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  1. CFAES cooperation with Kazakh National Agrarian Research University flowers

    https://ipa.osu.edu/news/cfaes-cooperation-kazakh-national-agrarian-research-university-flowers

    high-performance applications, he said.   Visiting Fellow Kuanysh Sissemali is the latest researcher to join the ... from CFAES’s cooperation with (KazNARU) include many projects by Dr. Rafiq Islam, director of the Soil ...

  2. Chocolate chemistry – a food scientist explains how the beloved treat gets its flavor, texture and tricky reputation as an ingredient

    https://fst.osu.edu/news/chocolate-chemistry-%E2%80%93-food-scientist-explains-how-beloved-treat-gets-its-flavor-texture-and

    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 ...

  3. FoodSURE and UG research

    https://fst.osu.edu/node/1493

    department supports and encourages student research at every level. ...

  4. The Science of Human Sensory Measurements: Theoretical Principles and Industrial Applications

    https://fst.osu.edu/courses/fdscte-7560

    perception measurements in sensory evaluation with a focus on sensory discrimination testing. This course ...

  5. Quality Assurance Test-Out

    https://butler.osu.edu/events/quality-assurance-test-out-6

    ...

  6. Wooster Campus

    https://ipa.osu.edu/wooster-campus

    circulate between Secrest and Skou, The Wooster Science Building and Williams Hall during the event, before ... returning to Columbus.  No RSVP needed.   Leaves Skou at 11:50, 12:10, 12:30 & 1:10 and WSB an ... (37 minutes) November 16, 2021       Ecuador Talk, a Cultural Connection (50 minutes) October 9, 2020 ...

  7. Pohlschneider receives National Teaching and Student Engagement award

    https://fst.osu.edu/news/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 ...

  8. Individual Studies

    https://fst.osu.edu/courses/fdscte-8193

    level FdScTe. Repeatable to a maximum of 15 cr hrs or 4 completions. This course is progress graded ...

  9. Nicole Arnold

    https://fst.osu.edu/our-people/nicole-arnold

    interventions, and risk communication- for consumers, food handlers, and other food educators. Through her ... Food safety, Extension, Food preservation, Consumer food safety education, Food labels, Risk ...

  10. Study Design and Quantitative Methods for Food Science

    https://fst.osu.edu/courses/fdscte-6400-0

    FDSCTE 6400 This graduate-level course is designed to introduce students to research study design ...

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