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  1. Coordinating a Community-Led Business Retention and Expansion Program

    https://ohioline.osu.edu/factsheet/cdfs-1564

    practices related to cultivating their business climate and ecosystem (Purdue, 2019).  Communities that ... development director, mayors, administrators, and other organizations), local media web sites, public ... Retrieved from ohioline.osu.edu/cd-fact/pdf/1562.pdf.    Lucente, J. (2010). Involving Volunteers in ...

  2. Business Retention and Expansion Program

    https://ohioline.osu.edu/factsheet/cdfs-1562

    2019). When issues facing businesses can be better understood, the local community is better positioned ... and collaboration with the academic enterprise (Gee, 2019). Extension offices are a link to ... to the university (Gee, 2019). Extension Community Development pursues proven and innovative ...

  3. Involving Volunteers in a Community-Led Business Retention and Expansion Program

    https://ohioline.osu.edu/factsheet/cdfs-1563

    enterprise (Gee, 2019) Extension offices may be a link to professional staff and community volunteers. In the ... 2019). The OSU Extension Community Development program pursues proven and innovative science-based ... task force conducts business site visits with the BRE coordinator to secure survey information.  ...

  4. Osteoporosis: Risk Factors, Prevention, and Detection

    https://ohioline.osu.edu/factsheet/hyg-5808

    doi.org/10.1007/s12603-015-0614-9 Mayo Clinic Staff. (2019, June 19). Osteoporosis. ... at Risk. cdn.nof.org/wp-content/uploads/2016/02/Who-Gets-Osteoporosis.pdf Office of Genomics and ... doi.org/10.7326/M15-1361 Tsai, A.J. (2019). Disparities in osteoporosis by race/ethnicity, education, work status, ...

  5. Smartphone app reveals patterns in how people choose and eat leftovers

    https://aede.osu.edu/news/smartphone-app-reveals-patterns-how-people-choose-and-eat-leftovers

    were leftovers saved from previous meals, as well as which unfinished foods they saved as leftovers for ... percent of items left unfinished during meals were saved as leftovers. The most popular food types that ... were saved as leftovers were vegetables, cheeses, and meats, and the most popular time to select ...

  6. Advanced Food Process Design

    https://fabe.osu.edu/courses/fabeng-7430

    Cross-listed in FdScTe. Graduate 3.0 FDSCTE7430Syll20.pdf Autumn 2020 Dennis R. Heldman In Person Columbus ...

  7. Buckeye Buzz Submission

    https://ati.osu.edu/buzz

    Organization Name * Organizer Name * Date of Event * Year Year 2018 2019 2020 2021 2022 Month Month Jan Feb Mar ... Highlights (flyer posted on campus) Both External Link for QR Code Flyer or Graphic for Event Files must be ... less than 2 MB. Allowed file types: gif jpg jpeg png pdf doc docx ppt pptx. CAPTCHA This question is ...

  8. George Belleville

    https://aede.osu.edu/our-people/george-belleville

    MA, Economics, Ohio University, Athens, Ohio, 2019 BA, Business Economics and Data Analytics, Ohio ... Affairs where he studied the effect of UNESCO cultural heritage sites on tourism employment, and the ...

  9. Archive 2019

    https://plantpath.osu.edu/about-us/seminars/archive-2019

    Autumn 2019 PLNTPTH 8899.  Seminars are  MONDAYS, 10:20 AM- 11:15 AM.  Kottman 244 (Columbus) and ... 26, 2019 Monica Lewandowski, Department of Plant Pathology, Ohio State Grad Students: Deadlines / The ... closed Sept. 9, 2019 Dr. Stephen Cohen, Postdoctoral Scientist, Ohio State (Jacobs lab) Exploring the ...

  10. Archive 2019

    https://plantpath.osu.edu/node/4353

    Autumn 2019 PLNTPTH 8899.  Seminars are  MONDAYS, 10:20 AM- 11:15 AM.  Kottman 244 (Columbus) and ... 26, 2019 Monica Lewandowski, Department of Plant Pathology, Ohio State Grad Students: Deadlines / The ... closed Sept. 9, 2019 Dr. Stephen Cohen, Postdoctoral Scientist, Ohio State (Jacobs lab) Exploring the ...

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