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.
Food Systems and Bioengineering ⋅ Page 20
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…
Fu-Hung Hsieh is finishing a project to create a soy product that looks, feels, pulls apart and, most importantly, chews like real chicken.
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.
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.
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.
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.
How do you fight a fire on the International Space Station orbiting 200 miles above the surface of the earth? What do astronauts do to adjust the thermostat when one side of the Station is boiling in the heat of the sun and the other, in darkness, is almost absolute zero? Training astronauts in these techniques is the job of Felicity Pino, NASA International Space Station environmental control and life support systems instructor and graduate of the MU biological engineering program.
Seven Missouri researchers recently received funding through the Missouri Life Sciences Research Trust Fund. Six of the researchers are from the University of Missouri—of these, three are from the MU College of Agriculture, Food and Natural Resources. The grants total $5,525,785.