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  1. The Harris Award

    https://fst.osu.edu/about-us/harris-award-0

    biological factors that affect transmission of bacteria in food systems, from farm to table.  She established ... the United States-Israel Binational Agricultural Research and Development (BARD) Fund, and the ... Drug Administration and on the New York State Southern Tier Regional Economic Development Council, and ...

  2. May 2021 Highlights

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

    our FoodSURE program. The Center for Foodborne Illness Research and Prevention (CFI) at The Ohio State ... Department of Food Science and Technology at The Ohio State University who have made significant ... Deserts employing a Convergence of Food, Energy, Water and Systems” focuses on ensuring sustainable food ...

  3. Fluoride

    https://ohiowatersheds.osu.edu/node/1518

    optimum level of fluoride in drinking water has been a range of 0.7-1.2 ppm and in Ohio the recommended ... point-of-use devices with separate faucets installed at sinks used for drinking water. WEBSITE RESOURCES Ohio ... OEPA Fact Sheet- Fluoride in Ohio's Ground Water ATSDR ToxFAQs Fact Sheet- Fluorides, Hydrogen ...

  4. Gina Nicholson Kramer Joins CFI Team as Program Director for Partnerships and Learning

    https://fst.osu.edu/news/gina-nicholson-kramer-joins-cfi-team-program-director-partnerships-and-learning

    The Center for Foodborne Illness Research and Prevention (CFI) at The Ohio State University is ... NSF International; Senior Food Safety & Quality Manager at The Kroger Company; Health Promotions ...

  5. Turfgrass Club

    https://hcs.osu.edu/undergraduate/student-clubs/turfgrass-club

    organizations Turfgrass Student Challenge.   The club also participates in the Ohio Turfgrass Foundation ...

  6. Dr. Dennis Heldman

    https://fst.osu.edu/our-people/dr-dennis-heldman

    Technology Building Dennis R. Heldman was awarded B.S. (1960) and M.S. (1962) degrees from The Ohio State ... The Ohio State University as Dale A. Seiberling Endowed Professor of Food Engineering. He is involved ... product quality.  Application of simulation models to ensure food safety, while improving product quality ...

  7. 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

    COLUMBUS, Ohio—Researchers at The Ohio State University College of Food, Agricultural, and ... thermal exposure, shorter treatment time, higher end-product quality, and longer shelf life made possible ... can learn more about UST technology through a pilot scale system at  Ohio State's Center for ...

  8. 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 ...

  9. Chlorite

    https://ohiowatersheds.osu.edu/node/1514

    and young children who drink water containing chlorite in excess of the MCL could experience nervous ... system effects. Similar effects may occur in fetuses of pregnant women who drink water containing ... constituent MCL MCL ADVISORY- ACTION IS HIGHLY RECOMMENDED Chlorite levels were detected in your water sample ...

  10. April 2021 Highlights

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

    to receive the 2021 Scarlet, Gray, and Green Leadership Award from Ohio State Student Life. She was ... Sciences at Ohio State University – a chapter of the National Society of MANRRS. Congratulations to ... Award (GAPA). This award is Ohio State’s recognition of the exceptional performance of graduate students ...

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