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Search results

  1. Award Winning Faculty and Staff

    https://fst.osu.edu/about-us/award-winning-faculty-and-staff

    We are extremely proud of the current and former faculty and staff of our department whose cutting edge research, extraordinary teaching, and outstanding service earn major awards. Their dedication is lauded here at Ohio State, nationally and globally. Ou ...

  2. August Highlights 2020

    https://fst.osu.edu/newsletter/food-science-and-technology-news/august-highlights-2020

    We are pleased to announce the 2020 OSU FST Hall of Distinction Inductees: Ms. Shirley Bartee Ms. Angela Cauley Dr. Mario Ferruzzi Mr. Robert Ramseyer Dr. Walter Slatter- posthumous Mark your calendar and plan to join us on November 4th as we recognize th ...

  3. Joanne Rex

    https://allen.osu.edu/people/joanne-rex

    Office Associate; Master Gardener Coordinator rex.87@osu.edu 419-879-9108 ...

  4. 4-H Milestones and County Award Winners

    https://miami.osu.edu/program-areas/4-h-youth-development/4-h-milestones-and-county-award-winners

    4-H Cloverbud Graduates 4-H Ten Year and Final Year Members 4-H County Award Winners ...

  5. Dr. Devin Peterson

    https://fst.osu.edu/our-people/dr-devin-peterson

    Dr. Devin Peterson Professor Works Journal Articles Shao, Y.; Yao, C.; Huang, L.; Feng, B. et al., "Diversity of tetracycline- and sulfamethoxazole-resistant bacteria on surface of cold fresh chicken." Nongye Gongcheng Xuebao/Transactions of the ...

  6. Advanced Concepts in Sensory Science

    https://fst.osu.edu/courses/fdscte-7550

    FDSCTE 7550 This course explores advanced concepts in Sensory Science including flavor perception, food intake and sophisticated methodological and data analysis procedures. The structure of this course will involve open discussion of important concepts o ...

  7. 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 ...

  8. Principles of Crystallization Processes in Food Systems

    https://fst.osu.edu/courses/fdscte-7660

    FDSCTE 7660 Discusses the principles of crystallization in food systems, particularly in dairy, frozen foods, confectionery, and baked products. This course would emphasize the importance of controlling the crystallization as a key factor in food quality, ...

  9. Friends of Secrest Arboretum Plant Sale

    https://ocvn.osu.edu/events/friends-secrest-arboretum-plant-sale

    Online Plant Sale   The Friends of Secrest Arboretum have taken their fall plant sale online. The sale is an important fundraiser for the group which supports projects and programs at the Arboretum. Shop for a wide selection of distinctive trees and shrub ...

  10. Phytochemicals in Human Health: Crops to the Clinic

    https://fst.osu.edu/courses/fdscte-7830

    FDSCTE 7830 Covers the function and control of phytochemicals in plants, the function of phytochemicals in human health, delivery of phytochemicals through foods in the diet, strategies when designing studies examining foods for health, and policy and sus ...

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