Ice Cream Researchers Making Sweet Strides with “Functional Foods”

MU continues long history of ice cream research; scientists study how to add nutrients such as fiber and pro-biotics to frozen desserts

Nov. 05, 2009

A comfort food, a tasty treat, an indulgence – ice cream conjures feelings of happiness and satisfaction for millions. Ice cream researchers at the University of Missouri have discovered ways to make ice cream tastier and healthier and have contributed to ice cream development and manufacturing for more than a century. Today, MU researchers are working to make ice cream into a functional food, adding nutrients such as fiber, antioxidants and pro-biotics to premium ice cream.  Full Story
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MU Programs Provide 38,000 Hours of Free Tutoring To Schools

Mizzou's "Jumpstart" and "A Way With Words & Numbers" saves local school districts about $785,000 in tutoring costs

Nov. 04, 2009

With recent budget cuts for public school funding, some students struggle to receive the educational instruction they need. To help relieve this problem, the University of Missouri is partnering with local school districts to provide free tutoring. This past year, the MU “Jumpstart” and “A Way With Words & Numbers” programs have given 3,700 Columbia children more than 38,000 hours of tutoring, saving the district $785,000 in tutoring costs.  Full Story
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