Planning your next trip abroad? Learn about key strategies and experiences through the adventures of students and faculty in ...

Consumers seem confident in their ability to identify healthy foods and understand that what they eat directly influences ...

In this edition, we explore what consumers think about healthy diets and examine responses by self-rated diet quality. Additional questions explore consumer perceptions of and preferences for healthy ...

While in graduate school, Julie (Feldpausch) engaged in educational outreach events such as Purdue's Junior Pork Day in testament to her passion for animals, people and science. Mahoney spent the past ...

Twenty-one College of Ag Boilermaker students enjoyed a week in Costa Rica during Spring Break 2025. The program, “Agricultural, Environmental, and Community Sustainability,” was led by Dr. Corey ...

Drew Parker (Junior, Agribusiness; Noblesville, IN) has been serving as the 2024-25 MANRRS National Undergraduate President since Summer 2024. After completing an intense application, gathering ...

Farmer sentiment improved for the second consecutive month in May, reaching its highest level since May 2021. The Purdue University/CME Group Ag... Highly pathogenic avian influenza reached Antarctica ...

As students prepare to don their caps and cross the stage, learn how Purdue Agriculture’s graduating seniors represent the future of agriculture.

A new, state-of-the-art, Forestry and Natural Resources building is essential to increasing our technological capabilities, expanding space for program growth, and bringing all FNR faculty, staff, and ...

The office of International Programs in Agriculture at Purdue University promotes and facilitates international activities in the College of Agriculture through collaboration with educational ...

The Office of Academic Programs is the hub of student activity for the College of Agriculture. We are located in the Hageman Center for Student Achievement and Leadership on the first floor of the ...

The Meat Judging Team trains students to identify diff­erences and assess value of various meat cuts. Aside from technical training in meat evaluation, team members will develop logical ...