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  1. 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 ...

  2. 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. ...

  3. 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 ...

  4. Dr. Devin Peterson

    https://fst.osu.edu/our-people/dr-devin-peterson

    Dr. Devin Peterson Professor No works available. Distinguished Professor of Food, Agricultural, and Environmental Sciences peterson.892@osu.edu http://frec.osu.edu/ 614-688-2723 317 Parker Food Science Building 2015 Fyffe Road food flavor, food chemistry, ...

  5. FST's Dr. Melvin Pascall serves as USAID Farmer to Farmer Volunteer

    https://fst.osu.edu/news/fsts-dr-melvin-pascall-serves-usaid-farmer-farmer-volunteer

    By  Stabroek News Oil-related foreign competition will raise packaging, labeling stakes for Guyanese manufacturers – expert USAID Farmer to Farmer Volunteer, Ohio State University Professor Melvin Pascall earlier this week told the Stabroek Business that ...

  6. Dr. Jiyoung Lee

    https://fst.osu.edu/our-people/dr-jiyoung-lee

    Dr. Jiyoung Lee Associate Professor No works available. lee.3598@osu.edu https://cph.osu.edu/people/jlee 614-292-5546 406 Cunz Hall Dr. Jiyoung Lee is a Professor in the Department of Food Science and Technology and has a joint appointment with the Divisi ...

  7. The Science of Food (online)

    https://fst.osu.edu/courses/fdscte-2200d

    FDSCTE 2200D Food and nutrition in modern health; principles involved in digestion, metabolism and contribution of food to diseases processes, including food poisoning and the role of science, biotechnology and processing in meeting health and food needs. ...

  8. Future Graduate Students

    https://fst.osu.edu/future-students/prospective-graduate-students

    OSU has the only approved Food Science program in Ohio, an approval process performed by the Institute of Food Technologists: http://www.ift.org/community/students/graduate-directory.aspx. Winner of the University Departmental Teaching Excellence Award, t ...

  9. Wine and Beer in Western Culture- online

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

    FDSCTE 1120D   Digital version- 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 onli ...

  10. Chocolate Science- online

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

    FDSCTE 1110D "Introduction to the history, processing, nutrition and sensory aspects of chocolate. Students taste commercial product." Undergraduate 1.0 Spring 2020 Summer 2020 Autumn 2020 Dr. Srilatha Kolluri Food Science Elective ...

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