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Aug 7, 2024
Dr. Mary Kay Pohlschneider has been named a member of the 2024 Drake Institute Affiliate Program. Pohlschneider serves as an Assistant Professor of Professional Practice in the Department of Food Science and Technology. In addition to teaching several undergraduate courses, she advises undergraduate students, oversees the student internship requirement, and serves as the advisor to the department’s Food Science Club.
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Jul 11, 2024
Congratulations to the Food Science, Food Business Management, and Culinary Science students who were named to the 2024 Spring Semester Dean’s List. To qualify for this recognition, these students completed a minimum of 12 graded credit hours with a GPA of 3.5 or higher for the Spring 2024 semester.
Below is the list of students broken down by major.
Culinary Science
Anya Barrera
Hailey Egbert
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Jun 27, 2024
The department is pleased to announce that they have openings for two faculty positions.
Assistant/Associate/Full Professor of Enology and Fermentation
This is a newly created position and is a split appointment between the Department of Food Science and Technology and the Department of Horticulture and Crop Science.
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Jun 20, 2024
Summer is a time for students to apply what they’ve learned to internship opportunities. Did you know that three food science students are interning with NASA on the NASA Deep Space Food Challenge taking place on the CFAES campus this summer? Click here to learn more about the project and what the students are doing for the challenge.
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Feb 2, 2024
Congratulations to the Food Science, Food Business Management, and Culinary Science students who were named to the 2023 Autumn Semester Dean’s List. To qualify for this recognition, these students completed a minimum of 12 graded credit hours with a GPA of 3.5 or higher for the Autumn 2023 semester.
Dean’s List
Amanda Adams
Jenna Ainsworth
Liddie Ainsworth
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Sep 20, 2023
Originally published by Ohio State News
Good-to-Great Grants recipients announced
The grants support the university’s goal of continuously improving academic, administrative and operational excellence
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Sep 19, 2023
This story was origianlly published in Ohio State News
Emily Caldwell
caldwell.151@osu.edu
Study finds proteins in particular have strong deodorizing effect
It turns out yogurt may have a previously unknown benefit: eliminating garlic odors.
A new study conducted in a lab – with follow-up human breath tests being planned – showed that whole milk plain yogurt prevented almost all of the volatile compounds responsible for garlic’s pungent scent from escaping into the air.
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Jul 5, 2023
We are pleased to announce the appointment of Dr. Martha Belury as Chair of the College of Food, Agricultural, and Environmental Sciences (CFAES) Department of Food Science and Technology effective July 1, 2023, to June 30, 2027. This position is subject to OAA and Board of Trustees approval.
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Apr 20, 2023
Department of Food Science and Technology opens search for the Dale A. Seiberling Professorship in Food Engineering.
View the position description here.
Search Committee
Chair:
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Mar 9, 2023
Originally published in the Conversation.
by Dr. Sheryl Barringer
In the HBO series “The Last of Us,” named after the popular video game of the same name, the flour supplies of the world are contaminated with a fungus called Cordyceps. When people eat pancakes or other foods made with that flour, the fungi grow inside their bodies and turn them into zombies.
