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  1. 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 ...

  2. 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, ...

  3. 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 ...

  4. Dr. Osvaldo Campanella

    https://fst.osu.edu/our-people/dr-osvaldo-campanella

    Dr. Osvaldo Campanella Professor Works Journal Articles Williamson, K.; Hatzakis, E., "NMR analysis of roasted coffee lipids and development of a spent ground coffee application for the production of bioplastic precursors" Food Research Internat ...

  5. Chocolate Science

    https://fst.osu.edu/courses/fdscte-1110

    FDSCTE 1110 Introduction to science and business of chocolate. Students develop and market a chocolate product as part of a virtual company. Students taste commercial products. Prereq: Not open to students with credit for 101. Undergraduate 1.0 1110 sylla ...

  6. Kitchen Science

    https://fst.osu.edu/courses/fdscte-1140

    FDSCTE 1140 Students will be introduced to sanitation rules, basic culinary/baking methods, fundamentals of cooking & the science behind its methodology. Students will also gain an understanding of common foods & their function in cooking. Class w ...

  7. Introduction to Food Processing

    https://fst.osu.edu/courses/fdscte-2400

    FDSCTE 2400 Introductory class applying chemistry, biology, and engineering to hands-on experience on the production and evaluation of foods. Includes basic food regulations, sanitation and formulation. Prereq: Biology 1101 (101) or 1113 (113), and Chem 1 ...

  8. Internship

    https://fst.osu.edu/courses/fdscte-4191

    FDSCTE 4191 Twelve weeks of structured in-depth industrial experience in selected food related subjects. Experience must be obtained with an organization approved by the department. Prereq: 12 cr hrs at the 5000-level or above in major field, and enrollme ...

  9. 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 ...

  10. 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 ...

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