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Department of Food Science and Technology



  1. 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?

  2. 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.

  3. '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

  4. 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.

  5. 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.

  6. 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?

  7. 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.

  8. The truth about food

    Who to trust for the truth about food

    Sep 8, 2017

    Below is an article that the Ohio Farm Bureau did on the 'Truth About Food' event hosted by the Food Innovation Center at The Ohio State University. The article originally appeared in the Ohio Farm Bureau Federation pulication our Ohio.

    Go ahead, eat those fried eggs. And add a slice of buttered toast and a side of bacon.
    Enjoy it, because despite what you’ve heard for nearly 30 years, that fat and cholesterol won’t make you sick.

  9. Food Preservation tips

    OSU extension educators featured in Our Ohio magazine

    Sep 7, 2017

    OSU Assistant Professor and Extension Field Specialist Abby Snyder and Fairfield County Extension Educator Shannon Carter are featured in the September/October issue of Our Ohio magazine. The article offers a variety of food preservation tips and tricks, a valuable do’s and don’ts list and includes highlights from a recent food preservation class taught by Carter.

  10. Dr. Abby Snyder speaks about Food Safety Month

    September is Food Safety Month

    Aug 31, 2017

    Chow Line: September Is Food Safety Month and a Good Time to Learn Practical Tips

    My dad absolutely hates to waste food, so he tends to keep leftovers until they smell bad. Until then, they are safe to eat, as far as he’s concerned. Is that true?

    No, not really.

    The bacteria that cause foodborne illnesses aren’t easily detectable to the naked eye nor by smell because these organisms do not affect the look, smell or taste of foods, according to the U.S. Department of Health and Human Services.