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
-
Studying pupillary light reflex in young children with autism spectrum disorders
(University of Missouri--Columbia, 2016)Pupillary light reflex (PLR) is a phenomenon wherein the pupil size changes according to retina illumination. PLR of adults and children has been investigated in various studies. However, its significance in the medical ... -
Employees' perspective of characteristics of small business leadership : a mixed methods study
(University of Missouri--Columbia, 2016)This study explored characteristics of small independent restaurant business leaders using an exploratory sequential design of mixed methods research through employees' perspectives. The findings from the qualitative study ... -
Assessing the biocompatibility of different sizes and concentrations of gold nanoparticles conjugated to decellularized tissue scaffolds
(University of Missouri--Columbia, 2016) -
Physical characterization and antimicrobial properties of PVA-cellulose nanofiber based films
(University of Missouri--Columbia, 2016) -
Evaluating removal of nutrients, volatile organic compounds, and nicotine by bioretention soil mixtures with biochar amendment
(University of Missouri--Columbia, 2016) -
Detection of food contaminants by SERS and nanopore technology
(University of Missouri--Columbia, 2016)With growing consumption of aquaculture products, there is increasing demand on rapid and sensitive techniques that can detect prohibited substances in the seafood products. In this study, a novel surface-enhanced Raman ... -
Functionality of Azadirachta indica A. Juss (neem) in beverages
(University of Missouri--Columbia, 2016) -
Antibacterial, plasmonic, and toxic properties of engineered nanoparticles
(University of Missouri--Columbia, 2016) -
The impacts of ion exchange on the volatile composition of wine and the characterization of Missouri wine aromas
(University of Missouri--ColumbiaUniversity of Missouri--Columbia, 2015)Viticulturists in Midwestern states face climatic challenges in winegrape production, most importantly fluctuating winter temperatures and high humidity throughout the growing season. Research has made significant advances ... -
Development of a composite acellular tissue graft for musculoskeletal tissue engineering
(University of Missouri--Columbia, 2015)A composite acellular tissue graft comprised of decellularized tendon conjugated with nanomaterials has been developed for musculoskeletal tissue engineering applications. The focus of this dissertation is on the development ... -
Structure/function studies of CFTR's pore-forming domain reveal evolutionary divergence between CFTR and ABC transporters
(University of Missouri--Columbia, 2015)Cystic Fibrosis Transmembrane conductance Regulator (CFTR) is the culprit behind Cystic Fibrosis (CF), a genetic disease highly occurs among Caucasians. Studying the structure/function of CFTR chloride channel not only ... -
Detection of engineered nanoparticles by SERS
(University of Missouri--Columbia, 2016) -
Prevention of biofilm formation on food contact surfaces by nanoscale plasma coating
(University of Missouri--Columbia, 2016)Microbial biofilm formation can lead to a series of important safety problems in food industry because, once formed, the microbial cells are much harder to remove compared to plankton cells and can lead to circulating ... -
Applications of lactic acid and its derivatives in meat products and methods to analyze related additives in restructured meat
(University of Missouri--Columbia, 2016) -
Investigation of supercritical water processing of biomass : study of high pressure separation
(University of Missouri--Columbia, 2016)Global warming is caused by greenhouse gases such as CO2, CH4, NOx, and SOx. CO2 makes up about 80% (by mass) of greenhouse gas emitted by human activities. Therefore, CO2 emission plays a significant role in global warming. ... -
Organic dining: exploring student acceptance of organic foods in university facilities
(University of Missouri--Columbia, 2015)Based on the understanding of the organic market, the use of organics in foodservice operations and college student's increasing demand for organic products, the main purpose of this study is to examine which factors (i.e. ... -
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 ... -
Rapid estimation of antibiotic efficacy of low bacterial inoculums using multi-frequency impedance measurements
(University of Missouri--Columbia, 2015)Background: In order to obtain Minimum Inhibitory Concentrations (MICs), antibiotics are, by convention, tested against turbidometrically standard suspensions containing ~5x105 CFU/ml of bacteria. This not only fails to ... -
Predicting switchgrass biomass and ethanol potential on claypan soil landscapes
(University of Missouri--Columbia, 2015)Switchgrass (Panicum virgatum L.) yield on claypan soils was evaluated with a crop growth model and for actual ethanol production potential. Specifically, Agricultural Land Management Alternatives with Numerical Assessment ... -
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 ...