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1. 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 ...

2. 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 ...

3. 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 ...

4. 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 ...

5. 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 ...

6. Study Design and Quantitative Methods for Food Science

   https://fst.osu.edu/courses/fdscte-6400-0

   FDSCTE 6400 This graduate-level course is designed to introduce students to research study design ...

7. Food Product Development

   https://fst.osu.edu/courses/fdscte-5720

   testing, development of prototypes, process optimization and consumer testing. Prereq: 2400, and Sr ...

8. 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 ...

9. Water Contamination: Sources and Health Impact

   https://fst.osu.edu/courses/fdscte-7360

   chemical contaminants, their exposure risks, tracking methods, linking to other environmental matrices and ...

10. Precision Agriculture

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

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

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