Food, Nutrition and Exercise Sciences
May 9, 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 23, 2020
Pavel Somavat
Pavel Somavat has a joint appointment in the Division of Food, Nutrition & Exercise Sciences and the Department of Chemical & Biomedical Engineering. His research interests are multi-disciplinary and include extraction optimization of anthocyanins and other polyphenolic compounds from pigmented corn varieties and utilizing them for novel, value-added applications as active food ingredients. Examples include formulation of anthocyanin-based natural red food colorants for the economic replacement of synthetic FD&C Red 3 and FD&C Red 40 dyes and evaluation of their thermal and storage stabilities in different food matrices. His group also specializes in environmentally friendly soy processing for improved…
May 27, 2019
Guolu Zheng
Educational background Courses taught…
May 2, 2019
Marianne Friedman
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…
July 20, 2017
Fu-hung Hsieh
Educational background…
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
Rick Linhardt
July 19, 2017
Mengshi Lin
Research Interest: Educational background Courses taught…