Purdue Food Science utilizes state-of-the-art technology to conduct research, teaching, and assisting companies from around the world. The Nelson Hall of Food Science, completed in 1998, has the largest research capacity of any academic building of its kind in the U.S. Its 36 research labs house research in food science as well as food process engineering. Purdue, long known for its efficient utilization of classroom space, adds two more - plus a teaching lab - in the building.
Within this building, we utilize the latest technologies to conduct research. We have: a Varian 300 MHz NMR, a Unity Scientific 2500 NIR, a Nicolet Nexus 670 FT-IR with Continuum IR Microscope, an atomic force microscope, a VTI Gravimetric Moisture Sorption Balance, and a steam-injection unit with a flash cooler that reintroduces flavor compounds.
The cornerstone of the new building is a state-of-the-art Pilot Laboratory. Operating as a model manufacturing area, it allows manufacturers to see how a process works before committing to full production. Similarly, a key strength of the Department and the new building, the Sensory Laboratory provides sensory analysis through subjective tasting of food acceptability.
Graduate student offices have windows and the students’ Third Floor Commons has one of the nicer views from the Agriculture campus.
Purdue University's usable square footage has been grown considerably since 2004. New multi-disciplinary research space has been constructed within walking distance of the building and considered the finest spaces in the country for their capabilities. The area, known as Discovery Park, has buildings such as the Bindley Bioscience Building, the Birck Nanotechnology Building, and Mann Hall’s Center for Advanced Manufacturing. Many of our faculty members have research projects that are housed or conducted in these facilities as well as the Food Science Building.