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  1. 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 ...

  2. Licensing

    https://pested.osu.edu/commercialapplicator/licensing

    facility who distributes or sells restricted-use products to licensed commercial or private applicators. ...

  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. Anthony Sanor, Ph.D.

    https://comdev.osu.edu/people/anthony-sanor-phd

    International Product Center, supporting Quality and Supply Chain Operations Management. Tony received his ...

  5. 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 ...

  6. Licensing

    https://pested.osu.edu/home/privateapplicator/licensing

    their ornamental value or for future fruit production; and tree crops produced for use as Christmas ... Applications of restricted-use pesticides, except fumigants, to crops grown for food production or ornamental ... preservation, aqua culture, seed treatment, sod production, and for controlling pests of tobacco, hops, ponds, ...

  7. Thomas Blaine, PhD

    https://comdev.osu.edu/people/thomas-blaine-phd

    local food production and consumption in areas referred to as “food deserts.” He has published ...

  8. 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 ...

  9. 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., ...

  10. 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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