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  1. 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 ...

  2. Student-Industry Mentorship Program

    https://fst.osu.edu/about-us/student-industry-mentorship-program

    The Department of Food Science and Technology has partnered with the Ohio Valley section of the Institute of Food Technologists to create a Student-Industry Mentorship Program. This program will offer both graduate and undergraduate students in our depart ...

  3. Industry Application

    https://fst.osu.edu/about-us/student-industry-mentorship-program/industry-application

    Participation in this program is open to any food industry professional who has been working in the industry for at least five years.  Please note:  This is a year long program from August 2019- May 2020 and requires attendance to two in person events. If ...

  4. Dr. Christopher Simons

    https://fst.osu.edu/our-people/dr-christopher-simons

    Dr. Christopher Simons Associate Professor No works available. simons.103@osu.edu http://u.osu.edu/simonslab/ 614-688-1489 315 Parker Food Science and Technology Building sensory science, chemical senses, food intake, consumer behavior ...

  5. Dr. Monica Giusti

    https://fst.osu.edu/our-people/dr-monica-giusti

    Dr. Monica Giusti Professor No works available. giusti.6@osu.edu 614-247-8016 335 Parker Food Science and Technology Building Research Interests: My research has focused on the study of polyphenolics, potent antioxidants abundant in fruits and vegetables, ...

  6. Dr. Yael Vodovotz

    https://fst.osu.edu/our-people/dr-yael-vodovotz

    Dr. Yael Vodovotz Professor No works available. vodovotz.1@osu.edu http://u.osu.edu/yaelvodovotz/ 614-247-7696 227 Parker Food Science and Technology Building functional foods, targeted delivery systems, physico-chemical properties of foods, food quality ...

  7. Food Additives

    https://fst.osu.edu/courses/fdscte-5710

    FDSCTE 5710 Chemical and physical nature of food additives; functions and effects on chemical, rheological, microbiological, and nutritional properties of foods. Prereq: 10 cr hrs in FdScTe, or Grad standing. Not open to students with credit for 621. Grad ...

  8. 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 ...

  9. 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, 5410, 5420, 5430, 5450, or Meat ...

  10. 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 ...

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