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July 17, 2019

2019 Mi-Bio Summit to host experts in intrinsically-stretchable bioelectronics

The 2019 Mi-Bio Summit on Flexible and Stretchable Bioelectronics will be held on July 29-31 in West Lafayette on the Purdue University campus. During the 3-day event, conference attendees will have the opportunity to learn from experts in the emerging field of intrinsically-stretchable bioelectronics in order to bridge from the design of materials through clinical applications.
July 16, 2019

A Legacy of Leadership: Remembering Dr. Arvind Varma
(1947-2019)

Professor Arvind Varma, the R. Games Slayter Distinguished Professor of Chemical Engineering at Purdue University and 10th Head of the School, passed away on July 14, 2019. Dr. Varma will be known as a ground-breaking chemical engineering researcher who has had significant impacts in the areas of hydrogen and other energy sources, chemical and catalytic reaction engineering, and in the synthesis of advanced materials. He will also be fondly remembered as an innovative leader in the field of chemical engineering.
June 26, 2019

ChE Professor You-Yeon Won leads Purdue research team in solid tumor treatment

Dr. You-Yeon Won, Professor in the Davidson School of Chemical Engineering, is leading a team of Purdue researchers developing a novel concept for intratumoral chemo-radio combination therapy for locally advanced solid tumors. For some locally advanced tumors, chemoradiation is currently standard of care. This combination treatment can cause acute and long term toxicity that can limit its use in older patients or those with multiple medical comorbidities. Intratumoral chemotherapy has the potential to address the problem of systemic toxicity that conventional chemotherapy suffers, and may be a better strategy for treating certain locally advanced tumors.
June 20, 2019

ChE's Dr. Vivek Narsimhan, Purdue researchers use the power of math to improve food texture, consistency

Davidson School of Chemical Engineering Assistant Professor Vivek Narsimhan and a team of Purdue researchers have created a model that allows manufacturers to design a starch-based product with desirable texture and consistency. It can be used by food manufacturers to save time and capital through new design processes and by food ingredient companies to modify the physical characteristics of starch to achieve products of desirable textures.
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