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Precision Agriculture Tools for On-Farm Research
https://ohioline.osu.edu/factsheet/fabe-558
tools like ANOVA for data analysis. Mobile apps like the OSU Precision Led On-Farm Trial Support (OSU ... digitalag.osu.edu/efields to learn about ongoing on-farm studies and their results. To review different study protocols and ... tips, visit digitalag.osu.edu/efields/get-involved/study-implementation. Software Resources AgLeader SMS ...
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Ali M. Segna
https://fcs.osu.edu/people/ali-m-segna
Ali M. Segna Project Coordinator- NE, FCS Farm to School segna.4@osu.edu 1787 Neil Avnue- Any- ...
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Tips for how to store your fresh fruits and vegetables from the farmers market
https://fcs.osu.edu/news/tips-how-store-your-fresh-fruits-and-vegetables-farmers-market
said Candace Heer, who works at the Ohio State University Extension in Morrow County and is part of an ...
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May 2022 Department Highlights
https://fst.osu.edu/may-2022-department-highlights
from oil and gas, which come originally from plants, why isn’t it biodegradable?” Ohio State News ... Process Control School Acidified Foods https://www.go.osu.edu/acid ...
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Dissertation Research, Pre-Candidacy PhD
https://fst.osu.edu/courses/fdscte-8998
FDSCTE 8998 Research for PhD dissertation purposes only. Research may take place in laboratory and/or field resources at The Ohio State University in Columbus, Wooster and other associated research areas as determined by student and instructor. Research m ...
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Group Studies
https://fst.osu.edu/courses/fdscte-4194
FDSCTE 4194 Group studies on selected topics in food science and nutrition. Prereq: Permission of instructor. Not open to students with credit for 494. Undergraduate 1.0 In Person Food Science and Technology ...
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Individual Studies
https://fst.osu.edu/courses/fdscte-2193
FDSCTE 2193 Individual study course to permit undergraduate students to explore in-depth selected areas of food science and nutrition. Prereq: GPA 2.5 or above, and permission of instructor. Repeatable to a maximum of 6 cr hrs or 2 completions. This cours ...
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Physical Principles in Food Processes
https://fst.osu.edu/courses/fdscte-3450
FDSCTE 3450 Food physico-chemical properties are critical in processes involving the handling, processing, preserving, packaging, storing, and distribution of food. They determine food quality and impact nutritional properties and safety. After completing ...
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Rosie A Witt
https://fcs.osu.edu/people/rosie-witt
Rosie A Witt SNAP-Ed NW Regional Office Associate witt.202@osu.edu 419-766-6028- Any- Journal ...
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May 31, 2022- Onions and Herbs
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