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  1. The Greene Clover Newsletter

    https://greene.osu.edu/program-areas/4-h-youth-development/greene-clover

    4-H Newsletter September 2021 July 2021 June 2021 May 2021 April 2021 March 2021 February 2021 January 2021 (update 2 sent January 19) January 2021   Older Newsletters (Archive) ...

  2. Dan Zhang

    https://fst.osu.edu/our-people/dan-zhang

    Dan Zhang zhang.11473@osu.edu Parker Food Science and Technology Building 2015 Fyffe Road Dr. Osvaldo Campanella- Any- Journal article Book/book chapter Report Working paper Policy brief Presentation Data ...

  3. Ruiya Bao

    https://fst.osu.edu/our-people/ruiya-bao

    Ruiya Bao bao.320@osu.edu Parker Food Science and Technology Building 2015 Fyffe Road Dr. Emmanuel Hatzakis- Any- Journal article Book/book chapter Report Working paper Policy brief Presentation Data ...

  4. Allison Burg

    https://fst.osu.edu/our-people/allison-burg

    Allison Burg burg.30@osu.edu Parker Food Science and Technology Building 2015 Fyffe Road Dr. Christopher Simons- Any- Journal article Book/book chapter Report Working paper Policy brief Presentation Data ...

  5. Skill-a-thon Quiz Access

    https://greene.osu.edu/node/2662

        Junior (8-10) Intermediate (11-13) Senior (14+) Beef Jr. Beef Inter. Beef Sr. Dairy Cow Jr. Dairy Cow Inter. Dairy Cow Sr. Dogs Jr. Dogs Inter. Dogs Sr. Goat Jr. Goat Inter. Goat Sr. Horse Jr. Horse Inter. Horse Sr. Llama Jr. Llama Inter. Llama Sr. Po ...

  6. Advanced Concepts in Sensory Science

    https://fst.osu.edu/courses/fdscte-7550

    FDSCTE 7550 This course explores advanced concepts in Sensory Science including flavor perception, food intake and sophisticated methodological and data analysis procedures. The structure of this course will involve open discussion of important concepts o ...

  7. Principles of Crystallization Processes in Food Systems

    https://fst.osu.edu/courses/fdscte-7660

    FDSCTE 7660 Discusses the principles of crystallization in food systems, particularly in dairy, frozen foods, confectionery, and baked products. This course would emphasize the importance of controlling the crystallization as a key factor in food quality, ...

  8. Tree University: Native Trees In Your Landscape

    https://chadwickarboretum.osu.edu/events/tree-university-native-trees-your-landscape

    Which native trees are exceptional in your Ohio landscape, and which ones should you avoid?  Kathy Smith, OSU’s Extension Program Director in Forestry will give us these answers and more during this 1-hour webinar and Q&A. Registration is free. Please ...

  9. Phytochemicals in Human Health: Crops to the Clinic

    https://fst.osu.edu/courses/fdscte-7830

    FDSCTE 7830 Covers the function and control of phytochemicals in plants, the function of phytochemicals in human health, delivery of phytochemicals through foods in the diet, strategies when designing studies examining foods for health, and policy and sus ...

  10. Food Colors and Pigments

    https://fst.osu.edu/courses/fdscte-7630

    FDSCTE 7630 Chemistry and reactivity of pigments and colors in foods. Prereq: 5600 (605), 5610, or Grad standing, or permission of instructor. Not open to students with credit for 724. While subject to change, this class is offered every Autumn semester d ...

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