Ohio State Food Science
@OSUFoodScience
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Parker Food Science Building
Joined August 2011
Rafael Jimenez‑Flores, #OhioState’s J.T. “Stubby” Parker Endowed Chair, explains how traditional kefir packs a probiotic punch that can even kill pathogens. Learn more 👉 https://t.co/N4WKPWi4e4
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Good luck with your finals, Food Science Buckeyes! You’ve got this—finish the semester strong! 💪📚 #FinalsWeek #foodscience
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Congratulations to Dr. Shruthy Seshadrinathan on her successful dissertation defense. Shruthy was co-advised by Dr. VM “Bala’ Balasubramaniam and Dr. Rafael Jiménez-Flores. #foodscience #CFAES
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Congratulations to Celeste Miller on her successful master’s defense. Celeste was advised by Dr. Rafael Jiménez-Flores. #foodscience #CFAES
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Dr. Rafael Jiménez-Flores, J.T. ‘Stubby’ Parker Endowed Chair in Dairy Foods, breaks down the historical and health risks of unpasteurized milk in this WYSO feature: ‘Why Ohio scientists — and some dairy producers — are against legalizing raw milk.’
wyso.org
Ohio lawmakers have introduced a bill to legalize the sale of raw milk to consumers. The Ohio Dairy Producers Association opposes it.
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🎉 Congrats to Mackenzie Hudson, 2nd-year #FoodScience major, on earning her American FFA Degree—the highest honor in @NationalFFA! 💙🌾 Recognized at the National FFA Convention in for leadership, academics & community impact. #CFAES
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Happy #WorldScienceDay 🌍🔬 At @OSUFoodScience, we're cooking up innovation — from flavor chemistry to food safety and sustainability. Science feeds the future, and Buckeyes lead the way! 🍽️🧪🌱 #CFAES #WeSustainLife #FoodScience
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Congratulations to Dr. Haona Bao on her successful dissertation defense. Haona was advised by Dr. Luis Rodriguez-Saona. #foodscience #CFAES
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🍴✈️ Into food, travel & uncovering the roots of your favorite flavors? Join the Processed Meats & Cheese – European Perspectives program! From Andalusian pig farms to Catalan cheese artisans—experience the farm-to-fork journey in Southern Europe. 🇪🇸🧀🐖 #FoodStudyAbroad #CFAES
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🎨 Natural color, real flavor! Dr. Monica Giusti of @OSUFoodScience explains how ditching artificial dyes is changing the way we taste food. Her research is making meals more vibrant—and healthier. 🌱🍇 #FoodScience #CFAES @USATODAY
https://t.co/Px3XikuVoZ
usatoday.com
The FDA is phasing out the use of eight artificial dyes by the end of 2026. Will people be able to tell the difference?
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🧪 New research from Ohio State’s Dr. Melvin Pascall shows a durable antimicrobial coating could help reduce foodborne illness. Even after abrasion, it stays effective—and reapplication is easy. 📄 Read more:
cfaes.osu.edu
COLUMBUS, Ohio — Cutting boards, countertops and conveyor belts in food plants can become hidden sources of bacteria, even after cleaning. These high-touch surfaces face constant rubbing, cleaning...
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Autumn break is finally here, Food Science Buckeyes! Take the long weekend to relax and refresh. Classes resume on Monday.
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We are honored to recognize Dr. Gülşah Özcan Sinir (MS ’10, @OSUFoodScience) as the 2025 CFAES International Alumni Award recipient! 🌍 As an associate professor at Bursa Uludağ University in Türkiye, she’s advancing global food safety. Learn more: https://t.co/EMV79uZCNl
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Hoping to scale back the heat of your spicy food? Dr. Devin Peterson’s research identifies “anti-spice” condiment.
scitechdaily.com
Chili pepper compounds that suppress heat may also help manage pain. If you’ve ever second-guessed a spicy order, take note: a new study has identified molecules that can temper the heat of chili...
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Congratulations Ohio State University–Buckeye Chapter of Phi Tau Sigma on being recognized as a Chapter of Excellence 🏆 Phi Tau Sigma (ΦΤΣ) is the Honor Society for Food Science and Technology with the mission of enhancing professionalism in food science.
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We are excited to welcome him to #foodscience and look forward to his arrival!
We have some exciting news! Jen-Yi Huang has been appointed to a five-year term as the Dale A. Seiberling Professor in @OSUFoodScience and @OhioStateFABE, effective January 6, 2026. 👏 Learn more about the expertise Huang brings to Ohio State here: https://t.co/Dt7Y7pi2IK
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🌈 “Color is information.” — Dr. Monica Giusti From purple corn to butterfly pea flowers, nature’s palette is reshaping the future of food. Synthetic dyes are on their way out, and scientists like Dr. Giusti are leading the way. @NewYorker 🧪 Read more:
newyorker.com
R.F.K., Jr., and the MAHA movement are at war with synthetic dyes. What we find at the grocery store may never look the same.
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Dr. Melvin Pascall, @BetterCans & the Food Industries Center hosted "A Young Packaging for Future Generations" on Aug 13–14 — spotlighting innovations in aluminum RTD beverage cans. National experts shared insights on materials, processes & regulations. 🚀 #CFAES #foodscience
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On Friday, we celebrated with a small but mighty group of graduates from Food Science and Technology. We also recognized our Buckeye Chapter Phi Tau Sigma graduate and new inductees. Best of luck to our graduates and remember to stay in touch! #foodscience #CFAES #BuckeyeForLife
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Once again, @OSUFoodScience was well represented at the recent @IAFPFood Annual Meeting with technical talks and research poster presentations. #CFAES #foodsafety
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