Purdue’s new institute aids farmer innovation

USDA-funded program transforms farm produce into products

Purdue University's latest initiative, the Institute for Food Product Innovation and Commercialization, is helping farmers expand beyond traditional agriculture by developing novel food and beverage products.

With a $1.5 million grant from the USDA, this program focuses on enhancing the economic prospects of rural communities.

The institute merges expertise from Purdue’s Food Science and Agricultural Economics departments to provide a holistic approach to product development. “This grant is focused on farmers who want to add value to their product,” said Dharmendra Mishra, the institute director.

Kenneth Foster, the institute’s assistant director, adds that the collaboration is designed to support value-adding at the local level, helping to retain more economic benefits within the community.

The program features a phased approach, beginning with online courses that cover food product design and business planning, followed by hands-on workshops and pilot testing in Purdue’s facilities. This structure is designed to prepare participants for successful product launches.

“We want to remove those hurdles for farmer-entrepreneurs,” Mishra emphasized, reflecting the institute’s commitment to fostering local innovation and reducing reliance on broader, more volatile supply chains.

With this initiative, Purdue aims to cultivate a new generation of farmer-innovators, equipped to meet the challenges of modern agricultural markets and create sustainable, community-focused economic growth.