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  1. Milk Prices, Costs of Nutrients, Margins and Comparison of Feedstuffs Prices

    https://dairy.osu.edu/newsletter/buckeye-dairy-news/volume-21-issue-5/milk-prices-costs-nutrients-margins-and-comparison

    Alex Tebbe, Graduate Research Associate, Department of Animal Sciences, The Ohio State University Milk prices In the last issue, the Class III futures for July and August were at $16.13 and $17.37/cwt, respectively. The Class III component price for July ...

  2. NEW RELEASE: 15 Measures of Dairy Farm Competitiveness

    https://dairy.osu.edu/newsletter/buckeye-dairy-news/volume-21-issue-5/new-release-15-measures-dairy-farm-competitiveness

    Dr. Maurice L. Eastridge, Professor and Extension Dairy Specialist, Department of Animal Sciences, The Ohio State University In an effort to strengthen the financial stability of dairy farm families, a group of Extension personnel at Ohio State published ...

  3. VOLUME 21, ISSUE 5

    https://dairy.osu.edu/newsletter/buckeye-dairy-news/volume-21-issue-5

    ...

  4. Kidding Clinic presented by the BCMGA

    https://butler.osu.edu/events/kidding-clinic-presented-bcmga

    Dr. Beth Johnson, DVM, will be discussing Pregnancy Issues, Baby Rejection, Birthing Complications, Parasite Management, New Scrapie Tag Regulations and many other topics! For additional details, please click here! ...

  5. BCMGA Rafflemania

    https://butler.osu.edu/events/bcmga-rafflemania

    Support the Butler County Meat Goal Association! Bring your family and friends and have some fun! For more details, please click here for flyer! ...

  6. Flavor Chemistry

    https://fst.osu.edu/courses/fdscte-7670

    FDSCTE 7670 This course will provide students with an understanding of the chemical stimuli that impact flavor perception, analytical approaches to characterize flavor stimuli, mechanisms of flavor formation, flavor-ingredient interactions, and industrial ...

  7. Advanced Concepts in Sensory Science

    https://fst.osu.edu/courses/fdscte-7550

    FDSCTE 7550 This course explores advanced concepts in Sensory Science including flavor perception, food intake and sophisticated methodological and data analysis procedures. The structure of this course will involve open discussion of important concepts o ...

  8. Principles of Crystallization Processes in Food Systems

    https://fst.osu.edu/courses/fdscte-7660

    FDSCTE 7660 Discusses the principles of crystallization in food systems, particularly in dairy, frozen foods, confectionery, and baked products. This course would emphasize the importance of controlling the crystallization as a key factor in food quality, ...

  9. Phytochemicals in Human Health: Crops to the Clinic

    https://fst.osu.edu/courses/fdscte-7830

    FDSCTE 7830 Covers the function and control of phytochemicals in plants, the function of phytochemicals in human health, delivery of phytochemicals through foods in the diet, strategies when designing studies examining foods for health, and policy and sus ...

  10. Graduate Seminar

    https://fst.osu.edu/courses/fdscte-8991

    FDSCTE 8991 Discussion of current topics and research findings in food science. Prereq: Grad standing. Not open to students with credit for 850.01. Repeatable to a maximum of 5 cr hrs. Graduate 1.0 Spring 2020 Autumn 2020 Dr. V.M. (Bala) Balasubramaniam D ...

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