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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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 ... -
Use of Citrus Fiber in Ground Beef Meatballs as a Functional Ingredient
(University of Missouri--Columbia, 2015)In recent years, consumer's food choices have shifted towards healthy foods due to an increased concern about coronary heart disease and diabetes. Food products with high fat and cholesterol content have been associated ... -
Work engagement of hospitality employees: examining work stresses as antecedents and customer orientation and employee voice as outcomes
(University of Missouri--Columbia, 2014) -
A study of engineered nanoparticles as potential food contaminants and their toxicity on Caco-2 cells
(University of Missouri--Columbia, 2014)There has been growing interest in recent years in using engineered nanoparticles (ENP) in various fields such as electronics, agriculture, medicine, cosmetics, and food packaging. However, little is known about the toxicity ... -
A study of consumer responses to sustainability strategies in the hotel industry: examining the efficacy of corporate social responsibility
(University of Missouri--Columbia, 2014) -
Effect of immediate post-harvest freezing conditions and storage temperature on the composition of Norton grapes
(University of Missouri--Columbia, 2014)Norton is one of the most famous grapes widely planted in the state of Missouri. This research focused on optimizing the storage conditions and transportation methods in preserving frozen grapes for medium to long term ... -
Applications of novel nanomaterials to improve food safety
(University of Missouri--Columbia, 2014) -
Improved functional properties and health benefits of whey protein by interaction with polysaccharides
([University of Missouri--Columbia], 2014) -
Anthocyanins from Norton pomace and color stability analysis for use as a colorant in plain Greek yogurt
(University of Missouri--Columbia, 2014)Anthocyanins were extracted, concentrated and then applied as a natural colorant to a food matrix. This project assessed the use of anthocyanins extracted from Norton pomace for use as a natural colorant in Greek yogurt. ... -
The effect of dietary fiber on the physio-chemical and sensorial properties of frozen yogurt
(University of Missouri--Columbia, 2014)Dietary fiber is currently added to a wide range of commercial food products including dairy, baked goods, and some frozen desserts. Different types of dietary fiber have different properties and functions when used in ... -
Effects of ingredients on gel properties and salt-soluble proteins of sirimi from silver carp
(University of Missouri--Columbia, 2010)Silver carp (Hypophthalmichthys molitrix) are an introduced species in central North America that cause enormous environmental damage and have little economic value. They can be regarded as a potential source of surimi ...