1. Ohio State Researchers: Milk Date Labels Contribute to Food Waste

    Ohio State Researchers: Milk Date Labels Contribute to Food Waste

    Feb 1, 2018

    Ohio State Researchers: Milk Date Labels Contribute to Food Waste Published on February 1, 2018

    COLUMBUS, Ohio — Got milk?

    If so, you may be among the majority of consumers who throw that milk out once the date on the carton or jug label has passed.

    But Ohio State University researchers say not so fast — that pasteurized milk is still good to drink past its sell-by date.

  2. Food for Healing

    Jan 22, 2018


    When Matt Teegarden first stepped foot on Ohio State's campus in 2008, he wasn't sure where his path would lead him. But during the last 10 years, he's found connections here that have inspired him to make the world a better place.

    Teegarden, who earned both his bachelor's and master's degrees at Ohio State, is working on his PhD. Here, he can combine his passions for food, science and medicine to study how the chemistry of food could help prevent disease.

  3. Chow Line: “Raw” Water Trend Can Make You Sick

    Jan 18, 2018

    I’ve heard about a new trend that involves drinking “raw water.” What is it, and is it good for me?

    In a word, no.

    “Raw” or “live” water is not treated to remove or reduce minerals, ions, particulate, or, importantly, potential pathogenic bacteria and parasites. Raw water is found in rivers and natural springs, and is being sold at premium prices by some companies, according to published reports.

  4. Chow Line: Leafy Greens Suspected in Latest E. coli Food Poisoning Cases

    Jan 12, 2018

    I’m confused about the recent reports regarding leafy greens such as romaine lettuce. How is it that leafy greens can cause a foodborne illness?

  5. Proposed federal changes could lead to eased rules for egg processors

    Jan 11, 2018

    FST Professor Ahmed Yousef talks about the proposed federal changes and how they'll affect egg processors.

  6. 'Rock Star' status for FST students in Major Baking Competition

    Dec 8, 2017

    American Society of Baking Names Student Team from The Ohio State University as Finalists in the 2018 Product Development Competition

  7. State FFA contest held at CFAES

    Dec 4, 2017

    The 18th annual State FFA Food Science Contest was recently held in the Parker Food Science and Technology Building. 1,291 students initially competed in the contest and this was narrowed to 76 high school students from 19 schools at the state level. The superintendents of the contest are Jenny Guilford, Regulatory Manager at SensoryEffects, and Maria Ruhlman, Senior Product Development Scientist at the Kellogg Company. Many food science students helped put on this event. The top four scoring students receive scholarships to attend OSU.

  8. Dr. Emmanuel Hatzakis receives 2017 IUFoST Young Scientist Award

    Nov 30, 2017

    IUFoST Press Release
    [29 November 2017] – The International Union of Food Science and Technology (IUFoST) announced the Lifetime Achievement and Young Scientist Awards recipients, Dr. David Julian McClements and Dr. Emmanuel Hatzakis

    The IUFoST Young Scientist Award recognizes an individual in the initial phases of her or his career for the potential to make outstanding scientific contributions to the field of food science and technology and the potential for future scientific leadership.

  9. Tailgating and food safety

    Chow Line: Have Fun and Be Food Safe When Tailgating

    Sep 15, 2017

    Dr. Abby Snyder, an assistant professor and food safety field specialist in the College of Food, Agricultural, and Environmental Sciences (CFAES) offers some tips about food safety for tailgating events.

    I’ve finally got tickets to the game this weekend, and we’re planning a huge tailgate. Are there any food safety precautions I should take before, during and after the game?

  10. Ohio State’s Food Industries Center responds to the needs of the food industry with online continuing education

    Sep 14, 2017

    The OSU Food Industries Center is launching a new online continuing education course called Introduction to Food Science Essentials. This 10 week online training will begin on October 2 and is designed for food industry professionals who are new to the industry or are looking to enhance their technical knowledge and have not received a formal education in the field of food science and technology.