Upcoming Seminars
Tuesday, February 27, Food Law (FD SC&TE 640)
Ethnic Foods: Meeting the Challenge
Wednesday, February 28, 12:00 PM,
Room 118, Parker FST Building
Controlling the Major Contributing Factors to Foodborne Illness
at the Retail Level
Seminars presented by Kimberly
Livsey, Regional Retail Food Specialist, U.S. Food and Drug
Administration
March 19-22, 2007 Better Process Control
School [course site]
The Better Process Control School is presented
in collaboration with FDA, the Food Products Association and the
Ohio State University. It is a specialized training for food
plant personnel working with thermal processing systems,
acidification, container closure evaluations for low acid and
acidified foods. The four-day course consists of lectures
covering in-depth information of food microbiology, safety,
sanitation, thermal processing systems and/or container closure
operations. Certifications of completion are given to each
person who successfully fulfills the thermal processing and
canning requirements for both the FDA and USDA regulations.
March 13-15, 2007 -- 8th Annual
Thermal Processing of Ready-to-Eat Meat Products Short Course [course
site]
As the responsibility for ensuring safe,
ready-to-eat (RTE) meat products is shifted away from regulatory
agencies, and to the meat industry, a better understanding of
the critical factors involved in thermal processing is needed.
This course is designed for anyone in the meat industry who is
responsible for producing safe RTE meat products. All technical
and regulatory aspects of cooking, chilling and post-package
handling of RTE meat products are covered in this course, with
presentations by meat industry experts. This course was
developed by the late Erwin Waters, Bob Rust and Lynn Knipe.
Winter 2006 -- Congratulations to Dr. David
Min
Dr. Min will be honored for his contributions
as a lipid chemist, professor, author and mentor when he is
awarded the 2007 Alton E. Bailey Medal given by the North
Central Section of the American Oil Chemists' Society.
This February Dr. Min will be the guest of honor at the Bailey
Award Dinner in Chicago where he will receive his award and
present a lecture.
December 2006 -- From Dr. Ahmed Yousef's Lab -- Industry
Collaboration Symposium
The
research from Dr. Yousef's lab on the discovery of a new
lantibiotic was picked as one seven inventions that were
highlighted during the Industry Collaboration Symposium, held by
the OSU Medical Center on December 4, 2006. During this event,
the OSU office of Technology Licensing and Commercialization
(TLC) distributed a flyer listing these 7 inventions, including
ours. Click here to
view flyer. Below, on the right, is Dr. Zengguo (France) He,
the primary researcher on the project, with TLC staff during the
day-long event.
Autumn 2006 --
Targeted Investment in Excellence: The Top-Ranked Programs
Late
last spring a university-wide Targeted Investment in Excellence
(TIE) competition identified 10 programs as those most capable
of moving to the top of their fields and boosting the
university's academic reputation. The selected programs
will receive central funding of $50 million over five years.
Faculty in the Department of Food Science & Technology are
part of the Public Health Preparedness TIE Program.
This
program is spearheaded by scholars in the School of Public
Health and the Colleges of Medicine and Veterinary Medicine.
Their efforts will be complemented by those of researchers
in the Colleges of Biological Sciences; Pharmacy; and Food,
Agricultural, and Environmental Sciences. As their
research accelerates the work being done on avian flu, anthrax,
and other infectious diseases, it can be expected to lead to
improved detection and monitoring mechanisms as well as new
diagnostic tools, therapies, and vaccines for infectious
diseases, including those resulting from bioterrorism. OSU
will invest more than $5 million into this program. (From
www.oaa.osu.edu)
2006 Autumn Quarter Seminar
Series
Tuesday, October 3, 12:00 PM, Room 118
Parker FST Building
The role of biotechnology in food science
Presented by Dr. Daryl Lund, University of
Wisconsin - Madison
Tuesday, October 10, 12:00 PM, Room 118 Parker
FST Building
Molecular biology in meat science
Presented by Dr. Mick Wick, OSU Animal Sciences
Tuesday, October 17, 12:00 PM, Room 118 Parker
FST Building
Recalls as a proxy of food safety
control: Trends and implications
Presented by Dr. Neal Hooker, OSU Agricultural,
Environmental & Developmental Economics
Tuesday, October 24, 12:00 PM, Room 118 Parker
FST Building
Predicting the impact of foods on mercury
bioavailability
Presented by Dr. Charles Santerre, Purdue
University
Tuesday, October 31, 12:00 PM, Room 118 Parker
FST Building
Some thoughts on peer evaluation of teaching
Presented by Dr. Mike Mangino, OSU Food Science &
Technology
Tuesday, November 7, 12:00 PM, Room 118 Parker
FST Building
Food Safety Objectives (FSO) and redefining
pasteurization
Presented by Dr. Martin Cole, Illinois Institute
of Technology, NCFST
Tuesday, November 14, 12:00 PM, Room 118 Parker
FST Building
Food packaging research at OSU
Presented by Dr. Melvin Pascall, OSU Food Science
& Technology
Tuesday, November 21, 12:00 PM, Room 118 Parker
FST Building
No preservatives added!!...Why not?
Presented by Dr. Michael Davidson, University of
Tennessee
Tuesday, November 28, 12:00 PM, Room 118 Parker
FST Building
Bioprocessing for value-added products: from
biofuels to prebiotics
Presented by Dr. S.T. Yang, OSU Chemical
Engineering
Have questions? Contact Prof. A. Yousef,
yousef.1@osu.edu, Phone: 614-292-7814
