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  1. Dr. Rafael Jimenez-Flores

    https://fst.osu.edu/our-people/dr-rafael-jimenez-flores

    Jimenez-Flores has 6 patents, numerous book chapters and over 150 peer reviewed articles covering several aspects ...

  2. 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 ...

  3. Food Safety and Public Health

    https://fst.osu.edu/courses/fdscte-4536

    foodborne pathogens, hazards, toxins and allergens; risk assessment, sanitation, and pest control in foods. ...

  4. Highlights of the Fruit Extension Program and Research Projects

    https://southcenters.osu.edu/newsletter/connections-newsletter/winter-2022-achievements-edition/highlights-the-fruit-extension

    23 was the most popular event in terms of live viewership, but all three events averaged around 40-50 ... two-hour duration. For example, blueberries peaked at 50 viewers at one time and still had 43 people ... watching by the time the stream closed. Blackberries had a high of 40 viewers at one time, of which 21 ...

  5. New grant dollars to aid tomato soil health research, crop management

    https://southcenters.osu.edu/newsletter/connections-newsletter/winter-2022-achievements-edition/new-grant-dollars-aid-tomato-soil

    which makes soil health that much more important to produce a high quality and profitable crop.   While ... days;  3. raise awareness of the correlation between soil and tomato plant health;  4. identify and ... and emerging pathogens, nutrient disorders, and soil health issues have been reducing yield and ...

  6. Measurement of Food Perception and Liking

    https://fst.osu.edu/courses/fdscte-5500

    hedonic properties of foods and consumer products. Appropriate test design, statistical analyses and data ...

  7. Global Health and Environmental Microbiology

    https://fst.osu.edu/courses/fdscte-6320

    viruses, protozoa) from water, air, soil and food, and their sources, transmission routes, treatments, ...

  8. Food Chemistry

    https://fst.osu.edu/courses/fdscte-5600

    between the composition of the individual food components and their chemical and physical properties. ...

  9. Advanced Food Process Design

    https://fst.osu.edu/courses/fdscte-7430

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

  10. Internship

    https://fst.osu.edu/courses/fdscte-4191

    the 5000-level or above in major field, and enrollment in FdScTe, and permission of instructor. Not ...

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