Physical Principles in Food Processes
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 ...
Sustainability of the Food Supply Chain
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, ...
Market Turkey can hatch
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 ...
Conservation Tillage & Technology Conference March 14-15 in Ada
The Conservation Tillage & Technology Conference (CTC) will be held in- person March 14-15 at Ohio Northern University in Ada. This year’s conference will feature David Hula, four-time winner of the National Corn Growers Association Yield Contest and ...
‘Warm’ Winter Days…What This Means for Wheat
Across Ohio, the average air temperature was 8-10°F warmer in January and February (so far) (Table 1). Due to these warmer winter temperatures, wheat may appear greener than usual and also raises the question, “Will the vernalization requirement be met?” ...
Mild, Wet, and Windy Next 30 Days
Next 30-days... The theme will be an active next 30-days with above normal temperatures (sometimes more than 20 degrees above normal) along with a series of progressive moderate to stronger weather systems. This will lead to a wet next 30-days with most a ...
Last Call for Soybean School Registration
Registration closes February 17 for the Madison/Champaign Soybean School. Don’t miss this opportunity to connect with some of our soybean specialists to learn about weed control, ultra-early planting, pesticide applications and more. CCA and Commercial Pe ...
Moore to present Estate Planning Challenges for Farm Families this Wednesday
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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 ...