Jan 18, 2018
I’ve heard about a new trend that involves drinking “raw water.” What is it, and is it good for me?
In a word, no.
“Raw” or “live” water is not treated to remove or reduce minerals, ions, particulate, or, importantly, potential pathogenic bacteria and parasites. Raw water is found in rivers and natural springs, and is being sold at premium prices by some companies, according to published reports.
Jan 12, 2018
I’m confused about the recent reports regarding leafy greens such as romaine lettuce. How is it that leafy greens can cause a foodborne illness?
Jan 11, 2018
FST Professor Ahmed Yousef talks about the proposed federal changes and how they'll affect egg processors.
Dec 8, 2017
American Society of Baking Names Student Team from The Ohio State University as Finalists in the 2018 Product Development Competition
Dec 4, 2017
The 18th annual State FFA Food Science Contest was recently held in the Parker Food Science and Technology Building. 1,291 students initially competed in the contest and this was narrowed to 76 high school students from 19 schools at the state level. The superintendents of the contest are Jenny Guilford, Regulatory Manager at SensoryEffects, and Maria Ruhlman, Senior Product Development Scientist at the Kellogg Company. Many food science students helped put on this event. The top four scoring students receive scholarships to attend OSU.
Nov 30, 2017
IUFoST Press Release
[29 November 2017] – The International Union of Food Science and Technology (IUFoST) announced the Lifetime Achievement and Young Scientist Awards recipients, Dr. David Julian McClements and Dr. Emmanuel Hatzakis
The IUFoST Young Scientist Award recognizes an individual in the initial phases of her or his career for the potential to make outstanding scientific contributions to the field of food science and technology and the potential for future scientific leadership.
Sep 15, 2017
Dr. Abby Snyder, an assistant professor and food safety field specialist in the College of Food, Agricultural, and Environmental Sciences (CFAES) offers some tips about food safety for tailgating events.
I’ve finally got tickets to the game this weekend, and we’re planning a huge tailgate. Are there any food safety precautions I should take before, during and after the game?
Sep 14, 2017
The OSU Food Industries Center is launching a new online continuing education course called Introduction to Food Science Essentials. This 10 week online training will begin on October 2 and is designed for food industry professionals who are new to the industry or are looking to enhance their technical knowledge and have not received a formal education in the field of food science and technology.
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.