Oct 25, 2016
This article appeared in the October 25, 2016 issue of The Lantern.
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.
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.
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.
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.
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.
Jul 12, 2016
This article is part of a special report on Food Security published by the Ohio State Alumni magazine.
Jun 13, 2016
News From The College of Food, Agricultural, and Environmental Sciences
COLUMBUS, Ohio — Food quality tests that traditionally take hours — or days — to perform in the lab now can be completed in just minutes, without the need to even step away from the production line.
“This is a game-changer for the industry. It allows you to get out of the lab and test in the production line or even in the field,” said Luis Rodriguez-Saona, professor of food science and technology at The Ohio State University.
Jun 10, 2016
By: Alex Pierce, FST PhD student
Social media can be our best friend or our worst foe. As many people know social media circulates large amounts of information. We spread any fleeting, unheeding thoughts we may have during the day, reaching people across the globe. “Alex is currently eating a bagel”… The beauty and potentially the beast of these platforms is their lack of filtration.
Jun 6, 2016
This article was printed in the Columbus Dispatch on Sunday, June 5, 2016
Four years after Ohio State University collected a $483 million parking-lease payment and pledged to dedicate half of its investment earnings to a research hiring campaign, the Discovery Themes initiative is underway.