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1. Our Consortium Members

   https://foodsafety.osu.edu/food-safety-consortium-0/our-consortium-members

   Level 5: Seattle King County Public Health   Level 1: Tyson   Dominos   ...

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. Feed the Future's EatSafe: Evidence and Action Towards Safe, Nutritious Food

   https://foodsafety.osu.edu/research/international-research-shifting-food-safety-paradigm/tartare/feed-futures-eatsafe-evidence

   food safety-related risks, attitudes, knowledge, and practices of consumers, vendors, and other ...

5. Data Analytics in Production Agriculture

   https://fabe.osu.edu/courses/agsysmt-5580

   actionable spatial and temporal management recommendations at the sub-field level. Laboratory exercises ...

6. Kendall Lovejoy

   https://fulton.osu.edu/people/kendall-lovejoy

   early. Through high school, Kendall was involved in the FFA where his projects included custom grain ...

7. CONTACT's Clarify The Confusing: Rarely Consumed Raw

   https://foodsafety.osu.edu/news/contacts-clarify-confusing-rarely-consumed-raw

   scientific challenges and cost-effective management of risks associated with the implementation of produce ...

8. Interdisciplinary Colloquium on Food Safety; Current Topics in Food Safety- Guest Lecture Tuesday (1/23) with Juan Leon

   https://foodsafety.osu.edu/news/interdisciplinary-colloquium-food-safety-current-topics-food-safety-guest-lecture-tuesday-123

   veterinarian, clinician and food scientist with 23 years of experience at all levels of the food protection, ...

9. Advances in High Throughput Phenotyping

   https://fabe.osu.edu/courses/fabeng-5335

   FABENG 5335 High-Throughput Phenotyping (HTP) is an emerging field that integrates remote sensing ... High Throughput Phenotyping provides an overview of the sensing and modeling tools that are being ...

10. Environmental Biophysics

    https://fabe.osu.edu/courses/fabeng-5330

    FABENG 5330 Environmental Biophysics provides an overview of the interactions between the physical ...

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