Food, Nutrition and Exercise Sciences

Honorees stand on stage

April 23, 2023

CAFNR Faculty & Staff Receive Honorary State FFA Degrees

The Missouri FFA Association named a number of CAFNR faculty and staff members Honorary State FFA Degree recipients at the 95th Missouri FFA Convention held April 20-21 in Columbia. This recognition was given for years of support, including service as state superintendents for agriculture, food and natural resources Career Development Events. Those honored include: The Missouri FFA Association recognizes Honorary State FFA Degree recipients for their valuable efforts and contributions to the FFA organization and its members. Those eligible to receive the Honorary FFA Degree include farmers, school superintendents, principals, members of the board of education, chapter…
Vice Chancellor and Dean Daubert

April 6, 2023

Daubert Elected Incoming President of Institute of Food Technologists

CAFNR Vice Chancellor and Dean Christopher Daubert has been chosen as the president-elect of the Institute of Food Technologists (IFT). He has been part of the Board of Directors of IFT since 2000, and has also served as Food Engineering Division chair. “I am excited to lead an organization dedicated to advancing science and promoting people who are addressing global challenges associated with food access,” Daubert said. “Throughout my career, IFT has been a steady and positive influence; a community that provides and shares resources to best serve our industry.” He will become IFT’s 85th president when…
Awardees holding awards with President Choi, Vice Chancellor and Dean Daubert and Senior Associate Dean Garton.

April 4, 2023

Advisors Recognized as Drivers of Distinction

CAFNR Vice Chancellor and Dean Christopher Daubert recognized 10 individuals as Drivers to Distinction. The awards were given in honor of their exceptional work advising students. The recipients were: Each Driver of Distinction received a trophy from CAFNR Vice Chancellor and Dean Christopher Daubert during the CAFNR Faculty/Staff Meeting April 4, 2023. President Choi and Senior Associate Dean Garton joined in the award presentation as well.
Jen Anderson

April 4, 2023

NEP Research Specialist Awarded Outstanding Preceptor Award

Research Specialist Jen Anderson, nutrition and exercise physiology, was recently awarded the Outstanding Preceptor Award from the Nutrition and Dietetic Educator and Preceptor practice group of the Academy of Nutrition and Dietetics. Representing more than 112,000 credentialed nutrition and dietetics practitioners, the Academy of Nutrition and Dietetics is the world’s largest organization of food and nutrition professionals.

March 24, 2023

2023 AFA Institute Selections Include Several CAFNR Students

Several CAFNR students were recently chosen as 2023 Agriculture Future of America (AFA) Animal Institute and Food Institute selections. AFA experiences connect students to a diverse community of peers and professionals who are passionate about food and agriculture. The goal of the experiences is to challenge the way students think about themselves, their potential career and the agriculture industry. 2023 AFA Animal Institute Selections: 2023 AFA Food Institute Selections:
Ag Building

Feb. 22, 2023

2023 CAFNR Joy of Discovery Seed Grant Program Winners Announced

The second batch of proposals funded by CAFNR’s Joy of Discovery Seed Grant Program has been announced. The Joy of Discovery Seed Grant Program supports nascent, collaborative, multi transdisciplinary research with the goal of developing a competitive proposal for federal funding. The following proposals were selected (listed by the PI, Co-PI/s and title of the project):
Zipei Zhang

Feb. 21, 2023

Zipei Zhang

Educational background…
As part of ensuring student success, the MU College of Agriculture, Food and Natural Resources (CAFNR) offers its students numerous opportunities to connect in meaningful ways with industry professionals. Those interactions come through a variety of programs, from CAFNR-sponsored experiences to degree-specific trips. For example, the Biochemistry Industry Tour included multiple meetings with professionals across the St. Louis area.

Feb. 12, 2023

Endless Educational Opportunities

As part of ensuring student success, the MU College of Agriculture, Food and Natural Resources (CAFNR) offers its students numerous opportunities to connect in meaningful ways with industry professionals. Those interactions come through a variety of programs, from CAFNR-sponsored experiences to degree-specific trips. Recently, CAFNR students met with a variety of professionals through the Agribusiness Career Connections Program, Dickinson Scholars Program and Biochemistry Industry Tour. “The educational opportunities never really end for our students,” said Bryan Garton, senior associate dean and director of academic programs. “It’s really important for us to be able to showcase what type…
Memphis Bancroft is in the accelerated master’s program within the food science and nutrition degree program, which allows student’s to complete both a bachelor’s degree and a master’s degree in just five years. Bancroft is a senior, which means she is close to finishing her undergraduate degree while getting a jumpstart on her master’s degree.

Jan. 29, 2023

Finding the Perfect Degree

When Memphis Bancroft made the decision to pursue a food science and nutrition degree at the University of Missouri she didn’t realize the real-world application of what she was studying would be so immediate. When Bancroft chose the degree program her mother was on a very restrictive diet due to a colon cancer diagnosis. “With the effects of surgery we had to find food that fit the bill and wouldn’t cause more issues,” Bancroft said. “Her diet was really tough – she really couldn’t have much fiber, protein or dairy. I was taking what I was learning…
A capstone course within the food science and nutrition degree program, the Food Product Development (F_S 4970) class allows students to integrate the various disciplines of food science to create new food products. This semester, students were tasked with creating a Kansas City-style barbeque sauce, which is typically sweeter in nature. That food product focus wasn’t random – Sonja Derboven, licensing director at the University of Missouri, asked Andrew Clarke, an associate professor, if there would be an interest in having the students take on such a project before the semester began, with the goal of potentially taking one sauce to market in the future.

Dec. 16, 2022

A Tasty Experience

Food science and nutrition students spent the fall semester developing a variety of barbeque sauce flavors.