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Ohio State to host 2014 International Nonthermal Processing Workshop and Short Course
FST Professor Bala Balasubramaniam and colleagues will be hosting the 2014 International Nonthermal Processing Workshop and Short Course at OSU between October 21-23, 2014. The International Nonthermal workshop, held annually for the past 12 years, typi ...
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New ‘Critically Sensitive’ Technology Providing Potential for Broad Range of Scientific Discovery
COLUMBUS, Ohio-- Ohio State University researchers are investigating the benefits of using a new analytical platform in the emerging field of metabolomics. Experts say the platform has the potential to open doors for new discoveries in disease prevention ...
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Cakes & chemistry: the science of baking
https://fst.osu.edu/news/cakes-chemistry-science-baking
It’s one of the first lessons in culinary school: Baking is a science. Any slight changes in a recipe — too much baking powder, over-mixing a batter — can make the difference between a moist cupcake and a hockey puck. “There is definitely an art to baking ...
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FST Major Quynh Duong's Student Blog
https://fst.osu.edu/news/fst-major-quynh-duongs-student-blog
FST student Quynh Duong blogs about her experience in product development competitions. To read more: http://studentblogs.cfaes.ohio-state.edu/2013/09/create-to-taste-taste-to-create/ ...
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FST Major Tommy Haufe's Student Blog
https://fst.osu.edu/news/fst-major-tommy-haufes-student-blog
This past summer, FST senior Tommy Haufe blogged about his experience doing undergraduate research. To read about his experience: http://studentblogs.cfaes.ohio-state.edu/2013/07/tomato-extravaganza/#.UicvH8fOhpM.facebook ...
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Monica Giusti named Ohio State University's 2013 Early Career Innovator of the Year
https://fst.osu.edu/news/monica-giusti-named-ohio-state-universitys-2013-early-career-innovator-year
COLUMBUS, Ohio-- It’s not a new idea to use pigments from fruits and vegetables as natural alternatives to synthetic food dyes. But the work being done in Monica Giusti’s lab, focused on compounds called anthocyanins, is making it much more economical to ...
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FST's Dr. Jim Harper Retires
https://fst.osu.edu/news/fsts-dr-jim-harper-retires
The Department of Food Science and Technology honored the career of Dr. Jim Harper with a reception in his honor that included both former and current faculty, staff and students. ...
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OSU opens ambience-setting flavor-testing lab
https://fst.osu.edu/news/osu-opens-ambience-setting-flavor-testing-lab
Click here to read the Columbus Dispatch's article about Dr. Chris Simons sensory lab: http://www.dispatch.com/content/stories/science/2013/08/18/1-osu-opens-ambience-setting-flavor-testing-lab.html ...
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Sept. 12 Summit Tackles Providing 'Food for Billions'
https://fst.osu.edu/news/sept-12-summit-tackles-providing-food-billions
The Food Innovation Center, directed by FST professor Dr. Ken Lee, is sponsoring a food summit, "Food for Billions," on Sept. 12 at the Ohio Union, 1739 N. High St., Columbus. To read more: https://cfaes.osu.edu/news/articles/sept-12-summit-tack ...
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Food Science Grad Student Advises U.S. Policy-Makers on Global Food Security
https://fst.osu.edu/news/food-science-grad-student-advises-us-policy-makers-global-food-security
Rita Mirondo, a doctoral student in Ohio State's Department of Food Science and Technology, was invited to be one of three panelists for " Feed the Future: Growing Innovation, Harvesting Results." The purpose of the event was to highlight a ...