Dept. of Food Science and Human Nutrition
The Trustees approved an undergraduate curriculum in Food Technology on June 23, 1947.1 The President of the University was authorized to INT a department head on August 5, 1947, and by July 28, 1949 the department was fully organized with most of its faculty positions filled.2 The Burnsides Research Laboratory was constructed for the department and completed by 1963. On June 19, 1963 the Department of Food Technology became the Department of Food Science. The department office was moved from Mumford Hall to Bevier Hall in 1968. On May 11, 1995, the Board of Trustees approved the renaming and reorganization of the College. It was renamed the College of Agricultural, Consumer, and Environmental Sciences and several changes were made in the organization of departments and divisions. The Department of Food Science was combined with the Division of Foods and Nutrition to create the Department of Food Science and Human Nutrition. The Division of Food and Nutrition had previously been part of the School of Human Resources and Family Studies, which was dissolved in the reorganization. The department offers courses in food science, food industry and business, dietetics, human nutrition, and hospitality management. Graduate study offer Master of Science and Doctor of Philosophy degrees specializing in the areas of food processing and food engineering, food packaging, food chemistry, biochemistry, food microbiology, food safety, biotechnology, human nutrition through the life cycle, nutritional aspects of exercise, nutrient metabolism, nutrition and disease interactions, nutrient composition of foods, community nutrition, and clinical nutrition.From the University Archives.
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Materials science approach to characterization and prediction of sensory texture in confectionary systems (2017-04-19)The food industry faces many challenges when attempting to formulate new or reformulate existing products to reduce sugar content. This problem is particularly pronounced in confectionary systems, such as caramels, in which ...
Chemical characterization of proanthocyanidins in purple, blue, and red corn after different milling processes and their anti-inflammatory properties (2017-04-28)Proanthocyanidins (PA) are oligomers and polymers of flavan-3-ol units, also known as condensed tannins. The monomers include catechin, epicatechin, and gallic acid esters. They have beneficial effects on several chronic ...
Color stability and phenolic composition from corn pericarp extracts in a beverage model and protective and anti-inflammatory potential of anthocyanin-rich plant extracts on celiac disease in vitro (2017-04-28)Anthocyanins are increasing in popularity as natural colorants but are less stable than synthetic colorants. Celiac disease is an autoimmune disorder that affects the small intestine when gluten, a protein found in wheat, ...
Metabolic engineering of yeast strains for renewable biomass utilization and valuable chemical production (2017-04-21)The overall goal of this thesis study is to use metabolic engineering and biotechnology tools for developing optimal yeast strains capable of utilizing various sugars derived from renewable biomass and produce valuable ...
(2017-04-21)Saccharomyces is a genus of fungi consisting of many species of yeast strains including S. cerevisiae and S. boulardii, and has been engineered for implementing economic processes for producing biofuels and chemicals. ...