News

  1. 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

  2. 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.

  3. 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.

  4. 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. 

  5. What’s the buzz: Caffeine has its good and bad aspects

    Oct 25, 2016

    This article appeared in the October 25, 2016 issue of The Lantern.

  6. Garlic Breath? Science Says Eat an Apple

    Oct 18, 2016

    COLUMBUS, Ohio — A word to the wise: Garlic breath can last for 24 hours. But fortunately, science is here to help.

    Researchers at The Ohio State University have figured out how foods like apples, mint leaves and even lettuce can prevent halitosis caused by garlic’s sulfur compounds when eaten at the same time or soon after a garlic-laden meal.

    The scientists are with Ohio State’s Department of Food Science and Technology in the College of Food, Agricultural, and Environmental Sciences.

  7. For some things, Columbus is still the best test market

    Oct 4, 2016

    By: Jayne Gest
    Smart Business Network 

    Columbus has been historically known as a test market. That’s for sure. But what isn’t as sure is whether the city is still a powerhouse for test marketing because it doesn’t represent U.S. demographics as much as it did in the past.

    For example, the 2010 U.S. Census found that Hispanics comprised 16 percent of the total population, but only 5.6 percent of Columbus’ population.

  8. Should Customers Fall For Panera's New Gimmick? Food Scientists Weigh In

    Sep 14, 2016

    This article features ‘Don’t Eat the Pseudoscience’ which is a group of food science students and young professionals (including FST’s John Frelka and Matt Teegarden) who work to addresses food misconceptions.

  9. FDA: Listeria found in Jeni's production Kitchen

    Aug 25, 2016

    FDA: Listeria found in Jeni's production kitchen

    By JD Malone
    The Columbus Dispatch 

    Professor Ahmed Yousef was quoted as a listeria and food safety expert.

    Jeni's Splendid Ice Creams is once again battling listeria, a problem that caused a huge disruption in the company's business last year.

  10. How Do You Make A Healthier Cream Cheese That Doesn't Suck?

    Jul 30, 2016

    A NEW WAY OF STRUCTURING FATS COULD BE THE KEY

    By Ryan F. Mandelbaum

    Assistant Professor Farnaz Maleky’s research was recently featured in an article in Popular Science about making a healthier cream cheese.

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