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Yogurt may be the next go-to garlic breath remedy
https://fst.osu.edu/news/yogurt-may-be-next-go-garlic-breath-remedy
tests being planned – showed that whole milk plain yogurt prevented almost all of the volatile compounds ... responsible for garlic’s pungent scent from escaping into the air. Researchers tested the garlic deodorizing ... high-protein foods may one day be formulated specifically to fight garlic breath. “High protein is a very hot ...
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Food Science and Technology Awarded Good-to-Great Grant
https://fst.osu.edu/news/food-science-and-technology-awarded-good-great-grant
Growing Ohio State’s Meteorology Research, Education and Outreach: A High Impact Investment Investment in ... funding for two new faculty members, strengthening partnerships between the two departments and across the ...
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FST Special Edition Newsletter – 2023 Summer Graduation
https://fst.osu.edu/fst-special-edition-newsletter-%E2%80%93-2023-summer-graduation
the unity between grad students, a group of people who chose to go the extra mile to further their ... and high school studies I had the pleasure of working with. Abigail received her PhD and was advised ...
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May 2023 Highlights
https://fst.osu.edu/may-2023-highlights
a student(s) with a high caliber of leadership experience in addition to significant research experience and ... Student Research Award. This award recognizes and celebrates graduate student success in publishing high ...
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June and July 2023 Highlights
https://fst.osu.edu/june-and-july-2023-highlights
high-pressure processing. Dr. Christopher Simons was a guest of Ohio State’s INSPIRE podcast on the topic of ... award recognizes and celebrates graduate student success in publishing high quality research in a timely ... concepts of the High Temperature Short Time (HTST) and Ultra High Temperature (UHT) pasteurization systems. ...
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FSPCA- Preventive Controls for Human Food Training
https://foodindustries.osu.edu/events/fspca-preventive-controls-human-food-training-7
to comply with the Hazard Analysis and Risk-based Preventive Controls for Human Foods rule. This ... Compliance The Current Good Manufacturing Practice, Hazard Analysis, and Risk-based Preventive Controls for ... application of risk-based preventive controls”. This course developed by the FSPCA is the “standardized ...
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Introductory HACCP
https://foodindustries.osu.edu/events/introductory-haccp-4
Cancellations must be received before August 28 to receive a partial refund. There is a $50 cancellation fee. No ... Individuals who test positive or experience symptoms of COVID-19 cannot attend the course and will be provided ...
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Nicole Arnold
https://fst.osu.edu/our-people/nicole-arnold
food safety, food safety education and interventions, and risk communication- for consumers, food ... safety education, Food labels, Risk communication, Qualitative research methods, ServSafe Dr. Arnold is ...
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Dr. Martha Belury
https://fst.osu.edu/our-people/dr-martha-belury
metabolism as regulated by interactions between adipose, liver and muscle tissues Elucidate mechanistic ... Body Composition and Cardiometabolic Disease Risk in Adults with NAFLD Martha Belury, PI United Soybean ... Survivors at Risk for Cognitive Impairment Tonya Orchard, PI Role: Martha Belury, Co-I Mediators of ...
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Cleaning and Sanitation Basics + Advanced CIP
https://foodindustries.osu.edu/sanitation
2023) Basic Microbiology Characterization of Process Soils Basic Sanitation Chemistry and Water Quality ...