Site
Search results
-
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 ...
-
Food Safety Educational Event to be Held on April 3-5
discussion on the most significant pathogenic and chemical risks facing the food industry today. Learn more ...
-
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
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 ...
-
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 ...
-
FABE Department Extension Overview
information about their Extension activities during an ANR Between the Rows webinar. They shared the attached ...
-
Extension Professionals Recognized by Ohio State Office of Outreach and Engagement
Award, and Mark Light (along with the Ohio 4-H Clovers CODE program) received the High Impact Program ... engaged scholarship that has positively impacted communities. The High Impact award program recognizes ...
-
Real Colors Facilitator Certification Opportunity on May 15-17
50 seats are available. Already certified? If you’re already certified, stay tuned for an email ...
-
Knowledge Exchange Launches eBarns Searchable Database
kx.osu.edu/ebarns. A collaboration between the Ohio State Digital Ag Program and KX, the new tool follows a similar ...
-
NW AgTech Innovation Hub Request for Proposals Now Available – Submit Letters of Intent by March 10
developing new solutions to help the agriculture ecosystem understand, manage, and mitigate climate risk ... initially), well-funded (up to $150,000), have an accelerated timeline (anticipated May 1 start date), and ...
-
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 ...