Food, Nutrition and Exercise Sciences

May 3, 2019

Marianne Friedman

April 4, 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 her graduate…

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…

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

Rick Linhardt

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

Marlena Jones

Educational background M.S., University of Hawaii B.S., Texas A&M University Courses taught FS 1030 Food Science and Nutrition (online) FS 3210 Kitchen Chemistry (online)…

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…