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Feb 17, 2014
Researchers have developed novel black raspberry-based functional foods that can withstand the rigors of a large-scale cancer prevention trial.
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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: https://cfaes.osu.edu/news/articles/cfaes-grad-report-positive-jobs-outlook
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Jan 21, 2014
FST Professor Dr. Ken Lee has been named the 2014 recipient of the Harold Macy Award.
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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.
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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.
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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:http://www.dispatch.com/content/stories/science/2013/11/24/1-cakeschemistry.html
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Jan 7, 2014
FST student Quynh Duong blogs about her experience in product development competitions. To read more:http://studentblogs.cfaes.ohio-state.edu/2013/09/create-to-taste-taste-to-create/
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Jan 7, 2014
This past summer, FST senior Tommy Haufe blogged about his experience doing undergraduate research. To read about his experience: http://studentblogs.cfaes.ohio-state.edu/2013/07/tomato-extravaganza/#.UicvH8fOhpM.facebook
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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.
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Jan 7, 2014
The Department of Food Science and Technology honored the career of Dr. Jim Harper with a reception in his honor that included both former and current faculty, staff and students.
