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Search results

  1. 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 ...

  2. 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 ...

  3. 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 ...

  4. Food and Nutritional Toxicology

    https://fst.osu.edu/courses/fdscte-7620

    FDSCTE 7620 Basic principles of food and nutritional toxicology with emphasis on food components and food toxins including absorption, metabolism and excretion of xenobiotics, allergenic and toxic constituents, role of diet and nutrients in mutagenesis an ...

  5. Measurement of Food Perception and Liking

    https://fst.osu.edu/courses/fdscte-5500

    FDSCTE 5500 Explores the principles and procedures for accurately assessing the sensory and hedonic properties of foods and consumer products. Appropriate test design, statistical analyses and data interpretation will be discussed and the physiological an ...

  6. 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 ...

  7. Hazard Analysis and Critical Control Points (HACCP)

    https://fst.osu.edu/courses/fdscte-4410

    FDSCTE 4410 Teaches the basics of HACCP. Upon completion of the course, students will understand the relationship of GMPs (Good Manufacturing Practices), SSOPs (Sanitation Standard Operating Procedures), pre-HACCP steps and the Seven Principles of HACCP. ...

  8. Ariel Garsow

    https://fst.osu.edu/our-people/ariel-garsow

    Ariel Garsow garsow.1@osu.edu 220I Parker Food Science and Technology Building 2015 Fyffe Road Dr. Barbara Kowalcyk ...

  9. Danhui Wang

    https://fst.osu.edu/our-people/danhui-wang

    Danhui Wang Visiting Scholar wang.13487@osu.edu ...

  10. Jie Xu

    https://fst.osu.edu/our-people/jie-xu

    Jie Xu Visiting Scholar xu.4037@osu.edu ...

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