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Food Engineering And Sustainable Technologies

Home
Research
- Projects
- Publications
Team
Teaching
- Courses
- Training/Workshop
Global Goals: UN SDGs
Resources
- News
- FEAST Lab Videos
Opportunities
- Contact

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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

Seeding circular economy for upcycling food industry waste

USDA – NIFA- AFRI

Moving American Elderberry into Mainstream Production and Processing

USDA- NIFA – SCRI

Food Innovations to address Sustainable Development Goal (SDG) 2- Zero Hunger

VentureWell

NSF Convergence Accelerator Track J: Rapid detection technologies and decision-support systems to mitigate food supply chain threats.

National Science Foundation (NSF)

NSF- SCC-PG: Developing Food Oases in the Urban Food Deserts with Smart Urban Grower Network

National Science Foundation (NSF)

EQUIPMENT

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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