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Agronomic Crops Team Receives the CFAES Distinguished Multi-disciplinary Team Extension Award
https://hcs.osu.edu/news/agronomic-crops-team-receives-award
producer needs in a timely manner. The team is highly productive and focuses on meeting stakeholder needs. ...
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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 ...
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Fabiano Colet Receives 2023 Ohio Soybean Council Scholarship
https://hcs.osu.edu/news/fabiano-colet-receives-2023-ohio-soybean-council-scholarship
research, we will test the effect of several commercially available biological seed treatments on soybean ...
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M. Soledad Benitez Ponce
https://plantpath.osu.edu/our-people/m-soledad-benitez-ponce
understanding the relationship between cropping practices, soil and plant health, and the microbiome is of great ... of soil bacterial communities to corn-soybean-wheat rotation. Phytobiomes Journal 0 0:ja. ... T., Lindsey, L. E., & Benitez, M.-S. (2022). Yield and soil responses to adding wheat to ...
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Research
Systems Farming is the ultimate high-risk, high-stakes enterprise. Farmers are risk managers and make ... finances and business decisions. Ag Risk Analysis research is highly interdisciplinary. Faculty: Doug ... and soil science. Faculty: David Barker (c), Doug Doohan (w), David Francis (w), Alex Lindsey ...
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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 ...
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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 ...
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Food Product Development
https://fst.osu.edu/courses/fdscte-5720
testing, development of prototypes, process optimization and consumer testing. Prereq: 2400, and Sr ...
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Chocolate chemistry – a food scientist explains how the beloved treat gets its flavor, texture and tricky reputation as an ingredient
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 ...
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HCS Graduate Student Association
https://hcs.osu.edu/graduate/hcs-graduate-student-association
between graduate students and the departmental administration. All graduate students in HCS are ... Provide opportunities for interaction between graduate students Improve students professional skills ... Provide a forum to plan academic and social events To serve as a liason between graduate students and ...