News

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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.

  7. Waste not, want not? Examining ways to minimize food losses

    Jul 12, 2016

    This article is part of a special report on Food Security published by the Ohio State Alumni magazine.

  8. 'A Game-Changer': Rapid Infrared Analysis Could Streamline Food Processing Tests

    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.

  9. Social Media, Food Science and Me

    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.

  10. Ohio State not alone in spending big on research

    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.

Pages