Location

The food Science Building ("FS" on the campus map)is located on Agriculture Mall Drive in Purdue University's West Lafayette campus.

Facts

• 36 Research and Teaching laboratories
• 60 station computer lab
• 9,000 square foot pilot laboratory

The basement contains the cereal chemistry and processing experts. The key areas are as follows:

• Sensory Laboratory: sponsored by Kroger - Provides subjective tasting of food acceptability. Taste panels conducted to evaluate flavor, odor, appearance and texture of food
• NMR Laboratory: Research in molecular basis of functional behaviors of components of tissues and food products.
• Cereal Laboratories: Focus on research of cereal milling, processing, physical properties, digestions, and chemical analysis of fundamental studies.
• Cold Rooms: (12 Units) Minus 20 and Minus 40 freezers
• Enology Library: Fully sponsored by Forest Glen Winery - to foster the Indiana wine industry and wine appreciation.

The First floor primarily houses food processing and manufacturing experts. The key areas are as follows:

• Founders Wall: Recognition for alumni and friends who support student scholarships - $250 per brick PLEDGE FORMS AVAILABLE
  Donor Recognition Areas: recognizes our supporters
• ITaP Labs: Computer labs that are managed by Purdue University. There are two labs with a total of 60 stations
• Classroom: Fully equipped modern classroom. We only have one classroom because there are a lot of Purdue University classrooms, but not a lot of laboratories for hands on training and research. Our building contains many laboratories.
• Teaching Laboratory: Used for multiple sections of food analysis, food microbiology, dairy products, etc. Fully equipped wet lab giving students access to specialized laboratory equipment
• Pilot Laboratory: Provides students with hands-on experience. Provides industry with operations modeling and testing. Serves as a small manufacturing area which allows students and industry to see how a process functions before going into full scale production. Capabilities include: aseptic and thermal processing equipment design, sensor evaluation, process design, packaging shelf-life studies, and more. Equipment was donated by companies within the food industry.
• Enology Laboratory: Helps the department assist the active Indiana wine industry through extension. There are 21 wineries in Indiana. Our department receives $0.05 for every gallon of wine sold in Indiana. We support efforts to promote Indiana wineries.

The second floor focuses on structure and functionality of carbohydrates. The key areas are as follows:

• Administrative Offices: includes additional conference room and support services.
• X-ray Crystallography Laboratory: Lab designed to study molecular configuration of food. We can then better understand composition and how we can manipulate structures to improve food quality.
• Pilot Lab Mezzanine: Overlooks of Pilot Laboratory
• Conference Room: Funded by Morgan Foods. A state-of-the-art communication facility. Includes teleconferencing and computer projectors. This provides a professional environment.

The third floor is primarily food safety and food quality. The key areas are as follows:

• Student Lounge/Conference: Open for students to study or relax. You can also see several Purdue landmarks from the large windows (bell tower, liberal arts building, etc)
• Food Lipid Chemistry Room: studies of physical properties of lipids in plant and meat products and processed foods. Analysis of lipids, components, and derivatives.
• Food Protein Chemistry Room: studies of characteristics, interactions and breakdowns of food proteins. This research seeks to improve nutritive value of food and increase food availability and acceptability.