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.
“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.”
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.