Division 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.
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Recent Submissions
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Fatty acid composition of bovine lipids as influenced by sex and management
(University of Missouri--Columbia, 1976)"It is the objective of the meat industry to supply the consumer with high quality and affordable products. Achieving this goal involves efficient production of meat as well as proper handling during processing. Consumer ... -
Textural properties of coagulated milk products containing soy protein
(University of Missouri--Columbia, 1982)The textural properties of coagulated milk products were studied by Scanning Electron Microscopy and Texture Profile Analysis. Soy protein and casein interactions were explored with chemically modified soy proteins. The ... -
The biosystematics of the Lupinus sparsiflorus complex and allies
(University of Missouri--Columbia, 1971)"The genus Lupinus officially dates back to Linnaeus (1753) and Tourenfourt is credited with originating the name in prelinnean work; however, a species had been illustrated in an Old World herbal back to the time of the ... -
Study of intermediate moisture pork and its storage stability
(University of Missouri--Columbia, 1971)"Preservation of food has been practiced through the ages to save the seasonal surplus for future use or the annual surplus for use in deficit years. During the development of civilizations, various food preservation methods ... -
Application of ultrasound to enhance functional properties of soy okara obtained after protein extraction of soy press cake
(University of Missouri--Columbia, 2023)[EMBARGOED UNTIL 8/1/2024] Soy okara is an insoluble byproduct from the production of soymilk, tofu, and soy protein extraction. Recently, there has been increasing interest in alternative processing of soy protein with ... -
Gold-core silver-shell nanoparticle as a SERS substrate for the detection of pesticides in tea
(University of Missouri--Columbia, 2023)In recent years, there has been significant interest in the application of innovative analytical methods combined with nanomaterials for the rapid detection of food contaminants. Pesticides are commonly used in tea cultivation ... -
Enhancing the printability of food inks and the structural stability of 3D-printed food through additive food manufacturing
(University of Missouri--Columbia, 2023)Three-dimensional (3D) food printing is an innovative application of additive manufacturing (AM) technology that enables the layer-by-layer deposition of food materials to achieve target objects, offering numerous advantages ... -
Quantifying soybean phenotypes using UAV imagery and machine learning, deep learning methods
(University of Missouri--Columbia, 2023)Crop breeding programs aim to introduce new cultivars to the world with improved traits to solve the food crisis. Food production should need to be twice of current growth rate to feed the increasing number of people by ... -
Effects of chlorine and lactic acid treatments on chicken legs and chicken wings
(University of Missouri--Columbia, 2023)Food spoilage is a multifactorial process in which microbial spoilage plays a crucial role. In a companion study, we applied 50 ppm chlorine (C) and 2 percent lactic acid (LA) to study antimicrobial effects on fresh chicken ... -
Dry milling characteristics and polyphenolic contents of adapted colored corn varieties and polyphenol extraction by combining deep eutectic solvents and ultrasound
(University of Missouri--Columbia, 2023)Although conventional yellow dent corn (Zea mays L.) has been extensively grown and utilized in the US for food, feed, and numerous industrial applications, the degree of associated value-addition is rather modest. Colored ... -
Studies on the physical properties and preservation of the North American pawpaw (Asimina triloba) fruit
(University of Missouri--Columbia, 2023)The North American pawpaw (Asimina triloba) fruit is an annonaceous fruit that belongs in the same family as tropical fruits like soursop, cherimoya, atemoya, and others. Pawpaw is the only fruit in the Annonaceae family ... -
Valorization of purple corn pericarp using two-pot emerging thermal and non-thermal extraction technologies and evaluation of product quality, structure, and bioactivity
(University of Missouri--Columbia, 2023)The pericarp of purple corn has traditionally been thought of as being a byproduct. However, it is an excellent source of high-value polyphenols (such as anthocyanins, proanthocyanins, etc.) that could be extracted and ... -
The effects of source and landmark type on viewers' emotions and message-related outcomes in social media-induced tourism : the moderating role of narcissism and fear of missing out
(University of Missouri--Columbia, 2023)[EMBARGOED UNTIL 5/1/2024] This study was designed to examine how two key factors for understanding social media-induced tourism--source type as the Instagram user aspect and landmark type as the tourist attraction ... -
Value addition to acid whey from Greek yogurt processing with millets (kodo and proso) for development of nutritious food products
(University of Missouri--Columbia, 2022)The disconnect between massive demand and abundant supply of food has resulted in millions of people suffering from hunger and billion metric tons of food being wasted. Circular food economy could be a solution to the ... -
Enhancing Missouri agritourism: a comprehensive evaluation of visitors' intrinsic motivation, environmental behavior, and satisfaction
(University of Missouri--Columbia, 2022)[EMBARGOED UNTIL 12/1/2024] Unstable farm income and the desire to diversify revenue sources have increased the significance of agritourism as an alternative economic opportunity for farmers and ranchers. In Missouri, ... -
Physical and sensory analysis of soy-based ice cream formulated with high oleic low linolenic soybean oil
(University of Missouri--Columbia, 2022)Due to increased health awareness of dietary fats, consumers are demanding products with healthier oils. A diet high in oleic acid, a monounsaturated omega-9 fatty acid, has been linked to a reduced risk of coronary heart ... -
Extraction, optimization, and characterization of chia seed mucilage as an emerging biopolymer
(University of Missouri--Columbia, 2022)Continuous population growth and decreasing food resources will create tremendous challenges in providing sufficient food in the future. For the food industry, specifically food scientists, this means finding and/or ... -
Predicting disrespectful tourist behavior: the role of stereotypes about residents, social contagion, and psychological entitlement
(University of Missouri--Columbia, 2022)Disrespectful tourist behavior has affected the wellness of the tourist industry, the residents and communities of destinations, and other tourists. Despite its negative impact, existing knowledge on such behavior is ... -
Development of concentration and detection methods for the detection of extended-spectrum beta-lactamase producing bacterial pathogens in foods
(University of Missouri--Columbia, 2022)Currently used conventional methods for detection of bacteria in foods are time consuming and labor intensive. Therefore, there is an increasing demand for a robust, rapid, and cost-effective method for the detection of ... -
Pod travel in the pandemic era: social media analytics on travel sentiment and spatial distribution
(University of Missouri--Columbia, 2022)The outbreak of the COVID-19 pandemic brought an enormous downturn to the overall hospitality and tourism industry. Accordingly, a novel trend emerged, called 'pod travel,' reflecting travelers' needs and behavior shifts. ...