RSS 1.0Food Science Program (MU)
Food scientists develop new ways to take raw agricultural products and turn them into the food products that consumers want to buy. Food scientists apply the principles of basic sciences, such as biology, chemistry, engineering, physics and psychology to the problems of food production. They use their understanding of the basic sciences to examine aspects of food manufacturing such as: consumer acceptability, economics, nutritional quality, production and safety. At the College of Agriculture, Food and Natural Resources (CAFNR), we offer two options for study in the food science area. The first option emphasizes the basic sciences and prepares you for work in production and process design, research and development, quality assurance and other technical aspects of food manufacturing. A second path focuses on business interests. You will find jobs in production management, sales and other similar careers.
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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)[EMBARGOED UNTIL 12/1/2023] 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 ... -
Enhancing Missouri agritourism: a comprehensive evaluation of visitors' intrinsic motivation, environmental behavior, and satisfaction
(University of Missouri--Columbia, 2022)[EMBARGOED UNTIL 12/1/2023] 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)[EMBARGOED UNTIL 12/1/2023] 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 ... -
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)[EMBARGOED UNTIL 5/31/2023] 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' ... -
Restaurant brand diversification: its effect on cost-efficiency and firm performance
(University of Missouri--Columbia, 2022)[EMBARGOED UNTIL 8/1/2023] As a restaurant firm grows, it has the choice to remain a single brand or diversify into multiple brands. To be competitive and gain market share, some firms choose to grow by increasing the ... -
Instrumental analysis, sensory analysis and consumer acceptance of strained yogurt in frozen desserts
(University of Missouri--Columbia, 2021)There is a surging demand from consumers for healthier products that are lower in calories but maintain their original flavor and texture. Many countries around the world have worked to develop new techniques to improve ... -
Enhancing efficacy, performance, and applicability of additive food manufacturing
(University of Missouri--Columbia, 2021)The advent of three-dimensional (3D) printers has led to many industrial innovations by providing alternatives to conventional manufacturing in various disciplines, including food science and engineering. As an emerging ... -
Quantifying corn emergence using UAV imagery and machine learning
(University of Missouri--Columbia, 2022)Corn (Zea mays L.) is one of the important crops in the United States for animal feed, ethanol production, and human consumption. To maximize the final corn yield, one of the critical factors to consider is to improve the ... -
Protecting the environment: the effects of green menu design on restaurant customers' willingness to pay
(University of Missouri--Columbia, 2022)The present study conducted experiments to reveal the relationship between various message appeals and customers' menu selection processes. There is a dearth of studies that explore the consumer green menu selection ... -
Strategies for fostering self-determination in students with autism spectrum disorder: a qualitative study of community college faculty and staff
(University of Missouri--Columbia, 2022)Students with autism spectrum disorder (ASD) are enrolling in college more frequently, yet their graduation rates remain low. One reason posited is lack of self-determination (SD) skills, which help students act on goals. ... -
Development of antimicrobial composite materials for food packaging applications
(University of Missouri--Columbia, 2022)Due to increasing environmental concerns regarding plastic waste, the development of composite film materials from biodegradable polymers and natural food additives is gaining more attention. Over the last few decades, the ... -
Separation and detection of chemical and biological contaminants in fresh produce by plasmofluidic device
(University of Missouri--Columbia, 2022)Plasmofluidic platforms are considered powerful approaches for onsite, fast, and reliable detection of chemical and biological contaminants in food products. In this study, two different protocols have been developed to ... -
Exploring gender diversity in top level management teams with the hospitality industry
(University of Missouri--Columbia, 2022)The Hospitality Management industry is one of the largest industries in the United States, employing nearly 10 percent of the country's entire population. Of those employees, 55.5 percent of them are female (Leisure and ... -
Exploring special events' potential to promote diversity, equity, and inclusion: a study of salient factors in a local festival during COVID-19
(University of Missouri--Columbia, 2022)Special events have gained popularity due to their ability to contribute to the sustainability of a destination by promoting the destination image, attracting tourism, driving economic growth, and building cultural capacity. ... -
Impact of foliar molybdenum application in acutely deficient vineyard on wine quality
(University of Missouri--Columbia, 2021)Molybdenum is a trace element and micronutrient found in soils involved in plant growth crucial for nitrogen metabolism. From 2017 to 2020, a 5 percent sodium molybdate solution was foliarly applied on Vitis interspecific ... -
Proteomics and condensed tannin : an optimized method to characterize grape protein and the relationship to wine condensed tannin content
(University of Missouri--Columbia, 2021)Condensed tannin extraction and retention have long been a problem for cool climate grape growing and winemaking regions where Vitis interspecific hybrid cultivars are grown. Recently, the link has been made between ... -
Rapid detection of pesticide residues in foods using surface-enhanced raman spectroscopy coupled with gold nanostars
(University of Missouri--Columbia, 2020)Constant monitoring pesticide residues in foods is an essential part of food safety. In recent years, there is a growing concern about food issues in agricultural products. Tradition testing methods such as high-performance ...