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  1. Make an Appointment for Pressure Canner Testing

    https://morrow.osu.edu/news/make-appointment-pressure-canner-testing

    Home canning of vegetables, meat and poultry all require processing in a pressure canner to destroy the bacterium Clostridium botulinum. Following USDA recommendations, pressure canners with dial gauges should be tested for accuracy each year to ensure sa ...

  2. 4-H Projects and Requirements

    https://franklin.osu.edu/program-areas/4-h-youth-development/projects

    4-H Project Selection It's time to select your 4-H projects for this year's club work and county fair participation! To help you select the project(s) you may be interested in, think about the below questions: What things do you like to do for f ...

  3. 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 ...

  4. MGV Resources and Handouts

    https://franklin.osu.edu/program-areas/master-gardener-volunteers/mgv-resources-and-handouts

    Common Wasps of Ohio  ...

  5. Exploring Food Science and Technology

    https://fst.osu.edu/courses/fdscte-1100

    FDSCTE 1100 Basic understanding of the global trends within food science and technology, the diversity of career opportunities within the industry, planning for a career and opportunities for professional development. Undergraduate 0.5 1100 FDSCTE AU19.pd ...

  6. 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. ...

  7. 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 ...

  8. Advanced Concepts in Sensory Science

    https://fst.osu.edu/courses/fdscte-7550

    FDSCTE 7550 This course explores advanced concepts in Sensory Science including flavor perception, food intake and sophisticated methodological and data analysis procedures. The structure of this course will involve open discussion of important concepts o ...

  9. Principles of Crystallization Processes in Food Systems

    https://fst.osu.edu/courses/fdscte-7660

    FDSCTE 7660 Discusses the principles of crystallization in food systems, particularly in dairy, frozen foods, confectionery, and baked products. This course would emphasize the importance of controlling the crystallization as a key factor in food quality, ...

  10. County Communication and Marketing Contests

    https://morrow.osu.edu/program-areas/4-h-youth-development/county-communication-and-marketing-contests

    2021 County Communication and Marketing Contests And the 2021 winners are... Health and Safety Speaking Contest Junior Division 1 st place – Makayla Rhea- Advances to district competition. Senior Division 1 st place- Sammi Brown Illustrated Talk or Demons ...

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