Purdue Institute strengthens ag with $1.5M grant

By Andi Anderson

Purdue University’s Food Entrepreneurship and Manufacturing Institute (FEMI) has been awarded a $1.5 million grant from the U.S. Department of Agriculture (USDA) to support Indiana-based agricultural entrepreneurs.

The grant will help local food producers through a three-phase program aimed at fostering innovation and product development.

FEMI Director Dharmendra Mishra explained that the partnership will allow farmers and food entrepreneurs to access Purdue’s Pilot Plant and test kitchens to develop new products. The grant, which was awarded in 2022, was received earlier this year after a lengthy process.

The program’s first phase includes online modules where participants learn the fundamentals of product development, food safety, marketing, and business planning.

Initially, around 100 entrepreneurs joined the program, but the number has now been reduced to 20 as they move into the second phase. In this phase, participants receive hands-on experience at the Purdue Pilot Plant.

In the third phase, about 15 participants will receive one-on-one consultations to help bring their products to market. These consultations will include input from Purdue students and faculty, which Mishra believes provides valuable real-world experience for the students.

FEMI has already had success with this approach, helping launch products like Boiler Chips ice cream and Boilermaker Black and Gold edition hot sauces. The institute was founded in 2021, partly in response to COVID-19, to address local resiliency and support food entrepreneurship.

Kenneth Foster, FEMI’s Assistant Director, noted the importance of involving students directly with entrepreneurs. “It’s a unique experience for them to work at the intersection of food production and business development,” he said.

FEMI continues to expand its reach and aims to play a key role in supporting Indiana’s agricultural sector, helping entrepreneurs turn innovative ideas into successful products on store shelves.

Photo Credit: purdue-university