CFAES Give Today
News Releases Archive (Prior to 2011)

College of Food, Agricultural, and Environmental Sciences

CFAES

Search results

Search results

  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. Gender Demystified: Creating Inclusive Spaces for People of all Genders

    https://cfaesdei.osu.edu/events/gender-demystified-creating-inclusive-spaces-people-all-genders-1

    Whether you're transgender, cisgender, or agender, you have a gender identity. Frequently confused with gender is sex, but these two terms refer to very different identities. And what about sexual orientation? How does that fit in with gender and sex ...

  3. Mengying (Zoey) Fu

    https://fst.osu.edu/our-people/mengying-zoey-fu

    Mengying (Zoey) Fu fu.848@osu.edu 320J Parker Food Science and Technology 2015 Fyffe Road- Any- Journal article Book/book chapter Report Working paper Policy brief Presentation Data ...

  4. August 2022 Department Highlights

    https://fst.osu.edu/august-2022-department-highlights

    We are pleased to announce the 2022 OSU FST Hall of Distinction Inductees: Phillip Mueller, owner of Minerva Dairy Dr. Martin Okos, Professor, Purdue University John Richardson, Chairman of the Board, SugarCreek Mark your calendar and plan to join us on F ...

  5. Faculty Expertise

    https://fst.osu.edu/research-and-centers/faculty-expertise

    The Ohio State University Department of Food Science and Technology Faculty Expertise FACULTY Valente Alvarez, Professor & Director, Food Industries Center-   alvarez.23@osu.edu   Dairy and food processing, research and extension. Industry-related res ...

  6. 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 ...

  7. 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 ...

  8. 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 ...

  9. Food Colors and Pigments

    https://fst.osu.edu/courses/fdscte-7630

    FDSCTE 7630 Chemistry and reactivity of pigments and colors in foods. Prereq: 5600 (605), 5610, or Grad standing, or permission of instructor. Not open to students with credit for 724. While subject to change, this class is offered every Autumn semester d ...

  10. Food Lipids

    https://fst.osu.edu/courses/fdscte-7650

    FDSCTE 7650 Provide the students with an understanding of the chemistry and physical properties of lipids and their effects on quality and functional properties of food systems. Prereq: Not open to students with credit for 820 and 821. While subject to ch ...

Pages