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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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31 University of Arkansas (Arkansas) http://bumperscollege.uark.edu/2061.htm FAYETTEVILLE, Ark. -- The University of Arkansas System Division of Agriculture抯 department of food science was ranked in the top 10 nationally for 揻aculty scholarly productivity?by Academic Analytics, which recently released its 2006-2007 ranking of doctoral research programs at 357 universities and colleges. Doctoral research programs in all agricultural sciences in the Division of Agriculture and at the university's Fayetteville campus were ranked No. 22. Only two other Southeastern Conference schools, Florida and Kentucky, were also ranked in the top 25 for agriculture. The index, partly financed by the State University of New York at Stony Brook, objectively rates scholarly output based on the number of book and journal articles published by faculty members, journal citations, awards, honors, and grants received. Rankings are published online at http://chronicle.com/stats/productivity. This is the third year of what Academic Analytics says is a purely objective measure of doctoral research programs in contrast to other rankings that rely heavily on reputation, says founder Lawrence Martin of Stony Brook. The company also provides a variety of studies to help institutions evaluate programs. At No. 10, the Arkansas food science program, with 12 faculty members, is in the company of larger universities with double or triple the number of faculty members. Wisconsin is ranked No. 1., the University of California at Davis is No. 9, and Florida -- the only other Southeastern Conference school in the top 10 for food science -- is No. 8. Twelve faculty members direct Division of Agriculture research and extension programs and teach courses for B.S., M.S. and Ph.D. degrees in food science awarded by the Fayetteville campus. Ron Buescher, food science department head, said there are 45 undergraduate food science majors this fall and 38 students working on M.S. or Ph.D. degrees. 揈xciting and rewarding careers for our graduates are plentiful in Arkansas and the global food industry,?Buescher said. 揙ur graduates are hired to design and test new products and processing technologies, assure food quality and safety, and improve human nutrition and health. 揟he high regard for our faculty in the food industry and research community assists with recruiting high quality students and placement of graduates in nationally competitive positions. The high rank serves to document that our faculty are among the best in the nation? Buescher added. Research Programs. Buescher said Arkansas is nationally known for research in functionality and health benefits of foods; food microbiology and safety; food processing and packaging; rheology and sensory analysis; food carbohydrate, lipid (fat and oil) and protein chemistry; and developing value-added products using cereal, oil seed, fruit, vegetable and meat commodities important to Arkansas. Areas of faculty expertise include the following. Terry Siebenmorgen directs a rice processing program supported by the Arkansas rice industry and processing companies to increase processing efficiency and the quality of rice products. Justin Morris directs the enology and viticulture program, which includes a patented system for mechanized vineyard management being tested in commercial wine vineyards in California. Jean-Francois Meullenet抯 rheology and sensory analysis program develops new ways to evaluate food quality and consumer preferences. It includes a professional sensory panel that conducts tests for food industry clients. Functional foods research by Luke Howard is identifying bioactive components in foods and developing ways to improve their retention. The research identifies and characterizes health beneficial phytochemicals. Michael Johnson, Steve Ricke and Phil Crandall focus on food-borne pathogens and prevention of food-borne illnesses. Ricke holds the Donald 揃uddy?Wray Chair in Food Safety and is director of the Division of Agriculture抯 Center for Food Safety. Ruben Morawicki focuses on food processing issues such as byproduct utilization, waste management, energy efficiency and packaging. Research programs by Ya-Jane Wang, Navam Hetiarachchy and Andy Proctor focus on the chemistry and functionality of three primary food components of carbohydrates, protein and lipids, respectively. They address issues that impact food quality and functionality. They also develop new products such as edible protein film coatings for fresh food, soy oil with enhanced conjugated linoleic acid content, health-promoting oligosaccharides and probiotics (beneficial bacteria). Each program area includes a staff of supporting scientists and graduate students who contribute to the nationally ranked scholarly productivity of the faculty, Buescher said. |
40楼2008-07-12 09:21:54
2楼2008-06-12 11:45:40
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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
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
