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News article: Ohio State forms food industry consortium to advance commercialization of ultra-shear technology for liquid foods and beverages processing

COLUMBUS, Ohio—Researchers at The Ohio State University College of Food, Agricultural, and Environmental Sciences (CFAES) have created a university-industry consortium to further the development of and provide access to the licensing of a new, innovative manufacturing technology that preserves foods and beverages using wholesome, recognizable ingredients; no artificial preservatives; and reduced heat. 

News article: Using candy to sniff out probable cases of COVID-19

Research team develops method to screen for taste and smell loss COLUMBUS, Ohio – Scientists have proposed that using a cheap and simple product – hard candy – to screen for the loss of taste and smell in populations at risk for COVID-19 exposure may help detect probable positive cases in otherwise asymptomatic people.

News article: Dr. Chris Simons Awarded NIH Grant

Dr. Chris Simons received a National Institutes of Health (NIH) grant to develop a novel test to independently assess smell and taste function in individuals who are at high risk for contracting COVID-19. The National Institutes of Health has awarded over $107 million to support new, non-traditional approaches and reimagined uses of existing tools to address gaps in COVID-19 testing and surveillance.