- The department had over 100 students and families in attendance for the first annual FST scholarship dinner last week. Students who received a departmental scholarship this year and their guests were able to enjoy dinner and hear from department chair Dr. Sheryl Barringer as well as visit with and learn about the clubs and programs that are unique to the department. This past year, the department awarded 48 scholarships that totaled $125,000.00.
- Congratulations to the following faculty and staff who have celebrated years of service milestone with Ohio State: Bala Balasubramaniam – 15 years; Lynn Knipe – 20 years; Tony Stull – 25 years; and Julie Townsend – 20 years. They will be recognized at the OARDC Employee Appreciation Dinner and Recognition Ceremony.
- The Journal of Agricultural and Food Chemistry recently accepted an article titled “High-Pressure Processing of Broccoli Sprouts: Influence on Bioactivation of Glucosinolates to Isothiocyanates.” A number of faculty and students from our department were involved in the research and include Ken Riedl PhD, Jessica Cooperstone PhD, MS student Shreya Kamat, Bala Balasubramaniam PhD, and Steven Schwartz PhD. Click here for the article.
- The Food Industries Center has launched an online course called Introduction To Food Science Essentials. This introductory online based training is a ten-week course 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. Completion of Introduction to Food Science Essentials will provide participants with a firm foundation of food science knowledge to be immediately applied in their current positions. Click here to learn more.
- Dr. Bala Balasubramaniam and his lab recently published a study in Food Chemistry Journal called “Optimization of anthocyanins extraction from black carrot pomace with thermosonication.” The research was conducted to evaluate the effectiveness of novel food processing technologies such as thermosonication to extract valuable anthocyanins from black carrot pomace. The research demonstrated the potential use of thermalsonication technology as a tool for the extraction of valuable components of waste products from the fruits and vegetables juice industry. Click here to access the lab publication.
- The Foods For Health Discovery Theme is pleased to announce an award of $2,000 to Dr. Joshua Blakeslee, Associate Professor, Dept. of Horticulture and Crop Science, and Dr. Emmanuel Hatzakis, Assistant Professor, Dept. of Food Science and Technology, for their proposal to develop and implement a Comprehensive Metabolomics Certification Course, covering the practical and theoretical aspects of both targeted and untargeted metabolomics. This course will be made up of a series of instructional modules, that could be taken either as a whole or offered individually, focused on instructing participants in the extraction/preparation, separation, and analysis of plant, food, and animal metabolites.
- Dr. Valente Alvarez was invited to participate in the Quality Chekd international food safety training and plant audit program on September 5 - 15. The program included visits to four dairy processing plant in Colombia.
- A recent Chow Line article about food recalls was edited by assistant professor and CFAES food safety specialist Dr. Abby Snyder. Click here to read the article.
- PhD student Mackenzie Hannum recently blogged about healthy ice cream in the IFTSA Science Meets Food blog.
Click here for the blog
October 2-3 FREC Annual Meeting
October 4-5 CAPPS Fall Meeting
October 6 Hall of Distinction Event
4:15 Parker Food Science and Technology Lobby
October 10-12 Introduction to Dairy Processing and Management
October 18 Food Evolution Free Screening Event
October 23 Food Science Club Fall Picnic for FST students, faculty, and staff.
4:30-6:30 at Fred Beekman Park (Volleyball Shelter)
October 31 Cleaning and Sanitation Basics
November 1-2 Advanced CIP