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  1. Food Composition and Function

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

    FDSCTE 4600 The purpose of this course will be to provide students a comprehensive introduction to the diverse and modern topics in Food Composition and Function. At the end of the course, students should have clear understanding of the macro-components o ...

  2. 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 ...

  3. Volunteers

    https://ross.osu.edu/program-areas/4-h-youth-development/volunteers

    2021 Calendar Advisor Resources Cloverbud Advisor Resources Cloverbud Program Organizational Advisor Resources Project Advisor Resources 4-H Committee 4-H Lingo American and 4-H Flag Etiquette Club Charter- required to be completed every year by the count ...

  4. Using candy to sniff out probable cases of COVID-19

    https://fst.osu.edu/news/using-candy-sniff-out-probable-cases-covid-19

    Research team develops method to screen for taste and smell loss COLUMBUS, Ohio – Scientists have proposed that using a cheap and simple product – hard candy – to screen for the loss of taste and smell in populations at risk for COVID-19 exposure may help ...

  5. Congratulations to the Food Science and Technology 2021 Distinguished Seniors

    https://fst.osu.edu/news/congratulations-food-science-and-technology-2021-distinguished-seniors-0

    COLUMBUS, Ohio—Twenty-five seniors have received the most prestigious undergraduate award at The Ohio State University College of Food, Agricultural, and Environmental Sciences (CFAES). The Distinguished Senior Award honors top graduating seniors on the O ...

  6. 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 ...

  7. Horse Projects

    https://ashland.osu.edu/program-areas/4-h-youth-development/4-h-project-requirements/horse-projects

    First Year Member's safety/ethics training link EquiStep Horse Member Information Packet Cover Sheet 4-H Horse Registration       Horse ID/Registration Form Permission to Participate: signed when enroll online at v2.4honline.com Ashland County 4-H Ho ...

  8. About Hancock County

    https://hancock.osu.edu/about

    OSU Extension Hancock engages the citizens of Hancock County to strengthen their lives and community through our research-based educational programs. We gratefully acknowledge the continued help and financial support of our local county commissioners: Tim ...

  9. Livestock Projects

    https://ashland.osu.edu/program-areas/4-h-youth-development/4-h-project-requirements/livestock-project-requirements

    BEEF 2020 Baby Beef Program 2021 Baby Beef Order Form 2021 Baby Beef Give-a-way 2021 Baby Beef Requirements 2021 Breeding Beef Project Requirements 2021 Dairy Feeder and Beef Feeder Project Requirements 2021 MARKET STEER PROJECT REQUIREMENTS 2021 Weigh-In ...

  10. 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 ...

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