- The Department of Food Science and Technology has received a Good-to-Great Grant from the Office of Academic Affairs (OAA). Good-to-Great Grants provide substantial strategic investment for up to five years to tenure-initiating units that identify aspirational targets and a proposed path to ascending to new heights of excellence. Plans for the grant include creation of a Food Innovation and Technology Transfer Laboratory (FITT). FITT will be designed to support entrepreneurs, promote small businesses, and provide education for the workforce. Click here for more information.
- The department hosted the Institute of Food Technologists Student Association (IFTSA) Food Forward event on our campus. This two-day event brought students together for opportunities to network with the Ohio Valley IFT and hear from industry professionals on several industry relevant topics. Attendees also participated in focus groups, professional development workshops and were able to engage with CIFT Innovation and a ‘Life after College’ panel. There were also opportunities to tour the T. Marzetti Innovation Center and Columbus Brewing Company. Other sponsoring groups included Donatos Pizza, Catapult Commercialization Services, and Wiley Publishing. Click here for a photo album of the event.
- The Department hosted over 95 students and guests at the recent FST Scholarship Dinner. Additional attendees included Department Chair Dr. Martha Belury, several FST faculty and student leaders representing department clubs and programs. This past year, the department awarded just under $200,000 in scholarships to 51 undergraduate students.
- Congratulations to the Buckeye Chapter of Phi Tau Sigma on being chosen as a 2023 Phi Tau Sigma Chapter of Excellence. This distinction is to recognize high achieving Phi Tau Sigma Chapters for their exemplary volunteer service, excellence in leadership, and dedication to the food science and technology profession. Phi Tau Sigma (ΦΤΣ) is the Honor Society for Food Science and Technology. Dr. Sheryl Barringer and Dr. Ken Lee serve as advisors to the group and members of the Executive Board include Sam Hoffman (president), Kevin Kim, Matthiew Haines, Heitian Hu, Brianda Gonzalez Orozco, and Chih Chun Kuo.
- Hetian Hu, a Food Engineering student working in the lab of Dr. Bala Balasubramaniam, received a Presentation Excellence Award from the American Society of Agricultural and Biological Engineers (ASABE) for his outstanding presentation at the ASABE's 2023 Annual International Meeting.
- Dr. Lynn Knipe conducted an Introductory HACCP Class for Meat and Poultry Processors on Aug. 31-September 1 at the Franklin County Extension Office. Dr. Knipe also conducted a lamb processing session at the Howard Wyman Leadership School at Ohio State. OSU’s Meat Science Extension program was highlighted in the September issue of Meat and Poultry Magazine, in an article entitled “Extending Assistance.” The meat industry Business Toolkit, that Dr. Lynn Knipe helped develop, was the first academic resource mentioned in this article.
- The Food Industries Center conducted an onsite Better Process Control School at Alpura in Chihuahua, Mexico. Lead instructor, Dr. Valente Alvarez, FST graduate student Brianda Gonzalez Orozco, and expert industry collaborators trained employees in aseptic processing of low-acid foods.
- Dr. Martha Belury, FST Department Chair and member of the Molecular Carcinogenesis and Chemoprevention Program at the OSUCCC – James, has competed her 2022-23 term as president of the American Society for Nutrition (ASN) and remains on the board of directors as past president.
- The department's revised 2023 Autumn Seminar Series schedule can be found here. The seminars take place from 4:00 -5:00 pm in the Parker Food Science and Technology Building room 118 each week and are open to the public.
Upcoming Events
October 11 FST Department Seminar
Dr. Yonas Gizaw, Adjunct Professor of Biopolymers, Purdue University
October 17 Food Industries Center Training Course
Cleaning and Sanitation Basics
https://go.osu.edu/cleaningbasics
October 18 FST Department Seminar
Student Presentations: Rolando Choriego Marin, Silvette Ruiz-Ramirez, and Cindy Lai
October 18 – 19 Food Industries Center Training Course
Advanced CIP
https://go.osu.edu/cip
October 25 FST Department Seminar
Dr. Haotian Zheng, Assistant Professor, Food, Bioprocessing and Nutrition Sciences, North Carolina State University
November 1 FST Department Seminar
Dr. Sharon M. Donovan, Professor and Melissa M. Noel Endowed Chair in Nutrition and Health, University of Illinois Urbana-Champaign
November 8 FST Department Seminar
Dr. Heather Allen, Dow Professor, Department of Chemistry and Biochemistry, OSU
