Past Events

  1. Sep 25, 2015, 2:00pm - 3:00pm

  2. Aug 24, 2015, 1:00pm - 4:30pm

  3. Aug 24, 2015, 12:00pm - 1:00pm

    FST faculty, staff and students are invited to come to the welcome back lunch which will be held in the lobby ofthe Parker Food Science and Technology building.

  4. Aug 7, 2015, 2:30pm - 3:30pm

    Friday, August 7, 2015 - 2:30pm to 3:30pm Please join us for cake in the Parker Food Science lobby as we gather to recognize our summer graduates and acknowledge other notable accomplishments that have occured over the summer such at the IFT Annual Meeting. All are welcome to attend.

  5. Jul 8, 2015 through Jul 9, 2015, 9:00am - 4:30pm

    The Ohio State University Department of Food Science and Technology and Syft, Inc are organizing this meeting to promote the exchange of ideas and best practices in using the SIFT-MS technology. The meetings will take place at the Department of Food Science and Technology on the The Ohio State University campus. Visit http://u.osu.edu/syftusersmeeting/ for more information.

  6. Jun 24, 2015 through Jun 25, 2015, 8:00am - 5:00pm

    This two-day workshop focuses on classroom and hands-on exposure to laboratory methods and procedures in a working dairy laboratory. Testing is centered on all dairy products.

  7. Jun 10, 2015 through Jun 11, 2015, 8:00am - 5:00pm

    The Better Process Control School Acidified Foods course of The Wilbur A. Gould Food Industries Center is an FDA, USDA, and FSIS required course for processors of  acidified foods. This course is designed for anyone in the food industry that is involved with processing shelf stable foods in glass containers and closure evaluation. This can include acidified food processors, operating supervisors, and food plant personnel.

  8. May 19, 2015 through May 20, 2015, 8:00am - 5:00pm

    This two-day pasteurization seminar will help participants in the maintenance department gain a better understanding of the mechanical functions and potential failures that could occur in an HTST system. Participants will be involved in a number of troubleshooting situations that might occur on their system.

  9. May 6, 2015, 2:30pm - 3:30pm

    Wednesday, May 6, 2015 - 2:30pm to 3:30pm Please join us for cake in the Parker Food Science lobby as we gather to recognize our spring semester graduates and acknowledge other notable accomplishments of the semester. All are welcome to attend.

  10. May 5, 2015 through May 6, 2015, 8:00am - 5:00pm

    In this two-day course you will learn how to build a food safety system using the seven principles of HACCP (Hazard Analysis and Critical Control Points). The training program is centered around dairy and juice HACCP following the guidelines of the Pasteurized Milk Ordinance voluntary HACCP and FDA HACCP for 100% juice products.

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