World Food Prize recipient exhibits Purdue can-do spirit

By Randy Woodson, Glenn W. Sample Dean of Agriculture

This month, Purdue University food science professor Phil Nelson was recognized as a leader in modern food science technology, receiving the World Food Prize, which is known as the "Nobel for Agriculture."

Thanks to his work in aseptic processing, people around the world benefit from food products that are safer and have a longer shelf-life. For example, more than 90 percent of tomatoes worldwide are aseptically processed. And, in humanitarian relief efforts, safe drinking water is available in flexible packaging made possible by Phil's work.

I'm very proud of Phil Nelson and his achievement. I'm also pleased to say that the same can-do spirit exists throughout Purdue Agriculture. We will continue to serve the needs of people across Indiana, the nation and the world. And, maybe someday again, I'll be able to celebrate the accomplishments of another of my colleagues, recognized for making our world a better place to live.

Related links:
Purdue's World Food Prize recipient the first in food science
Aseptic processing: The science of fresh
Purdue's World Food Prize winner to speak on campus

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