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Educational Collaborative on Sustainable Environmental and Agricultural Management
offered through E-extension professional training web-site. Impact: The high priority courses and ...
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OSU team creates high-tech salad bar for future NASA missions
https://fabe.osu.edu/news/osu-team-creates-high-tech-salad-bar-future-nasa-missions
high-tech salad bar for future NASA missions. NASA high-tech salad bar ...
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Spring into good health!
https://wayne.osu.edu/news/spring-good-health
looking at the calories in a food. Just remember to keep eating a variety of foods, balance between the ...
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Brenda Metro- Food Engineering Student
https://fabe.osu.edu/node/1984
fully implemented a new sensory test, which required me to prepare numerous training documents, write ... Nestle management on many levels and with our operators. By the end of my internship, I couldn’t go ...
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G. Kaletunc
https://fabe.osu.edu/node/5305
219 Jim: Please reserve Room 219 and 245 for me on the dates below between 6-8 pm. Thanks. ...
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Still trying to figure out what to do with dicamba in Xtend soybeans this year?
after planting per product labels. This restriction is in place to minimize the risk of injury to ... soybeans when application occurs too close to crop emergence. In our experience, risk of soybean injury ... a week ahead of planting, even in dicamba systems where a wait between application and planting is not ...
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Online- Kick it up a Notch: Next Level Management Series
https://ati.osu.edu/OSUonlineleadership
Click here to register Click here for course descriptions ...
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The Butler County Sharpshooters 4-H Club is in its 26th year!
https://butler.osu.edu/news/butler-county-sharpshooters-4-h-club-its-26th-year
a counter) position on the 50 foot range while our instructors and older members help them. They are doing ...
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FABE Seminar
https://fabe.osu.edu/node/4835
on April 5 between 1:30 PM and 3 PM. I also would like to have the same room reserved from 10 AM till ...
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ATI student tapped for pork industry Social Forces team
disconnect between pig farmers and consumers by proactively enagaging in conversation about modern pork ...