Food for the 21st Century Seminar Series (F21C)
Seminars start at 4 p.m., 107 Ag Engineering Bldg. unless otherwise noted.
The Food for the 21st Century (F21C) program at the University of Missouri (MU) was established in the mid-1980s through state funding. The overall goal of the program is to help Missouri food producers and processors maintain their competitive edge in the global marketplace by conducting cutting-edge research in a number of food-related areas.
The program involves faculty researchers from multiple colleges including College of Agriculture, Food and Natural Resources; College of Arts and Sciences; College of Engineering; School of Medicine; College of Human Environmental Sciences; and College of Veterinary Medicine. Based on the research emphases, the researchers are grouped into four Clusters: Plant Biotechnology; Animal Reproduction; Bioprocessing and Biosensing Center; and Human Nutrition.
Bioprocessing and Biosensing Center was formed in 1986. The Center currently consists of 27 faculty members, plus collaborators, support staff, and graduate students from six departments in the College of Agriculture, Food and Natural Resources and College of Engineering. These departments include Bioengineering; Food Science; Animal Sciences; Chemical Engineering; Electrical Engineering; and Mechanical and Aerospace Engineering. This seminar is one of the educational activities in the Bioprocessing and Biosensing Center.