Elizabeth Fenner, a food science graduate student at the University of Missouri College of Agriculture, Food and Natural Resources, is finishing testing of an experimental ice cream that starts as one flavor then shifts to another before being swallowed.
Food Science ⋅ Page 8
Interrupting a Disease Process
A plant oil reduces the harmful early effects of obesity
Obesity changes a person’s glucose and fat metabolism, leading to insulin resistance that triggers chronic diseases like Type 2 Diabetes and cardiovascular illness. James Perfield, assistant professor at the University of Missouri specializing in nutrition and the physiology of metabolic diseases, has identified a plant oil that seems to interrupt the development of obesity-triggered insulin resistance.
A Better Bean
CAFNR investigates how to market new seed technologies to farmers
The University of Missouri College of Agriculture, Food and Natural Resources will investigate the economic impacts and best marketing strategies of new soybean seed technologies designed to improve US production.
Who Invited the Germs?
Bacteria may be lurking in the holiday lunch buffet table
‘Tis the season for the holiday party with plates of tasty meats, creamy pies and veggies and dips. But be careful says Andrew Clarke. Unless properly handled, these treats can send you home with a case of food poisoning as a holiday gift.
Safer Turkey Dinners
A new test will better identify salmonella-contaminated poultry and eggs
Food scientists at the University of Missouri have developed a faster and more accurate way to test poultry and eggs for live salmonella contamination. The DNA-based process provides results in as little as 2-5 hours versus up to five days for current testing techniques that culture samples in a Petri dish. The technique can allow the poultry industry to test for contamination before product is shipped, thus avoiding costly recalls.
White House Chef
White House Chef Walter Scheib sees made-from-scratch food as the latest trend
The biggest trend in food in the next 15 years will be something familiar to our grandmothers – made from scratch foods in tune with the seasons to deliver great flavor, said Walter Scheib, White House executive chef from 1994 to 2005.
KC chef sees Midwest mindset changing to locally grown over cheap restaurant food
Wehner, known for purchasing his produce and meats from local farmers in and around the city, says that while his menu items may cost more, they taste better, are nutritionally superior and are environmentally friendly — things that his savvy customers are looking for.
Preserving the Flavor
Food preservation workshops are filled with people wanting to reconnect with their food
Massey, a regional nutrition and health education specialist for University of Missouri Extension in Columbia, presents about a dozen workshops each year on food preservation around the state. She also teaches health promotion, stress management and healthy lifestyles.
Jump, Kick, Teach
When food science chemistry gets boring, there's always Taekwondo
It’s never a good idea to mess with a professor in class. It’s even less of a brainwave to cross Ingolf Gruen, an unfailingly polite and soft-spoken University of Missouri College of Agriculture, Food and Natural Resources’ associate professor and undergraduate adviser chair. As an aspiring third-degree black belt in Taekwondo, he can deal with any undergrad who causes a…
Chews Like Chicken
A heart healthy soy meal may be getting a little more satisfying
Fu-Hung Hsieh is finishing a project to create a soy product that looks, feels, pulls apart and, most importantly, chews like real chicken.