Search results
Search results
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Alyssa Stephens
https://comdev.osu.edu/people/alyssa-stephens
Alyssa Stephens Program Coordinator, CD (Monroe County) (Monroe County) 740-472-6121 stephens.967@osu.edu Bachelor of Arts from Muskingum University with a double major in Business & Speech Communications with a minor in Economics and an Accounting Ce ...
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Group Studies
https://fst.osu.edu/courses/fdscte-7194
FDSCTE 7194 Selected topics in food science. Prereq: Permission of instructor. Repeatable to a maximum of 9 cr hrs or 3 completions. Graduate 1.0 FDSCTE 7194 SP22.pdf Spring 2022 Dr. V.M. (Bala) Balasubramaniam Distance Learning Columbus FST Graduate Prog ...
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The Science of Human Sensory Measurements: Theoretical Principles and Industrial Applications
https://fst.osu.edu/courses/fdscte-7560
FDSCTE 7560 This course provides students with a critical overview of the science behind perception measurements in sensory evaluation with a focus on sensory discrimination testing. This course will describe a theoretical foundation to sensory measuremen ...
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IMPLAN Extension Reports
https://comdev.osu.edu/programs/economic-development/implan-extension-reports
OSU Extension's IMPLAN User Team is interested in sharing timely economic reports with area leaders and other county staff on county or regional economies. IMPLAN is an economic input-output tool licensed by the CD unit that offers unique data sets f ...
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Pancakes won’t turn you into a zombie as in HBO’s ‘The Last of Us,’ but fungi in flour have been making people sick for a long time
Originally published in the Conversation. by Dr. Sheryl Barringer In the HBO series “ The Last of Us,” named after the popular video game of the same name, the flour supplies of the world are contaminated with a fungus called Cordyceps. When people eat ...
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Individual Studies
https://fst.osu.edu/courses/fdscte-8193
FDSCTE 8193 Research experience and preparation of technical paper. Prereq: 10 cr hrs in Grad level FdScTe. Repeatable to a maximum of 15 cr hrs or 4 completions. This course is progress graded (S/U). While subject to change, this class is offered every s ...
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Brewing Science Capstone
https://fst.osu.edu/courses/fdscte-5750
FDSCTE 5750 This course uses the biological and chemical principles of brewing to understand aspects of malting, mashing, fermentation, and the making of different beer styles that is complemented by laboratory exercises to investigate flavors, aromas, br ...
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Graduate Seminar in Food Science and Technology
https://fst.osu.edu/courses/fdscte-8992
FDSCTE 8992 A weekly seminar series on current and emerging topics in Food Science and Technology. Graduate students participate in all dimensions of the course, including presentations, as well as through interactions with all other speakers. Seminar spe ...
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SOLD OUT! Effective Meeting Facilitation: Getting the Most Out of Your Group
Have you ever left a meeting where the group’s decision still didn’t feel right or where everyone still wasn’t on the same page? This training will provide you techniques for helping groups work through thinking and decision making of important ideas and ...
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Chocolate chemistry – a food scientist explains how the beloved treat gets its flavor, texture and tricky reputation as an ingredient
Originally published in By Sheryl Barringer Professor of Food Science and Technology, The Ohio State University Whether it is enjoyed as creamy milk chocolate truffles, baked in a devilishly dark chocolate cake or even poured as hot cocoa, Americans on ...