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  1. Being a Naturalist in the 21st Century: Perspectives from the Field

    https://ocvn.osu.edu/events/being-naturalist-21st-century-perspectives-field

    Wednesday, March 27, 2024 4:00 p.m.- 5:30 p.m. on Zoom It began with a spark… ever wonder how Ohio’s naturalists started their journey and what inspires them?  Join us to explore the experience of being a naturalist with four Ohio naturalists whose work w ...

  2. Thermal Processing of Ready-to-Eat Meat Products

    https://meatsci.osu.edu/events/thermal-processing-ready-eat-meat-products-0

    2024  Brochure New  Lodging Information Confirmed  Committee Speaker ...

  3. Food Safety Courses

    https://meatsci.osu.edu/programs/food-safety/courses

    Knipe at  knipe.1@osu.edu, for more information. Thermal Processing of Ready to Eat Meat Products Short ... aspects of cooking, chilling and post-package handling of ready-to-eat meat products, presented by ...

  4. Extending Assistance

    https://meatsci.osu.edu/news/extending-assistance

    production. Thistlethwaite’s perspective helps processors navigate bigger-picture issues in their businesses, ... producers with aspirations of processing and selling their brand of products directly to consumers or via ... check Lately, many livestock production operators come to NMPAN with questions about how they can add ...

  5. Home

    https://ocvn.osu.edu/home

    manage and offer the 40-hour education course which includes classroom and field work for their region by ...

  6. Howard Wyman Leadership School Securing a Strong Future for Sheep

    https://meatsci.osu.edu/news/howard-wyman-leadership-school-securing-strong-future-sheep

    on getting better in their production. Producers should know what our feeders want so they can be ... profitable, and so can the meat packer. We need to keep a consistent quality product here in the United States ... Center. By Jake Zajkowski, OCJ field reporter. ...

  7. Courses

    https://meatsci.osu.edu/programs/processing/courses

    ingredients, processing methods, and cooking of sausage and whole muscle meat products. Being developed.  If ... course] 2-1/2-day, hands-on course that will focus on specialty products, such as taco meat, pizza ... toppings, meat-based soups, shredded barbeque products, batter and breaded products, cooked patties, etc., ...

  8. Labeling

    https://meatsci.osu.edu/programs/labeling/courses

    See the Events section of this website for upcoming courses Meat and Poultry Product Labeling The ... two-day course deals with the regulatory issues related to the labeling of meat products under USDA FSIS ...

  9. Ohio Food Bank Association Benefits from Partnership with OSU – Meat Science Extension Research Project Led by Dr. Lyda G. Garcia

    https://meatsci.osu.edu/news/ohio-food-bank-association-benefits-partnership-osu-%E2%80%93-meat-science-extension-research-project

    cows (thin and normal) to determine the percentage of saleable product.  This study comes from ... data showing impacts of body condition on percent saleable product. Dr. Garcia was quick to arrange the ...

  10. Find a Course

    https://ocvn.osu.edu/find-course

    https://medina.osu.edu/program-areas/ohio-certified-volunteer-naturalist-program Summer 2024 Portage County + Field Trip to Secrest Arboretum, Wooster OSU Extension Portage County ...

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