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  1. Healthy Aging Telecasts

    https://fcs.osu.edu/news/healthy-aging-telecasts

    Kathy Tutt, educator, Ohio State University Extension Family and Consumer Sciences Clark County, hosts a series of Healthy Aging telecasts that explore many facets of senior caregiving. The telecasts range from Alzheimer and dementia to senior scams to en ...

  2. Greene County Local Food Council Meeting

    https://greene.osu.edu/news/greene-county-local-food-council-meeting

    Interested in Local Foods? Join us for our next Food Council meeting, Monday, November 23 at 2:00pm. The meeting will be held via zoom and the connection details are below.  Please feel free to invite others that may be interested. Join Zoom Meeting: http ...

  3. November 10- Making Sauerkraut

    https://fcs.osu.edu/programs/healthy-people/food-preservation/office-hours-recordings/nov-10-making-sauerkraut

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  4. November 3- Making Jerky

    https://fcs.osu.edu/programs/healthy-people/food-preservation/office-hours-recordings/nov-3-making-jerky

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  5. Capstone

    https://fabe.osu.edu/node/9447

    219 bethany reserved for Jane    Thursday, November 19, 2020- 10:00am to 1:30pm ...

  6. ADVANCED BioSYSTEMS WORKSHOP: Growing the Bioeconomy in Uncertain Times

    https://fabe.osu.edu/events/advanced-biosystems-workshop-growing-bioeconomy-uncertain-times

    ADVANCED BioSYSTEMS WORKSHOP Growing the Bioeconomy in Uncertain Times December 8, 2020 | 9 am- 12 noon  (ET)  | Virtual  (via Zoom) Click here  for breakout discussion session and registration details. Click here  for online registration   KEYNOTE ADDRES ...

  7. Recordings

    https://fcs.osu.edu/intranet/fcs-professionals/fcs-2020-conference/recordings

    All FCS Virtual Conference presentation recordings and handouts (BuckeyeBox) osu.box.com/s/d5f6jve2iowv8vrcx26hz9klxmfkhwq3 ...

  8. October 27- Canning Meat, Poultry and Game

    https://fcs.osu.edu/programs/healthy-people/food-preservation/office-hours-recordings/october-27-canning-meat-poultry

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  9. Advanced Food Process Design

    https://fabe.osu.edu/courses/fabeng-7430

    FABENG 7430 An integration of quantitative parameters describing changes in the quality attributes of foods with quantification of the physical changes occurring between the time of raw material harvest or assembly and the point of food consumption. Model ...

  10. Posters

    https://fcs.osu.edu/intranet/fcs-professionals/fcs-2020-conference/posters

    Posters Using Needs Assessment Data to Improve Access for Rural Farmers and Farm Families [PDF] Dining with Diabetes Resources and Guidance for On-line Adaption [PPT] ...

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