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FEAST Lab

FEAST Lab

Food Engineering And Sustainable Technologies

  • Home
  • Research
    • Projects
    • Publications
  • Team
    • Dr. Kiruba Krishnaswamy
    • FEAST Team
    • Inspiration/Gurus
  • Teaching
    • Courses
    • Training/Workshop
  • Global Goals: UN SDGs
    • UM- Feeding Tomorrow- Engineering 4 Change (E4C fellowships)
  • Resources
    • News
    • FEAST Lab Videos
  • Opportunities
    • Contact

Projects

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  • Projects

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 Engineering)

Department of Biomedical, Biological and Chemical Engineering &

Division of Food Systems and Bioengineering (Food Science Program)

University of Missouri

244 Agricultural Engineering Building, Columbia, MO 65211

krishnaswamyk@umsystem.edu 

 

                                            

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