1. It takes sweet molecule science to concoct your favorite treats like rock candy

    Oct 27, 2014

    After you divide up your Halloween loot and before you dive face first into a peanut butter cup, think about this: A whole bunch of molecular reactions had to occur to bring you that gooey goodness. 

  2. Is MSG Bad for Your Health?

    Oct 3, 2014

    Order from any number of Chinese takeout restaurants these days, and you might notice that many menus boast “NO ADDED MSG.” The label can also be found in supermarket aisles on snack foods or on packaged seasonings.

    The labels are meant to ease consumers’ worries, because MSG, which is used as a flavor enhancer, has for decades been popularly linked to various health problems, such as headaches and allergic reactions. It's even been considered a factor in infantile obesity.

  3. Getting past pasteurization: consider high-pressure processing of dairy foods and beverages

    Sep 26, 2014

    Dairy products have been a key component of a healthy diet and a source of many nutrients. The industry has employed time-tested and validated thermal pasteurization and sterilization technologies to ensure consumer confidence. However, changes in consumers’ health and wellness-oriented lifestyles and their perceptions about nutrition have redefined the desired attributes in the processed foods they would like to have.

  4. CAFFRE Focuses on Foods and Health

    Sep 17, 2014

    COLUMBUS, Ohio -- Ask almost anyone, and they’ll tell you there’s a definite link between the foods you eat and your health, including the risk of developing certain types of cancer.

  5. Dale A. Seiberling Receives Ohio State Alumni Award

    Sep 15, 2014

    Congratulations to CFAES alumnus Dale A. Seiberling of Granville, Ohio, who received the Ohio State University Alumni Association’s Professional Achievement Award during the group’s 2014 Alumni Awards Program Sept. 12 in Columbus.

    The Professional Achievement Award is presented to alumni who have superb records of distinguished career accomplishments and who have made outstanding contributions to their professions. No more than three individuals are selected in any one year for this award.

  6. Dairy Processors enroll in The Ohio State University

    Aug 11, 2014

    The university aims to expand and enhance its dairy program. It formed a partnership with Quality Chekd to train and educate dairy professionals in food safety and equipment operation. Click here for full article.

  7. International: iAGRI PhD Student, Rita Mirondo, works to advance food processing in Tanzania

    May 13, 2014

    Rita was sitting at a corner workspace for graduate students on the 3rd floor of Parker Hall, intently studying for her upcoming final exams. Though she had been situated in the same spot for some time, it was obvious that a great amount of studying still lay ahead of her.  
  8. Ohio State Awarded Three Grants to Support International Collaboration on Global Issues

    May 5, 2014

    COLUMBUS, Ohio – The Ohio State University has been awarded three grants of up to $250,000 each as part of the Global Innovation Initiative, a new program funded by the governments of the United States and the United Kingdom to foster multilateral research collaborations with higher education institutions in Brazil, China, India and Indonesia. Of the 23 university partnerships funded, Ohio State was awarded the most grants of any other institution.

  9. Ohio State Scientist Recognized for Egg, Food Safety Innovations

    May 5, 2014

    WOOSTER, Ohio -- Ohio State University scientist Ahmed Yousef, who developed a new process to pasteurize eggs in the shell and discovered two new antimicrobial agents for fighting foodborne pathogens, has received the Ohio Agricultural Research and Development Center’s (OARDC) 2014 Director’s Innovator of the Year Award. The award honors innovation and entrepreneurship by OARDC scientists. Click here to read more.

  10. A Deeper Look Into Food Safety, Quality: Ohio State Scientist Wins Research Award

    May 5, 2014

    WOOSTER, Ohio -- Ohio State University scientist Luis Rodriguez-Saona, a national and international expert on using infrared spectroscopy to analyze the safety and quality of foods, has received the Ohio (OARDC) 2014 Distinguished Junior Faculty Research Award. The award honors outstanding achievements by an OARDC faculty member at the rank of assistant or associate professor. Click here to read more.