News

  1. What Scientists have to do with Food Security

    Dec 1, 2014

    This post is written in recognition of World Food Day – “a day of action against hunger.” On this day across the globe people take part in food

  2. TIC Gums Visits OSU's Food Science Department

    Nov 26, 2014

    Last week TIC Gums’ senior regional account manager David Audia and technical service representative Amanda Hoffman visited Ohio State University where they received a tour of the Parker Food Science and Technology Building. OSU works with many regional food companies by providing sensory testing and pilot plant runs to assist in product development. “It was great to see the pilot plant and how OSU is integrated within the community,” said Amanda.

  3. OSU hosts International Nonthermal Processing Workshop

    Nov 5, 2014

    The Ohio State University’s College of Food, Agricultural, and Environmental Sciences recently hosted the 2014 International Nonthermal Processing Short Course and Workshop. Under the direction of lead organizer, Dr. VM Balasubramaniam, the event drew over 170 participants from 24 countries. These participants represented various food processors, equipment vendors, government agencies, and academia.

  4. It takes sweet molecule science to concoct your favorite treats like rock candy

    Oct 27, 2014

    After you divide up your Halloween loot and before you dive face first into a peanut butter cup, think about this: A whole bunch of molecular reactions had to occur to bring you that gooey goodness. 

  5. Is MSG Bad for Your Health?

    Oct 3, 2014

    Order from any number of Chinese takeout restaurants these days, and you might notice that many menus boast “NO ADDED MSG.” The label can also be found in supermarket aisles on snack foods or on packaged seasonings.

    The labels are meant to ease consumers’ worries, because MSG, which is used as a flavor enhancer, has for decades been popularly linked to various health problems, such as headaches and allergic reactions. It's even been considered a factor in infantile obesity.

  6. Getting past pasteurization: consider high-pressure processing of dairy foods and beverages

    Sep 26, 2014

    Dairy products have been a key component of a healthy diet and a source of many nutrients. The industry has employed time-tested and validated thermal pasteurization and sterilization technologies to ensure consumer confidence. However, changes in consumers’ health and wellness-oriented lifestyles and their perceptions about nutrition have redefined the desired attributes in the processed foods they would like to have.

  7. CAFFRE Focuses on Foods and Health

    Sep 17, 2014

    COLUMBUS, Ohio -- Ask almost anyone, and they’ll tell you there’s a definite link between the foods you eat and your health, including the risk of developing certain types of cancer.

  8. Dale A. Seiberling Receives Ohio State Alumni Award

    Sep 15, 2014

    Congratulations to CFAES alumnus Dale A. Seiberling of Granville, Ohio, who received the Ohio State University Alumni Association’s Professional Achievement Award during the group’s 2014 Alumni Awards Program Sept. 12 in Columbus.

    The Professional Achievement Award is presented to alumni who have superb records of distinguished career accomplishments and who have made outstanding contributions to their professions. No more than three individuals are selected in any one year for this award.

  9. Dairy Processors enroll in The Ohio State University

    Aug 11, 2014

    The university aims to expand and enhance its dairy program. It formed a partnership with Quality Chekd to train and educate dairy professionals in food safety and equipment operation. Click here for full article.

  10. International: iAGRI PhD Student, Rita Mirondo, works to advance food processing in Tanzania

    May 13, 2014

    Rita was sitting at a corner workspace for graduate students on the 3rd floor of Parker Hall, intently studying for her upcoming final exams. Though she had been situated in the same spot for some time, it was obvious that a great amount of studying still lay ahead of her.  

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