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  1. Food Fermentations

    https://fst.osu.edu/courses/fdscte-5430

    FDSCTE 5430 Making fermented foods (dairy, alcoholic, meat, vegetable products, etc.) and understanding the microbiological and biochemical changes involved. Prereq: Micrbio 4000. Not open to students with credit for 611. While subject to change, this cla ...

  2. Food Packaging

    https://fst.osu.edu/courses/fdscte-5450

    FDSCTE 5450 A discussion of terminology and literature of commercial packaging, principal methods of packaging, and principles of selecting packaging materials. Prereq: 2400 (401), or Grad standing. Not open to students with credit for 649. While subject ...

  3. Food Microbiology Lecture

    https://fst.osu.edu/courses/fdscte-5536

    FDSCTE 5536 Microbiology as applied to food. Students learn about microorganisms that spoil food or cause food-transmitted diseases, as well as beneficial microorganisms. Control of harmful microorganisms in food is discussed. Prereq: Micrbio 4000 (Micrbi ...

  4. Food Microbiology Laboratory

    https://fst.osu.edu/courses/fdscte-5546

    FDSCTE 5546 Microbiological analyses as applied to food. Students learn how to detect and quantify microorganisms that spoil food or cause food-transmitted diseases, as well as beneficial microorganisms. Prereq: 5536 (636.01) or Micrbio 5536, or Grad stan ...

  5. Food Analysis

    https://fst.osu.edu/courses/fdscte-5610

    FDSCTE 5610 Chemical, physical and functional properties of foods and effects of processing on those constituents using an array of chemical, biochemical and instrumental technologies in accordance with current food industry and regulatory agency practice ...

  6. Food Product Development

    https://fst.osu.edu/courses/fdscte-5720

    FDSCTE 5720 Development of a new food product including generation of concepts, consumer panel testing, development of prototypes, process optimization and consumer testing. Prereq: 2400, and Sr standing, or Grad standing. Not open to students with credit ...

  7. Technical Problem Solving

    https://fst.osu.edu/courses/fdscte-5730

    FDSCTE 5730 Analysis of technical problems in food science; fostering creative thinking to the approach and solution of problems; preparation and oral presentation of paper. Prereq: 5600 or 5710, and 5536 or 4536, and 5400 or 5410 or 5420 or 5430 or AnimS ...

  8. Advanced Food Process Design

    https://fst.osu.edu/courses/fdscte-7430

    FDSCTE 7430 An integration of quantitative parameters describing changes in the quality attributes of foods with quantification of the physical changes occurring between the time of raw material harvest or assembly and the point of food consumption. Model ...

  9. Wine and Beer in Western Culture

    https://fst.osu.edu/courses/fdscte-1120

    FDSCTE 1120 To familiarize students with the terminology, production and practices related to wine, beer, and distilled spirits as well as critical historical and cultural events. Undergraduate 2.0 FDSCTE 1120 SP21.pdf Autumn 2021 Spring 2022 Autumn 2022 ...

  10. Hazard Analysis and Critical Control Points (HACCP)

    https://fst.osu.edu/courses/fdscte-4410

    FDSCTE 4410 Teaches the basics of HACCP. Upon completion of the course, students will understand the relationship of GMPs (Good Manufacturing Practices), SSOPs (Sanitation Standard Operating Procedures), pre-HACCP steps and the Seven Principles of HACCP. ...

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