3 credits
Fall 2026 Lecture Upper Division
Boilermaker sauces and pickles in an experiential learning, hands-on, entrepreneurship class that links the produce grown at the Purdue Student Farm with the technology available in the food science department. The class has developed Boilermaker Hot Sauce: Gold Edition and Black Edition, GOLD RUSH Cider, co-developed with Ash & Elm Cider Co. in Indianapolis and spice mixes with "A Pinch of Pepper" in downtown Lafayette. The class is unique in the way it offers real world experiences. The class considers the needs and opportunities for small farmers to develop value-added products for local markets. Each year, students will design a new product, develop, market, produce, and take it to market.
Learning Outcomes1Analyze the needs and opportunities for small farmers to develop value-added products.
2Understand the key control and food safety systems in food processing.
3Gain experience and confidence in developing products toward market.
4Understand the risks and limitations of developing new products.
5Gain new harvest and food processing skills.
6Develop critical thinking skills.
7Develop the capacity to work under pressure and make critical decisions on a short deadline.
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made by Purdue students.