Site
Search results
-
Focus on Flavor
https://frec.osu.edu/news/focus-flavor
The latest news release from The College of Food, Agriculture, and Environmental Sciences ... recognizes FREC as a new Ohio State center with an emphasis on making foods healthier by focusing on flavor ... and consumer acceptability. Read the article here. ...
-
Jogue Scholarship Award
https://frec.osu.edu/news/jogue-scholarship-award
officially awarded on May 14, 2015 at the Society of Flavor Chemists annual meeting in New Jersey, where he ... will also present his research on the Characterization of the Key Flavor Compounds (Aroma and Taste) ...
-
Science of Chocolate
https://advancement.cfaes.ohio-state.edu/events/science-chocolate
exploring the science, indulge in a curated chocolate tasting experience featuring a variety of flavors and ... chocolate! This interactive event, featuring Ohio State’s Department of Food Science and Technology Assistant ... Professor, Dr. Srilatha Kolluri, will uncover the science behind one of the world’s most beloved treats. ...
-
Lester Wilson, Ph.D.
https://fpsi.osu.edu/people/lester-wilson-phd
students hands-on experience in labs and sensory kitchens. Iowa State University ... include flavor chemistry, food quality evaluation, and improving thermal processes for foods and ...
-
Tap into something new: 8 things you can learn at Ohio’s upcoming Maple Bootcamp
https://cfaes.osu.edu/news/articles/tap-something-new-8-things-you-can-learn-ohi... ...
-
Membership Benefits
https://frec.osu.edu/membership-benefits
flavor stimuli (taste, aroma, somatosensory-mouthfeel), defining precursors and pathways of flavor ... development, developing new methods of flavor characterization based on state-of-the-art untargeted chemical ... The Flavor Resear ch and Education Center (FREC) is an academic-industry partnership focused on ...
-
Characterizing Panama Geisha coffee aromas: sensory and chemical analysis across roasting methods
Geisha coffee aromas: sensory and chemical analysis across roasting methods ...
-
Cornell-led project to improve grapes gets big boost
https://ohiograpeweb.cfaes.ohio-state.edu/news/cornell-led-project-improve-grapes-gets-big-boost
Article: News article by David Nutt, Cornell Chronicle. ... Breeding the next great grape is getting a boost thanks to new funding for a Cornell-led project ... that uses genomic technology to create varieties that are more flavorful and sustainable. Complete ...
-
Chemical and sensory comparison of fresh and dried lulo (Solanum quitoense Lam.) fruit aroma
February, 2015 Forero, D.P, Orrego, C.E. Peterson, D.G. and Osoria, C. Chemical and sensory ... comparison of fresh and dried lulo (Solanum quitoense Lam.) fruit aroma ...
-
Research and Centers
https://fst.osu.edu/research-and-centers
and flavor volatile chemistry, sensory evaluation including immersive technologies, product ... investigated include antibiotic resistance, biofilm formation, rapid detection, new antimicrobials, and ... a Multidisciplinary Applied Collaborative created to explore alternatives to unsustainable materials with a focus on ...