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  1. Graduate Research Associate Positions

    https://fabe.osu.edu/graduate/graduate-research-associate-positions

    agriculture. Read the full position description.   ...

  2. ASM/CSM Petition for Change in Requirements

    https://fabe.osu.edu/undergraduate/academic-advising/forms-and-petitions/asmcsm-petition-change-requirements

    3 credits) Include course descriptions for the OSU course(s) you are petitioning to waive or substitute. ... Course descriptions can be found on the Course Catalog on Buckeyelink. For the transferred courses, write ...

  3. Salm Brothers R & D

    https://meatsci.osu.edu/node/315

    Job Description ...

  4. 8 Million Dollar research award for Pan African Material Institute (PAMI) Abuja Nigeria

    https://fabe.osu.edu/news/8-million-dollar-research-award-pan-african-material-institute-pami-abuja-nigeria

    participating universities worldwide. The PI at OSU is Alfred B. O. Soboyejo, Department of Food, Agricultural ...

  5. Meat Emulsions

    https://meatsci.osu.edu/node/130

    in meat is at a minimum at what is called the iso-electric point (pI) of proteins. The pI is the pH ... protein result in a maximum number of salt bridges between peptide chains and a net charge of zero. The pI ... after it has gone through rigor. Increasing or decreasing the pH away from the pI will result in ...

  6. XPrize Videos

    https://fabe.osu.edu/node/2978

    X Prize       1 Sensor Description     2 Dialogger and Electronics Setup and Deployment ...

  7. PI Portal

    https://fabe.osu.edu/node/7508

    200 (Wooster) Tuesday, October 16, 2018- 1:00pm to 2:00pm ...

  8. Precision Agriculture Technology

    https://fabe.osu.edu/programs/precisionag/precisionagriculturetechnology

    Record keeping Technology Example and Benefit Description Guidance Systems Reduce overlap Accurate ...

  9. Phosphates as Meat Emulsion Stabilizers

    https://meatsci.osu.edu/node/97

    Water-holding capacity in meat is at a minimum at what is called the iso-electric point (pI) of proteins. The pI ... charge of zero. The pI of meat (where water-holding capacity is at a minimum) is in the pH range of 5.0 ... the pH away from the pI will result in increased water-holding capacity by creating a charge ...

  10. PI portal training-Kayla Arnold

    https://fabe.osu.edu/node/6470

    200 (Wooster) Tuesday, November 14, 2017- 11:00am to 2:30pm ...

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