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1. Distinguished Senior Spotlight: Cassidy Brozovich

   https://fabe.osu.edu/news/distinguished-senior-spotlight-cassidy-brozovich

   fact about her is that she was once an avid percussionist, playing the drums until the end of high ...

2. 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 ...

3. 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 ...

4. The Status and Changing Face of Ohio Agriculture: Summary of Ohio Farm Trends 1997-2017

   https://extensionpubs.osu.edu/the-status-and-changing-face-of-ohio-agriculture-summary-of-ohio-farm-trends-1997-2017/

   study estimated that Ohio’s combined food and agriculture sectors generated almost $50 billion in gross ... rapid change for farmers in Ohio. This report summarizes state-level trends in farm numbers, farm sales, ... land use, workforce characteristics, and economic performance between 1997 and 2017. Because Ohio ...

5. The Status and Changing Face of Ohio Agriculture: Summary of Ohio Farm Trends 1997-2017 (PDF)

   https://extensionpubs.osu.edu/the-status-and-changing-face-of-ohio-agriculture-summary-of-ohio-farm-trends-1997-2017-pdf/

   study estimated that Ohio’s combined food and agriculture sectors generated almost $50 billion in gross ... rapid change for farmers in Ohio. This report summarizes state-level trends in farm numbers, farm sales, ... land use, workforce characteristics, and economic performance between 1997 and 2017. Because Ohio ...

6. 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 ...

7. 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 ...

8. 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 ...

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. Faculty Expertise

    https://fst.osu.edu/research-and-centers/faculty-expertise

    safety, Extension, Food preservation, Consumer food safety education, Food labels, Risk communication, ... of thermal and nonthermal food preservation technologies such as high pressure processing. Kinetic ... Chair and Professor- belury.1@osu.edu   Testing of natural and fortified test foods that deliver fatty ...

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