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1. Indiana Alumni Social

   https://advancement.cfaes.ohio-state.edu/email/indiana-alumni-social

   https://www.facebook.com/OSUFoodAgEnv?utm_campaign=last%20call%20for%20alumni%20... https://twitter.com/cfaes_osu?utm_campaign=last%20ca&utm_source=bbis&utm_medium ... =... https://www.instagram.com/osucfaes/?utm_campaign=las&utm_source=bbis&utm_medium=... https://www.youtube.com/channel/UC9zTurj_CO6ZMxNFq_MYoqQ YesCollege of Food, Agricultural, and ...

2. 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 ...

3. An Overview of Drying Hardwood Lumber

   https://ohioline.osu.edu/factsheet/F-73-12

   that provides ample space between the soil and the bottom layer of the boards (Figure 1). At least 12 ... lumber because careless handling may diminish the value of high quality boards. Boards should be stacked ... The supporting foundation must be level and built on solid footings. Uneven settling of the foundation ...

4. Water Contamination: Sources and Health Impact

   https://fst.osu.edu/courses/fdscte-7360

   chemical contaminants, their exposure risks, tracking methods, linking to other environmental matrices and ...

5. 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. ...

6. Understanding Soil Microbes and Nutrient Recycling

   https://ohioline.osu.edu/factsheet/SAG-16

   and the microbes and soil organisms habitat are destroyed. In a no-till field, high levels of SOM are ... Bacteria 10 8 –10 9 40–500 Actinomycetes 10 7 –10 8 40–500 Fungi 10 5 –10 6 100–1500 Algae 10 4 –10 5 1–50 ... nutrients. Consider the following three scenarios. Soils typically turnover 1 to 3 percent of their nitrogen ...

7. 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 ...

8. Hardwood Log and Tree Quality

   https://ohioline.osu.edu/factsheet/F-74-12

   furniture grade lumber. Shakes are separations between the annual rings often caused by high winds in ... designation. Also, a mill's available technology can significantly impact the amount of high-grade lumber ... Common must have 2/3 (66.7%) of the poorest face clear, and #2 Common lumber must be 1/2 (50%) clear. ...

9. 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, ...

10. Food Chemistry

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

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

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