On July 20, 1969, Purdue alumnus Neil Armstrong became the first person to set foot on the moon. See photos from the monumental Apollo 11 mission and memorable glimpses of Armstrong’s time as an undergraduate at Purdue.
A patent-pending method developed by Purdue researchers brings the public one step closer to clothes with wearable electronics that don’t affect the wearer’s comfort. The method also simplifies the manufacturing process and boosts sensing capability.
Doctoral nursing student Evans Appiah Osei has seen the challenges faced by women with cervical cancer in Ghana, where end-of-life care is uncommon. He’s researching palliative care for women with cervical and other gynecological cancers. Read more about the impact of this Purdue doctoral student’s research efforts.
Willie M. Reed, dean of the Purdue University College of Veterinary Medicine, is the recipient of the American Veterinary Medical Association’s inaugural Frederick Douglass Patterson Lifetime Achievement Award for his distinguished leadership in promoting diversity, equity and inclusion in the veterinary profession. Reed’s selection was made by the AVMA Board of Directors and the award was presented July 14 at the organization’s annual convention.
Named one of the World’s Most Innovative organizations by Fast Company and a national leader in creating tomorrow’s STEM leaders in disciplines such as AI and motorsports engineering, Purdue recently announced a full-season partnership with the Superstar Racing Experience to introduce its new urban campus in Indianapolis. The first of six SRX races aired live on ESPN on July 13. The SRX season will continue to air live on ESPN at 9 p.m. every Thursday night through Aug. 17.
A new episode of “This Is Purdue” features Amanda Deering and Haley Oliver from Purdue’s Department of Food Science. This is the second episode in the Purdue Research Series, which shares how Purdue provides practical solutions to the world’s toughest challenges. Deering and Oliver share about their partnerships with organizations large and small, changing attitudes on sustainability, the importance of gender representation in food production and how research done in the heart of Indiana is helping feed the world.
During a course in Purdue University’s Summer College for High School Students, students had one week to develop a brand-new product, develop a business plan, and present it to real-world judges. The course gave students hands-on experience with prototyping new products using 3D printing.
