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Department of Food Science and Technology


Food Science and Technology News: August 2022 Department Highlights

  • We are pleased to announce the 2022 OSU FST Hall of Distinction Inductees:
    Phillip Mueller, owner of Minerva Dairy
    Dr. Martin Okos, Professor, Purdue University
    John Richardson, Chairman of the Board, SugarCreek
    Mark your calendar and plan to join us on Friday, September 30th as we recognize these individuals and their contributions to food science and technology as well as their support of our department and The Ohio State University.
  • The department hosted their annual graduation party and celebrated our students who graduated during summer semester. We also published a special edition graduation newsletter that gave the graduates a chance to share some of their favorite memories as well as acknowledge some of the people who supported them. Congratulations and best of luck to our newest alumni.
  • NBC Nightly News featured Dr. Chris Simons and the Sensory Evaluation Center in a story about sensory research and determining consumer preferences between store brand and name brand products. NBC News NOW followed up with a more in-depth interview with PhD student Kevin Kim.
  • Dr. Devin Peterson and research scientist Dr. Diana Paola Forero were featured experts in a story by INVERSE about vanilla extract. Their research into the key chemicals found in vanilla bean extracts is also part of the American Chemical Society (ACS) Fall 2022 media briefing. Devin Peterson was also a featured expert in an NBC News story about Coca-Cola’s newest flavor called “Dreamworld.”
  • Dr. Lynn Knipe hosted an Introductory HACCP Course for Meat and Poultry Processors at the Nationwide 4-H Center. HACCP training is required for anyone who is involved in writing, reassessing, or modifying HACCP plans in inspected meat establishments.  There were two facilitators from USDA Food Safety Inspection System, who assisted with the workshops in which participants wrote a HACCP plan for their operation.
  • On August 16 – 19, Dr. Valente B. Alvarez led the Food Industries Center’s hybrid Better Process Control School, with lectures from Dr. Sheryl Barringer, Dr. Osvaldo Campanella, Steven Simmons, and expert industry collaborators. Daily lectures were offered in microbiology, acidified and low-acid foods, container closures and handling, thermal processing, and recordkeeping. This course satisfies the training requirements specified in both the FDA and USDA regulations designed to prevent public health hazards in low-acid and acidified low-acid canned foods.
  • The department’s 2022 Autumn Seminar Series schedule can be found here. The seminars take place from 4:00 -5:00 pm in the Parker Food Science and Technology Building room 118 each week and are open to the public.

Upcoming Events
September 7               FST Seminar Series
Matthias Klein, PhD - FST Assistant Professor

4-5 pm Parker 118

September 14             FST Seminar Series
Brittany Towers, MS – Senior Manager and Product Developer at Vital Proteins
4-5 pm Parker 118

September 21             FST Seminar Series
Hua Wang, PhD – FST Professor
4-5 pm Parker 118

September 23             Buckeye Chapter Phi Tau Sigma Seminar
Daryl Lund, PhD
3:30 – 4:30 pm Parker 118; reception immediately following

September 28             FST Seminar Series
Jozef Kokini, PhD – Purdue University Professor of Food Science
4-5 pm Parker 118

September 30             CFAES Homecoming FST Ice Cream Social
3-4 pm Parker Food Science and Technology Patio
CFAES Homecoming events and registration

September 30             FST 2022 Hall of Distinction
5-7 pm Parker Food Science and Technology Building

Oct 18 – 20                       Food Industries Center Training Course
Cleaning and Sanitation Basics + Advanced CIP

Oct 25 – 26                        Food Industries Center Training Course
Introductory HACCP

Nov 9 – 11                         Food Industries Center Training Course
PCQI Training: Preventive Controls for Human Food