Food Systems and Bioengineering ⋅ Page 18

Closing the loop

From food waste to compost to fresh vegetables, an innovative recycling program launches at Bradford Research Center

Tim Reinbott, superintendent of Bradford Research Center, is creating a closed-loop system that doesn’t require a single ounce of fossil fuel—once all the components are operational. Reinbott’s “Zero Carbon Footprint Vegetable and Compost Production System” can become a model for other universities, school districts, prisons and even small communities who aspire to turn their waste stream into a productive resource.

No Gobbling the Profit

Efficient turkey feed means better margins in a price-sensitive industry

Jeff Firman, a CAFNR professor of poultry production and nutrition, has developed a new turkey diet that can save producers $13-25 per ton. That’s a lot of scratch – almost 15 billion pounds of chow go to fatten the birds each year.

Showing Appreciation to Marines Overseas

Students help Purple Heart veteran pack care packages

CAFNR Food Science Association students help a Columbia-based non-profit group, and a wounded Marine veteran, pack care packages for Marines stationed overseas.

Success in Wine Starts on the Vine

Enhancing Missouri agriculture never tasted so good

Missourians use autumn as an excuse to revel in wine-filled times with good friends. While they celebrate, University of Missouri researchers work to improve vineyards and the fruits of their labor.

It is All About People

Hotel CEO shares business plan insights with hospitality students

Chuck Drury, president of Drury Hotels, gave CAFNR hospitality management students an inside look at how a company can achieve success by focusing on making its clients happy.

Toning Down the Smell

New computer models help concentrated
animal producers improve air quality

Teng Teeh Lim recently received a $50,000 Mizzou Advantage grant to develop a computer model that allows large producers to use the size and other simple information about their swine or dairy farm to give them a better idea of the amount of emissions and what they can do to address odor or emission issues.

Back-to-Back Awards

Student and faculty member in Hospitality Management receive recognition at recent international conferences

Dr. Seonghee Cho, associate professor in Hospitality Management, received a “best paper” award for her research related to human resource management in the hotel industry. Dr. Cho received the Best Paper Award at the International Council on Hotel, Restaurant, and Institutional Education (ICHRIE). A total of 200 papers were accepted to be presented at the conference. Dr. Cho’s paper, “Hotel…

More Than a Name Change

Switch to Hospitality Management reflects growth and opportunity in industry

The last few years have been dismal for college graduates looking for work. A National Association of Colleges and Employers student survey shows that just 41 percent of graduating seniors in 2011 left campus with an offer for employment. A program within the University of Missouri’s College of Agriculture, Food and Natural Resources is doing better. CAFNR’s hotel and restaurant management program has an almost 100 percent placement rate, Jim Groves, hospitality management chair said.

Flavor Release Ice Cream

Don't like the taste? Wait a second

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.