Food

May 28, 2019

Guolu Zheng

Educational background Ph.D., University of Arkansas, Fayetteville Courses taught ENV 455/555 Microbiology of safe food and water (at Lincoln University)…

April 4, 2019

Kiruba Krishnaswamy

Krishnaswamy is an Assistant Professor of Sustainable Food Systems Engineering at the University of Missouri, Columbia. She has a joint appointment in the Department of Chemical and Biomedical Engineering and the Division of Food, Nutrition, and Exercise Sciences. Her research program Food Engineering and Sustainable Technologies integrates convergence sciences with engineering principles to address the interconnected challenges of food and nutrition security. She uses a circular food systems approach to support the UN Sustainable Development Goals (SDGs). Krishnaswamy obtained her B.Tech. in Food Process Engineering from Tamil Nadu Agricultural University, India. She obtained the Canadian Commonwealth Scholarship for her graduate…

June 28, 2018

Jasper Grashuis

Educational background Ph.D., Agricultural and Applied Economics, University of Missouri, 2016 M.S., Agricultural and Applied Economics, University of Missouri, 2013 B.A., Economics, University of Amsterdam, Netherlands, 2009 Courses taught ABM 2225: Statistical Analysis ABM 4972/7972: Agri-Food Business and Cooperative Management…

Feb. 26, 2018

Mary K. Hendrickson

Hendrickson is Professor in Rural Sociology at the University of Missouri and serves as Director of the Interdisciplinary Center for Food Security. She is a rural sociologist whose passion is making the world a better place through food. As Director of the ICFS, she focuses on building resilient, food secure communities across Missouri and beyond. Hendrickson has been a leading scholar on consolidation and concentration in the food and agriculture system, the impacts of such a system on farmers, workers and communities, and new ways of conceptualizing policy responses around anti-trust. She is also recognized for her work examining food…

Feb. 26, 2018

Patrick Westhoff

Westhoff is the director of the Food and Agricultural Policy Research Institute (FAPRI) and a professor of agricultural and applied economics at the University of Missouri. He grew up on a small dairy and hog farm in northeast Iowa. After getting his undergraduate degree in political science from the University of Iowa, he served as Peace Corps volunteer in Guatemala.   He has a master’s degree in Latin American Studies from the University of Texas and a Ph.D. in agricultural economics from Iowa State University. From 1992-1996, he was an economist with the U.S. Senate Committee on Agriculture, Nutrition and Forestry, where…

July 21, 2017

Pei Liu

Liu has extensive experience in applied research, ranging from consumer consumption behaviors to food handlers’ food safety practices, in various food system settings, such as restaurants, schools, faith-based organizations, and private homes. Her research has been funded by federal and state grant agencies, and she has led three USDA NIFA Grants with a total of over $1 million. Her research contributions are evidenced by over 20 publications in prestigious journals, and she has been an active presenter of her research findings at numerous national and international conferences. Educational background Ph.D., Kansas State University Courses taught Hsp_Mgmt 1000: Food Safety…

July 20, 2017

Bongkosh (Jeab) Vardhanabhuti

Food ingredient technology The research focuses on the application of colloid and material sciences in revolutionizing food ingredient development for enhanced food quality. This interdisciplinary approach aims to explore the intricate interactions between different materials at a molecular level, thereby enabling the creation of ingredients that contribute to improved taste, texture, stability, and health benefits in various food formulations.  Sustainable processing of food ingredients The research focuses on advancing sustainable methods in the processing of food ingredients to address environmental concerns while maintaining their functionality and sensory quality. By prioritizing sustainability, the study aims to develop and optimize processing techniques…

July 20, 2017

Azlin Mustapha

Azlin Mustapha’s research focusses on development of molecular, biological and analytical methods for food pathogen detection, and studying novel materials as antimicrobial agents. Specific examples include rapid PCR-based detection methods, applications of nanomaterials as antimicrobial agents and detection tools, and green syntheses of nanoparticles. In addition, her research also investigates the toxicity of nanomaterials and their application in food packaging and food contact surfaces. Educational background Ph.D., Food Science and Technology, University of Nebraska-Lincoln Courses taught F_S 1020, World Food and You F_S 2172 Elements of Food Microbiology F_S 4370/7370, Food Microbiology F_S 4375/7375 Food Microbiology Laboratory F_S 8404/8405 Advanced…

July 20, 2017

Mengshi Lin

Research Interest: Develop applications of surface-enhanced Raman spectroscopy (SERS) for the detection and classification of chemical and biological contaminants in foods. Develop novel and rapid sensing and instrumentation systems for the detection and classification of foodborne pathogens by vibrational spectroscopy. Utilize nanomaterials (gold & silver nanoparticles, nanocellulose) for hybrid and composite food packaging materials. Explore additive manufacturing techniques for 3D and 4D food printing. Educational background Ph.D., Washington State University Courses taught FS 1020: World Food and You (coteach with Dr. Mustapha) FS 4980/7360: Food Quality Assurance FS 4311/7311: Investigation of Food Properties FS 8470: Advanced Food Technology…

July 20, 2017

Andrew Clarke

Educational background Ph.D., Colorado State University Courses taught FS 1030, Food Science and Nutrition FS 3190, Study Abroad FS 4344/7314, Processing Muscle Foods FS 4970, Food Product Development FS 8402, Research Methods FS 8424, Meat Investigations…