Search results
Search results
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Horse Advisors Meeting
https://champaign.osu.edu/events/horse-advisors-meeting-0
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Rabbit and Cavy Advisors Meeting
https://champaign.osu.edu/events/rabbit-and-cavy-advisors-meeting-0
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Sheepmen's Meeting
https://champaign.osu.edu/events/sheepmens-meeting-0
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Fairboard Meeting
https://champaign.osu.edu/events/fairboard-meeting-4
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Holiday-Office Closed
https://champaign.osu.edu/events/holiday-office-closed-3
Thank a Veteran today! ...
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CFAES Grad Report Positive Jobs Outlook
https://fst.osu.edu/news/cfaes-grad-report-positive-jobs-outlook
Graduating senior Jessica Rose will soon trade her backpack and classroom desks for a business suit and production lines as one of the newest operations management trainees for Cargill Kitchen Solutions, a Minnesota-based food manufacturing company. To r ...
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Dr. Ken Lee named 2014 recipient of the Harold Macy Award
https://fst.osu.edu/news/dr-ken-lee-named-2014-recipient-harold-macy-award
FST Professor Dr. Ken Lee has been named the 2014 recipient of the Harold Macy Award. The award, established in 1981, is given annually to recognize an outstanding example of food technology transfer or cooperation between scientists or techno ...
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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 ...