Search results

Search results

  1. A Day in the Woods Series for 2022 (tentative schedule)

    https://ocvn.osu.edu/events/day-woods-series-2022-tentative-schedule

    Here is a tentative schedule for Dave Apsley's 'A Day in the Woods' for 2022.  Plan ahead for some informative webinars and in-person 'in the field' workshops.  Subscribe at Dave's site so you will receive notices and current ...

  2. 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 ...

  3. 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 ...

  4. Principles of Crystallization Processes in Food Systems

    https://fst.osu.edu/courses/fdscte-7660

    FDSCTE 7660 Discusses the principles of crystallization in food systems, particularly in dairy, frozen foods, confectionery, and baked products. This course would emphasize the importance of controlling the crystallization as a key factor in food quality, ...

  5. Zayde Ayvaz

    https://fst.osu.edu/our-people/zayde-ayvaz

    Zayde Ayvaz Visiting Fellow ayvaz.4@osu.edu 264B Howlett Hall 2015 Fyffe Road- Any- Journal article Book/book chapter Report Working paper Policy brief Presentation Data ...

  6. 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 ...

  7. Exploring Food Science and Technology

    https://fst.osu.edu/courses/fdscte-1100

    FDSCTE 1100 Basic understanding of the global trends within food science and technology, the diversity of career opportunities within the industry, planning for a career and opportunities for professional development. Undergraduate 0.5 1100 FDSCTE AU19.pd ...

  8. Chocolate Science

    https://fst.osu.edu/courses/fdscte-1110

    FDSCTE 1110 Introduction to the science and business of chocolate. The course covers the history, agriculture and processing of cacao, components and nutritional benefits of chocolate, basic steps in the production of chocolate, uses of chocolate, marketi ...

  9. Kitchen Science- online

    https://fst.osu.edu/courses/fdscte-1140

    FDSCTE 1140 Students will be introduced to sanitation rules, basic culinary/baking methods, fundamentals of cooking & the science behind its methodology. Students will also gain an understanding of common foods & their function in cooking. Class w ...

  10. The Science of Food

    https://fst.osu.edu/courses/fdscte-2200

    FDSCTE 2200 Food and nutrition in modern health; principles involved in digestion, metabolism and contribution of food to diseases processes, including food poisoning and the role of science, biotechnology and processing in meeting health and food needs. ...

Pages