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  1. Scientists on the scent of flavor enhancement

    https://fst.osu.edu/news/scientists-scent-flavor-enhancement

    said. “We think there’s cognitive interference from the language centers that impacts how people do this ... the substances that meet the mouth. Olfaction, our sense of smell, is a major contributor to how we ... flavor development, researchers are exploring how the route an aroma takes to get to the olfactory ...

  2. June 2021 Highlights

    https://fst.osu.edu/newsletter/food-science-and-technology-news/june-2021-highlights

    FoodSURE program. Dr. Mary Kay Pohlschneider and Dr. Brian Waters hosted group of high school students from ... – Betsy Cunningham. Citation Needed Science Communication Club: President- Joel Ramkhelawan; Treasurer ...

  3. The Science of Taste

    https://fst.osu.edu/about-us/multimedia/science-taste

    this episode that explores the science behind taste, Dr. Simons talks about how sensation and ... perception factor into your food choices while Dr. Pascall explains how packaging impacts flavor and food ...

  4. Interdisciplinary Colloquium in Food Safety

    https://fst.osu.edu/courses/fdscte-7727

    designed to expose graduate students to the wide range of topics and expertise needed to address food ...

  5. IDEA Committee

    https://fst.osu.edu/about-us/idea-committee

    emphasis on implicit bias. We will explore how our socialization process leads to the formation of ... conscious and unconscious associations, stereotypes, and prejudices that can influence how we treat others ... and have an opportunity to discuss their experience. Finally, recommendations for next steps will be ...

  6. May 2021 Highlights

    https://fst.osu.edu/newsletter/food-science-and-technology-news/may-2021-highlights

    Dr. Chris Simons talks about the chemical reactions that take place in refrigerated foods and how they ... Deserts employing a Convergence of Food, Energy, Water and Systems” focuses on ensuring sustainable food ... well as develop and implement new learning and education programs that meet the needs of stakeholders ...

  7. Nonthermal Food Processing Technologies: A promising solution for manufacturing healthy processed foods

    https://fst.osu.edu/about-us/multimedia/nonthermal-food-processing-technologies-promising-solution-manufacturing-healthy

    Food Security in Extreme Environments and Food Deserts employing a Convergence of Food, Energy, Water ...

  8. Brewing Science Minor

    https://fst.osu.edu/undergraduate/brewing-science-minor

    brewing as it follows the process from “malting grains to a pint” and how to maintain consistent quality ... navigating from the raw materials through the intricate steps in the brewing process, quality control, ...

  9. Hazard Analysis and Critical Control Points (HACCP)

    https://fst.osu.edu/courses/fdscte-4410

    Procedures), pre-HACCP steps and the Seven Principles of HACCP. The students will select a food processing ...

  10. Food Supply-Chain Equipment Operations

    https://fst.osu.edu/courses/fdscte-3400

    recognize how equipment systems are assembled within a facility and the role of sensing and control systems ...

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