Purdue researchers have identified a set of genes that can be used to naturally boost the provitamin A content of corn kernels, a finding that could help combat vitamin A deficiency in developing countries and macular degeneration in the elderly.
Salads are becoming increasingly popular choices as healthy meals, but Purdue University research shows that diners should choose dressings carefully to get the most out of their vegetables.
Drinking red wine won't make you thinner, but Purdue research shows that a compound in red wine may stop new fat cells from developing.
Jill Overton has more than 4,000 reasons to think about food safety - that's how many meals cafeteria staff at Franklin Community Schools prepare each school day. She turned to Purdue Extension for food safety workshops to train her staff.