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  1. Yutong Li

    https://fst.osu.edu/our-people/yutong-li

    Yutong Li li.5263@osu.edu 230J Parker Food Science and Technology Building 2015 Fyffe Road Dr. Hua Wang- Any- Journal article Book/book chapter Report Working paper Policy brief Presentation Data ...

  2. February 2021 Highlights

    https://fst.osu.edu/newsletter/food-science-and-technology-news/february-2021-highlights

    Congratulations to FST undergraduate students Philip Eberly, Jacqui Fox, and Natalia Jaspeado Becerra  who have been named 2021 CFAES Distinguished Seniors. They are three of the twenty-five seniors who have received the most prestigious undergraduate awa ...

  3. Collegiate 4-H at Ohio State University

    https://ohio4h.org/families/just-teens/collegiate-4-h-ohio-state-university

    4-H on Campus Collegiate 4-H at The Ohio State University is a campus student organization that provides a sense of community to students who are former 4-H members or who are interested in joining the 4-H community. Collegiate 4-H strives to build on the ...

  4. Food Carbohydrates

    https://fst.osu.edu/courses/fdscte-7641

    FDSCTE 7641 Chemical, physical, biological, and functional properties of food carbohydrates and their interactions with other food components. Prereq: 2400 or equiv., 5600 or equiv., or permission of instructor. Graduate 2.0 FDSCTE 7641.pdf Dr. Yael Vodov ...

  5. Ohio 4-H Conference is underway virtually!

    https://ohio4h.org/news/ohio-4-h-conference-underway-virtually

    The 2021 Ohio 4-H Conference began on Saturday, Feb. 20 and continues this week with evening sessions online for more than 850 registraints. The conference kicked off with a welcome from Jennifer Sirangelo, National 4-H Council CEO and Dr. Hannah Epley, I ...

  6. Flavor Chemistry

    https://fst.osu.edu/courses/fdscte-7670

    FDSCTE 7670 This course will provide students with an understanding of the chemical stimuli that impact flavor perception, analytical approaches to characterize flavor stimuli, mechanisms of flavor formation, flavor-ingredient interactions, and industrial ...

  7. Hazard Analysis and Critical Control Points (HACCP)

    https://fst.osu.edu/courses/fdscte-4410

    FDSCTE 4410 Teaches the basics of HACCP. Upon completion of the course, students will understand the relationship of GMPs (Good Manufacturing Practices), SSOPs (Sanitation Standard Operating Procedures), pre-HACCP steps and the Seven Principles of HACCP. ...

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

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

    Research team develops method to screen for taste and smell loss COLUMBUS, Ohio – Scientists have proposed that using a cheap and simple product – hard candy – to screen for the loss of taste and smell in populations at risk for COVID-19 exposure may help ...

  9. Areas of Support

    https://ohio4h.org/foundation/areas-support

    There are numerous ways that you can support Ohio 4-H Youth Development: 4-H Camp Fundraiser Art Contest Design the artwork for the  Send S'more Kids to 4-H Camp  fundraising campaign! It's a contest to select the artwork we'll use on incen ...

  10. Food and Nutritional Toxicology

    https://fst.osu.edu/courses/fdscte-7620

    FDSCTE 7620 Basic principles of food and nutritional toxicology with emphasis on food components and food toxins including absorption, metabolism and excretion of xenobiotics, allergenic and toxic constituents, role of diet and nutrients in mutagenesis an ...

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