News

  1. Dr. Abby Snyder speaks about Food Safety Month

    September is Food Safety Month

    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.

  2. OSU Food Waste Collaborative Conference

    Ohio State Food Waste Collaborative Conference

    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.

  3. OSU students in Nicaragua

    FST student conducts research in Nicaragua

    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.

  4. Phytochemicals Lab hosts Philippine Scientists

    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.

  5. Food Evolution Documentary to Screen at Ohio State

    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.

  6. Tomato research

    Ohio State Researchers: Eating Tomatoes May Protect Against Skin Cancer

    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.

  7. FST Faculty Can Speak on Salmonella, Backyard Chickens

    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.

  8. Ohio a hub for bacteria-killing, high-pressure food processing

    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.

  9. 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

  10. 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.

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