Purdue Dining & Catering High-oleic Soybean Oil trial

In spring 2016, Purdue Dining & Catering kicked off an extended trial of high-oleic soybean oil in Hillenbrand Dining Court, conducting research in partnership with the Department of Food Science in the College of Agriculture on the locally-sourced soybean oil’s cooking performance and impact on food quality.

Students from the Department of Food Science facilitated sensory testing of French fries cooked in canola and high-oleic soybean oil, respectively, in Hillenbrand Dining Court.

The United Soybean Board and Qualisoy, a soybean industry collaboration, approached Purdue Dining & Catering about a trial after discovering in controlled experiments that high-oleic soybean oil performed as well or better than canola oil, which is used in Purdue Dining & Catering operations, in terms of high heat stability, grease accumulation on equipment, and oil absorption in food. Longer-lasting oil and reduced wear on equipment could provide cost savings for Dining & Catering, while less grease absorption would mean fewer calories and longer shelf life. High-oleic soybeans have only been grown commercially in the United States since 2011, but production has grown exponentially in the last five years.

High-oleic soybean oil used to fry foods in Hillenbrand Dining Court was later sent to Silliker Solution Center in Illinois for further testing and analysis.
“We have an opportunity to produce better-tasting food that is better for you as well,” said Greg Minner, director of Purdue Dining & Catering. “Add to that potential cost savings from longer-lasting products, the sustainability benefits of using Indiana-grown soybeans, and a farm-to-fork approach, and it’s obvious why we wanted to research this product further.”
Dining & Catering invited Indiana soybean farmers to campus for a true farmer-to-fork experience.

Director of Dining & Catering Greg Minner and Dean of Agriculture Jay Akridge of Purdue were joined by United Soybean Board's Mike Beard and Indiana Soybean Alliance's Ed Ebert in addressing soybean industry members and Purdue staff at an April reception in Hillenbrand Dining Court.

"How much more farm-to-fork can you get than having the farmers here in the dining court and the students eating food that's actually produced right here in Indiana?" Minner said.
"As we look ahead, collaboration is how we're going to deal with (global) problems we have in terms of nutrition, cost, and feeding a growing world," Akridge said.

Made with Adobe Slate

Make your words and images move.

Get Slate

Report Abuse

If you feel that this video content violates the Adobe Terms of Use, you may report this content by filling out this quick form.

To report a Copyright Violation, please follow Section 17 in the Terms of Use.