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  1. Conversations on the Future of Extension

    https://greene.osu.edu/news/conversations-future-extension

    this year will center on futuring – asking questions about and envisioning the long-term future of OSU ... about the future.  Asking the question  “What will be the most challenging trends and issues for Ohioans ... think about the long-term future of OSU Extension. See Descriptors for Trend Research for more ...

  2. Mating Barley and Hops Farm Tour

    https://greene.osu.edu/events/mating-barley-and-hops-farm-tour

    presentation on malting barley followed by a discussion about Ohio’s craft brewery industry as an expanding ...

  3. Finding Funding Workshop

    https://oardc.osu.edu/events/finding-funding-workshop

    workshop, where you will learn more about using the SPIN funding opportunities database and accessing other ...

  4. Study: Fat in avocado helps body absorb, convert vitamin A nutrients

    https://oardc.osu.edu/newsletter/oardc-report-newsletter/march-april-2015/study-fat-avocado-helps-body-absorb-convert

    we did,” lead author Rachel Kopec said. “But our finding about the conversion to vitamin A is new and ... pretty significant.” The body turns provitamin A substances into active vitamin A. “Our finding about the ...

  5. Kale! Kale! The gang’s all here … in an Ohio State greenhouse growing veggies for students

    https://oardc.osu.edu/newsletter/oardc-report-newsletter/march-april-2015/kale-kale-gang%E2%80%99s-all-here-%E2%80%A6-ohio-state

    from the Buckeyes’ backyard Horticulture and Crop Science staff “have taught us so much,” said Lesa ...

  6. HCS Seminar Series: Screening for resistance and modes of virulence in soybean; Brown Marmorated Stinkbug interactions

    https://oardc.osu.edu/events/hcs-seminar-series-screening-resistance-and-modes-virulence-soybean-brown-marmorated-stinkbug

    to seed and pod abortion. In 2011, U.S. producers grew 30.3 million hectares of soybeans with ...

  7. Food pH sensor, developed by OARDC scientists, also may look deep in oceans

    https://oardc.osu.edu/newsletter/oardc-report-newsletter/march-april-2015/food-ph-sensor-developed-oardc-scientists-also

    “High-pressure food processing uses pressure about 10 times the pressure at the bottom of the ocean. We’re ... absorbs about a quarter of the carbon dioxide released into the atmosphere. The agency says rising ...

  8. Whiz Bang! Science Show

    https://oardc.osu.edu/events/whiz-bang-science-show

    Dr Dave Lohnes, OARDC's popular Whiz-Bang Scientist, encourages children to learn more about ...

  9. Vice President's Summit: Conversations on the Future of Extension

    https://greene.osu.edu/events/vice-presidents-summit-conversations-future-extension

    this year will center on futuring – asking questions about and envisioning the long-term future of OSU ... a participatory approach, designed to engage a wide array of stakeholders in discussions about the future. Asking ... challenges and opportunities that should be considered as we begin to think about the long-term future of OSU ...

  10. At the corner of eating and healthy: Ohio State center targets functional foods

    https://oardc.osu.edu/newsletter/oardc-report-newsletter/march-april-2015/corner-eating-and-healthy-ohio-state-center

    Technology, and holder of the Carl E. Haas Endowed Chair in Food Industries. U.S. Secretary of Agriculture Tom ...

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