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Search results

  1. Let's Preserve- Canning Basics

    https://fairfield.osu.edu/events/lets-preserve-canning-basics-0

    Please note!   This is the class that was originally scheduled for August 10th.  Join Sandy Bohl to learn Canning Basics- including water and pressure canning- at Keller Market House Click here for more information or to see what other classes are being o ...

  2. 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 ...

  3. 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. Graduate 2.0 FDSCTE 7641.pdf Dr. Yael Vodov ...

  4. Lisa Flanagan

    https://fst.osu.edu/our-people/lisa-flanagan

    Lisa Flanagan Program Assistant- Sensory Evaluation Center flanagan.248@osu.edu 110 Parker Food Science and Technology Building ...

  5. Mindful Wellness

    https://fairfield.osu.edu/news/mindful-wellness

    “Mindful Wellness is designed to equip healthy adults with practice and skills to strengthen the mind and body connection and promote holistic health and wellness across the lifespan.” Please join Shannon Carter, Extension Educator, for the Mindful Wellne ...

  6. Let's Preserve- Canner Testing

    https://fairfield.osu.edu/events/lets-preserve-canner-testing

    Canner dial gauge testing and information will provided during the Keller Farmers Market.  No class will be held during this time and no appointment necessary, just stop by for testing or to ask questions.  Hope to see you there.  Click here for more info ...

  7. Flavor Chemistry

    https://fst.osu.edu/courses/fdscte-7670

    FDSCTE 7670 This course will provide students with an understanding of the chemical stimuli that impact flavor perception, analytical approaches to characterize flavor stimuli, mechanisms of flavor formation, flavor-ingredient interactions, and industrial ...

  8. Dr. Osvaldo Campanella

    https://fst.osu.edu/our-people/dr-osvaldo-campanella

    Dr. Osvaldo Campanella Professor Works Journal Articles Williamson, K.; Hatzakis, E., "NMR analysis of roasted coffee lipids and development of a spent ground coffee application for the production of bioplastic precursors" Food Research Internat ...

  9. Advanced Concepts in Sensory Science

    https://fst.osu.edu/courses/fdscte-7550

    FDSCTE 7550 This course explores advanced concepts in Sensory Science including flavor perception, food intake and sophisticated methodological and data analysis procedures. The structure of this course will involve open discussion of important concepts o ...

  10. Enroll in 4-H

    https://ross.osu.edu/program-areas/4-h-youth-development/2018-4-h-family-enrollments

    4-H Family Enrollment Instructions oh.4honline.com 4-H Family Enrollment Instructions with screenshots 4-H Family Enrollment you tube video ...

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