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Celebration of Students
https://students.cfaes.ohio-state.edu/celebration-students
Read More Read more about Celebration of Students Join us for Celebration of Students! ...
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Role of Food Science in Human Health
https://fst.osu.edu/courses/fdscte-2300
FDSCTE 2300 This course explores the role of food in an individual's health by addressing mainstream controversies. Students will have an understanding of food supply chain, food components, food safety, food processing, food additives, labeling, foo ...
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CES NEW Members
https://extension.osu.edu/about/chi-epsilon-sigma/ces-membership/ces-new-members
Welcome to our new 2023 Members inducted at the 2022 Annual Meeting! Sara Bobb Elizabeth Bollas Meghan Burdsall Michelle Czarnecki Karen Fulks Chelsey Garrabrant Debra Goodrich Nicole Hoffman Michelle Hoover Kimberly Hoppes DeAnna Laudermi ...
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Physical Principles in Food Processes
https://fst.osu.edu/courses/fdscte-3450-0
FDSCTE 3450 Food physico-chemical properties are critical in processes involving the handling, processing, preserving, packaging, storing, and distribution of food. They determine food quality and impact nutritional properties and safety. After completing ...
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Sustainability of the Food Supply Chain
https://fst.osu.edu/courses/fdscte-340001
FDSCTE 3400.01 Sustainability of the food supply chain depends on the efficiency of transforming raw food materials into consumer food products. This course introduces key operations in each sector of the supply chain along with sustainability parameters, ...
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4-H Fundamentals: Spring Focus
https://extension.osu.edu/events/4-h-fundamentals-spring-focus
What are 4-H Fundamentals? 4-H Fundamentals are an effort to provide some focused training on key topics at a timely point in the year in order to better prepare 4-H professionals to handle their new (or not so new) role. This opportunity is geared towar ...
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Caffeine Science
https://fst.osu.edu/courses/fdscte-1150
FDSCTE 1150 Explore the science of caffeine and production of caffeinated products, how it affects the human body along with a study of the historical importance of some of today's most popular caffeine sources. Undergraduate 1.0 FDSCTE 1150 SP 23 7w ...
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Chocolate chemistry – a food scientist explains how the beloved treat gets its flavor, texture and tricky reputation as an ingredient
Originally published in By Sheryl Barringer Professor of Food Science and Technology, The Ohio State University Whether it is enjoyed as creamy milk chocolate truffles, baked in a devilishly dark chocolate cake or even poured as hot cocoa, Americans on ...
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NC CD program leaders
https://extension.osu.edu/events/nc-cd-program-leaders-8
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NC CD program leaders
https://extension.osu.edu/events/nc-cd-program-leaders-7
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