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Chocolate chemistry – a food scientist explains how the beloved treat gets its flavor, texture and tricky reputation as an ingredient

https://fst.osu.edu/news/chocolate-chemistry-%E2%80%93-food-scientist-explains-how-beloved-treat-gets-its-flavor-texture-and

milk chocolate and two years for dark chocolate. It’s not a good idea to store it in the refrigerator, ... enough fat naturally in the beans to make a smooth texture, so chocolate makers add extra. Next the cacao ... necessary because of the fat. Cocoa butter’s fat can naturally exist in six different crystal forms when it ...

The Biology of Hope and Belief

https://entomology.osu.edu/courses/entmlgy-1350

been shaped throughout our evolutionary history by the force of natural selection. This course ... natural sci course. Undergraduate 3.0 2023.01.04_ENTMLGY 1350 In-Person Syllabus_Final.pdf ...

Food Additives

https://fst.osu.edu/courses/fdscte-5710

FDSCTE 5710 Chemical and physical nature of food additives; functions and effects on chemical, ...

Erick Martinez Rodriguez

https://entomology.osu.edu/our-people/erick-martinez-rodriguez

Science Building 1680 Madison Ave, Wooster OH 44691 natural plant extracts as insecticides and repellents ... student, he is investigating the efficacy of natural plant extracts as insecticides and repellents against ...

Food and Health Controversies in the 21st Century

https://fst.osu.edu/courses/fdscte-459702

the natural and organic labels and science behind biotech foods. Other topics of discussion include ...

Safety Through the Seasons 2023

https://agsafety.osu.edu/safety-through-seasons-2023

Safety & Health Team. The goal is to provide seasonal safety news and activities that may be ... re-published in your own newsletters or programs. If you have safety-related questions or program ideas that ...