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  1. Inductees

    https://fst.osu.edu/node/566

    Food’s Life Achievement Award. Mr. John Richardson began working for SugarCreek Packing Co. during high ... President when his father retired. Over the past 50 years, John has been instrumental in building the ... science encompassed over 70 years and included advising over 150 students. The quality of his research was ...

  2. FoodSURE and UG research

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

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

  3. February/March 2023 Department Highlights

    https://fst.osu.edu/februarymarch-2023-department-highlights

    celebrates graduate student success in publishing high quality research in a timely manner. Dr. Sheryl ... highlighted a joint project between Dr. ‘VM’ Bala Balasubramaniam and Dr. Abigail Snyder of Cornell University ...

  4. Accreditation

    https://fabe.osu.edu/about-us/accreditation

    design and construction process {ACCE SLO #12} Outcome 3.2 Understand construction risk management {ACCE ...

  5. Precision Agriculture

    https://fabe.osu.edu/courses/agsysmt-4580

    Global Positioning System (GPS), guidance systems, plant and soil sensors, soil sampling, yield mapping ...

  6. Design of Agricultural Water Management Systems

    https://fabe.osu.edu/about-us/courses/fabeng-5730

    FABENG 5730 Use of soil physics, porous media flow theory, soil-plant interactions, hydrology, and ...

  7. Seminar Archive

    https://fabe.osu.edu/seminar/archive

    agricultural community and intensive monitoring, this project will test model predictions that this level of ... the way we study nature. New data collection technology, such as GPS, high-definition cameras, UAVs, ... develops training programs for both local and national High Performance Computing resources. She is also ...

  8. Phytotechnology and Phytoremediation

    https://fabe.osu.edu/courses/fabeng-5520

    treating polluted soil and water. Traditional methods as well as new trends and current research in ...

  9. 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 ...

  10. Spring Pond Management Clinic

    https://fairfield.osu.edu/events/spring-pong-management-clinic

    Join OSU Extension and Fairfield Soil & Water Conservation District for an in-field discussion ...

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