OSU Research Internship Program
between the student and the ORIP mentor. ORIP will pay up to 150 hours of the 300-hour program ... Who: Graduating high school seniors and current underclassmen at college or university over the ... opportunity for motivated graduating high school seniors and current underclassmen at college or university over ...
Chocolate chemistry – a food scientist explains how the beloved treat gets its flavor, texture and tricky reputation as an ingredient
present in the fermented cacao beans. Roasting brings them together under high heat, which causes the ... also what creates the flavor of freshly baked bread, roasted meat and coffee. The similarity between ...
FoodSURE and UG research
department supports and encourages student research at every level. ...
The Science of Human Sensory Measurements: Theoretical Principles and Industrial Applications
perception measurements in sensory evaluation with a focus on sensory discrimination testing. This course ...
level FdScTe. Repeatable to a maximum of 15 cr hrs or 4 completions. This course is progress graded ...
Quality Assurance Test-Out
Accepting Participants for 3 Minute Thesis Competition
presentation) winners, to compete at the 3MT college level completion. The 3MT is an extension of the Hayes ... https://gradsch.osu.edu/three-minute-thesis-3mt This year's 3MT competition is using a new process which will include a college-level review. ... university level competition. ...
Pohlschneider receives National Teaching and Student Engagement award
students at her local high school in Food Science, Meat Science and Biotechnology. Mary Kay earned B.S. and ...
Study Design and Quantitative Methods for Food Science
FDSCTE 6400 This graduate-level course is designed to introduce students to research study design ...
Food Product Development
testing, development of prototypes, process optimization and consumer testing. Prereq: 2400, and Sr ...