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  1. Flavor Chemistry

    https://fst.osu.edu/courses/fdscte-7670

    FDSCTE 7670 This course will provide students with an understanding of the chemical stimuli that impact flavor perception, analytical approaches to characterize flavor stimuli, mechanisms of flavor formation, flavor-ingredient interactions, and industrial ...

  2. designEXT – Shaping OSU Extension's Future

    https://extension.osu.edu/about/vision-mission-values/designext-%E2%80%93-shaping-ohio-state-university-extensions-future

    OSU Extension is Bringing People and Ideas Together to Shape our Future Dr. Roger Rennekamp, former associate dean and director, OSU Extension As you know, OSU Extension has embarked upon a multi-year effort to build the Extension organization of the futu ...

  3. Jacqueline Wilkins, Ph.D.

    https://extension.osu.edu/people/jacqueline-wilkins-phd

    Jacqueline Wilkins, Ph.D. interim director, OSU Extension; and director, Operations 1680 Madison Ave – 109 Administration Building, Wooster Ohio 44691 330-263-3831 wilkins.201@osu.edu Dr. Jacqueline “Jackie” Wilkins has agreed to serve as interim director ...

  4. 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 ...

  5. 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 ...

  6. 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, ...

  7. Ohio 4-H Program Review

    https://extension.osu.edu/strategic-initiatives/ohio-4-h-program-review

    The Ohio 4-H program review is the first of a series of OSU Extension reviews. The project timing coincides with a national search for a new statewide leader. Purpose The purpose of a program review is to guide program development on a continual basis. A ...

  8. 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 ...

  9. 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 ...

  10. 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 ...

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