2015 Harris Award Lecture with Dr. Gilbert A. Leveille
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Will Work For Food: landing a job
By: Stephanie Diamond There are few things in life as both exciting and ominous as The Job Search. You’re bright-eyed and bushy tailed. You’ve psyched yourself up to move to a new city, make new friends, learn a new job, and find a new apartment. It feel ...
TIC Gums Visits OSU's Food Science Department
Last week TIC Gums’ senior regional account manager David Audia and technical service representative Amanda Hoffman visited Ohio State University where they received a tour of the Parker Food Science and Technology Building. OSU works with many regional f ...
OSU hosts International Nonthermal Processing Workshop
The Ohio State University’s College of Food, Agricultural, and Environmental Sciences recently hosted the 2014 International Nonthermal Processing Short Course and Workshop. Under the direction of lead organizer, Dr. VM Balasubramaniam, the event drew ove ...
It takes sweet molecule science to concoct your favorite treats like rock candy
After you divide up your Halloween loot and before you dive face first into a peanut butter cup, think about this: A whole bunch of molecular reactions had to occur to bring you that gooey goodness. We know, we know — trick-or-treating is about eating ...
FST Professional Development Seminar Series- Dr. Greg Lesinski
Is MSG Bad for Your Health?
Order from any number of Chinese takeout restaurants these days, and you might notice that many menus boast “NO ADDED MSG.” The label can also be found in supermarket aisles on snack foods or on packaged seasonings. The labels are meant to ease consumers’ ...
Getting past pasteurization: consider high-pressure processing of dairy foods and beverages
Dairy products have been a key component of a healthy diet and a source of many nutrients. The industry has employed time-tested and validated thermal pasteurization and sterilization technologies to ensure consumer confidence. However, changes in consume ...