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  1. How adding green tea extract to prepared foods may reduce the risk for norovirus

    https://fst.osu.edu/news/how-adding-green-tea-extract-prepared-foods-may-reduce-risk-norovirus

    effectiveness against norovirus cells, with the highest level tested in this study killing them all in a day. ... the highly contagious norovirus by eating contaminated food, new research suggests. Norovirus, which ... capsules; and prevent contents from seeping together by, for example, being placed between a prepared pie ...

  2. Graduate Research Associate Positions

    https://fst.osu.edu/graduate/graduate-research-associate-positions

    Microbiological safety of high pressure based ultra-shear technology The Ohio State University, Departments of ... Process Technology Development (http://u.osu.edu/foodsafetyeng/) is recruiting a doctoral level graduate ...

  3. Future Undergraduates

    https://fst.osu.edu/future-students/prospective-undergraduates

    our Culinary Science program will take a culinary arts education to the next level with a bachelor’s ... population, alumni from our program are in high demand to help provide healthy and safe food to a hungry ...

  4. Ohio State forms food industry consortium to advance commercialization of ultra-shear technology for liquid foods and beverages processing

    https://fst.osu.edu/news/ohio-state-forms-food-industry-consortium-advance-commercialization-ultra-shear-technology

    ultra-shear technology (UST), this new method of high-pressure-based shear technology will allow beverage ... sensorial properties.” Known internationally for his research on high-pressure and other types of nonthermal ... high-pressure-based equipment and laboratory instrumentation for the life science industry, on the UST project. Edmund ...

  5. Looking for a COVID-19 early warning

    https://fst.osu.edu/news/looking-covid-19-early-warning

    communities across Ohio. By testing wastewater on its way to treatment plants for coronavirus RNA, the team ... “This kind of surveillance can give population-level assessments and be an early warning for disease ... university and state: As part of a statewide effort, the team receives and tests wastewater samples from ...

  6. FST Special Edition Newsletter – 2022 Spring Graduation

    https://fst.osu.edu/fst-special-edition-newsletter-%E2%80%93-2022-spring-graduation

    –  My favorite memory at Ohio state was my dad’s 50th birthday tailgate for the Maryland game in 2019! ... hanging out in the Parker lobby with friends in between classes. [Food Science and Technology] Lauren Ma ...

  7. Ohio State installs, commissions new pilot-scale ultra-shear technology equipment for liquid foods and beverages processing

    https://fst.osu.edu/news/ohio-state-installs-commissions-new-pilot-scale-ultra-shear-technology-equipment-liquid-foods

    technology (UST), this new method of high-pressure-based shear technology will allow beverage companies to ... satisfies liquid food manufacturer interest in developing a continuous high-pressure processing method. ... That’s significant, considering that the batch high-pressure processing industry is now estimated to be ...

  8. Endowed Chairs and Distinguished Professors

    https://fst.osu.edu/research/endowed-chairs

    required in today's sophisticated system, along with highly trained graduates capable of their own ... facilities in testing new concepts. Additional gifts from 28 companies and numerous individuals provided the ...

  9. Using candy to sniff out probable cases of COVID-19

    https://fst.osu.edu/news/using-candy-sniff-out-probable-cases-covid-19

    populations at risk for COVID-19 exposure may help detect probable positive cases in otherwise asymptomatic ... among COVID-19 patients, an estimated 86% of people who test positive report a loss of smell, “which ... that are uniform in color will be manufactured for the test of the method’s effectiveness. Asking ...

  10. Research and Centers

    https://fst.osu.edu/research-and-centers

    informatics/biostatistics, and risk analysis. Food Processing/Engineering and Packaging: The program emphasizes emerging food ... processing technologies, and sustainability. Technologies covered include high pressure processing, ... pressure-assisted thermal processing, and high pressure homogenization, clean-in-place, extrusion technology, food ...

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