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Jul 12, 2017
COLUMBUS, Ohio — Could eating a tomato a day help keep skin cancer away — or at least lessen the risk of developing non-melanoma skin cancers?
Researchers at The Ohio State University think the answer is maybe, based on promising results of a new study of how nutritional interventions can modulate the risk for skin cancers in mice.
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Jun 7, 2017
Media Advisory: Ohio State Experts Can Speak on Salmonella, Backyard Chickens
COLUMBUS, Ohio — With 32 people infected, Ohio has the highest number of Salmonella cases in a recent outbreak involving 47 states where people had contact with backyard poultry flocks.
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Feb 3, 2017
By Marion Renault
The Columbus Dispatch
It's a common kitchen tragedy: a vibrant green avocado transforms into a dull, stringy lump overnight.
However, a resurfaced technology promises to preserve refrigerated foods from that fate through the use of incredible pressure.
Unlike traditional methods that blanch and boil harmful microorganisms out of products, this process eliminates unwanted elements while protecting the food's original nutrients and flavors.
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Dec 19, 2016
Food Technology magazine
V. M. Balasubramaniam, Ahmed E. Yousef, Jason Wan, and Ash Husain | December 2016, Volume 70, No.12
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Nov 21, 2016
Congratulations to Hardy Castada, recognized for his outstanding research on Characterization of Lamb Flavor using Selected Ion Flow Tube-Mass Spectrometry (SIFT-MS), at the 11th Annual International Scholar Research Exposition last week. His poster will be displayed in the exposition until December 30, 2016, on the first floor of Bricker Hall.
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Nov 17, 2016
COLUMBUS, Ohio — The erosion of milk’s reputation as a healthy food choice is the biggest issue facing the nation’s dairy industry, said the new dairy chair for The Ohio State University’s College of Food, Agricultural, and Environmental Sciences.
“We could survive longer on milk without food, without water, without pizza, than you can survive on anything else,” said Rafael Jimenez-Flores, who joined the college as the J.T. “Stubby” Parker Endowed Chair in Dairy Foods earlier this year.
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Nov 15, 2016
New Ohio State center aims to unearth secrets to make foods healthier
COLUMBUS, Ohio — What if commercially made whole-wheat bread tasted just as good as its refined-wheat counterpart? What if you could enjoy the guilty pleasure of eating a bag of potato chips with a third less sodium but all the flavor?
These are the types of questions being tackled by the Flavor Research and Education Center, newly arrived to The Ohio State University.
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Oct 25, 2016
This article appeared in the October 25, 2016 issue of The Lantern.
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Oct 18, 2016
COLUMBUS, Ohio — A word to the wise: Garlic breath can last for 24 hours. But fortunately, science is here to help.
Researchers at The Ohio State University have figured out how foods like apples, mint leaves and even lettuce can prevent halitosis caused by garlic’s sulfur compounds when eaten at the same time or soon after a garlic-laden meal.
The scientists are with Ohio State’s Department of Food Science and Technology in the College of Food, Agricultural, and Environmental Sciences.
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Oct 4, 2016
By: Jayne Gest
Smart Business Network
Columbus has been historically known as a test market. That’s for sure. But what isn’t as sure is whether the city is still a powerhouse for test marketing because it doesn’t represent U.S. demographics as much as it did in the past.
For example, the 2010 U.S. Census found that Hispanics comprised 16 percent of the total population, but only 5.6 percent of Columbus’ population.
