CFAES Give Today

Department of Food Science and Technology



  1. 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.


  2. Dr. Yael Vodovotz and Black Raspberry Cancer Research

    Feb 17, 2014

    Researchers have developed novel black raspberry-based functional foods that can withstand the rigors of a large-scale cancer prevention trial.

  3. CFAES Grad Report Positive Jobs Outlook

    Jan 31, 2014

    Graduating senior Jessica Rose will soon trade her backpack and classroom desks for a business suit and production lines  as one of the newest operations management trainees for Cargill Kitchen Solutions, a Minnesota-based food manufacturing company. To read more:

  4. Dr. Ken Lee named 2014 recipient of the Harold Macy Award

    Jan 21, 2014

    FST Professor Dr. Ken Lee has been named the 2014 recipient of the Harold Macy Award.


  5. Ohio State to host 2014 International Nonthermal Processing Workshop and Short Course

    Jan 7, 2014

    FST Professor Bala Balasubramaniam and colleagues will be hosting the 2014 International Nonthermal Processing Workshop and Short Course at OSU between October 21-23, 2014.

  6. New ‘Critically Sensitive’ Technology Providing Potential for Broad Range of Scientific Discovery

    Jan 7, 2014

    COLUMBUS, Ohio -- Ohio State University researchers are investigating the benefits of using a new analytical platform in the emerging field of metabolomics.

    Experts say the platform has the potential to open doors for new discoveries in disease prevention and treatment as well as a wide range of innovative scientific projects involving foods, plants, animals and humans.

  7. Cakes & chemistry: the science of baking

    Jan 7, 2014

    It’s one of the first lessons in culinary school: Baking is a science.

    Any slight changes in a recipe — too much baking powder, over-mixing a batter — can make the difference between a moist cupcake and a hockey puck.

    “There is definitely an art to baking,” said Yael Vodovotz, a food-science professor at Ohio State University. “There’s a science to it, too.” To read more:

  8. FST Major Quynh Duong's Student Blog

    Jan 7, 2014

    FST student Quynh Duong blogs about her experience in product development competitions. To read more:

  9. FST Major Tommy Haufe's Student Blog

    Jan 7, 2014

    This past summer, FST senior Tommy Haufe blogged about his experience doing undergraduate research. To read about his experience:

  10. Monica Giusti named Ohio State University's 2013 Early Career Innovator of the Year

    Jan 7, 2014

    COLUMBUS, Ohio -- It’s not a new idea to use pigments from fruits and vegetables as natural alternatives to synthetic food dyes. But the work being done in Monica Giusti’s lab, focused on compounds called anthocyanins, is making it much more economical to use those natural colorants, and it’s shedding new light on the health benefits of doing so.