Search results

Search results

  1. 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 ...

  2. The Language of Inclusion: Pronouns and Other Gendered Words

    https://cfaesdei.osu.edu/events/language-inclusion-pronouns-and-other-gendered-words-2

    Pronouns are tools for effective and efficient communication, and their intentional or unintentional misuse can cause confusion and harm. Using gender-affirming language such as pronouns and avoiding unnecessary use of other gendered words is essential to ...

  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. 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 ...

  5. Future Undergraduates

    https://fst.osu.edu/future-students/prospective-undergraduates

    At Ohio State’s Department of Food Science and Technology, you have the option of majoring in Food Science and Technology, Food Business Management, or Culinary Science. Food Science and Technology is a multi-disciplinary field that applies fundamental sc ...

  6. Future Students

    https://fst.osu.edu/future-students

    Why Ohio State Department of Food Science & Technology?  The Ohio State University has the only Food Science program in Ohio that is approved by the Institute of Food Technologists. OSU is also recognized as a premiere institution for its research, ac ...

  7. 2022 IFT Excellence in Education Award

    https://fst.osu.edu/about-us/multimedia/2022-ift-excellence-education-award

    ...

  8. 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 ...

  9. 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 ...

  10. 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 ...

Pages