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Dr. Kristin L. Mercer
https://hcs.osu.edu/our-people/dr-kristin-l-mercer
we have a big batch coming in this summer! It’s nice to have an influx of new people and see activity ...
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August 2022 Department Highlights
https://fst.osu.edu/august-2022-department-highlights
of the people who supported them. Congratulations and best of luck to our newest alumni. NBC Nightly ...
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February/March 2023 Department Highlights
https://fst.osu.edu/februarymarch-2023-department-highlights
Xun; PhD Students: Stephanie Almquist, Daniel Do, Xinyue Fan, Jane Fu, Veeramani Karuppuchamy, Manpreet ...
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Undergraduate
https://fst.osu.edu/undergraduate
a high demand for people with skills in food science and knowledge of business, accounting and personnel ...
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Cori Lee Receives the CFAES Distinguished Senior Award
https://hcs.osu.edu/news/cori-lee-receives-cfaes-distinguished-senior-award
Ohio State and leverage the people and knowledge you have access to. From all of us here in the ...
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Dr. Karl Danneberger
https://hcs.osu.edu/our-people/dr-karl-danneberger
with people all around the world. Favorite industry conference The GCSAA Conference & Tradeshow. ...
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Fabiano Colet Receives 2023 Ohio Soybean Council Scholarship
https://hcs.osu.edu/news/fabiano-colet-receives-2023-ohio-soybean-council-scholarship
the opportunity to meet many people involved with soybean production (including other students, ...
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New Hire Announcement – Welcome, Tyler Carr!
https://hcs.osu.edu/news/welcome-tyler-carr
about 5,000 people. Like many other baseball coaches in small towns, he also assumed the role of ... my time in the turf industry all involve interacting with new people. This occurred early on as I was ...
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New Hire Announcement – Welcome, Dr. Radin Sadre!
https://hcs.osu.edu/news/welcome-dr-sadre
people I met in my professional journey so far, especially the mentors who offered me the space to grow as ...
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Chocolate chemistry – a food scientist explains how the beloved treat gets its flavor, texture and tricky reputation as an ingredient
chocolate in a year. People have been enjoying chocolate for at least 4,000 years, starting with ... texture people can create today. After removing the shells and grinding the beans, modern chocolate makers ...