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1. The Science of Human Sensory Measurements: Theoretical Principles and Industrial Applications

   https://fst.osu.edu/courses/fdscte-7560

   perception measurements in sensory evaluation with a focus on sensory discrimination testing. This course ...

2. Pancakes won’t turn you into a zombie as in HBO’s ‘The Last of Us,’ but fungi in flour have been making people sick for a long time

   https://fst.osu.edu/news/pancakes-won%E2%80%99t-turn-you-zombie-hbo%E2%80%99s-%E2%80%98-last-us%E2%80%99-fungi-flour-have-been-making-people-sick-long

   additives in bread but not in a powdered mix. Mycotoxins The biggest risk from fungi is not that it will ... eye on mycotoxin levels during crop production and storage. Just make sure you cook your bakery ...

3. Webinars

   https://aede.osu.edu/https%3A/aede.osu.edu/extension/webinars

   Lessons for the U.S. November 24, 2020 Dairy Risk Management Webinar Series- Session 3 Dairy Margin ... slides here. Dairy Revenue Protection- Jason Hartschuh Access slides here. November 17, 2020 Dairy Risk ... November 5, 2020 Dairy Pricing, Outlook, and Risk Management Webinar Series How did we get to a-$8 PPD? ...

4. Individual Studies

   https://fst.osu.edu/courses/fdscte-8193

   level FdScTe. Repeatable to a maximum of 15 cr hrs or 4 completions. This course is progress graded ...

5. Advanced Applied Econometrics

   https://aede.osu.edu/courses/aedecon-8102

   essential for PhD level applied research. We will focus on the applied econometrics, reading, writing and ...

6. Drewry Receives Prestigious NSF CAREER Award

   https://fabe.osu.edu/news/drewry-receives-prestigious-nsf-career-award

   STEM at the high school level. The “ Land-Atmosphere Coupling and Feedback in the Context of Climate ... project, titled: “Land-Atmosphere Coupling and Feedback in the Context of Climate Change,” is a highly ... the Division of Atmospheric and Geospace Sciences. The project dives into the interactions between ...

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. Applied Quantitative Methods III

   https://aede.osu.edu/courses/aedecon-6130

   selection and regularization for high dimensional data, supervised and unsupervised machine learning ...

9. Advanced Food Process Design

   https://fabe.osu.edu/courses/fabeng-7430

   of foods with quantification of the physical changes occurring between the time of raw material ...

10. Data Analysis for Agribusiness and Applied Economics

    https://aede.osu.edu/courses/aedecon-2005

    business. Prereq: Math 1130 (130) or 1131 (131) or 1148 (148) or 1150 (150) or 1151.01 (151.01) or 1151.02 ...

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