Report summary

Purdue University West Lafayette Department of Food Science in 2024-2026 reads as a 23-PI network with 20 internal PI collaborations. The research center of gravity is Agricultural and Biological Sciences as the leading field (25% of slots across 16 PIs; 16 labels), Food Science as the leading subfield (21% of slots across 14 PIs; 14 labels), and Food composition and properties as the leading topic (16% of slots across 11 PIs; 11 labels). Overall the pattern is balanced: there is enough structure to identify active groups, while the field mix still leaves room for multiple research identities. The most prominent PIs by weighted works are Arun K. Bhunia (12.4 weighted works; Genetics, Bioinformatics, and Biomedical Research, Listeria monocytogenes in Food Safety); Şenay Şimşek (12.1 weighted works; Food composition and properties, Proteins in Food Systems). The strongest pairings are Bruce R. Hamaker and Thaisa M. Cantu-Jungles (12 shared works, weight 7.5). The strongest breakdown groups are group 1 with 10 PIs, 10 internal connections, weight 19.2, around Food Science, Nutrition and Dietetics, Molecular Biology, led by Arun K. Bhunia, Şenay Şimşek, Bruce R. Hamaker.