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Search results

  1. Food Safety and Public Health

    https://fst.osu.edu/courses/fdscte-4536

    FDSCTE 4536 Principles and practice of food safety; transmission, inactivation and control of foodborne pathogens, hazards, toxins and allergens; risk assessment, sanitation, and pest control in foods. Prereq: Micrbio 4000 (Micrbiol 509). Not open to stud ...

  2. Alcohol and Society

    https://fst.osu.edu/courses/fdscte-459701

    FDSCTE 4597.01 The historical, nutritional, medical, social, technical, and economic aspects of the use of beverage and industrial alcohol. Prereq: Jr standing. Not open to students with credit for 597.01. GE cross-disciplinary seminar course. Undergradua ...

  3. Food Quality Assurance

    https://fst.osu.edu/courses/fdscte-5310

    FDSCTE 5310 Provides students with a knowledge of quality assurance concepts and procedures and tools for establishing quality control programs to produce high quality safe foods. Prereq: 2400 and Stat 1430 or 1450 or equiv., or Grad standing. Graduate Un ...

  4. Unit Operations in Food Processing

    https://fst.osu.edu/courses/fdscte-5400

    FDSCTE 5400 Study of unit operations in preserving foods by thermal and alternative food processing methods through problem solving and experimentation. Interdependence of food engineering, chemistry, and microbiology principles in food preservation. Prer ...

  5. Dairy Processing

    https://fst.osu.edu/courses/fdscte-5420

    FDSCTE 5420 Principles involved in the production, processing and safety of high quality milk and milk products. Prereq: 2400 (401) and MicrBio 4000 (509). Not open to students with credit for 610. Graduate Undergraduate 3.0 Syllabus FDSCTE 5420 2017.pdf ...

  6. Wine and Beer in Western Culture

    https://fst.osu.edu/courses/fdscte-1120

    FDSCTE 1120 The role of wine and beer in western culture with emphasis on the geographic origins, production techniques, and stylistic considerations. Prereq: Not open to students with credit for 170. Undergraduate 2.0 FDSCTE 1120.pdf Summer 2019 Autumn 2 ...

  7. Food Microbiology Laboratory

    https://fst.osu.edu/courses/fdscte-5546

    FDSCTE 5546 Microbiological analyses as applied to food. Students learn how to detect and quantify microorganisms that spoil food or cause food-transmitted diseases, as well as beneficial microorganisms. Prereq: 5536 (636.01) or Micrbio 5536, or Grad stan ...

  8. Food Analysis

    https://fst.osu.edu/courses/fdscte-5610

    FDSCTE 5610 Chemical, physical and functional properties of foods and effects of processing on those constituents using an array of chemical, biochemical and instrumental technologies in accordance with current food industry and regulatory agency practice ...

  9. 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 ...

  10. Xiaoying Zhao

    https://fst.osu.edu/our-people/xiaoying-zhao

    Xiaoying Zhao Post Doctoral Researcher zhao.1630@osu.edu 044 Howlett Hall Dr. Yael Vodovotz ...

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