeveragingcuttingedgeanalyticaltoolsenablesDavidtoinvestigateingredients,processesandproducts.Davidperformsnontargetedanalysis-multivariateanalysis,suchasaroma,color,defects,etc.,todeliveractionableresults.AsKHCAnalyticalSciencesQualityManager,DavidledISO17025implementation,accreditationandcontinuousimprovement.

PriortojoiningKraftHeinz,DavidwasaU.S.EnvironmentalProtectionAgency(EPA)chemist.HeledaU.S.EPAteamtodevelop,executeandpublishGulfofMexicoDeepwaterHorizonOilSpillDispersantLiquidChromatography-MassSpectrometryanalysisusedtoguideemergencyresponse.TheworkwasrecognizedwithEPA’sScienceandTechnologicalAchievementAward,oneofEPA’smostprestigiousscientificawards.Daviddevelopedemergingcontaminantanalysismethodologyandperformedmetalsanalysis.FederalgovernmentserviceincreasedDavid’sawarenessofenvironmentalregulations,enforcementauthority,andbuiltcontactsvaluabletoreduceperceivedhurdlesandingredientandfoodqualityimprovement.

AsaU.S.DepartmentofHomelandSecurityFellow,Davidobtainedamaster’sdegreeunderthementorshipofDr.KirbyHayesandDr.SuzanneNielsenin2006andaPh.D.degreeunderthementorshipofDr.DavidNivensin2009intheDepartmentofFoodSciencefocusedonfoodchemistry.AtPurdueUniversity,DavidservedasPhiTauSigmaPresident,FoodScienceGraduateStudentAssociationTreasurer,InstituteofFoodTechnologistsStudentAssociationMidwestSectionRepresentative,andIFTmemberexperiencecommitteemember.DavidcompletedaBachelorofAgriculturalSciencesatUniversityofNebraska-LincolninFoodScience&TechnologywithminorsinChemistry,AgribusinessandAgriculturalEconomics.DavidandhiswifeJessica,whoobtainedhermaster’sdegreeinfoodsciencealsofromPurduein2007,aretheparentsoftwoboys.

2020 Food Science Early Career Awardees with food science student citation readers. Left to right: Kristen Burkholder, Josh Martin, David Schroeder, Farirayi Chikerema, Amanda Bigando, Max Voorn, Julia Schmidt, Dr. Suzanne Nielsen, Emily Chuang.

12

FOOD SCIENCE DEPARTMENT AWARDSFACULTY/STAFF RECOGNITIONS

2019 Jack Long Outstanding Undergraduate Teaching Award: Bruce ApplegateDr.JackLongwasanoutstandingeducatorwhileafacultymemberatPurdue.HewaswellknownforhiscommitmenttoundergraduatestudentsintheCollegeofAgriculture,andthequalityoftheireducation.

Christian ButzkePurdueVenturesAg-CeleratorAward,2020

PurdueCollegeofAgricultureMillionaire’sClub,2019

Amanda DeeringPurdueCollegeofAgricultureMillionaire’sClub,2019

Betty FengPurdueScholarshipofEngagementFellow,2019-20

PurdueCollegeofAgriculturePK-12Council,EmergingFacultyImpactAward,2020

NationalExtensionAssociationofFamilyandConsumerSciences,NationalMulti-stateCollaborationAward,2019

TheAssociationofPublicLand-GrantUniversitiesandtheU.S.DepartmentofAgriculture’sNationalInstituteofFoodandAgriculture,NationalExcellenceinMulti-stateResearchAward,2019

Dr. Bruce Applegate teaching food microbiology.

2019 Outstanding Service to the Department Staff Award: Erik Kurdelak, Pilot Lab Manager

Erik Kurdelak preparing to teach annual aseptic workshop.

2019 Outstanding Service to Students Award: Laurie Van Keppel, Career Services & External Relations Coordinator

Laurie Lambert Van Keppel with birthday buddy Ph.D. Student Morgan Malm.

Bruce HamakerPurdueOfficeofTechnologyandCommercialization,InnovatorsHallofFame,2019

Jen-Yi HuangElsevier’sJournalofFoodEngineering,FinalistforYoungFoodEngineerAward,2019

Kee-Hong KimPurdueFacultyEntrepreneurLearningAcademy,2019-20

Lisa MauerNamedPurdueUniversityAssociateViceProvostforFacultyAffairs,2020

SelectedasmemberofPurdueUniversityCOVID-19TaskForce,2020

PurdueCollegeofAgricultureMillionaire’sClub,2019

Suzanne NielsenPurdueInternationalProgramsinAgricultureLowellS.HardinAwardofExcellenceinInternationalAgriculture,Inauguralclass,2020

Haley OliverPurdueCollegeofAgricultureCorrineAlexanderSpiritoftheLandGrantMissionAward,2019

Yuan YaoPurdueFacultyEntrepreneurLearningAcademy,2019-20

PurdueFacultyEntrepreneurialScholarInauguralClass,2020

Katie Barnett SelectedtoIndianaAgriculturalLeadershipProgram,2020

1313

IN THE NEWSDr. Carlos Corvalan

“Microbubblefindingscouldreducechemical,wateruseinfoodprocessing”Purdue Ag News

Dr. Amanda Deering“RiskofE. coliinhydroponicandaquaponicsystemsmaybegreaterthanoncethought”Purdue Ag News“Don’tfeareatingyourfruitsandveggiesasvirusconcernsgripnation”Purdue News“Isitsafetoeatatbuffetrestaurantswhentheyreopen?Whathealthexpertssay”Today“GoldenCorralandotherbuffetsstartreopeningbutwithonebigchange—nobuffets”The News & Observer“7MistakesYouMakeWhenWashingProduce”Money Talks News“ProtectingfarmlaborduringtheCOVID-19pandemic”Purdue Ag News“PurdueExpertsEmphasizeSafetyofFreshProduceDuringCoronavirus”Green House Grower

Dr. Betty Feng“The‘PokeTest’forcheckingifmeatiscookedisatotalsham”Real SimpleTakehomemessage?Avoidthe“poketest”anduseyourmeatthermometer!“Celebritychefscouldreducefoodborneillness”Morning Ag Clips“FoodsafetybestpracticesandresourcesduringCOVID-19”Purdue News

Dr. Steve Lindemann“WhatwolvesinYellowstonecanteachusaboutprobiotics”,op-edinScientific American

Erik Kurdelak“HowthefoodsciencePilotPlanthelpsdriveIndiana’seconomy”Purdue Ag News

Ryann Laky, Junior“DoubleDuty:RyannLakyjugglesROTC,academics”Purdue News

FACULTY PROMOTIONSHaley OliverPromotedtoFullProfessorofFoodScience

Yuan YaoPromotedtoFullProfessorofFoodScience

Amanda DeeringPromotedtoClinicalAssociateProfessorofFoodScience

Suzanne Nielsen (right), poses with Karen Plaut (left), Dean of the College of Agriculture and Akin Adesina (center), President of the African Development Bank and 2017 World Food Prize Laureate at the 2018 Scale Up Conference, one of many international activities which led to Suzanne’s selection as one of five recipients of the inaugural 2020 Lowell Harden Memorial Award.

14

STUDENT RECOGNITIONSBack Row: Ruben Vinueza (Dharmendra Mishra Lab), Henry Cocon (Steve Lindemann Lab), Roberto Cheing (Bruce Applegate Lab), Manuel Padilla (Jen-Yi Huang Lab), Enrique Bogran (Lavanya Reddivari Lab) Front and Center: Lia Rosa (Betty Feng Lab)

Jingfan ChenPurdueResearchFoundationResearchGrant,June2020Cereal&GrainAssociationStudentResearchPaperCompetition,3rdPlace,2019

Dennis CladisAmericanSocietyforNutritionEmergingLeadersinNutritionPostercompetition,DietaryBioactiveComponentsResearchInterestSection,Runner-up,Summer2019VitaminWorldTravelAwardforResearchExcellence,Summer2019

Sarah CorwinCerealandGrainsAssociation,ProductDevelopmentCompetition,Finalist,2019PurdueAgricultureandBiologicalEngineeringGraduateIndustrialResearchSymposium,2ndPlace,2019AmericanSocietyofBakingProductDevelopmentCompetition,Finalist,2019

Anna HayesInstituteofFoodTechnologists(IFT)CarbohydrateDivision,OutstandingServiceAward,June2019PurdueGraduateStudentGovernmentTravelGrantRecipient(TopTier),Fall2019

2020 Zamorano University Research Interns

Morgan MalmIndianaStatehouseHonoree-SoybeanProductInnovationAward,January2020USDABiopreferredStakeholderSummitinviteddisplayofsoy-baseddrinkingstraw,September2019

Halak MehtaInstituteofFoodTechnologists(IFT)CarbohydrateDivision,OutstandingServiceAward,June2019

Carine NkemngongFoodScienceDepartmentB.J.LiskaOutstandingTeachingAssistantAward,Fall2019

Ph.D. Student Morgan Malm showcases her award-winning soy-based drinking straw with Indiana Soybean Alliance Board Director Nancy Cline at the 2019 USDA Biopreferred Stakeholder Summit in Atlanta, Georgia.

Maria Belen Salazar TijernoInternationalSocietyofBeverageTechnologist(ISBT)Scholarship,Fall2019

Adrienne VoelkerBilslandFellowsAward,May2020

Yizhe “Bruce” ZhangPurdueInterdisciplinaryGraduateProgramsInterdisciplinaryResearchAward,CertificateofExcellence,May2019

Earlyintheyear2020,theworldasweknewitchangedduetothecoronavirusglobalpandemic.COVID-19causedmanychangesforthesecondhalfofspring2020semester.Instructionquicklymovedtoonlineandvirtualformatsafterspringbreak.Studentswereencouragedtostayorgohomeifpossible.Travelcametoascreechinghalt,eventswerecancelled,andnon-essentialuniversityemployeeswereaskedtoworkremotelyasmuchaspossible.Asuncertaintygrew,inthespiritofPurdueUniversity,FoodScienceDepartmentfacultyandstaffpersistentlytooksomegiantleaps.Theyjumpedintoactionrethinkingandreformattingspringandsummerconferences,pivotingresearchandextensionprioritiestoaddressCOVID-19,andreformattinginstructionforthecomingacademicyear.Today,wepledgetoprotectPurdue!

15

Phi Tau Sigma Honor Society, Hoosier Chapter2019-20 Executive BoardPresident:SarahCorwin,[email protected]:AnbuhkaniMuniandy,[email protected]:Dr.SuzanneNielsen,[email protected]

New members: Fall2019TressieBarrettManojSawaleHalakMehtaJoseBonillaOlivaFernandoCantareroRiveraAriannaRomeroMarcia

Spring2020Oluwatoyin“Ola”SangokunleTravestWoodburyCarineNkemngong

Phi Tau Sigma Outstanding Chapter of the Year Award: Purdue University “Hoosier” Chapter PhiTauSigmaHoosierChapterhascontinuedtoexpanditsactivitiesandcommitmenttoexcellence.Currently,thereare27members(8newinitiates;18students,4post-docs,5facultymembers)intheHoosierChapter.Ourmembershavebeenrecognizedforadiversearrayofachievements,suchasbeingnamedrecipientsofthePhiTauSigmaStudentAchievementScholarship,advancingtothenationalcompetitionforIFTCollegeBowl,beingnamedrecipientsofstudentmentorshipawardsandthe150thAnniversaryProfessoratPurdueUniversity,amongothers.Eachyear,thePhiTauSigmaHoosierChapterhasheldanannualmembersluncheon,oneormorelunchseminarswithguestspeakersfromthefoodindustryandacademia,aswellasmentorshipeventsbridginggraduatestudentswithundergraduatesandvolunteeringactivities.Unfortunately,COVID-19hasforcedacancellationofmanyofourprofessionalandannualeventsinearly2020,butweareeagertoresumeouractivitiesoncethisdifficulttimepasses.Inthefuture,theHoosierChapteraimstocontinueorganizingandimprovinguponourevents,withaspecialfocusonencouragingincreasedmembershipinPhiTauSigmaandimplementingmoreservice-relatedevents.Throughtheseefforts,thePhiTauSigmaHoosierChapterwillcontinuallystrivetofulfillthemissionofPhiTauSigma–to raise the stature and recognize scholarly achievements of the Food Science and Technology profession.

Institute of Food Technologist Student Association, Purdue Chapter2019-20 Executive BoardPresident:MorganMalmVicePresident:NoahVanHornSecretary:BrieBrittonTreasurer:ErinSukalaAdvisors:Dr.JoeKokiniand LaurieVanKeppel

2019-20 College Bowl TeamCaptain:PatPolowskyMoniqueChungRennerGuntzMaddieHarperErinSukalaNoahVanHorn

Food Science Graduate Student Association 2019-20 Executive BoardMorganMalm(President)BrieBritton(VicePresident)CarineNkemngong(Secretary)TravestWoodbury(Treasurer)HanselMina(SocialChair)GerladineTembo(PGSGsenator)Advisor:Dr.SuzanneNielsen

16

STUDENT RECOGNITIONS continued

2019-20 Product Development TeamsAmerican Society of Baking Competition Team Places 3rd at National CompetitionPurdueFoodSciencestudents,Joseph King, Anbuhkani (Connie) MuniandyandJulia Schmidt,placed3rdintheAmericanSocietyofBakingProductDevelopmentCompetition.AsfinalistsinthelargestproductdevelopmentcompetitionintheU.S.,theyalsoreceivedanall-expensepaidtriptotheconferenceandreceivedagrandtotalof$6,000worthofscholarships.Thecompetitionthisyearrequiredcontestantstouseanalternativenovelproteintocreateashelfstablebakedproduct.TheteamcreatedHerbyPie,ahigh-proteinminipiefeaturinghempprotein.Theproductconsistsofavanilla-infusedhempproteinshortcrustpastryencasingasweetfillingmadefromchocolate,walnuts,hempprotein,andbourbonextract.Herbypieisabite-sizedtakeonaclassicKentuckydessertthatcapitalizesonthenuttyflavorandintensegreencolorofhempprotein.12teamsparticipatedinthecompetitionthisyearand3wereselectedtocompeteinthefinalsinChicago.

Institute of Food Technologists Student Association & Mars Competition Team - National FinalistAteamofPurduestudentsledbyNoah Van HorndevelopedBees&Rice,arice-basedporridgewithhoneyandwillcompeteinthenationalfinalsattheannualInstituteofFoodTechnologistconferenceinJuly2020whichisbeingheldvirtuallythisyearduetothecoronaviruspandemic.Noah’steammatesincludefellowfoodsciencestudentsFrankie Berry, Kelden Cook, Alyson McGovern, Tejashree Shah, Sangavi SubramaniandYumi Higashiyama (nutritionmajor).

Institute of Food Technologists Student Association, Smart Snacks for Kids Competition TeamsThreeteamsoffoodsciencestudentssubmittedproposalsforthefollowingconcepts:

1. Cosmochi:amochisnackproductflavoredwithlemoncurd,carrot,andcranberryledbyKendallGreenwithteammembersTravisWoodbury,MaddieHarper,MarcellusHammel,andClarissaVasquez.

2. StringHoppers:acinnamonricecrackertoppedwithyogurtandcoconutledbyEricaGrushwithteammembersKassidyBrown,RyanChenandMatthewKittaka.

3. SuperStackers:awholewheatcrackerpackagedwithstrawberrywhitechocolateyogurtanddehydratedstrawberrypowderfordippingledbyChristinaMussmannwithteammembersAmandaDuMerer,IsabellMahin,KyleSong,andAleciaWichlinski.

Baking Rock Stars, Julia Schmidt, Connie Muniandy and Joseph King, 3rd place at national competition.

Food Science Club OfficersPresident:NoahVanHornVicePresident:ErinSukalaSecretary:MicahLeheTreasurer:OliveaGlaserAgCouncil:KeldenCookEventCommitteeChair:AlysonMcGovernAdvisor:LaurieVanKeppel

Food Science Club officers planning meeting. Left to right: Olivea Glaser, Erin Sukala, Noah Van Horn, Keldon Cook, Micah Lehe, and Alyson McGovern

Food Science Outstanding Undergraduate Student RecognitionFreshman:IsabellMahinSophomore:JosephGleasonJunior:ErinSukalaSenior:JoeBrisco

17

55%SCHOLARSHIPS

of food science students awarded scholarships from the University, College of Agriculture and Department of Food Science

38%awarded scholarships from Food Science Department Scholarships (100% who applied)

TOTAL

$158,250

Thanks to our generous

donors

*Alumni & Friends Scholarship(See engraved bricks in Nelson Hall lobby for individual donors who make this fund possible. If you would like to donate to this fund and have your name engraved on a brick in the lobby of Nelson Hall, contact [email protected].)Elizabeth DeAcetisIsabell MahinAlyson McGovernJordan A’Lee McGrueRenee Stieby

Fred Babel ScholarshipJessica ArmstrongKassidy BrownIsabella BryanLindsey BullermanMolly CarrollKeldon CookElise CovrettTess DoboszAmanda DuMererCaroline EdmondsonJoseph GleasonAlexander Greenfield Erica GrushMadeline HarperZachery Hoag Yufan HuLauren KumpfMicah LeheIsabell MahinSamantha MatiskoMadison MehringerHeather Milliron Christina MussmannNatalia Rodriguez Julia SchmidtIreland StevensRenee Stieby Erin SukalaNoah Van HornRowan WallarNeil ZhaoHaohui Zhu

Gary & Mary Chenoweth ScholarshipMadeline Trevelino

Arnold “Bud” & Cathy Denton ScholarshipKasssidy BrownIsabella BryanEmily ChuangKeldon CookAmanda DuMererKendall GreenErica Grush

Madeline HarperMadison KenyonLauren KumpfChristina MussmannBridget OwensNatalia RodriguezMadeline TrevelinoNoah Van HornRowan WallarJillian Zurcher

Gary & Sara Hellmich ScholarshipAlecia Wichlinski

Food Science Department ScholarshipMargaret “Meg” AdamsOlivea GlaserRyann Laky

Imran Kazem ScholarshipJillian Zurcher

Lessa Martin & James Kincaid ScholarshipMadison Mehringer

Peter Mauger & Sarah Naas Mauger ScholarshipJessica ArmstrongAudrey DirksenClaire DirksenAdam Spurgeon

Sarah Naas Mauger Veil ScholarshipAdam SpurgeonClarissa VasquezIrene Zou

Red Gold ScholarshipRenner GuntzAshley GordishMadison KenyonIsabell Mahin

Ronald Rice ScholarshipMolly CarrollCaroline EdmondsonJoseph GleasonKendall GreenOwen VaughnClarissa VasquezIrene Zou

Kathryn “Katie” Rippel ScholarshipJillian Zurcher

Norman & Carole Thomas ScholarshipTejashree ShahErin Sukala

John & Beverly Wisler ScholarshipMatthew KittakaHeather Milliron

Red Gold Internship ScholarsChristina MussmannErin Sukala

Purdue’s Top Merit Scholarship~20% of food science students receive Purdue’s top academic merit scholarships

18 For more information contact Laurie VanKeppel, [email protected]

GRADUATES MOVING ONDegrees AwardedAugust 2019MiguelAlvarez(M.S.mentor:YuanYao)YezhiFu(Ph.D.mentor:YuanYao)SmithNkhata(Ph.D.mentors:MarioFerruzzi&BruceHamaker)LeighRobisonSchmidt(Ph.D.mentor:BruceHamaker)

December 2019NuseybeBulut(M.S.mentor:BruceHamaker)GabrielaCalzadaLuna(M.S.mentor:AndreaLiceaga)RachelJackson(M.S.mentor:BruceHamaker)JongbinLim(Ph.D.mentor:BruceHamaker)MoustaphaMoussa(Ph.D.mentor:BruceHamaker)TahrimaRouf(Ph.D.mentor:JozefKokini)UrielUrbizoReyes(M.S.mentor:AndreaLiceaga)

May 2020AhmadAl-Eissa(M.S.mentorJen-YiHuang)YiwenBao(M.S.mentorJen-YiHuang)TressieBarrett(M.S.mentor:BettyFeng)JoseBonillaOliva(Ph.D.mentor:JozefKokini)DennisCladis(Ph.D.mentor:Kee-HongKim)JosephKing(M.S.mentor:AndreaLiceaga)Maria“Belen”SalazarTijerino(M.S.mentorJen-YiHuang)Tongyu“Sophie”Wu(Ph.D.mentor:HaleyOliver)

B.S. GraduatesKyraBallEmmanuel“Joe”BriscoHaotianChangZhuoranChenXiangChengEmilyChuangEliseCovrettTessDoboszTaraGerigOliveaGlaserEricaGrushRennerGuntzRebeccaJarboeJunaJohnson

LaurenKumpfRyannLakyDongxuanLiuYiLiuSamanthaMitiskoLaurenNeuwirthReedNicleyBridgetOwensXiaolinQiuMinoRafaellaZhiyang“Stan”TuNoahVanHornYueYuZeruiZhou

B.S. DEGREE CLASS OF 2020

Front row Left to right: Dongxuan Liu, Zhuoran Chen, Daphne Pons de La Garza (nutrition science dept. student), Rafaella Mino, Juna Johnson, Elise Covrett, Tess Dobosz, Middle row left to right: Yue Yu, Ryann Laky, Emily Chuang, Samantha Matisko, Bridget Owens, Renner Guntz, Lauren Neuwirth, Lauren Kumpf, Rebecca Jarboe, Olivea GlaserBack row left to right: Xiaolin Qiu, Zerui Zhou, Noah Van Horn, Tara Gerig, Erica Grush, Emmanuel “Joe” Brisco, Reed Nicley, Kyra Ball, Zhiyang “Stan” Tu, Haotian Chang, Yi “Tim” Liu, Xiang “Chase” Cheng

B.S. GraduatesKyraBallEmmanuel“Joe”BriscoHaotianChangZhuoranChenXiangChengEmilyChuangEliseCovrettTessDoboszTaraGerigOliveaGlaserEricaGrushRennerGuntzRebeccaJarboeJunaJohnson

Thanks for our supportersThankyoutoouralumni,donors,friends,andindustryprofessionalswhosupporttheDepartmentofFoodSciencewithyourtime,talent,andresources.Youallareanimportantfactorinmakingthisdepartment,ourstudents,andultimatelytheworld’sfoodsupplybetter.Whetheryouspokeinaclass,mentoredastudent,participatedinFoodScienceStudentProfessionalDevelopmentDays,encouragedaprospectivestudenttoconsiderouracademicprogram,hiredourstudentsforinternshipsandfull-timepositions,sponsoredfacultyresearch,areamemberofourcentersorIndustrialAssociatesgroup,orgaveadonation…wesayabigTHANKYOU!

Food Science Vision, Mission, and Values

VISIONTo be the global leader in transformation of lives through the science of food.

MISSIONWe engage in discovery-driven activities leading to innovative learning and outreach that:• Enhance health, safety, quality, and

sustainability of foods;• Prepare the next generation of leaders in

food science; and• Address stakeholder needs.

VALUESNext stop: We are the Department of Food Science at Purdue University – a community committed to excellence in all aspects of the land-grant mission; teaching, outreach and discovery. We seek to embody our mission, vision and values statements, not in words but through our actions. As such, this values statement communicates who we are, and strive to be. As a team, we collaborate with respect but challenge each other to defend what we believe; understanding that healthy debate leads to stronger results. With challenge comes innovation in discovery, critical thinking in learning and programs with lasting impact. Through this process we produce leaders in thought and action. Recognizing that the root and very strength of our discipline is diversity, we affirm this by thinking globally and embracing differences. Our commitment to respect for all allows freedom of thought, integrity of science and diversity of people. With a passion for improving the lives and livelihood of our stakeholders, we resolve that these values will be used to guide our mission and inspire our actions.

2019 Food Science Professional DevelopmentDaysParticipantsAbbottLabsAmeriqualArtemisInternationalClasonQualityChocolatesConagraBrandsDoehlerNorthAmericaEndangeredSpeciesChocolateFarmer’sFridgeGeneralMillsGivaudanGreenleafIndianaStateDepartmentofAgricultureInstituteofFoodTechnologists, IndianaSectionIntegratedProjectManagementCompanyMorganFoodsNestleBeveragesNewlywedsFoodsNorthCliffConsultantsPepsicoRedGoldSensientColors

SynergyFlavorsTetraPakUSFoodsVivolacCulturesWhiteCastleWolfGroup

2019-20 Industrial Associates Member CompaniesCargillConagraBrandsDanoneNorthAmericaGeneralMillsHeartlandFoodProductsGroupHershey’sKalsecMeadJohnsonMorganFoodsNestleR&DCenterPacMoorePepsiCoRedGoldSkidmoreSales&DistributingCo.VerdureSciences

B.S. Class of ‘20 Stats (basedonUScitizens)

100%Hadaprofessionalexperience

(includes military service)

53%Hadoneinternship

24%Hadtwointernships

24%Hadthreeinternships

Average Salary for B.S. $53,000

12% Continuingeducation

88% Acceptedindustryjobs

100% Placement

71% Didresearch

53%Hadaninternationalexperience

Philip E. Nelson Hall of Food Science745 Agriculture Mall DriveWest Lafayette, IN 47907

[email protected] (765) 494-8256 https://ag.purdue.edu/foodsci

Non-Profit Organization U.S. Postage PAIDPurdue University

Permit No. 221

Food Science Department Faculty and Staff during 2019 Retreat at Purdue’s Agronomy Research Center

Photo taken by drone!