WEST LAFAYETTE, Ind. — Two Purdue University graduate students studying communication will work in the media offices at both national political conventions this summer.

Kinnari Sejpal and Nandita Shetty, both master’s students from Bombay, are two of 35 university students selected to participate in the Aug. 15 to Sept. 5 Leadership in Communication Program at the National Political Conventions. The Purdue students’ participation in the program is funded by a $5,500 scholarship in honor of communication alumnus and C-SPAN founder Brian Lamb, as well as a stipend from the Washington Center. The center sponsors the program.

Sejpal and Shetty will assist media professionals working at the Democratic and Republican national conventions. The Democratic convention is Aug. 25-28 in Denver, and the Republican convention is Sept. 1-4 in St. Paul, Minn.

“These students are not only gaining valuable experience in the field of communication and media relations, but they also will be part of history in the making at both conventions,” said Howard Sypher, professor and head of the Department of Communication. “They will receive course credit for their participation, and they also will share what they learn with other students in the department.”

Sejpal and Shetty will arrive in Denver more than a week before the convention begins for orientation and training. They also will attend lectures and participate in small group activities.

The Department of Communication is housed in the College of Liberal Arts.

Lamb, who earned his bachelor’s degree in communication in 1963, also received an honorary doctorate from Purdue’s College of Liberal Arts in 1986. Lamb is a Lafayette native, and, in 2007, he was awarded the Presidential Medal of Freedom, that nation’s highest civilian award. In 2003 Lamb was honored with the National Humanities Medal, and, in 2005, he was inducted into the Indiana Broadcast Pioneers Hall of Fame and named one of the country’s best 25 leaders by U.S.News and World Report. Lamb also is a 1987 recipient of the College of Liberal Arts Distinguished Alumni Award.

The Washington Center is an educational nonprofit organization serving hundreds of colleges and universities in the United States and other countries by providing select students opportunities to work and learn in Washington, D.C.

WEST LAFAYETTE, Ind. — Purdue University students living on campus donated 3,984 pounds of food to give a boost to mail carriers in Tippecanoe County during the 16th annual National Association of Letter Carriers food drive.

In its first year of participating, Purdue University Residences pushed the local total up to 74,000 pounds, two tons more than last year. That increase helped the local carriers defeat Monroe County carriers, assisted by Indiana University students, by several thousand pounds. Tippecanoe County carriers retain the small wooden bucket that goes to the winner of each year’s friendly competition, a prize similar to the Old Oaken Bucket given annually to the winner of the Purdue-Indiana football game.

University Residences’ students contributed 3,984 pounds, which goes to Food Finders Food Bank in Lafayette, Ind. The food bank’s resource director said she is “completely thrilled” by the generosity of Purdue students.

“We are so pleased that Purdue residence halls chose to participate,” said Kim Motuliak. “The staff and students were so cooperative and wonderful to work with.”

Fifteen residence halls collected food in barrels placed at each hall’s front desk prior to students going home for the summer. Motuliak said many students donated food that likely would have been thrown away.

“But it was obvious that some of the students even went out and purchased food specifically for this campaign,” she said. “That was very sweet of them.”

Purdue University Residences was invited to participate by Food Finders Food Bank volunteer Jennifer Barth, a freshman from Houston, who lives in Purdue’s Shreve Hall. Barth, who volunteered at food banks throughout high school, continued to serve as Food Finders Food Bank’s liaison with Purdue housing officials throughout the campaign.

“Young people can make a big difference in their community,” Barth said. “I’m glad I was able to help my fellow students make an immediate impact for those in need.”

The food bank will distribute items to food pantries, homeless shelters, senior centers and other such facilities in a 16-county region that stretches between the perimeter of the Indianapolis and Chicago metropolitan areas. Allyson Hodge, Purdue University Residences director of community relations, said she is proud of Barth’s accomplishment.

“It’s exactly that kind of leadership we work to instill in our nearly 12,000 residents through an array of charitable activities throughout the school year,” Hodge said. “Through projects like ‘Battle of the Barrels,’ our residents get to learn one of the most important lessons of college: how to become a better global citizen.”

Purdue University, particularly Housing and Food Services, contributes regularly to the food bank. Since December, Food Stores University Residences alone have contributed more than 15 tons.

Food Finders Food Bank is already planning to partner with University Residences residents again next year for the letter carriers’ food drive.

“Their first-year contribution of nearly 4,000 pounds has already proven incredibly valuable,” Motuliak said. “As students become more accustomed to participating, I expect their contributions to grow by leaps and bounds.”

WEST LAFAYETTE, Ind. — WorkLife Programs will serve as a campus liaison between supervisors and employees when Purdue launches its lactation support program on July 1.

The program is being established to comply with Senate Bill 0219, which requires employers to “make reasonable efforts to provide a room or other location, other than a toilet stall, in close proximity to the work area, where an employee can express the employee’s breast milk in privacy.”

Purdue is not required to provide additional paid break time to employees. In most situations, an employee can express her milk during normal meal and break times. However, additional time may be needed, and supervisors are encouraged to grant reasonable flex scheduling to accommodate the need.

WorkLife Programs will assist in identifying appropriate locations, scheduling and resources. Expenses incurred to address the bill are to be funded by the respective department.

In addition to working as a liaison, WorkLife Programs offers a number of resources for both the supporting department and the employee. Resources are available through the WorkLife Programs Web site at www.purdue.edu/worklife or by contacting WorkLife Programs at 49-45461 or worklife@purdue.edu.

“Lactation support helps to lower health care costs, turnover rates and absenteeism while increasing employee productivity and morale,” says Amber Simons, worklife/wellness specialist with WorkLife Programs. “We encourage employees to share this information to make others aware of the University’s spirit of support.”

WEST LAFAYETTE, Ind. — The power to influence what shows up on supermarket shelves is within the Purdue community’s grasp at the Sensory Evaluation Laboratory. Part of the Department of Food Science, the Sensory Evaluation Laboratory sets up tests for food companies to find out what the average consumer thinks about a product.

Several product testers try brownies in the Purdue Department of Food Science Sensory Evaluation Laboratory and record their responses by following instructions on computer screens.

“We used to call it taste testing, but when you taste you use more than taste buds,” says Steve Smith, manager of the Pilot Lab. “You use all the senses. Your sense of smell is a very important part of taste. If the food doesn’t look good, you’re probably not going to eat it. You even use your ears. If you bite down on lettuce, you want it to have that nice crunch to it.”

Some tests compare one product against another, some look at the addition of a new ingredient and others analyze whether a new product will be viable in the marketplace. The lab has worked with companies such as Nestlé, Campbell’s and Mrs. Fields to test everything from soups to ice cream to trail mix.

One of the most frequent clients is Kroger, which sponsored the lab. The lab opened in the Food Science Building in 1998.

“These companies come to our lab because when they do sensory evaluation work in-house, it becomes a little bit inbred,” Smith says. “They become overly sensitive to really small variations. But the real question they’re trying to answer is, will the average consumer be able to tell the difference.”

Tests generally call for 100 participants and are open to Purdue employees and students. Smith sends an e-mail alert about each test, and he currently has about 500 people on the notification list.

“Sometimes we have to go around and recruit people in the hallways,” Smith says. “We like to get a wider range of people so we don’t have the same group all the time.”

The lab is divided into two areas: the preparation room and the panelist room. In the former, students run the test and prep the food samples as well as prepare a report to send to the food company on the same day.

Smith sums up the design of the panelist room with one word: bland. But that’s simply part of the room’s function — to eliminate all distractions so the focus stays on the food.

“The design really utilizes some psychological things,” he says. “Each participant has a private tasting area so that the person won’t be affected by others in the group. It’s a quiet space, and it also needs to have the proper lighting. There aren’t any paintings or bright colors to draw your attention.”

Ventilation is controlled to keep odors from the food preparation room from transferring to the panelists, who receive their samples through small doors that go up and down at the front of each booth.

During a recent test of a new chicken quesadilla Hot Pocket sandwich, participants received two samples to compare. They were asked for their opinions on the flavor and texture of the cheese, sauce and chicken as well as which sample they preferred. Participants also were asked questions about themselves and their purchasing habits.

The panelists received a treat for completing the evaluation. On that day, the reward was candy, but fruit and yogurt are also given out frequently.

Barbara Davies, secretary in the Department of Agricultural and Biological Engineering, tried out the Hot Pockets.

“I thought they were good,” she says. “Hot Pockets always seem to be a popular item at the lab.”

Davies has participated in the tests for almost three years and enjoys rounding up new participants.

“I thought it sounded interesting, and I love the idea of giving them my input,” she says. “Being a participant helps the lab, and it’s fun to do. I’ve tried things over there I wouldn’t have tried on my own. All around it’s a good experience.”

How to participate
To receive e-mail notification about tests going on at the Sensory Evaluation Laboratory, contact Steve Smith at smithrs@purdue.edu

WEST LAFAYETTE, Ind. — Purdue students who want to learn more about campus organizations or activities will be able to easily find what they’re looking for, thanks to a Web site aimed at helping students get involved.

The Web site provides information about different student organizations and activities, centers and departments, and answers to frequently asked questions, said Pablo Malavenda, associate dean of students. The site, which is maintained by the Office of the Dean of Students, is available at http://www.purdue.edu/getinvolved/

“Many incoming students visiting Purdue as part of Day on Campus have shown interest in getting involved in campus activities and organizations,” Malavenda said. “The Web site serves as a sort of clearinghouse for incoming or current students who want to join a club or group or just find something to do during the weekend.”

Students also can find out how to form their own student organizations, and plan and publicize events. In addition, the Web site includes links to Purdue Musical Organizations, Purdue Bands, campus cultural centers and links to campus calendars.