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Search results

  1. Hayes Graduate Research Forum

    https://fst.osu.edu/home/slides/hayes-graduate-research-forum

    https://fst.osu.edu/news/fst-students-present-hayes-graduate-research-forum_blank Marquee Slide Scarlet Marquee ...

  2. H2Ohio

    https://marion.osu.edu/program-areas/agriculture-and-natural-resources/h2ohio

    H2Ohio All Practice Guidelines H2Ohio Fact Sheet H2Ohio Roll-Out Program   ...

  3. Quality Assurance/Postponed

    https://marion.osu.edu/events/quality-assurance-7

    ...

  4. Hands-On Quality Assurance for Newer Exhibitors/Postponed

    https://marion.osu.edu/events/hands-quality-assurance-newer-exhibitors

    ...

  5. Quality Assurance Test Out Option/Postponed

    https://marion.osu.edu/events/quality-assurance-test-out-option-1

    All youth 12-14 years of age (4-H age) may take a LQA test designed for their age group. If they pass the test with a score of 70% or greater, the youth will be certified in LQA until they turn 15 years old. All youth 15-18 years of age (4-H age) may take ...

  6. Cloverbud Meeting/Postponed Until further notice

    https://marion.osu.edu/events/cloverbud-meeting-3

    ...

  7. Aquaponics: Impacts and Opportunities

    https://southcenters.osu.edu/events/aquaponics-impacts-and-opportunities

    This educational aquaponics workshop will discuss the benefits and sustainability of an aquaponics system while conserving resources. Featured speakers are Charlie Shultz, Lead Faculty in the Controlled Environment Agriculture Program at Santa Fe Communit ...

  8. Food Carbohydrates

    https://fst.osu.edu/courses/fdscte-7641

    FDSCTE 7641 Chemical, physical, biological, and functional properties of food carbohydrates and their interactions with other food components. Prereq: 2400 or equiv., 5600 or equiv., or permission of instructor. Graduate 2.0 FDSCTE 7641.pdf Dr. Yael Vodov ...

  9. Flavor Chemistry

    https://fst.osu.edu/courses/fdscte-7670

    FDSCTE 7670 This course will provide students with an understanding of the chemical stimuli that impact flavor perception, analytical approaches to characterize flavor stimuli, mechanisms of flavor formation, flavor-ingredient interactions, and industrial ...

  10. Food Proteins

    https://fst.osu.edu/courses/fdscte-7640

    FDSCTE 7640 Chemical, physical, biological, and functional properties of food proteins and their interactions with other food components. Prereq: 2400 or equiv., 5600 or equiv., or permission of instructor. Please note: This course will be offered in spri ...

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