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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. 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. 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. 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 ...

5. 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 ...

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. 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. Phytotechnology and Phytoremediation

   https://fabe.osu.edu/courses/fabeng-5520

   treating polluted soil and water. Traditional methods as well as new trends and current research in ...

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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