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  1. Ohio State installs, commissions new pilot-scale ultra-shear technology equipment for liquid foods and beverages processing

    https://fst.osu.edu/news/ohio-state-installs-commissions-new-pilot-scale-ultra-shear-technology-equipment-liquid-foods

    technology being developed at The Ohio State University College of Food, Agricultural, and Environmental ... join the Food Industry Consortium to begin using the new technology. Called BaroShear MAX ultra-shear ... technology (UST), this new method of high-pressure-based shear technology will allow beverage companies to ...

  2. Ohio State forms food industry consortium to advance commercialization of ultra-shear technology for liquid foods and beverages processing

    https://fst.osu.edu/news/ohio-state-forms-food-industry-consortium-advance-commercialization-ultra-shear-technology

    provide access to the licensing of a new, innovative manufacturing technology that preserves foods and ... ultra-shear technology (UST), this new method of high-pressure-based shear technology will allow beverage ... Clean Process Technology Development. Consortium members will also have first rights to nonexclusively ...

  3. Dr. Valente Alvarez

    https://fst.osu.edu/our-people/dr-valente-alvarez

    projects on new technologies, product development, ingredient functionality, product quality and shelf ... combined experience in industry and academia. His expertise includes management and new product development ... the Food Technology Section at the National Laboratories of Industrial Development in Mexico; Program ...

  4. Weed Management 101

    https://agcrops.osu.edu/events/weed-management-101

    common weeds Developing a 2018 Management Strategy Tillage? Site of action Using Technologies Liberty ... Identification of new and old weeds Hands on seedlings and larger Pig weeds Night shade Other ...

  5. January 2016 Highlights

    https://fst.osu.edu/newsletter/food-science-and-technology-news/january-2016-highlights

    Innovation Center, in partnership with the Mid-Ohio Foodbank, has developed a new student product development ... method development and refining, adding new compounds to the library and using all of the features of the ... are sought in the form of new food products that incorporate the fresh supply of fruits and vegetables ...

  6. Dr. Farnaz Maleky

    https://fst.osu.edu/our-people/dr-farnaz-maleky

    developing new techniques for structuring and nano-engineering of food micronutrients, and understanding ... Parker Food Science and Technology Building Area of Expertise: Material Science of Food, Nano-engineering ... of Food Systems, Food Structuring and Process Development, Mathematical Modeling of Food Physical ...

  7. Balasubramaniam named 2021 recipient of the IFT Research and Development Award.

    https://fst.osu.edu/news/balasubramaniam-named-2021-recipient-ift-research-and-development-award-0

    new pathways for product offerings by developing safe, clean label, high-quality alternatives to ... Institute of Food Technologists (IFT) Research and Development Award. Recognition of this award will take ... and is a Professor of Food Engineering in the Department of Food Science and Technology and the ...

  8. Research and Centers

    https://fst.osu.edu/research-and-centers

    Process Technology Development- The center's mission is to contribute to the development of ... FST faculty conduct integrated multi-disciplinary research programs in support of developing ... technological and scientific solutions that satisfy the needs of the consumer and food industry. Research areas ...

  9. First Generation of Roundup Ready Soybean Trait Patent Set to Expire in 2015

    https://agcrops.osu.edu/newsletter/corn-newsletter/2014-21/first-generation-roundup-ready-soybean-trait-patent-set-expire

    be little incentive for companies to invest in research and development of new technologies. For ...   Patents help fuel research and development by granting companies exclusive rights to make, use and sell ... the patented technology for a limited amount of time (usually 20 years).  Without patents, there would ...

  10. CFAES’ Cooperstone recognized for research that improves tomato nutrition

    https://fst.osu.edu/news/cfaes%E2%80%99-cooperstone-recognized-research-improves-tomato-nutrition

    to receive a 2019 New Innovator Award from the Foundation for Food and Agriculture Research (FFAR).  ... breeding/genetics, analytical chemistry, bioinformatics, and nutrition to help develop tomatoes that are healthier ... farmers, consumers, and everyone in between,” Cooperstone said. New Innovators are selected based on ...

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