Pohlschneider receives National Teaching and Student Engagement award
Congratulations to Food Science and Technology Senior Lecturer Dr. Mary Kay Pohlschneider on receiving the 2022 National Teaching and Student Engagement award, which “celebrates university faculty for their use of innovative teaching methods and service t ...
Cultural Connections: Vietman
A talk in the series Cultural Connections—where culture meets agriculture PRESENTED BY THE CFAES WOOSTER DIVERSITY COMMITTEE & FAES INTERNATIONAL PROGRAMS Vietnam: A Jewel of the Far East Wooster Science Building, Room 175/175A 1600 Wilson Rd, CFAES ...
Gathering Place Open House
Come check out our new space for underrepresented students and their allies- the Gathering Space. ...
FDSCTE 7194 Selected topics in food science. Prereq: Permission of instructor. Repeatable to a maximum of 9 cr hrs or 3 completions. Graduate 1.0 FDSCTE 7194 SP22.pdf Spring 2022 Dr. V.M. (Bala) Balasubramaniam Distance Learning Columbus FST Graduate Prog ...
The Science of Human Sensory Measurements: Theoretical Principles and Industrial Applications
FDSCTE 7560 This course provides students with a critical overview of the science behind perception measurements in sensory evaluation with a focus on sensory discrimination testing. This course will describe a theoretical foundation to sensory measuremen ...
Laura Onianwa Center for Foodborne Illness Research and Prevention Program Coordinator firstname.lastname@example.org https://foodsafety.osu.edu/home- Any- Journal article Book/book chapter Report Working paper Policy brief Presentation Data ...
Learn about the Livestock Judging Team
An informational meeting will be held Wednesday, Jan. 18 in Skou 201 at 5 p.m. ...
January 17- 22, 2023
Peggy Grgich Fiscal Officer email@example.com 614-247-8176 110E Parker Food Science and Technology Building 2015 Fyffe Road- Any- Journal article Book/book chapter Report Working paper Policy brief Presentation Data ...
EFNEP Program EFNEP is free to the participants and agencies. This program is offered as a series of lessons in a curriculum designed to teach families with children and young adults about USDA dietary recommendations using an interactive approach. Each ...