Food, Nutrition and Exercise Sciences
June 30, 2021
Christopher Hardin
June 29, 2021
Pam Bruzina
Educational background Ph.D., University of Wisconsin-Madison…
May 10, 2021
Senior Spotlight: Jordan Duenckel
As a senior in high school, Jordan Duenckel knew that he was going to continue his education at the University of Missouri – what he didn’t know was what he was going to study. As Duenckel searched through the MU course catalog, an interesting entry caught his eye. “As I was flipping through, I noticed food science and nutrition,” Duenckel said. “I love to eat, so studying food seemed fun. Science was my best subject in high school, so when I saw something that combined the two, I thought I would give it a go.” To go along with his…
June 24, 2020
Pavel Somavat
Educational background Ph.D., Agricultural and Biological Engineering, University of Illinois at Urbana-Champaign M.S., Information and Communications Engineering, Technische Hochschule Mittelhessen, Germany B.E., Electronics and Communication Engineering, Maharshi Dayanand University, India…
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)…
May 3, 2019
Marianne Friedman
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…
Aug. 31, 2017
Secley Kennedy
July 21, 2017
Robert Marshall
July 21, 2017
Fu-hung Hsieh
High-moisture extrusion of fibrous meat analog. Soy protein is fast becoming a food protein of choice due to its abundant availability and health benefits. One promising and emerging technology for transforming soy proteins into palatable and consumer-acceptable products is high-moisture extrusion, which, unlike low-moisture extrusion, produces a meat analog more resembling muscle food. The objectives of this proposed research are: To develop a technique that can objectively measure the degree of fiber formation in extruded soy proteins. To determine factors affecting fiber formation. To understand protein-protein interactions and fiber formation mechanisms. To determine changes in nutrients and bioactive components following…