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News Releases Archive (Prior to 2011)

College of Food, Agricultural, and Environmental Sciences

CFAES

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  1. Chocolate chemistry – a food scientist explains how the beloved treat gets its flavor, texture and tricky reputation as an ingredient

    https://fst.osu.edu/news/chocolate-chemistry-%E2%80%93-food-scientist-explains-how-beloved-treat-gets-its-flavor-texture-and

    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 ...

  2. FCS Professional Development Day

    https://extension.osu.edu/events/fcs-professional-development-day-10

    Our April FCS Professional Development Day will focus on the release of the new Ohio Person in Charge: Know and Show Curriculum.  Join the writing team as we share the development process, final product, and how you can teach it! 9-9:15am: How did we get ...

  3. Camp Program Director In-Service

    https://extension.osu.edu/events/camp-program-director-service

    ...

  4. Study Design and Quantitative Methods for Food Science

    https://fst.osu.edu/courses/fdscte-6400-0

    FDSCTE 6400 This graduate-level course is designed to introduce students to research study design and data analytic methods commonly used in food science. Since study planning is critical to the success of any research project, this course will focus prim ...

  5. Food Supply-Chain Equipment Operations

    https://fst.osu.edu/courses/fdscte-3400

    FDSCTE 3400 The focus of this course is description of equipment used throughout the food supply chain from harvest/assembly to preparation for consumption. After completing this course, students will recognize how equipment systems are assembled within a ...

  6. Food Composition and Function

    https://fst.osu.edu/courses/fdscte-4600

    FDSCTE 4600 This course provides a comprehensive introduction to diverse and modern topics in Food Composition and Function. At the end of the course, students should have clear understanding of the macro-components of foods, understand basic food chemist ...

  7. Metabolomics, Principles and Practice

    https://fst.osu.edu/courses/fdscte-7600

    FDSCTE 7600 Introduces students to the principles and practice of metabolomics. Metabolomics is the study of the totality of small molecules existing within a system. We will focus here on the application of metabolomics to plant, food, nutrition and heal ...

  8. Communicating to be Understood online workshop

    https://leadershipcenter.osu.edu/events/communicating-be-understood-online-workshop

    How we communicate with each other, whether it is a co-worker or spouse, can make or break a relationship. In this workshop we will explore how people communicate differently and how you can use your strengths to build relationships with your team and inc ...

  9. Making Maple Syrup

    https://extension.osu.edu/today/making-maple-syrup

    Download a transcript of this video (in process) ABOUT THIS EPISODE Did you know Ohio State makes maple syrup?! In a 19-acre woods on the Ohio State Mansfield campus, researchers, Extension specialists, instructors, and others are collecting sap from a va ...

  10. Food Carbohydrates

    https://fst.osu.edu/courses/fdscte-7641

    FDSCTE 7641 Chemical, physical, biological, and functional properties of food carbohydrates and their interactions with other food components. Prereq: 2400 or equiv., 5600 or equiv., or permission of instructor. Check with the FST graduate student coordin ...

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