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Ohio State forms food industry consortium By Tracy Turner - Ohio State University Extension CFAES graduate research associate Jerish Joyner Janahar is studying the impact of ultra-shear technology treatment on viscosity of different beverages. Ohio State University CFAES COLUMBUS — Researchers at The Ohio State University 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 wholes...

Researchers at The Ohio State University 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. Called