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  1. Gearing Up for Spring

    https://agcrops.osu.edu/newsletter/corn-newsletter/2021-05/gearing-spring

    to the lab). Calibrate the fertilizer spreader. Buy the seed (including any companion crops you will ... be better to plant a summer annual for a couple cuttings, then kill it and plant the perennial ...

  2. Food Microbiology Laboratory

    https://fst.osu.edu/courses/fdscte-5546

    FDSCTE 5546 Microbiological analyses as applied to food. Students learn how to detect and quantify ... 5536 (636.01) or Micrbio 5536, or Grad standing. Not open to students with credit for 636.02 or Micrbio ... 5546 (636.02). Cross-listed in Micrbio. Graduate Undergraduate 3.0 FDSCTE 5546-Lab ...

  3. Individual Study

    https://fst.osu.edu/courses/fdscte-7193

    FDSCTE 7193 Individual study course to permit graduate students to explore in-depth selected areas ... of food science and nutrition. Prereq: Permission of instructor. Not open to students with credit for ...

  4. Treasurer Sprague, Ohio State partner to advance “real money. Real world.” curriculum

    https://cfaes.osu.edu/news/articles/treasurer-sprague-ohio-state-partner-advance-%E2%80%9Creal-money-real-world%E2%80%9D-curriculum

    University Extension to reach more students and give them the personal finance skills needed to be ... students who can benefit from it. OSU Extension is the outreach arm of CFAES and currently offers the ... financial literacy program in 45 of Ohio’s 88 counties. The program averages approximately 14,000 students ...

  5. Kitchen Science- online

    https://fst.osu.edu/courses/fdscte-1140

    FDSCTE 1140 Students will be introduced to sanitation rules, basic culinary/baking methods, ... fundamentals of cooking & the science behind its methodology. Students will also gain an understanding of ... Summer 2021 Dr. Mary Kay Folk Pohlschneider Distance Learning Columbus Food Science Elective Food Science ...

  6. Chow Line: Raw or cooked vegetables?

    https://cfaes.osu.edu/news/articles/chow-line-raw-or-cooked-vegetables

    when cooking your vegetables: If a vegetable has an edible skin—potatoes or summer squash, for ...

  7. Internship

    https://fst.osu.edu/courses/fdscte-4191

    open to students with credit for 589. Repeatable to a maximum of 2 cr hrs. This course is graded S/U. ... Undergraduate 1.0 FDSCTE 4191.pdf Spring 2021 Summer 2021 Dr. Mary Kay Folk Pohlschneider In Person Distance ...

  8. Food and Health Controversies in the 21st Century

    https://fst.osu.edu/courses/fdscte-459702

    FDSCTE 4597.02 Students will investigate such topics as food labeling and processing, including ... Undergraduate 3.0 FDSCTE 4597 SP 21 (1).pdf Spring 2021 Summer 2021 Dr. Mary Kay Folk Pohlschneider In Person ...

  9. Plant Spotlight: Agave americana

    https://chadwickarboretum.osu.edu/news/plant-spotlight-agave-americana

    trellis entrance during summer months. Agave americana, which is also known as sentry plant, century ...

  10. Study Design and Quantitative Methods for Food Science

    https://fst.osu.edu/courses/fdscte-6400-0

    FDSCTE 6400 This graduate-level course is designed to introduce students to research study design ...

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