Food 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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Evaluation of natural fermentation and germination to improve the nutritive value of cereal grains
(University of Missouri--Columbia., 1978)Natural fermentation was used to improve the nutritional quality of cereal grains. Three lots each of soft wheat, three lots of dent corn and one variety each of barley, oats, millet and rice were ground and separately ... -
Furniture ornamentation with inlay and marquetry emphasizing 19th century American furniture
(University of Missouri--Columbia, 1978)"Ornamentation of furniture is often more expressive of the individual cabinetmaker than anything else about the piece. The ornament expresses the design abilities of the maker and may, if the piece is custom made, tell ... -
Validation of a simulated commercial plain bagel baking process to control salmonella and Shiga toxin producing Escherichia coli
(University of Missouri--Columbia, 2024)Flour is a minimally processed raw agricultural product with low water activity and is typically not conducive to bacterial growth. Despite this, pathogenic microorganisms such as Salmonella and STEC can withstand the ... -
Flavor quality determination of high lipid dry milk powder
(University of Missouri--Columbia, 1984)"The main objectives of this study are: (1) To develop a method for TBA analysis of dried milk powder. (2) To quantitate the intensity of undesirable flavor produced by UV-irradiation by sensory analysis. (3) To identify ... -
Characteristics of fermented salami made with sesame flour
(University of Missouri--Columbia, 1983)"From the point of view of the worldwide protein shortages the forecast for the near future is that production year by year and consumption of vegetable proteins are on the increase (Hasegawa et. al., 1981). Among these ... -
B-vitamin content of corn meal during natural lactic acid fermentation
(University of Missouri--Columbia, 1982)Cereal grains and food legumes provide 70% of the calories and protein for the people of Asia, Africa, and Latin America (Johnson et al., 1978). Corn is a main dietary staple of Latin America and Africa. In Africa essentially ... -
Certain biological and physical parameters of vacuum packaged fresh pork sirloin roasts
(University of Missouri--Columbia, 1981)"The preservation of meat has always presented a complex problem to man. The first means of preservation was probably rubbing salt onto the meat surface. This dried out the surface enough and produced a high enough salt ... -
Sensory attributes and B-vitamin content of top round steaks cooked by forced-air convection, conventional, and microwave-convection ovens
(University of Missouri--Columbia, 1985)"Microwave ovens have been available since the 1950’s. It has been projected that by the end of 1985, one half of the households in the United States will have a microwave oven (Anon, 1984a). A new appliance, which utilizes ... -
Response of two age groups to muffins baked by microwave and conventional ovens
(University of Missouri--Columbia, 1983)"Microwave ovens are increasing in popularity because of speed and energy savings in cooking foods. The appearance of many products cooked by microwaves differs from that of conventionally baked products. Because microwaves ... -
Effect of mixed cultures on fermentation of corn meal to improve its nutritive value
(University of Missouri--Columbia, 1986)"The objective of this research was to investigate the effect of mixed cultures of Bacillus subtilis, Aspergillus oryzae, and Endomycopsis fibuligera in combination with Candida utilis on the fermentation of corn meal to ... -
Histochemical, histological and physicochemical characteristics of bovine muscle from four quality groups
(University of Missouri--Columbia., 1973)Twenty-four steer beef carcasses of A maturity and similar grade were selected postmortem to represent four quality groups. These were: normal in color, firmness and exudate (NOR); normal in color but soft and exudative ... -
Inhibition of N-nitrosamines in a model system and in bacon
(University of Missouri--Columbia, 1979)"In view of recent research and a growing concern regarding the use of nitrite for curing of meat products, the following objectives were pursued in this research: 1. To study the effects of pH upon N-nitrosation of L-proline ... -
Studies on ecology and lipolytic activity of Corynebacterium bovis
(University of Missouri--Columbia., 1970)The ecology and lipolytic activity of C. bovis was studied to evaluate its physiological role in bovine mastitis and its affect upon milk quality. Ecological studies revealed that C. bovis was present in 47.3 percent of ... -
The effect of heat processing conditions upon cholesterol content of a restructured pork/soy hull product
(University of Missouri--Columbia, 1988)The effect of convective heat processing upon cholesterol and cholesterol oxides in a restructured pork/soy hull model system was studied. Thirty different time-temperatures relationships were studied. Quadratic equations ... -
Microbial desugarization of native and treated egg white
(University of Missouri--Columbia, 1987)Native egg white, lysozyme-reduced egg white, and the addition of iron, aluminum, and zinc chloride as substrates were used to study bacterial desugarization. Six bacteria were selected; Klebsiella pneumoniae, Klebsiella ... -
Substrate specificity and properties of heat-stable proteases from Pseudomonas fluorescens
(University of Missouri--Columbia, 1986)Extracellular proteases and lipases from strains P26, 32A, Pl, and P27 of Pseudomonas fluorescens were produced using a dialysis membrane method. The proteases were partially purified by molecular exclusion chromatography ... -
High-intensity ultrasound-assisted alkaline extraction of soy protein : optimization, modeling, physicochemical and functional properties
(University of Missouri--Columbia, 2023)Soybeans, classified within the legume family, have a historical legacy as a dietary staple across diverse cultures. Preferred due to their elevated protein content, versatility, and numerous health advantages, soybeans ... -
Whey protein-based particles in Pickering foams and clean label frozen desserts
(University of Missouri--Columbia, 2023)[EMBARGOED UNTIL 12/01/2024] Traditional emulsifiers and stabilizers are used in ice creams and frozen desserts to create a microstructure which improves the texture and stability during storage. These ingredients typically ... -
Volatile and sensory analysis of raw soy slurries and aged-bean soymilk produced from novel soybean cultivars
(University of Missouri--Columbia, 2023)[EMBARGOED UNTIL 12/01/2024] The introduction of soy-based products to the United States has contributed millions to the economy. The cow milk alternative, soymilk, has been an important product in the continued growth of ... -
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 ...