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Food Extrusion Workshop
https://foodindustries.osu.edu/events/food-extrusion-workshop
relates to the production of direct expanded (DX) food products, Texturized Vegetable Protein (TVP) ... products, and High Moisture Extrusion (HME). By the end of this workshop, you will be equipped with the ...
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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 ...
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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 ...
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FSPCA- Preventive Controls for Human Food Training
https://foodindustries.osu.edu/events/fspca-preventive-controls-human-food-training-7
ensure safe manufacturing/processing, packing and holding of food products for human consumption in the ... product development in the food industry as well as in extension, research and teaching. He holds the ...
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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 ...
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Herbert Quintero Fonseca
https://agnr.osu.edu/people/herbert-quintero-fonseca
on fish and shrimp production, nutrition, water quality, and fish reproduction. His experience ... in working collaboratively to develop aquatic production systems that are environmentally sustainable ...
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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 ...
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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., ...
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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 ...
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Ohio Food Bank Association Benefits from Partnership with OSU – Meat Science Extension Research Project Led by Dr. Lyda G. Garcia
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 ...