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
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.
Helping astronauts live in space
A 2004 bioengineering graduate describes life at NASA
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.
MU faculty earn funding through the Missouri Life Sciences Research Trust Fund
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.