1. 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.

  2. 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.

  3. 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.”

  4. 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 Click here to read the article.

  5. 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.

  6. Registration Open for OVIFT Symposium

    Feb 27, 2014

    Registration is now open for the 5th OVIFT Symposium. This year's topic is "Trends in Food: Novel Technologies for Safe and High Quality Foods". The symposium takes place on Monday, March 17, 2014 and will be held at the Nationwide and Ohio Farm Bureau 4-H Center from 9:00 am – 4:30 pm. You can register at

    Keynote speakers for this year’s symposium are OSU Professor Dr. Sudhir Sastry, Wornick Foods Process Engineering and Technology Manager Matt Beam, and OSU FST Professor Dr. Balasubramaniam.

  7. Health study to look for links between disease, land formation

    Feb 24, 2014

    Some areas of Ohio are riddled with karst, a layer of cracked and eroded rock a few feet below ground. Other areas, particularly in eastern Ohio, are pocked with abandoned coal mines whose entrances and air shafts puncture the ground.
  8. 2014 Edward F. Hayes Graduate Research Forum

    Feb 24, 2014

    Congratulations to Matt Teegarden for placing first in the Food, Agricultural, and Environmental Sciences division of the Edward F. Hayes Graduate Research Forum. His oral presentation was titled “Determination of Biologically Relevant Vitamin D Metabolites in a Mouse Model of Non Melanoma Skin Cancer.”

    Other FST students that were selected to give oral presentations were Hui-Chun Hsiao, Morgan Cichon, and Jessica Cooperstone.

    Great job to all of them for their representation of our department!


  9. Herb Ockerman Inducted into Hall of Distinguished Alumni

    Feb 24, 2014

    Congratulations to FST Courtesy Professor Herb Ockerman on being inducted into the University of Kentucky College of Agriculture, Food and Environment Hall of Distinguished Alumni. Click here to read more.

  10. Candy May Join Fight Against Cancer

    Feb 21, 2014

    Whether it’s a plate or pyramid, healthy eating guidelines always give fruits and vegetables center stage – and for good reason: they contain critical nutrients that the human body needs and that experts think may help prevent illnesses like cancer, diabetes and heart disease. Click here to read more.