OSU Forms Food Industry Consortium to Advance Commercialization of Ultra-Shear Technology
Researchers at The Ohio State University’s (OSU) College of Food, Agricultural, and Environmental Sciences (CFAES) have created a university-industry consortium to further the development of and provide access to the licensing of a new, innovative manufacturing technology that preserves foods and beverages using wholesome, recognizable ingredients; no artificial preservatives; and reduced heat.
Supporting Veterans and Responding to Farm Stress
Farmers and ranchers across the country continue to struggle amidst the current farm crisis.
Creating a Sustainable Future for the Chesapeake Bay Watershed and its People
University of Maryland College of Agriculture and Natural Resources leads soil health, nutrient management, and water quality efforts in a rigorous 5-year study to develop environmentally sustainable agricultural systems in Maryland and the Chesapeake Bay.