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    • Dr. Melvin Pascall is the lead principal investigator in one of twelve teams chosen for funding through Ohio State’s seed fund for racial justice. The proposal is ‘Using a STEAM Model to Develop Access Pipeline for Middle Grade Students in Columbus Metro Schools’. This study proposes a model for developing a local pipeline to increase access to Ohio State for Black Students through a STEAM curriculum and mentoring model that focuses on “digital agriculture/social justice”.
    • The department hosted a virtual graduation party for their graduates and celebrated 20 undergraduate students, 4 Masters students, and 4 PhD’s during the spring semester. We also published a special edition graduation newsletter that gave the graduates a chance to share some of their favorite memories as well as acknowledge some of the people who supported them.
  • Congratulations FST SP21 Graduates!!

    This semester, FST students have been given an opportunity to share with us some of their favorite memories of their time at Ohio State in this special edition newsletter. Many also took the opportunity to give a shoutout to those that supported them, befriended them, and helped make the journey one to remember.

    • The College hosted their annual CFAES Celebration of Students award recognition program through a virtual YouTube Premier earlier this month. We are pleased to congratulate the students, faculty, and supporters of the department who were recognized. FST Advisory Board member David Calvin was recognized for his meritorious service to students. Dr. Chris Simons received the Rodney F. Plimpton Teaching Award, Dr.
    • Congratulations to Professor Dr. Bala Balasubramaniam who has been named the 2021 recipient of the Institute of Food Technologists (IFT) Research and Development Award. This achievement award celebrates his innovative research in food engineering, including his multidisciplinary research and industrial outreach, covering various advanced nonthermal and thermal food manufacturing technologies, which significantly contribute to the understanding of food science and technology. Dr.
    • Congratulations to FST undergraduate students Philip Eberly, Jacqui Fox, and Natalia Jaspeado Becerra who have been named 2021 CFAES Distinguished Seniors. They are three of the twenty-five seniors who have received the most prestigious undergraduate award at The Ohio State University College of Food, Agricultural, and Environmental Sciences (CFAES).
    • Dr. Ahmed Yousef was officially recognized as one of three 2020-2021 CFAES Distinguished Professors. The recognition was part of the 2021 CFAES Awards Program and can be viewed here. Also recognized during the Awards program was FST's David Kasler who received the Innovation Award from the CFAES Staff Advisory Council. David works as a research engineer in Dr.
    • Dr. Ahmed Yousef has been named a 2020 CFAES Distinguished Professor. The title of Distinguished Professor of Food, Agricultural, and Environmental Sciences honors colleagues at the rank of Professor who have excelled in teaching, research, or outreach/engagement, and whose work has demonstrated significant impact on their fields, students, CFAES, and University, and/or the public. It is essential that such professorships are reserved for the most distinguished faculty.
    • Dr. Rafael Jimenez-Flores recently received a $200,000 grant from The Coca-Cola Company. This funding is to advance technology to isolate valuable milk phospholipids as part of the Milk Fat Globule Membrane from buttermilk in partnership with Dr. Shakeel Rehman. These components are gaining momentum as important to human health and wellbeing as nutrients to prevent inflammation, enhance gut function /microbiota and help in cognitive development and neuronal health.
    • Ohio State’s Center for Foodborne Illness Research and Prevention received a $100,000 gift from Bill Marler and Marler Clark LLP PS, The Food Safety Law Firm. The gift was used towards the establishment of an endowed fund to support food safety. Click here to learn more.
    • The International Association for Food Protection recement held their virtual Annual Meeting and a number of faculty and students from the department participated.

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