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1 purdue university http://www.foodsci.purdue.edu/ Welcome to the Purdue Food Science Homepage The Department of Food Science is working diligently to update its database to keep you, our alumni and friends, connected. We are unveiling our new annual newsletter this summer, and have been frequently keeping our electronic newsletter subscribers updated. Please follow this LINK to update your personal information to ensure you will receive our newsletters. Thank you for taking the time to complete the form. The 2007-2008 school year has been a truly amazing one. We graduated 34 undergrads and 12 graduate students. To list some of our research: starch digestibility with regards to glycemic index, omega -3 and -6 fatty acid work, pathogen detection using sensors and bioluminescence, and work with chlorine dioxide gas. New endowments include: Scholle and Bindley Chair positions, Liska Graduate Student Teaching Award, Liska Graduate Fellowship, and another endowment soon to be announced. |
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2 Rutgers univ. (located at New Jersey) http://foodsci.rutgers.edu Welcome to the Department of Food Science at the School of Environmental and Biological Sciences of Rutgers University. We are a student-oriented program that emphasizes fundamental principles of food biology, food chemistry, and food processing to prepare graduates to be leaders in development of new, wholesome, nutritious, and safe food products. Since our curriculum is grounded in basic science, graduates are able to pursue careers in a wide variety of professional and technical fields. Our undergraduate program leading to a Bachelor of Science degree includes options in Food Science Research, General Food Science, and Food Science & Management Economics. A joint Culinology program with Mercer Community College combines culinary arts with food science. Our graduate program leading to Master of Science and Doctor of Philosophy degrees provides a solid background in food science while allowing for specialization in the areas of food biology, chemistry, or engineering. Our internationally recognized and award-winning faculty and staff make us one of the leaders in the field of food science. [ Last edited by protein2008 on 2008-6-13 at 08:44 ] |
3楼2008-06-13 08:29:22
2楼2008-06-12 11:45:40
http://www.foodscience.cornell.edu/
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3 Cornell univ. Cornell University, Ithaca, NY 14853，U.S.A http://www.foodscience.cornell.edu/ Welcome to the Cornell Department of Food Science web site.The faculty, staff, and students in our Department are members of a large interdisciplinary team of scientists at Cornell who are working together to improve the wholesomeness and availability of food for the world's population. This team includes people affiliated with several departments from across the University that have joined together as members of the Cornell Institute of Food Science (CIFS). Students at Cornell enjoy the combined advantages offered by the applied programs of a major land grant university and the intellectual rigor and stimulation that characterize a prestigious Ivy League institution, all on the same beautiful campus [ Last edited by protein2008 on 2008-6-14 at 09:04 ] |
4楼2008-06-14 09:02:35
Cornell added latest news and they're really wholesome to help you develope an idea  )R. Taylor: Cornell University, R. Gravani, C. Bruhn, A survey of attitudes and practices of adults with severe food allergies N. Okarter: Cornell University, C. Liu, M. E. Sorrells, R. Liu, Phytochemical profiles and antioxidant activity of whole wheat G. Feng: Cornell University, J. J. Churey, R. W. Worobo, Isolation of two bacteriocin-producing lactic acid bacteria from alfalfa seeds L. Hsu: Cornell University, A. Sauer, C. Moraru, Effect of spatial distribution of fluence on the in-depth inactivation of E. coli by Pulsed Light in liquid substrates A. R. Uesugi: Cornell University, L. Hsu, C. I. Moraru, A closer look at Pulsed Light treatment: Listeria innocua and Escherichia coli survivors’ growth and resistance behavior in the plateau region of inactivation curves C. M. Beliciu: Cornell University, C. I. Moraru, Solvent and temperature effects on the casein micelle size measured by Dynamic Light Scattering (Sunday, Jun 29 2008 2:05 PM - 2:20 PM) M. Wang: Cornell University, C. Moraru, Extending the shelf life of skim milk using a cold microfiltration process K. Manoi: Cornell University, S. S. Rizvi, Characterization of cold, gel-like emulsions produced from texturized whey protein concentrate I. A. Bonsi: Cornell University, NYSAES, J. Thimothe, H. Koo, R. W. Worobo, O. I. Padilla-Zakour, Pinot noir grape polyphenolic extracts: Chemical composition and antimicrobial effects against Streptococcus mutans and Alicyclobacillus acidoterrestris M. Wihodo: Cornell University, C. I. Moraru, Use of Pulsed Light curing to enhance the physical properties of protein films P. Siricururatana: Cornell University, NYSAES, O. I. Padilla-Zakour, Pulpy juices from grapes and tart cherries as healthier alternatives to clear juices K. L. Wolfe: Cornell University, R. Lui, Structure-activity relationships of flavonoids in the Cellular Antioxidant Activity assay J. Liu: Food Science, Cornell University, R. Liu, Apple phytochemical extracts inhibit cell proliferation and induce apoptosis in vivo in a rat model for mammary carcinogenesis R. Rodriguez-Arias: Frito Lay, D. Miller, R. Glahn, H. Lawless, Sensory and nutritional quality in iron fortified milk Y. Liu: Cornell University, D. Miller, S. Rizvi, Nutrient retention in fortified and cooked extruded rice M. J. Lang: Cornell University, O. I. Padilla-Zakour, Product development competition experience as a non-traditional educational model: The perception of value in regards to education and careers O. Padilla-Zakour: Cornell University, Processing technologies for juices and concentrates aimed to maximize the retention of flavor and phytochemicals Padilla-Zakour, Juice processing techniques and their effect on flavor and phytochemicals Organizer and Moderator: J. M. Regenstein: Cornell University, The safety of ethnic foods in the United States R. Liu: Cornell University, Nutrition controversies: Moving beyond lab chemical methods for antioxidant assessment as related to health benefits R. Liu: Cornell University Moving toward cell-based antioxidant activity assay for assessing antioxidant function Wiedmann: Cornell University, Listeria monocytogenes control in ready-to-eat meat and poultry products: Post-processing issues part 1 R. Liu: Cornell University, Designing and delivering whole grains with enhanced health attributes Listeria monocytogenes control in ready-to-eat meat and poultry products: Post-processing issues |
5楼2008-06-14 11:01:10
