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  1. Food Proteins

    https://fst.osu.edu/courses/fdscte-7640

    FDSCTE 7640 Chemical, physical, biological, and functional properties of food proteins and their interactions with other food components. Prereq: 2400 or equiv., 5600 or equiv., or permission of instructor. Please note: This course will be offered in spri ...

  2. 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 ...

  3. Results- Natural World

    https://hancock.osu.edu/program-areas/4-h-youth-development/judging-contest-results/results-natural-world

    July 9, 2019 Explore the Outdoors- 611 1. Blayne Colman Biglick Buckeyes 2. Cole Fisher Dirt Don't Hurt 3. Carrie Ludwig Gold Star Geology: Can You Dig It?- 612 1. Marlissa Schimmoeller Milk-E-Whey 2. Garrison Holland Hancock Hareraisers 3. Stella Sh ...

  4. Cambree Moser

    https://fst.osu.edu/our-people/cambree-moser

    Cambree Moser Graduate Program Coordinator moser.255@osu.edu 614-292-7749 110C Parker Food Science and Technology Building ...

  5. 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 ...

  6. 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 ...

  7. 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 ...

  8. 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 ...

  9. 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 ...

  10. Advanced Food Microbiology I

    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 ...

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