What does Ohio State mean to food safety and security?
But for Ohio State and the Department of Food Science and Technology, the mysteries and nature of foods, the causes of their deterioration, and the principles underlying food processing and safety would go unknown. Food science and nutrition students learn the chemistry, structure, engineering, and nutrition of food as it moves from processing to general use, as well as the role of diet in the prevention of chronic illnesses. “Our graduates are in high demand, and for good reason. They are prepared for the workforce and for graduate school,” says Sheryl Barringer, PhD, the department chair. Our team—made up of eight undergraduate students—won the 2011 Institute of Food Technologies national championship held in New Orleans, and Abby Snyder placed first in the undergraduate research competition. Additionally, Yuan Yan placed third in the Developing Scientist Awards competition at the annual meeting of the International Association of Food Protection in Milwaukee. And a 16-member student team from Ohio State, representing expertise in food science, food business, and culinary skills, created the delicious, beet-based “Unbeetable Burger,” which took first place in the Student Product Development Competition at AACC International.