Food Systems and Bioengineering ⋅ Page 19

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.

A Room and a Thank You

The Gathering Place B and B honors veterans in nationwide project

Two Missouri military veterans received a free stay at the Gathering Place Bed and Breakfast in Columbia as part of a nationwide project to thank former and current personnel for their service.

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.

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.

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.…