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.
Items in MOspace are protected by copyright, with all rights reserved, unless otherwise indicated.
Collections in this community
Recent Submissions
-
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 ... -
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)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 ... -
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) -
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 ... -
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 ... -
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) -
Detection of viable escherichia coli in environmental water using a combined propidium monoazide staining-real-time PCR
(University of Missouri--Columbia, 2015) -
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 ...