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  1. Brad Bergefurd

    https://southcenters.osu.edu/brad-bergefurd

    Brad Bergefurd Assistant Professor and Specialty Crops Specialist The Ohio State University 1864 Shyville Road, Piketon, Oh 45661 740-289-2071 136 bergefurd.1@osu.edu   View Brad Bergefurd's CV here. Master of Science – Agriculture and Extension Educ ...

  2. Advanced Food Microbiology I

    https://fst.osu.edu/courses/fdscte-7536

    FDSCTE 7536 Food borne microbes of significance to health and industrial applications, metabolic pathways enabling these organisms survival in the environment and hosts, approaches for studying food-borne microorganisms. Prereq: 5536 (636.01) and Micrbio ...

  3. Fall Fruit Update 2

    https://southcenters.osu.edu/events/fall-fruit-update-2

    Come join us for timely fruit research updates for your farm and garden, and to get your questions answered by experts from The Ohio State University. This FREE, online-only event will feature several video presentations recorded from the OSU South Center ...

  4. Wanderson Novais

    https://hcs.osu.edu/our-people/wanderson-novais

    Wanderson Novais PhD (Lindsey, A.) novais.2@osu.edu Columbus- Any- Journal article Book/book chapter Report Working paper Policy brief Presentation Data ...

  5. THE MEATING A REGIONAL MEAT MARKETING AND PROCESSING SUMMIT

    https://southcenters.osu.edu/business/events/the-meating-regional-meat-marketing-and-processing-summit

    NOW VIRTUAL The Meating: A Regional Meat Marketing and Processing Summit The Ohio State University CFAES Center for Cooperatives and Fairfield County Farm Bureau invite you to “The Meating: A Regional Meat Marketing and Processing Summit,” a gathering of ...

  6. The Aquaculture Genetic Laboratory on 2016 Dean's List

    https://southcenters.osu.edu/the-aquaculture-genetic-laboratory-2016-deans-list

    Congratulations to Dr Wang and Team! Thanks for maintain a safe and healthy work environment! ...

  7. 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 ...

  8. Bazler Chair in Food Science

    https://fst.osu.edu/home/slides/bazler-chair-food-science

    https://fst.osu.edu/news/endowed-chair-food-science-created_blank Image Slide Gray Marquee ...

  9. Fruit and Vegetable Processing

    https://fst.osu.edu/courses/fdscte-5410

    FDSCTE 5410 Composition of fruits and vegetables, how this affects quality during processing, principles, equipment and quality changes during common processing methods, including juicing, drying, freezing, canning, and jelly manufacture. Prereq: 2400, or ...

  10. Instrumental Analysis II Molecular and Spectral Analysis Techniques

    https://fst.osu.edu/courses/fdscte-7611

    FDSCTE 7611 Methods of analysis of foods including thermal analysis, NMR, microscopy and rheology. Prereq: Chem 2520 (252), or 2310 and 2540, or Biochem 4511 (511), or Grad standing, or permission of instructor. Not open to students with credit for 833. W ...

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