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1. 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. ...

2. Beef

   https://wayne.osu.edu/beef

   previously separate publications allows for multiple projects and can be used by members at all levels. Use ...

3. Storage of Fall Fruit and Vegetable Crops After Harvest

   https://wayne.osu.edu/news/storage-fall-fruit-and-vegetable-crops-after-harvest-0

   able to keep vegetables long term. Potatoes are best kept at between 40-50 degrees F with higher ... potatoes also store best in higher humidity, and with temperatures between 45 and 60. Pumpkins and squash ... higher the risk of others being affected. Apple and pear storage is not too different from vegetable ...

4. Nicole Arnold

   https://fst.osu.edu/our-people/nicole-arnold

   interventions, and risk communication- for consumers, food handlers, and other food educators. Through her ... Food safety, Extension, Food preservation, Consumer food safety education, Food labels, Risk ...

5. 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 ...

6. 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, ...

7. Food Chemistry

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

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

8. Dairy

   https://wayne.osu.edu/dairy

   members at all levels. Use with  127R Dairy  Resource Handbook. Dairy Cow Record Keeping Excel File ...

9. Holiday Season Full of Family Traditions

   https://wayne.osu.edu/news/holiday-season-full-family-traditions

   emotional protective factors and possibly reduce disease and risk factors in adults.  Additional benefits ...

10. 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 ...

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