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  1. The Greene Clover Newsletter

    https://greene.osu.edu/program-areas/4-h-youth-development/greene-clover

    4-H Newsletter July 2021 June 2021 May 2021 April 2021 March 2021 February 2021 January 2021 ... (update 2 sent January 19) January 2021   Older Newsletters (Archive) ...

  2. Healthy People

    https://greene.osu.edu/program-areas/family-and-consumer-sciences/healthy-people

    People programs include lessons on healthy eating and cooking, physical activity, sun safety, food ... preservation, and food safety. The overall goal of Healthy People programming is to equip Ohioans with the ...

  3. Livestock Skillathons

    https://greene.osu.edu/events/livestock-skillathons

    Livestock skillathons will take place on:  July 20, 9:00am-12:00pm and July 21, 3:00pm-6:00pm ...

  4. Food Preservation

    https://greene.osu.edu/program-areas/family-and-consumer-sciences/healthy-people/food-preservation

    typically address: Basic food safety principles Water bath canner and pressure canner methods Principles ...

  5. Pullorum Testing

    https://greene.osu.edu/events/pullorum-testing

    Saturday, July 24, 9:00am-12:00pm. ...

  6. Advanced Concepts in Sensory Science

    https://fst.osu.edu/courses/fdscte-7550

    Stat 5000 or above. While subject to change, this class is offered every Spring semester. Graduate 2.0 ...

  7. Food Plant Management

    https://fst.osu.edu/courses/fdscte-5330

    than a scientific or technical, perspective. Prereq: 2400 and Stat 1350 or equivalent, or Grad ...

  8. Food Quality Assurance

    https://fst.osu.edu/courses/fdscte-5310

    Stat 1430 or 1450 or equiv., or Grad standing. While it is subject to change, this course is offered ...

  9. Measurement of Food Perception and Liking

    https://fst.osu.edu/courses/fdscte-5500

    2005, AnimSci 2260, HCS 2260, ENR 2000, or Stat 1450. While subject to change, this class is offered ...

  10. Food Safety and Public Health

    https://fst.osu.edu/courses/fdscte-4536

    FDSCTE 4536 Principles and practice of food safety; transmission, inactivation and control of ...

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