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  1. Dr. Louise Campbell

    https://fst.osu.edu/our-people/dr-louise-campbell

    Dr. Louise Campbell Lecturer campbell.2127@osu.edu 110A Parker Food Science and Technology Building 2015 Fyffe Road Louise Campbell earned degrees in Food Science and Technology from the University of Missouri-Columbia (Ph.D.) and Michigan State Universit ...

  2. Nick Barone

    https://fst.osu.edu/our-people/nick-barone

    Nick Barone barone.89@buckeyemail.osu.edu 220G Parker Food Science and Technology Building 2015 Fyffe Road Dr. Ahmed Yousef ...

  3. Food Carbohydrates

    https://fst.osu.edu/courses/fdscte-7641

    FDSCTE 7641 Chemical, physical, biological, and functional properties of food carbohydrates and their interactions with other food components. Prereq: 2400 or equiv., 5600 or equiv., or permission of instructor. Graduate 2.0 FDSCTE 7641.pdf Dr. Yael Vodov ...

  4. Ohio Pollinator Habitat Initiative Tickets!

    https://ocvn.osu.edu/events/ohio-pollinator-habitat-initiative-tickets

    Tickets are now on sale for the 2019 Ohio Pollinator Habitat Initiative Symposium; go to Purchase Tickets. A variety of experts will join in presenting including: Rob Davis, Director, Center for Pollinators in Energy, Fresh-Energy, Adam Baker, PhD Candida ...

  5. 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 ...

  6. Bat Roost Monitoring Program

    https://ocvn.osu.edu/events/bat-roost-monitoring-program

    The Bat Roost Monitoring Program is really simple! Twice during the spring/summer (once at the end of May/early June, and once at the end of June or into July), you watch the roost for about one hour and count any bats that enter or exit, as well as answe ...

  7. 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 ...

  8. 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, ...

  9. Salamander Monitoring Training

    https://ocvn.osu.edu/events/salamander-monitoring-training

    https://www.facebook.com/events/427768211335001/ ...

  10. 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 ...

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