Welcome to Wiley Hall! We are excited you are visiting with us and we look forward to making your time at Wiley a memorable experience. We are conveniently located close to three dining facilities as well as the Recreational Sports Center. Wiley is rich in history and tradition. We are proud to boast one of three remaining in-hall student run radio stations, a solid performance history in Grand Prix and heavy participation in our own Excalibur Club. Student involvement in activities is one of the keys for a successful college experience.
Another strength of Wiley Hall is the seasoned staff. The staff provides a clean, well maintained, fun, yet educational environment with plenty of opportunities for residents. Our modern renovated main lounge, spacious activity rooms and continued improvements are ways our facilities are enjoyed by students. Wiley is a great place to call home. Please visit our hall if you are on campus or give us a call and we would be more the happy to assist you with any questions.
Wiley Hall opened in 1958 and was named for Harvey W. Wiley. Harvey Wiley was born on October 18, 1844, at Kent, Indiana. He received his bachelor's degree from Hanover College and his doctor of medicine from Indiana Medical College in 1871. Wiley achieved many great things in his life. He was the first professor of chemistry at Purdue University. He focused his knowledge of medical science on the problems of food adulteration and marshaled the attention of his fellow physicians on the necessity of legal standards to safeguard food and drugs. His experiments with sugar-producing crops led to the modern era of cane sugar production and formed the basis of the United States beet sugar industry, of which he is known as the "father." Wiley also introduced the polariscope into America, devised new pieces of apparatus, and originated new methods of procedure as he modernized and standardized the methods of chemical analysis. The development of analytical chemistry, in which his was a major role, revealed the chemical composition of foods and made possible the detection of adulteration.