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Brewing Science Capstone
https://fst.osu.edu/courses/fdscte-5750
FDSCTE 5750 This course uses the biological and chemical principles of brewing to understand aspects of malting, mashing, fermentation, and the making of different beer styles that is complemented by laboratory exercises to investigate flavors, aromas, br ...
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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 ...
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4-H Dressage Practice
https://tuscarawas.osu.edu/events/4-h-dressage-practice-4
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4-H Dressage Practice
https://tuscarawas.osu.edu/events/4-h-dressage-practice-3
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4-H Dressage Practice
https://tuscarawas.osu.edu/events/4-h-dressage-practice-2
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4-H Dressage Practice
https://tuscarawas.osu.edu/events/4-h-dressage-practice-1
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4-H Dressage Practice
https://tuscarawas.osu.edu/events/4-h-dressage-practice-0
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4-H Dressage Practice
https://tuscarawas.osu.edu/events/4-h-dressage-practice
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OSU USDA research meeting
https://fabe.osu.edu/node/10312
Room 100 (Wooster) OSU USDA research meeting, Dr. Jeon Tuesday, March 21, 2023- 9:00am to 11:00am ...
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Introduction to Polymer Science: A Bio-based Approach
https://fabe.osu.edu/courses/fabeng-5510
FABENG 5510 This course introduces polymer chemistry through polymers found in nature. It is designed as a unique introduction to the subject, which connects natural and synthetic polymers by exploring the chemistry of natural polymers from plants, animal ...