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Search results

  1. 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 ...

  2. Instrumental Analysis I: Spectroscopic and Chromatographic Techniques in Food Analysis

    https://fst.osu.edu/courses/fdscte-7610

    FDSCTE 7610 Theory and practice of analytical chemistry applied to the identification and quantitation of analytes in food. Emphasis on chromatography, optical spectroscopy, mass spectrometry as well as sample preparation techniques and statistical data t ...

  3. 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. G ...

  4. 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. Graduate 1.0 FDSCTE 8991 SP19.pdf Autumn 2019 Spring 2020 Dr. V.M. (Ba ...

  5. Applied Food Product Development

    https://fst.osu.edu/courses/fdscte-5721

    FDSCTE 5721 A problem-based interdisciplinary capstone learning experience designed to enhance career skills (critical thinking, decision making, team work, communication, etc.) in the context of industry's approach to developing new and improved foo ...

  6. Food and Health Controversies in the 21st Century

    https://fst.osu.edu/courses/fdscte-459702

    FDSCTE 4597.02 Students will investigate such topics as food labeling and processing, including the natural and organic labels and science behind biotech foods. Other topics of discussion include diets and obesity in developed countries, relevant food ing ...

  7. Food Laws and Regulations

    https://fst.osu.edu/courses/fdscte-5320

    FDSCTE 5320 Major food laws/regulations, food regulatory agencies, good manufacturing practices, HACCP, ingredients, labeling regulations, adulteration and misbranding, compliance/investigations/enforcements, crisis management, recall, Ohio State food law ...

  8. Food Plant Management

    https://fst.osu.edu/courses/fdscte-5330

    FDSCTE 5330 Covers the essentials of food plant operations from a business and management, rather than a scientific or technical, perspective. Prereq: 2400 and Stat 1350 or equivalent, or Grad standing. Not open to students with credit for 648. Graduate U ...

  9. Fruit and Vegetable Processing

    https://fst.osu.edu/courses/fdscte-5410

    FDSCTE 5410 Composition of fruits and vegetables, how this affects quality during processing, principles, equipment and quality changes during common processing methods, including juicing, drying, freezing, canning, and jelly manufacture. Prereq: 2400, or ...

  10. Food Fermentations

    https://fst.osu.edu/courses/fdscte-5430

    FDSCTE 5430 Making fermented foods (dairy, alcoholic, meat, vegetable products, etc.) and understanding the microbiological and biochemical changes involved. Prereq: Micrbio 4000. Not open to students with credit for 611. Graduate Undergraduate 3.0 FDSCTE ...

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