Must use an approved contracted OSU vendor through BuckeyeBuy Marketplace. Link to suppliers. These suppliers will be approved by branding. If the office is paying for the apparel, the Employee Non-cash Reporting Form must be attached to requisition. Each ...
September is National Suicide Prevention Month
This is National Suicide Prevention Month. Learn about resources available to help those who may be experiencing a suicide or mental health crisis. ...
February/March 2023 Department Highlights
Congratulations to the members of our department who were recognized during the 2023 CFAES Awards program this year: Dr. Melvin Pascall – Distinguished Diversity Enhancement Award, Dr. Osvaldo Campanella – Distinguished International Research and Engageme ...
Teens Get Ready for Careers
4-H'ers got a head start on prepping for their future at Take the Leap: Career Readiness Day on April 1 at the Nationwide & Ohio Farm Bureau 4-H Center. 25 youth explored goal-setting, networking, and handling stresss. They learned how to build a ...
FDSCTE 8193 Research experience and preparation of technical paper. Prereq: 10 cr hrs in Grad level FdScTe. Repeatable to a maximum of 15 cr hrs or 4 completions. This course is progress graded (S/U). While subject to change, this class is offered every s ...
Cooking Chicken Francaise Safely
G et ready to curb your appetite and risk of acquiring a foodborne illness, before, during, and even after the food preparation process with this savory recipe guide. What is Chicken Francaise?? It is a French-inspired Italian-American dish meaning “Frenc ...
Brewing Science Capstone
FDSCTE 5750 This course uses the biological and chemical principles of brewing to understand aspects of malting, mashing, fermentation, and the making of different beer styles that is complemented by laboratory exercises to investigate flavors, aromas, br ...
Virtual Dining with Diabetes Cooking School
Do you or someone you love have diabetes? With 30 million diabetics in America, you are not alone! You will learn how to incorporate good, healthy cooking techniques and other practices to help control your blood sugar through our cooking school and nutri ...
Fringe Benefit Rates UNIV RATES UNIV Rates (9/1/23-8/31/24) PROPOSED BUT NOT OFFICIAL A&P/CCS 36.7% (up from 35.4%) Faculty 28% (up from 27.1%) Specials (temp/term/under-enrolled student/<.5 FTE) 15.8% (down from 15.9%) Assume 3% for AMCP Pool UN ...
Graduate Seminar in Food Science and Technology
FDSCTE 8992 A weekly seminar series on current and emerging topics in Food Science and Technology. Graduate students participate in all dimensions of the course, including presentations, as well as through interactions with all other speakers. Seminar spe ...