Ice cream researchers at the University of Missouri , who have been making ice cream tastier for more than a century, are working to make ice cream into a functional food, adding nutrients such as fiber, antioxidants and pro-biotics to premium ice cream.
Food Science ⋅ Page 9
A team of food scientists at the University of Missouri College of Agriculture, Food and Natural Resources has been awarded a U.S. Department of Agriculture grant to help MU students learn how to better detect and deal with contamination issues in the global food chain. The grant will also build a partnership with a leading Chinese university to disseminate food safety knowledge and analytical techniques to Chinese faculty, students and the country’s food industry to help alleviate problems at their source.
Dairy science is making a comeback in the MU College of Agriculture, Food and Natural Resources. The College’s Food Science program has seen an influx of students, and many are interested in careers in the dairy industry. In addition, the College is in the process of hiring a new faculty member with an emphasis in dairy foods that has resulted from a push for support for the dairy program despite an economic downturn for the dairy industry.
Charles Bourland, who earned a PhD in food science and nutrition from the University of Missouri in 1970, spent 30 years with NASA developing food for astronauts.
Soy is considered a healthy addition to a diet, but sometimes it is not easy on the stomach. Now, a University of Missouri researcher believes she has the answer: freeze-dried probiotic microcapsules.
If there is a basic ingredient for success in the kitchen, the Kelly Twins say it is hard work, a fun attitude and a good education.