About Us: News

  1. 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.

  2. 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.

  3. 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.  
  4. Ohio State Awarded Three Grants to Support International Collaboration on Global Issues

    May 5, 2014

    COLUMBUS, Ohio – The Ohio State University has been awarded three grants of up to $250,000 each as part of the Global Innovation Initiative, a new program funded by the governments of the United States and the United Kingdom to foster multilateral research collaborations with higher education institutions in Brazil, China, India and Indonesia. Of the 23 university partnerships funded, Ohio State was awarded the most grants of any other institution.

  5. Ohio State Scientist Recognized for Egg, Food Safety Innovations

    May 5, 2014

    WOOSTER, Ohio -- Ohio State University scientist Ahmed Yousef, who developed a new process to pasteurize eggs in the shell and discovered two new antimicrobial agents for fighting foodborne pathogens, has received the Ohio Agricultural Research and Development Center’s (OARDC) 2014 Director’s Innovator of the Year Award. The award honors innovation and entrepreneurship by OARDC scientists. Click here to read more.

  6. A Deeper Look Into Food Safety, Quality: Ohio State Scientist Wins Research Award

    May 5, 2014

    WOOSTER, Ohio -- Ohio State University scientist Luis Rodriguez-Saona, a national and international expert on using infrared spectroscopy to analyze the safety and quality of foods, has received the Ohio (OARDC) 2014 Distinguished Junior Faculty Research Award. The award honors outstanding achievements by an OARDC faculty member at the rank of assistant or associate professor. Click here to read more.

  7. OSU College Bowl Team Wins Midwest Competition

    Apr 14, 2014

    Congratulations to the OSU College Bowl Team for their recent win at the IFTSA Midwest Area competition in Knoxville, TN!  

    The team is captained by John Frelka and includes Matt Teegarden, Jacob Farr, Olivia Geoghegan, Hilary Goetz, Ron Bangcuyo, Alex Pierce, Greg Sigurdson, Ty Thammakulkrajang, Mei-Ling Shotts, and Paul Park.  The team is advised by Mary Kay Pohlschneider and John Litchfield.

  8. Dr. Bruce Harte to give Harris Award Lecture

    Mar 28, 2014

    The 2013 Harris Award recipient Dr. Bruce Harte will be on campus Friday, April 11, 2014 to deliver the Harris Award lecture. The seminar will take place from 2-3 pm in room 118 of the Parker Food Science and Technology building. The title of the seminar is “The Use of Active Packaging to Enhance Product Shelf Life.”

  9. High Pressure Processing and Juice

    Mar 11, 2014

    FST Professor Dr. Bala Balasubramaniam talks about high pressure processing and juice in a recent article by the dailyburn.com. Click here to read the article.

  10. A Culinary Experiment in the Melting Pot of the Midwest

    Mar 5, 2014

    The gourmet scene gets more adventurous all the time, and there’s no shortage of weird ways of serving food, whether it’s an edible menu, a plate of rare ingredients frozen in liquid nitrogen, or sushi portioned onto a naked woman (nyotaimori). But none of those sends quite the mixed gastronomic message of being placed in front of a computer desk, and after clicking on the screen, seeing a gloved hand slide a dish in your direction through a trap door in the wall.

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