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  1. Introductory HACCP

    https://foodindustries.osu.edu/events/introductory-haccp-4

    There is a $50 cancellation fee. No refunds will be given for cancellations after April 3 or for ... https://safeandhealthy.osu.edu/campus-visitors  Individuals who test positive or experience symptoms of COVID-19 cannot attend the course and will ...

  2. Erik Ohlson

    https://plantpath.osu.edu/our-people/erik-ohlson

    streams and base-level controls from historic dams in the unglaciated mid-Atlantic region, USA. Philos ... E.W. 2022. High Plains wheat mosaic virus: An emerging trade issue for corn seed. ASTA’s CSS and Seed ... Kenya. Ohlson, E.W. 2017. QTL mapping using high density SNP markers in cowpea. West African Cowpea ...

  3. New Hire Announcement – Welcome, Dr. Radin Sadre!

    https://hcs.osu.edu/news/welcome-dr-sadre

    Her publication record, including several high-impact papers as a post-doc researcher at Michigan ... plant biology related courses + advising & mentoring graduate level researchers This is quite ... a variety of high-impact responsibilities and we could not be happier to bring Dr. Sadre on board for this ...

  4. 2023 ServSafe Certification Test Dates

    https://darke.osu.edu/program-areas/family-and-consumer-sciences/2023-servsafe

    test date. Masks are required while in the testing center. *Registration fee of $150 is non-refundable ... Department of Health requirements for Level 2 Certification in Food Protection   Don’t have the time to sit ... through a Level 2 Food Safety Training?  Can’t find one near you? We have the answer! OSU Extension has ...

  5. Advances in High Throughput Phenotyping

    https://hcs.osu.edu/courses/hcs-5335

    HCS 5335 High-Throughput Phenotyping (HTP) is an emerging field that integrates remote sensing and ... simulation and modeling technologies to advance selection in plant breeding programs. Advances in High ...

  6. 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 ...

  7. FoodSURE and UG research

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

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

  8. Cleaning and Sanitation Basics + Advanced CIP

    https://foodindustries.osu.edu/node/223

    2023)  Basic Microbiology Characterization of Process Soils Basic Sanitation Chemistry and Water Quality ...

  9. Sustainable Agriculture Practical Experience

    https://hcs.osu.edu/courses/hcs-2307

    associated with small-scale sustainable agriculture and farm enterprises. Topics will include soil ...

  10. Data Analytics in Production Agriculture

    https://fabe.osu.edu/courses/agsysmt-5580

    actionable spatial and temporal management recommendations at the sub-field level. Laboratory exercises ...

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