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  1. THE MEATING A REGIONAL MEAT MARKETING AND PROCESSING SUMMIT

    https://southcenters.osu.edu/business/events/the-meating-regional-meat-marketing-and-processing-summit

    go.osu.edu/themeatingsummitregistration2021 Program Agenda 9:00 am Welcome and Introduction 9:05 am Breakout Session I Livestock and Meat ...

  2. Endowed Chair in Food Science Created

    https://fst.osu.edu/news/endowed-chair-food-science-created

    Bazler Designated Professorship in Food Science, which allowed them to make an annual gift supporting ...

  3. MACC Controller & CFO Conference

    https://southcenters.osu.edu/business/events/macc-controller-cfo-conference

    Zoom (no travel needed!). Credits for licensed CPA’s will be offered.   This training is designed for ...

  4. Harvest Management of Sorghum Forages

    https://dairy.osu.edu/newsletter/buckeye-dairy-news/volume-23-issue-4/harvest-management-sorghum-forages

    fiber quality of a conventional sudangrass variety (hereafter designated “Normal”) and ... a sorghum-sudangrass hybrid carrying the BMR-6 gene for reduced lignin (hereafter designated “BMR”). Forage yield, ...

  5. Balasubramaniam receives 2021 IFT Achievement Award

    https://fst.osu.edu/news/balasubramaniam-receives-2021-ift-achievement-award

    was IFT’s first Congressional Science Fellow. He wrote  Food Protein Chemistry, An Introduction for ... Food Scientists and An Introduction to Fish Technology  with his wife, Carrie, and  Genetic ... “Food Physical Chemistry” graduate course and in his textbook,  An Introduction to the Physical ...

  6. Key Mastitis Control Points for Best Milk Quality

    https://dairy.osu.edu/newsletter/buckeye-dairy-news/volume-23-issue-4/key-mastitis-control-points-best-milk-quality

    introduction of infectious diseases onto the farm (by animals or people) but also practices that prevents the ...

  7. Interdisciplinary Colloquium in Food Safety

    https://fst.osu.edu/courses/fdscte-7727

    designed to expose graduate students to the wide range of topics and expertise needed to address food ...

  8. Food Composition and Function

    https://fst.osu.edu/courses/fdscte-4600

    FDSCTE 4600 The purpose of this course will be to provide students a comprehensive introduction to ...

  9. Study Design and Quantitative Methods for Food Science

    https://fst.osu.edu/courses/fdscte-6400-0

    FDSCTE 6400 This graduate-level course is designed to introduce students to research study design ... success of any research project, this course will focus primarily on appropriate study design. Prereq: ...

  10. Welcome to the Board Online Training

    https://southcenters.osu.edu/business/events/welcome-the-board-online-training

    role on the board. The training is designed for newly elected directors or co-op members interested in ...

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