RSS 1.0Division of Food Systems and Bioengineering (MU)
The Division of Food Systems and Bioengineering includes multiple academic and extension programs. There are four academic programs in the Division: Agricultural Systems Management, Biological Engineering, Food Science, Hotel and Restaurant Management. Through our teaching, research and extension programs, we strive to improve health and quality of life by advancing medical technologies for disease diagnosis and prevention; and enhancing the use and delivery of agricultural outputs as high-quality food and non-food products to consumers in a safe, efficient and environmentally friendly manner.
Items in MOspace are protected by copyright, with all rights reserved, unless otherwise indicated.
Sub-communities within this community
Recent Submissions
-
Concurrent simulation of a subject specific musculoskeletal model with anatomical knee
(University of Missouri--Columbia, 2015)Computational models of the knee provide us with a better understanding of ligament and joint contact forces during ambulatory activities. Thus, such models can be used to devise better injury prevention methods, as well ... -
Guest perceptions of wait times using tablet technology in restaurant environment
(University of Missouri--Columbia, 2015)Upon entering a restaurant, a guests dining experience often begins with waiting to be seated. Many restaurants are incorporating tablets into the guest experience. These tablets are used in hopes of increasing revenue and ... -
Photonic ablation via quantum tunneling
(University of Missouri--Columbia, 2015)Contemporary laser delivery techniques utilized in clinical dermatology allow for a dangerous amount of high-intensity laser light to reflect off a multitude of surfaces, including the patient's skin. Seeing as this stray ... -
Improved heat stability of whey protein isolate by glycation with inulin
(University of Missouri--Columbia, 2015)Glycation between protein and saccharide has been shown to improve heat stability of protein. In this study, inulin, a healthy dietary fiber, was selected for glycation with whey protein isolate (WPI). Conjugates were ... -
The role of phospholipase A2 in amyloid ?� uptake by microglia
(University of Missouri--Columbia, 2015)The accumulation of amyloid-beta (Abeta) is a key characteristic of Alzheimer's disease (AD). Microglia are the principle macrophages in the brain and are known to internalize Abeta, however the phagocytic function is ... -
Microencapsulation and viability of a probiotic in a simulated gastrointestinal environment
(University of Missouri--Columbia, 2015)The human-origin probiotic Lactobacillus rhamnosus strain GG (LGG) proved to exert health benefits in dogs. Like other strains, the viability of this probiotic is reduced while passing through the stomach and upper intestine ... -
I. Patterning of silicalite-1 films using CO2 laser ablation. II. Impact of deposition and laser densification of silicalite-1 films on their optical characteristics
(University of Missouri--Columbia, 2015)Nanostructured materials represent an intriguing foundation on which to build new devices for applications in electronics, photonics, energy storage, and biological/chemical analysis. The standard methods used to pattern ... -
Study of dielectrophoresis effect of dipolar molecules in electric field of nanopore and development of medical diagnostic nanopore sensor
(University of Missouri--Columbia, 2015)The nanopore sensor can detect cancer-derived nucleic acid biomarkers such as microRNAs (miRNAs), providing a noninvasive tool potentially useful in medical diagnostics. However, the nanopore-based detection of these ... -
A mixed methods approach to learning styles in hospitality online education: support for faculty and students
(University of Missouri--Columbia, 2015)Hospitality online education has received more attention over the past years. Potential students are seeing this avenue as a compromise to obtaining a degree while employed with an erratic work schedule. Online education ... -
Combating high pH/high TA Missouri wines and its impact on non-volatile and sensory characteristics
(University of Missouri--Columbia, 2015) -
Agricultural science teachers and the concern for arc welding shop ventilation safety
(University of Missouri--Columbia, 2015) -
Better beer : an exploratory analysis of craft beer flavor preferences and market segmentation.
(University of Missouri--Columbia, 2015) -
Effects of lactic acid source on properties of beef sausages restructured with alginate gel
(University of Missouri--Columbia, 2015) -
Atomic force microscopy (AFM) for measurement of cell elastic properties
(University of Missouri--Columbia, 2015) -
Detection of viable escherichia coli in environmental water using a combined propidium monoazide staining-real-time PCR
(University of Missouri--Columbia, 2015) -
Evaluation of conservation targeting indices on a claypan watershed
(University of Missouri--Columbia, 2014) -
Enhancing microbiological safety of water and food
(University of Missouri--Columbia, 2014)Human and animal feces are the main sources of pathogens associated with foodborne and waterborne disease outbreaks. The studies in Volume I proposed ribosomal intervening sequences (IVSs) can be used as host-specific ... -
Effect of water, rice flour and small red bean on physical properties of tapioca pearl
(University of Missouri--Columbia, 2015)This research studied the effect of water, rice flour, and small red beans on cooking qualities and texture of tapioca pearls. The gluten free benefits of this product along with the added nutritional value made possible ... -
Physical and Viscoelastic Properties of Calcium Alginate Gels
(University of Missouri--Columbia, 2015)Calcium alginate gels have a wide variety of applications in food processing, bioengineering and pharmaceuticals due to their unique advantages. In this research, three calcium alginate gel systems including calcium ... -
Use of Citrus Fiber in Ground Beef Meatballs as a Functional Ingredient
(University of Missouri--Columbia, 2015)In recent years, consumer's food choices have shifted towards healthy foods due to an increased concern about coronary heart disease and diabetes. Food products with high fat and cholesterol content have been associated ...