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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Characterization of berry ripening in Missouri Norton wine grapes
(University of Missouri--Columbia, 2017)Deciding to harvest hybrid cultivars by sugar accumulation, titratable acidity, orpH likely does not sufficiently model optimal berry ripeness for wine quality, especially for red wine production. The objective of this ... -
Development of nanocellulose-based SERS substrate for detection of food contaminants
(University of Missouri--Columbia, 2017)The increasing occurrence of food safety incidents in recent years has triggered public health concerns. Thus, food scientists are endeavoring to develop novel methods for accurate, rapid and sensitive detection of food ... -
Intragastric gelation of mixed soy protein isolate and alginate as well as its effect on postprandial glucose response and satiety
(University of Missouri--Columbia, 2017)The goal of the study is to investigate the effect of alginate on sucrose release and in vitro gastric digestion of soy protein isolate (SPI) in model beverages as well as to determine whether consumption of the model ... -
Impacts of bottle storage on wine flavor and underlying chemistry
(University of Missouri--Columbia, 2017)Two studies were conducted to address quality degradation and chemical changes, first in wines resealed after opening and second, in wines stored under low oxygen conditions. In the first study, an assortment of strategies ... -
A content review of precision agriculture courses across the United States
(University of Missouri--Columbia, 2017)Knowledge of what Precision Agriculture (PA) content is currently taught across the U.S. will help build a better understanding for what PA instructors should incorporate into their classes in the future. For this assessment, ... -
The effect of front desk employees' characteriestics on the first impression of customers and customers' satisfaction
(University of Missouri--Columbia, 2017)Front desk employees are the face as well as one of the most important departments of a hotel, and their performance is central to customers' first impressions of the hotel. Moreover, customers' first impressions will ... -
High Resolution Meltcurve PCR assay for detection of Salmonella and Escherichia coli o157:h7 in foods
(University of Missouri--Columbia, 2017)Foodborne illnesses associated with Salmonella and Escherichia coli O157:H7 have become world-wide public-health problems. Conventional methods for the identification of foodborne pathogens are tedious, expensive, and ... -
Effects of low molecular weight compounds on growth, virulence gene expression and cytotoxic activity of Shiga toxin-producing Escherichia coli O157:H7
(University of Missouri--Columbia, 2016)[ACCESS RESTRICTED TO THE UNIVERSITY OF MISSOURI AT AUTHOR'S REQUEST.] Shiga toxin-producing Escherichia coli (STEC) infections are clinically associated with hemorrhagic colitis (HC) and hemolytic uremic syndrome (HUS), ... -
Employees' perspective of characteristics of small business leadership : a mixed methods study
(University of Missouri--Columbia, 2016)[ACCESS RESTRICTED TO THE UNIVERSITY OF MISSOURI AT AUTHOR'S REQUEST.] This study explored characteristics of small independent restaurant business leaders using an exploratory sequential design of mixed methods research ... -
Physical characterization and antimicrobial properties of PVA-cellulose nanofiber based films
(University of Missouri--Columbia, 2016) -
Detection of food contaminants by SERS and nanopore technology
(University of Missouri--Columbia, 2016)[ACCESS RESTRICTED TO THE UNIVERSITY OF MISSOURI AT AUTHOR'S REQUEST.] With growing consumption of aquaculture products, there is increasing demand on rapid and sensitive techniques that can detect prohibited substances ... -
Functionality of Azadirachta indica A. Juss (neem) in beverages
(University of Missouri--Columbia, 2016)A significant increase in the health consciousness of people all around the world has rekindled interest in age old medicinal systems such as Ayurveda and Unani. The various trees, herbs and shrubs used in these ancient ... -
Antibacterial, plasmonic, and toxic properties of engineered nanoparticles
(University of Missouri--Columbia, 2016)There has been increasing application of novel nanomaterials in recent years in the area of agriculture and food science. This dissertation aims to study novel nanomaterials and investigate their applications in food safety, ... -
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 ... -
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)Lactic acid and its derivatives are widely applied to various processed food products for multiple functions. In this research, the antimicrobial study of lactic acid was investigated; the analysis methods for lactic acid ... -
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. ... -
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 ... -
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 ...