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Search results

  1. Instrumental Analysis II Molecular and Spectral Analysis Techniques

    https://fst.osu.edu/courses/fdscte-7611

    FDSCTE 7611 Methods of analysis of foods including thermal analysis, NMR, microscopy and rheology. Prereq: Chem 2520 (252), or 2310 and 2540, or Biochem 4511 (511), or Grad standing, or permission of instructor. Not open to students with credit for 833. W ...

  2. Graduate Seminar

    https://fst.osu.edu/courses/fdscte-8991

    FDSCTE 8991 Discussion of current topics and research findings in food science. Prereq: Grad standing. Not open to students with credit for 850.01. Repeatable to a maximum of 5 cr hrs. While subject to change, this class is offered every Autumn semester. ...

  3. 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 ...

  4. Global Health and Environmental Microbiology

    https://fst.osu.edu/courses/fdscte-6320

    FDSCTE 6320 Fundamentals and emerging issues of health significant microorganisms (bacteria, viruses, protozoa) from water, air, soil and food, and their sources, transmission routes, treatments, detection methods and study tools. Prereq: Not open to stud ...

  5. 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 ...

  6. Advanced Food Microbiology

    https://fst.osu.edu/courses/fdscte-7536

    FDSCTE 7536 Food borne microbes of significance to health and industrial applications, metabolic pathways enabling these organisms survival in the environment and hosts, approaches for studying food-borne microorganisms. Prereq: 5536 (636.01) and Micrbio ...

  7. Water Contamination: Sources and Health Impact

    https://fst.osu.edu/courses/fdscte-7360

    FDSCTE 7360 Understanding the sources, the transport mechanisms and the fate of microbial and chemical contaminants, their exposure risks, tracking methods, linking to other environmental matrices and their public health impacts. Cross-listed in PubHlth 7 ...

  8. 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 ...

  9. 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 ...

  10. 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 ...

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