Faculty
July 21, 2017
Dae-Young Kim
Dae-Young Kim is a professor of Hospitality Management (HM) at the University of Missouri. He joined the HM faculty at the University of Missouri in 2006 after completing his Ph.D. (2006) and M.S. degree (2002) in the Department of Hospitality and Tourism Management at Purdue University. He is the recipient of the Fulbright U.S. Senior Scholarship (2024) and the Rotarian Ambassadorial Scholarship (2000). He serves as the membership secretary of the Asia Pacific Tourism Association (APTA) and as the review chair for the Thesis-in-Progress session at the APTA annual conference. His research specialties include tourist destination management, sustainable tourism, traveler…
July 21, 2017
Seonghee Cho
As a behavioral scientist, Dr. Cho’s research expertise is in developing interventions to change employees’ attitudes and behaviors which lead to positive financial impacts. She is currently conducting the financial impacts of hospitality employees on hotel guests’ delightful experience using user-generated contents. Educational background Ph.D., Hospitality Administration, University of Nevada, Las Vegas M.S., Hospitality and Tourism Management, Purdue University M.B.A., Kyung-Hee University, Korea Courses taught HSP_MGMT 2400, Fundamentals of Lodging Management HSP_MGMT 4100, Human Resources Management HSP_MGMT 4400, Hospitality Finance Management FS 8100, Topics — Strategic Human Resource Management…
July 21, 2017
Amanda Alexander
Volunteering Importance of this segment to the success of special events, festivals, and mega events Motivation Intention Generational differences Advertising and Consumer Behavior Effects of social media on service related “products” Evolution of channel choice preferences Generational differences Interactions between business and client Meetings and Conventions Marketing Influencing decision makers Effects of word of mouth Retention of annual events How services are marketed differently from products, how to overcome the idea of intangibility Educational background Ph.D., Hospitality Management, University of Missouri M.S., Hospitality Management, University of Missouri B.S., Hotel and Restaurant Management, University of Missouri Courses taught HSP_MGMT 1100, Introduction…
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…
July 20, 2017
Joseph Zulovich
Educational background Ph.D., Engineering (Agricultural), University of Nebraska, 1989 M.S., Agricultural Engineering, Pennsylvania State University, 1984 B.S., Agricultural Engineering, Pennsylvania State University, 1982 Courses taught AST 2220, 4220 and 4320…
July 20, 2017
Jianfeng Zhou
Zhou is an Associate Professor of Agricultural Systems Technology at the Division of Plant Science and Technology. He received PhD degree in Agricultural and Biological Engineering at Washington State University in 2014. He joined the University of Missouri in 2016 with a research and teaching appointment. Dr. Zhou teaches courses related to sensors, control and internet of things technology in agricultural systems. His research interests mainly focus on digital and precision agriculture, computer vision, high-throughput crop phenotyping, robotic harvesting technologies and precision livestock farming. Dr. Zhou authored more than 50 journal papers and six book chapters, edited two books. His…
July 19, 2017
Jinglu Tan
Educational background Ph.D. University of Minnesota…