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. ...
economics. Topics include asset pricing, capital structure, capital budgeting, risk, financial stress, and ...
High School Internships
The Ohio Manufacturing Extension Partnership (MEP), under Development, partners with area high ... a desire to gain real-world manufacturing experience. The Ohio MEP High School Internship Program assists ... reimburse 50 percent of student wages, up to a maximum of $1,500 per student. General Guidelines Regional ...
Finance in Economic Development
AEDECON 8403 This is a doctoral-level course devoted to the microeconomics of risk, saving, ...
Advances in High Throughput Phenotyping
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 ...
FABENG 5330 Environmental Biophysics provides an overview of the interactions between the physical ...
Data Analytics in Production Agriculture
actionable spatial and temporal management recommendations at the sub-field level. Laboratory exercises ...
FABE Professor is Spinning Food Processing Waste into 'Gold'
characterized the sample contents’ physical and chemical properties and tested some starchy wastes they ... example. “We aligned this work with the Environmental Protection Agency goal to reduce 50% of food loss ...
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 ...