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  1. 2019 Dairy Challenge

    https://ansci.osu.edu/news/2019-dairy-challenge

    Saturday, the undergraduate students then had 20 minutes to present their results and 10 minutes for ...

  2. Food Product Development

    https://fst.osu.edu/courses/fdscte-5720

    testing, development of prototypes, process optimization and consumer testing. Prereq: 2400, and Sr ...

  3. Faces of Ohio 4-H

    https://ohio4h.org/newsletter/ohio-4-h-highlights/november-2019/faces-ohio-4-h

    traditional projects such as cooking, sewing, photography and gardening, not realizing I was developing ... possibility of 4-H and Extension as a career. This lead me to study community leadership and extension ...

  4. 2020 International Livestock Congress

    https://ansci.osu.edu/newsletter/student-newsletter/december-29-2019-december-22-2019-december-16-2019-december-8-2019

    international importance that affect the future of animal agriculture.  The theme of the 2020 ILC will be  2020 ...

  5. Professional Development in Meat Science

    https://ansci.osu.edu/courses/meatsci-3488

    MEATSCI 3488 Participation in structured co-curricular programs leading to professional ...

  6. Professional Development in Animal Sciences

    https://ansci.osu.edu/courses/animsci-3488

    ANIMSCI 3488 Participation in structured co-curricular programs leading to professional ...

  7. Animal Welfare and Behavior in Livestock Industries

    https://ansci.osu.edu/courses/animsci-4400

    ANIMSCI 4400 The study of animal welfare and behavior and resulting influences on livestock ...

  8. Applied Biometrics

    https://ansci.osu.edu/courses/animsci-7000

    of research results and knowledge into quantitative methods. Prereq: Stat 5301 or equiv, or ...

  9. Advanced Meat Science

    https://ansci.osu.edu/courses/meatsci-5510

    muscle underlying protein functionality and resulting meat quality. Prereq: 3110 or AnimSci 3110. Not ...

  10. Meat Animal and Carcass Evaluation

    https://ansci.osu.edu/courses/meatsci-3310

    MEATSCI 3310 Evaluating the factors that influence the value of meat animals and their resulting ...

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