Search results
Search results
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Food Composition and Function
https://fst.osu.edu/courses/fdscte-4600
FDSCTE 4600 This course provides a comprehensive introduction to diverse and modern topics in Food Composition and Function. At the end of the course, students should have clear understanding of the macro-components of foods, understand basic food chemist ...
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Metabolomics, Principles and Practice
https://fst.osu.edu/courses/fdscte-7600
FDSCTE 7600 Introduces students to the principles and practice of metabolomics. Metabolomics is the study of the totality of small molecules existing within a system. We will focus here on the application of metabolomics to plant, food, nutrition and heal ...
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Food Carbohydrates
https://fst.osu.edu/courses/fdscte-7641
FDSCTE 7641 Chemical, physical, biological, and functional properties of food carbohydrates and their interactions with other food components. Prereq: 2400 or equiv., 5600 or equiv., or permission of instructor. Check with the FST graduate student coordin ...
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Flavor Chemistry
https://fst.osu.edu/courses/fdscte-7670
FDSCTE 7670 This course will provide students with an understanding of the chemical stimuli that impact flavor perception, analytical approaches to characterize flavor stimuli, mechanisms of flavor formation, flavor-ingredient interactions, and industrial ...
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Advanced Concepts in Sensory Science
https://fst.osu.edu/courses/fdscte-7550
FDSCTE 7550 This course explores advanced concepts in Sensory Science including flavor perception, food intake and sophisticated methodological and data analysis procedures. The structure of this course will involve open discussion of important concepts o ...
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Phytochemicals in Human Health: Crops to the Clinic
https://fst.osu.edu/courses/fdscte-7830
FDSCTE 7830 Covers the function and control of phytochemicals in plants, the function of phytochemicals in human health, delivery of phytochemicals through foods in the diet, strategies when designing studies examining foods for health, and policy and sus ...
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Food and Nutritional Toxicology
https://fst.osu.edu/courses/fdscte-7620
FDSCTE 7620 Basic principles of food and nutritional toxicology with emphasis on food components and food toxins including absorption, metabolism and excretion of xenobiotics, allergenic and toxic constituents, role of diet and nutrients in mutagenesis an ...
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Food Colors and Pigments
https://fst.osu.edu/courses/fdscte-7630
FDSCTE 7630 Chemistry and reactivity of pigments and colors in foods. Prereq: 5600 (605), 5610, or Grad standing, or permission of instructor. Not open to students with credit for 724. While subject to change, this class is offered every Autumn semester d ...
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Food Lipids
https://fst.osu.edu/courses/fdscte-7650
FDSCTE 7650 Provide the students with an understanding of the chemistry and physical properties of lipids and their effects on quality and functional properties of food systems. Prereq: Not open to students with credit for 820 and 821. While subject to ch ...
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Food Proteins
https://fst.osu.edu/courses/fdscte-7640
FDSCTE 7640 Chemical, physical, biological, and functional properties of food proteins and their interactions with other food components. Prereq: 2400 or equiv., 5600 or equiv., or permission of instructor. Please note: This course will be offered in spri ...