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  1. 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 ...

  2. Corn Yield Response to Damage from Strong Storms

    https://ohioline.osu.edu/factsheet/ac-1054

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  3. Asian Longhorned Ticks in Ohio

    https://ohioline.osu.edu/factsheet/vme-1035

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  4. 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 ...

  5. Communicating Your Organization’s Message

    https://ohioline.osu.edu/factsheet/cdfs-4111

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  6. FST Faculty Receive IFT Achievement Awards

    https://fst.osu.edu/news/fst-faculty-receive-ift-achievement-awards

    Congratulations to Dr. Rafael Jimenez-Flores and Dr. Melvin Pascall on being named 2022 Institute of Food Technologists (IFT) Achievement Award recipients. Dr. Jimenez-Flores received the Excellence in Education Award in Honor of William V. Cruess and Dr. ...

  7. FST Faculty Receive IFT Achievement Awards

    https://fst.osu.edu/home/slides/fst-faculty-receive-ift-achievement-awards

    https://fst.osu.edu/news/fst-faculty-receive-ift-achievement-awards_blank Image Slide Gray Marquee ...

  8. Self-Care for the Caregiver

    https://ohioline.osu.edu/factsheet/hyg-5811

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  9. Virtual Food Service Conference

    https://mahoning.osu.edu/program-areas/family-and-consumer-sciences/virtual-food-service-conference-2022

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  10. ServSafe Certification

    https://mahoning.osu.edu/events/servsafe-certification-0

    The ServSafe® program provides accurate, up-to-date information for all levels of employees on handeling food, from receiving and storing to preparing and serving. Upon successful completion of the course and exam, participants recieve a Certification of ...

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