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  1. Meat Processing Business Tool Kit

    https://meatsci.osu.edu/programs/meat-processing-business-toolkit

    reviewing the region’s livestock production, current meat processing capacity, and the various models for ... processing capacity and livestock production. Check the user information guide in each resource to see how ... business be managed? How will the business market its products or services? What is the business’s ...

  2. How to Make the Most of Your Graduate/Professional Training: A Faculty Panel

    https://grad.cfaes.ohio-state.edu/events/how-make-most-your-graduateprofessional-training-faculty-panel-0

    have a productive and successful training experience. The panelists will share their mentoring and ...

  3. How to Make the Most of Your Graduate/Professional Training: A Faculty Panel

    https://grad.cfaes.ohio-state.edu/events/how-make-most-your-graduateprofessional-training-faculty-panel

    have a productive and successful training experience. The panelists will share their mentoring and ...

  4. Food Pantry

    https://grad.cfaes.ohio-state.edu/resources/food-pantry

    students of non-perishable food and personal hygiene items as well as monetary donations to the Buck-I-EAT ...

  5. Controlled Environment Food Production Research Complex

    https://grad.cfaes.ohio-state.edu/news/controlled-environment-food-production-research-complex

    We are excited to announce the ground-breaking for the Controlled Environment Food Production ... research, sustainable food production, and distinguish Ohio State from other institutions. The CEFPRC will ...

  6. CFAES Graduate Programs

    https://grad.cfaes.ohio-state.edu/future-students/cfaes-graduate-programs

    trainer, laboratory animal manager, USDA meat inspector, product developer, biomedical researcher, and many ... agricultural animals and quality of their products, improve animal welfare, and lessen the environmental impact ... ecological paradigm of production efficiency, economic viability, social responsibility and environmental ...

  7. HACCP

    https://meatsci.osu.edu/programs/food-safety/resources/haccp

        Planning to go Exempt? Read this first! Mary Kay Folk   Addressing Allergens in Your Meat Products     Use ... Tested Products     SSOP Model     SSOP Forms Lynn Knipe   Temperature Regulations and Guidelines Lynn ... Knipe   Lot Identification of the Products that you Produce Lynn Knipe   Emergency Management Plan ...

  8. Processing Resources

    https://meatsci.osu.edu/http%3A/meatsci.osu.edu/programs/processing/courses/resources

    Challenges Lynn Knipe   Sectioned and Formed Meat Products Lynn Knipe Freezing Storage Conditions Can Impact ... Meat Products Lynn Knipe   Phosphates as Meat Emulsion Stabilizers Lynn Knipe   Use of Phosphates in ... Sausage Lynn Knipe   Use of Phosphates in Meat Products Lynn Knipe Pork Quality Further Processing of Meat ...

  9. Food Safety Courses

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

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

  10. Courses

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

    cooking of sausage and whole muscle meat products. Being developed.  If interested, please contact Lynn ... 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., presented by industry ...

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