News

  1. OSU students in Nicaragua

    FST student conducts research in Nicaragua

    Aug 29, 2017

    Alba Claudia Mayta Apaza, a PhD student of Dr. Jiyoung Lee, spent the summer in Nicaragua for conducting a study about infants and children gut microbiome development.

  2. Phytochemicals Lab hosts Philippine Scientists

    Aug 28, 2017

    The week of August 14-19, the Phytochemicals Laboratory lead by Dr. Giusti hosted a team of scientists from the Philippine Food and Nutrition Research Institute (FNRI), the Philippine Council for Industry, Energy, and Emerging Technology Research and Development (PCIEERD) and other institutions for an intensive hands-on course: Natural Dyes and Food Colorants R&D Program. Dr. Sigurdson and other members of the Phytochemicals Lab team contributed with lectures and laboratory activities.

  3. Food Evolution Documentary to Screen at Ohio State

    Aug 9, 2017

    Join the FST Food Science Club and the food and agricultural science communication club Citation Needed, for a screening of the documentary, Food Evolution. This film, directed by Academy Award nominee Scott Hamilton Kennedy and Narrated by Neil deGrasse Tyson explores controversy around the science of food through the lens of the debate over genetically engineered foods. Following the screening, UC Davis geneticist Dr. Alison van Eenennaam, a prominent subject in the film, will facilitate a discussion about controversies in science and agriculture.

  4. Tomato research

    Ohio State Researchers: Eating Tomatoes May Protect Against Skin Cancer

    Jul 12, 2017

    COLUMBUS, Ohio — Could eating a tomato a day help keep skin cancer away — or at least lessen the risk of developing non-melanoma skin cancers?
    Researchers at The Ohio State University think the answer is maybe, based on promising results of a new study of how nutritional interventions can modulate the risk for skin cancers in mice.

  5. FST Faculty Can Speak on Salmonella, Backyard Chickens

    Jun 7, 2017

    Media Advisory: Ohio State Experts Can Speak on Salmonella, Backyard Chickens

    COLUMBUS, Ohio — With 32 people infected, Ohio has the highest number of Salmonella cases in a recent outbreak involving 47 states where people had contact with backyard poultry flocks.

  6. Ohio a hub for bacteria-killing, high-pressure food processing

    Feb 3, 2017

    By Marion Renault
    The Columbus Dispatch

    It's a common kitchen tragedy: a vibrant green avocado transforms into a dull, stringy lump overnight.

    However, a resurfaced technology promises to preserve refrigerated foods from that fate through the use of incredible pressure.

    Unlike traditional methods that blanch and boil harmful microorganisms out of products, this process eliminates unwanted elements while protecting the food's original nutrients and flavors.

  7. Kinder, Gentler Food Processing

    Dec 19, 2016

    Food Technology magazine

    V. M. Balasubramaniam, Ahmed E. Yousef, Jason Wan, and Ash Husain | December 2016, Volume 70, No.12

  8. INTERNATIONAL SCHOLAR RESEARCH EXPOSITION

    Nov 21, 2016

    Congratulations to Hardy Castada, recognized for his outstanding research on Characterization of Lamb Flavor using Selected Ion Flow Tube-Mass Spectrometry (SIFT-MS), at the 11th Annual International Scholar Research Exposition last week. His poster will be displayed in the exposition until December 30, 2016, on the first floor of Bricker Hall.

  9. Got Concerns? Dairy Scholar Extols Nutritional Virtues of Milk

    Nov 17, 2016

    COLUMBUS, Ohio — The erosion of milk’s reputation as a healthy food choice is the biggest issue facing the nation’s dairy industry, said the new dairy chair for The Ohio State University’s College of Food, Agricultural, and Environmental Sciences.

    “We could survive longer on milk without food, without water, without pizza, than you can survive on anything else,” said Rafael Jimenez-Flores, who joined the college as the J.T. “Stubby” Parker Endowed Chair in Dairy Foods earlier this year.

  10. Focus on Flavor

    Nov 15, 2016

    New Ohio State center aims to unearth secrets to make foods healthier 

    COLUMBUS, Ohio — What if commercially made whole-wheat bread tasted just as good as its refined-wheat counterpart? What if you could enjoy the guilty pleasure of eating a bag of potato chips with a third less sodium but all the flavor?

    These are the types of questions being tackled by the Flavor Research and Education Center, newly arrived to The Ohio State University. 

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