Food Systems and Bioengineering ⋅ Page 18

Infection, Not Inflammation

An experimental animal model provides clues to better therapies for cystic fibrosis patients

Aided by a new experimental model, scientists are a step closer to understanding how cystic fibrosis (CF) causes lung disease in people with the condition. The findings, published online April 28 in the journal Science Translational Medicine, could help improve treatments for lung disease, which causes most of the deaths and disability among people with CF.

Viator Earns Mizzou Award for Undergraduate Advising

John Viator, assistant professor of biological engineering at the College of Agriculture, Food and Natural Resources, was awarded the Outstanding Undergraduate Mentor Award at the University of Missouri Undergraduate Research and Creative Achievements Forum on April 27. The award, given by the Office of Undergraduate Research, recognizes faculty members who support and promote undergraduate research and creative and scholarly achievements.…

‘Weeding Out’ Midwestern Vineyards

Researchers tackle a growing problem to enhance the wine industry

Indulging in a glass of wine seldom conjures images of weeds. For the growing number of Midwestern grape growers cultivating their vineyards, such images come frequently to mind.

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.

Healthy Ice Cream?

MU scientists study how to add nutrients such as fiber and pro-biotics to frozen desserts

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.

MU food safety experts to build a US-China food science curriculum

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.

Milking it for all it’s worth

CAFNR is training tomorrow's leaders in the dairy industry

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.

Seeing Green

New technology at MU's Delta Research Center has the potential to keep money in farmers' pockets and help protect the environment

University of Missouri scientists have played a key role in developing new technology that takes the guesswork out of deciding how much nitrogen to apply to crops. The technology has the potential to keep money in farmers’ pockets and help protect the environment.

Space-age taste

New book gives history of astronaut food — plus out-of-this-world recipes

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.