Search results

Search results

  1. ACEL alumni board presents inaugural awards

    https://acel.osu.edu/news/acel-alumni-board-presents-inaugural-awards

    The alumni board of the Department of Agricultural Communication, Education, and Leadership (ACEL) at The Ohio State University is pleased to announce five alumni as recipients of the inaugural ACEL Alumni Awards. The alumni, Beth Boomershine, Rose Hartsc ...

  2. The Benefits of Family Meals

    https://ohioline.osu.edu/factsheet/hyg-5246

    ...

  3. Safe Use Of Hand Pallet Trucks

    https://ohioline.osu.edu/factsheet/aex-59175

    ...

  4. Safe Use of Hand-Held Tools

    https://ohioline.osu.edu/factsheet/aex-59176

    ...

  5. Safe Use Of Flammable Liquids

    https://ohioline.osu.edu/factsheet/aex-59146

    ...

  6. Safe Operation of Portable Circular Power Saws

    https://ohioline.osu.edu/factsheet/aex-59173

    ...

  7. Flavor Chemistry

    https://fst.osu.edu/courses/fdscte-7670

    FDSCTE 7670 This course will provide students with an understanding of the chemical stimuli that impact flavor perception, analytical approaches to characterize flavor stimuli, mechanisms of flavor formation, flavor-ingredient interactions, and industrial ...

  8. Food Proteins

    https://fst.osu.edu/courses/fdscte-7640

    FDSCTE 7640 Chemical, physical, biological, and functional properties of food proteins and their interactions with other food components. Prereq: 2400 or equiv., 5600 or equiv., or permission of instructor. Please note: This course will be offered in spri ...

  9. Scheer named interim chair for ACEL

    https://acel.osu.edu/news/scheer-named-interim-chair-acel

    Dr. Scott D. Scheer has been named as interim chair for the Department of Agricultural Communication, Education, and Leadership (ACEL) in the College of Food, Agricultural, and Environmental Sciences (CFAES) at The Ohio State University effective Septembe ...

  10. Advanced Concepts in Sensory Science

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

    FDSCTE 7550 This course explores advanced concepts in Sensory Science including flavor perception, food intake and sophisticated methodological and data analysis procedures. The structure of this course will involve open discussion of important concepts o ...

Pages