Food

May 27, 2019

Guolu Zheng

Educational background Courses taught…

April 3, 2019

Kiruba Krishnaswamy

Krishnaswamy is an Associate 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…

June 27, 2018

Jasper Grashuis

Educational background Courses taught…

Feb. 25, 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…

July 20, 2017

Pei Liu

Pei Liu, Ph.D., is an Associate Professor of Hospitality Management and Director of Graduate Programs at the University of Missouri. Liu has an extensive record of externally funded research and has served as principal investigator on multiple USDA-NIFA Food Safety Outreach Program projects. Her federally funded work has focused particularly on developing food safety education and training programs for small-scale farmers. Her current research also examines sustainable dining and food choices, food waste reduction, blockchain-enabled food traceability, artificial intelligence and emerging hospitality technologies, and consumer responses to innovative food and service experiences. Her scholarship has…

July 19, 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…

July 19, 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 Courses taught…

July 19, 2017

Mengshi Lin

Research Interest: Educational background Courses taught…

July 18, 2017

Jinglu Tan

Educational background…

July 2, 2017

Dan Downing

Educational background Courses taught…