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FEAST Lab

Food Engineering And Sustainable Technologies

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  • Research
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    • Dr. Kiruba Krishnaswamy
    • FEAST Team
    • Inspiration/Gurus
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Projects

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Funded Projects

Utilization of acid whey from Greek yogurt processing to develop value added products

Black & Veatch Sustainability Award

High Oleic Soy-based Instant Powder through Spray Drying: Value-Added Product

Missouri Soybean Merchandise Council (MSMC)

An eco-friendly, gold nanoparticle-based contrast agent

Wallace H. Coulter Foundation (MU Coulter Biomedical Accelerator)

Food Engineering and Sustainable Technologies

USDA- Hatch Project

EQUIPMENT

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Kiruba Krishnaswamy, Ph.D.

Assistant Professor (Sustainable Food Systems Engineering)

Department of Chemical and Biomedical Engineering

Division of Food, Nutrition and Exercise Sciences (Joint Appointment)

University of Missouri

244 Agricultural Engineering Building, Columbia, MO 65211

[email protected] 

 

                                            

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