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  1. 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 ...

  2. Shashini Neththasinghe Appuhamilage

    https://hcs.osu.edu/our-people/shashini-neththasinghe-appuhamilage

    soybeans. In the second chapter, I am looking at the effect of soil type, planting depth, and soil moisture ... early planting and the risk of chilling injury after planting to help soybean farmers improve their ...

  3. Advanced CIP

    https://foodindustries.osu.edu/events/advanced-cip-3

    This two-day short-course will bring together highly recognized CIP experts including plant ... received before October 3 to receive a partial refund. There is a $50 cancellation fee. No refunds will be ... Buckeyes website:  https://safeandhealthy.osu.edu/campus-visitors Individuals who test positive or ...

  4. Ty Rich

    https://hcs.osu.edu/our-people/ty-rich

    departments research and the high quality education that is provided!- Any- Journal article Book/book chapter ...

  5. Introductory HACCP

    https://foodindustries.osu.edu/events/introductory-haccp-4

    There is a $50 cancellation fee. No refunds will be given for cancellations after April 3 or for ... https://safeandhealthy.osu.edu/campus-visitors  Individuals who test positive or experience symptoms of COVID-19 cannot attend the course and will ...

  6. New Hire Announcement – Welcome, Dr. Radin Sadre!

    https://hcs.osu.edu/news/welcome-dr-sadre

    Her publication record, including several high-impact papers as a post-doc researcher at Michigan ... plant biology related courses + advising & mentoring graduate level researchers This is quite ... a variety of high-impact responsibilities and we could not be happier to bring Dr. Sadre on board for this ...

  7. 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 ...

  8. FoodSURE and UG research

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

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

  9. Cleaning and Sanitation Basics + Advanced CIP

    https://foodindustries.osu.edu/node/223

    2023)  Basic Microbiology Characterization of Process Soils Basic Sanitation Chemistry and Water Quality ...

  10. OSU OFFERS NEW ONLINE COURSE FOR GOOD AGRICULTURAL PRACTICES

    https://producesafety.osu.edu/news/osu-offers-new-online-course-good-agricultural-practices

    course.  The cost of the course is $50.  To register for the course click here  (go.osu.edu/gapscourse). ... After completing this course, participants will be able to: Assess food safety risks and conduct risk ...

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