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Dec 20, 2021
Dr. Rafael Jimenez-Flores and his lab were given an assignment. They were tasked with creating original Ohio State themed ice cream flavors to commemorate the investiture of Ohio State University President Kristina M. Johnson. How did they do with the assignment? You can find out and read the whole story here: Frozen Feat.
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Dec 14, 2021
Note: Dr. Jiyoung Lee who has a joint appointment between Food Science and Technology and Environmental Health Sciences in the College of Public Health, is an investigator with Ohio State’s Global One Health initiative (GOHi).
The Global One Health initiative (GOHi) has been awarded funding from the U.S. Centers for Disease Control and Prevention (CDC) to enhance detection, response and prevention of antimicrobial resistance and associated health threats in hospitals in Ethiopia.
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Oct 28, 2021
FST Professor Dr. Bala Balasubramaniam has been appointed to the USDA NAREEE Advisory Board. The NAREEE Advisory Board provides feedback to the Secretary of Agriculture, to USDA’s Research, Education, and Economics (REE) mission area, and to land-grant colleges and universities on food and agricultural research, education, extension and economics priorities and policies. The Advisory Board also provides reports and recommendations to the appropriate agricultural committees of the U.S. Congress.
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Sep 3, 2021
$3.5 million gift funds new CFAES endowed chair in food science; Ahmed Yousef named holder
Tracy Turner
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 Hutchison Bazler and Frank E. Bazler Chair in Food Science.
His five-year term began Aug. 15.
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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.
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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.
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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.
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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.
Food Science
Lydia Ainsworth
Rachel Barrett
Robin Barth
Julia Bliss
Anna Carroll
Yesen Cheng
Naomi Chongsiriwatana
Noah Dameron
Philip Eberly
Andrea Esselburn
Rachel Ewing
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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.
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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.
