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  1. Introduction to Horticulture

    https://hcs.osu.edu/courses/hcs-3200

    HCS 3200 An introduction to the principles and practices of production and landscape horticultural science and the horticulture industry in Ohio and the USA. Emphasis on the diversity of crops, production systems, diversity of the horticulture industry an ...

  2. Introduction to Agronomy

    https://hcs.osu.edu/courses/hcs-3100

    HCS 3100 An introductory course of row crop and forage agricultural production (agronomy). This course introduces students to row and forage crop species common in Ohio and surrounding states, and provides fundamental information on how these crops are ma ...

  3. 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 ...

  4. Ohio Ag Law Blog--Risk Management Agency moves date for harvesting cover crops on Prevented Planting acres

    https://farmoffice.osu.edu/blog/fri-07052019-859am/ohio-ag-law-blog-risk-management-agency-moves-date-harvesting-cover-crops

    ...

  5. 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 ...

  6. Ohio Ag Law Blog--Farms, recreational activities and legal risk

    https://farmoffice.osu.edu/blog/tue-07022019-743am/ohio-ag-law-blog-farms-recreational-activities-and-legal-risk

    ...

  7. 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 ...

  8. June 2019 Highlights

    https://fst.osu.edu/newsletter/food-science-and-technology-news/june-2019-highlights

    Dr. Devin Peterson has been named the faculty director for the Foods for Health (FFH) program, part of the Discovery Themes initiative. Dr. Rafael Jiménez-Flores, the J. T. “Stubby” Parker Endowed Chair in Dairy Foods, assumed the role of president of the ...

  9. 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, ...

  10. 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 ...

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