Billions of cups of tea are drunk each day making it the world’s most popular beverage. Perhaps more impressive, the molecular world of tea contains more than a thousand different chemical compounds, ...

Food science isn’t just for the lab. It’s something we experience every day. The Maillard reaction, simply put, is when food such as steak or bread turns brown. It happens when proteins, which are ...

The Data Science and Modeling for Green Chemistry award aims to recognize the research and development of computational tools that guide the design of sustainable chemical processes and the execution ...

A team of chemists has achieved a significant breakthrough in the field of chemical synthesis, developing a novel method for manipulating carbon-hydrogen bonds. This groundbreaking discovery provides ...

About this series: This story is part of an ongoing Purdue Today series highlighting programs ranked in the Top 10 or Top 10th percentile among our peers nationally, demonstrating the university’s ...

Books about food often feature pretty, mouthwatering pictures of delicious dishes, not diagrams of chemical structures. But Arielle Johnson’s Flavorama is less like a cookbook and more like an ...

In pursuing a Bachelor of Science in Chemistry, students first receive a strong foundation in analytical, physical, organic and inorganic chemistry before selecting one of three options leading to the ...

It’ll be held at the state-of-the-art Instructional Laboratory & Innovative Learning Building (ILSQ) on the west campus from 10 a.m. to 3 p.m. “We just love for the community to see what our graduate ...

An image with three panels, all tinted green. In one panel, a woman wearing protective clothing, goggles, gloves, and hair covering holds a clipboard in one arm and reaches with the other toward a ...