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Lady Landowners Leaving a Legacy
https://miami.osu.edu/events/lady-landowners-leaving-legacy
This interactive workshop series provides women landowners with the confidence, skills, and resources necessary to interact with tenants and ensure the integrity of their land is preserved for future generations. Series will include a blend of virtual web ...
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Ohio 4-H Equity Month
https://miami.osu.edu/news/ohio-4-h-equity-month
February is Ohio 4-H Equity Month. Throughout the month there will be virtual opportunities for youth and volunteers to explore diversity, equity, and inclusion topics. Weekly Challenge- Seek out a virtual challenge that will encourage members to explor ...
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Metabolomics, Principles and Practice
https://fst.osu.edu/courses/fdscte-7600
FDSCTE 7600 Introduces students to the principles and practice of metabolomics. Metabolomics is the study of the totality of small molecules existing within a system. We will focus here on the application of metabolomics to plant, food, nutrition and heal ...
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GROBucks
https://miami.osu.edu/events/grobucks
Join us for a new monthly food series, GROBucks. This series will be held the 3rd Thursday of the month at 7 p.m. and will cover aspects of gardening and cooking with fresh ingredients. The first virtual session will focus on seeds on February 18, 2021 at ...
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2020 Autumn Semester Dean's List
https://fst.osu.edu/news/2020-autumn-semester-deans-list
Congratulations to the Food Science, Food Business Management, and Culinary Science students who were named to the 2020 Autumn Semester Dean’s List. To qualify for this recognition, these students completed a minimum of 12 graded credit hours with a GPA o ...
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Staffing: Preparing the Urban Extension Workforce
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Extreme Events in the Urban Forest: Assessment, Response, and Recovery
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What Would It Take to Protect Farming Close to Cities?
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Discussion on Strengthening Legacy Cities
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Food Carbohydrates
https://fst.osu.edu/courses/fdscte-7641
FDSCTE 7641 Chemical, physical, biological, and functional properties of food carbohydrates and their interactions with other food components. Prereq: 2400 or equiv., 5600 or equiv., or permission of instructor. Graduate 2.0 FDSCTE 7641.pdf Dr. Yael Vodov ...