Sep 8, 2017
Below is an article that the Ohio Farm Bureau did on the 'Truth About Food' event hosted by the Food Innovation Center at The Ohio State University. The article originally appeared in the Ohio Farm Bureau Federation pulication our Ohio.
Go ahead, eat those fried eggs. And add a slice of buttered toast and a side of bacon.
Enjoy it, because despite what you’ve heard for nearly 30 years, that fat and cholesterol won’t make you sick.
Sep 7, 2017
OSU Assistant Professor and Extension Field Specialist Abby Snyder and Fairfield County Extension Educator Shannon Carter are featured in the September/October issue of Our Ohio magazine. The article offers a variety of food preservation tips and tricks, a valuable do’s and don’ts list and includes highlights from a recent food preservation class taught by Carter.
Aug 31, 2017
Chow Line: September Is Food Safety Month and a Good Time to Learn Practical Tips
My dad absolutely hates to waste food, so he tends to keep leftovers until they smell bad. Until then, they are safe to eat, as far as he’s concerned. Is that true?
No, not really.
The bacteria that cause foodborne illnesses aren’t easily detectable to the naked eye nor by smell because these organisms do not affect the look, smell or taste of foods, according to the U.S. Department of Health and Human Services.
Aug 30, 2017
'Don't Waste That Food!' Ohio State Conference Will Show How and Why
COLUMBUS, Ohio — Inside many trash cans lies food that probably could have been eaten or composted.
Food waste accounts for about 22 percent of what’s in every landfill, according to the U.S. Environmental Protection Agency. What’s more surprising is where most of that food waste is coming from, said Brian Roe, a professor of agricultural economics in the College of Food, Agricultural, and Environmental Sciences (CFAES) at The Ohio State University.
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.
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.
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.
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.
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.
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.