Sep 3, 2021
$3.5 million gift funds new CFAES endowed chair in food science; Ahmed Yousef named holder
SEPT. 3, 2021
COLUMBUS, Ohio—Ahmed E. Yousef, Distinguished Professor of Food, Agricultural, and Environmental Sciences at The Ohio State University College of Food, Agricultural, and Environmental Sciences (CFAES), has been named the college’s Virginia Hutchinson Bazler and Frank E. Bazler Chair in Food Science.
His five-year term began Aug. 15.
Jul 26, 2021
Congratulations to FST Professor Dr. VM 'Bala' Balasubramaniam who has been selected as the 2021 IFT Research and Development Award recipient.
The IFT Achievement Awards recognize an individual or team for remarkable contributions in research, applications, and service in the food science and technology industry.
Jul 20, 2021
This story was written and published by Ohio State Research News
Researchers study sense of smell to optimize food for consumption
Flavor is the name of the game for scientists who want to optimize food for consumption in ways that improve nutrition or combat obesity.
But there is more to flavor than the substances that meet the mouth. Olfaction, our sense of smell, is a major contributor to how we perceive aromas, especially those related to what we eat.
Jul 12, 2021
The Department of Food Science and Technology at the Ohio State University is pleased to announce the appointment of Dr. Benoît Rousseau as an Adjunct Professor to our faculty. Dr. Rousseau has over 20 years of industry experience as a market researcher and sensory scientist at the Institute for Perception, where he currently serves as Senior Vice President. He is a leading expert in signal detection theory and Thurstonian modeling of sensory processes and has taught numerous short courses on these topics globally. Dr.
Jul 1, 2021
Congratulations to the Food Science, Food Business Management, and Culinary Science students who were named to the 2021 Spring Semester Dean’s List.To qualify for this recognition, these students completed a minimum of 12 graded credit hours with a GPA of 3.5 or higher for the Spring 2021 semester.
May 11, 2021
The Center for Foodborne Illness Research and Prevention (CFI) at The Ohio State University is pleased to announce that Gina Nicholson Kramer, REHS/RS has joined our team as Program Director for Partnerships and Learning. In this role, she will oversee CFI’s efforts to prepare leaders, students and engaged citizens in food safety as well as develop and implement new learning and education programs that meet the needs of stakeholders and complement existing OSU food safety educational efforts.
Apr 7, 2021
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.
Mar 22, 2021
Congratulations to Dr. Ken Lee and PhD student Brittany Miles who have been selected to receive 2021 North American Colleges and Teachers of Agriculture (NACTA) Awards. Ken was awarded the NACTA Educator Award and Brittany was awarded the NACTA Graduate Student Teaching Award. One of the central purposes of NACTA is to recognize those individuals whose efforts represent the very best in agricultural higher education. A virtual conference will be held this June where award winners will be recognized.
Mar 21, 2021
Congratulations to Dr. VM 'Bala' Balasubramaniam on being selected to receive the 2021 Institute of Food Technologists (IFT) Research and Development Award. Recognition of this award will take place virtually this summer during the IFT Annual Meeting.
Mar 18, 2021
After five years of dedicated leadership, Dr. Dennis Heldman is stepping down as the managing director of the Center for Advanced Processing and Packaging Studies (CAPPS). CAPPS is a National Science Foundation (NSF) founded Industry University Cooperative Research Center (IUCRC) that has fostered this consortium between the food industry and universities for over 30 years. These partnerships mutually benefit both parties and advance food processing and packaging research. During the past 5 years, CAPPS sponsored 35 research projects with industry partners.