Search results
Search results
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Food Carbohydrates
https://fst.osu.edu/courses/fdscte-7641
FDSCTE 7641 Chemical, physical, biological, and functional properties of food carbohydrates and their interactions with other food components. Prereq: 2400 or equiv., 5600 or equiv., or permission of instructor. Check with the FST graduate student coordin ...
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Event Space Reservations
To view the most current university guidance regarding events, please visit the Safe and Healthy Buckeyes website: https://safeandhealthy.osu.edu/ Please review the list below for how specific spaces may be requested to be reserved. Columbus Mid-West Ca ...
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Rolando Choriego Marin
https://fst.osu.edu/our-people/rolando-choriego-marin
Rolando Choriego Marin Choriegomarin.1@osu.edu 266G Parker Food Science and Technology Building 2015 Fyffe Road- Any- Journal article Book/book chapter Report Working paper Policy brief Presentation Data ...
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Hall of Distinction Award
https://fst.osu.edu/alumni/hall-distinction-award
Established in 2013, the Hall of Distinction seeks to recognize graduates and friends of the Department of Food Science and Technology at The Ohio State University who have made significant contributions to the food science and technology profession. Nomi ...
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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 ...
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Technical Problem Solving
https://fst.osu.edu/courses/fdscte-5730
FDSCTE 5730 Analysis of technical problems in food science; fostering creative thinking to the approach and solution of problems; preparation and oral presentation of paper. Prereq: 5600 or 5710, and 5536 or 4536, and 5400 or 5410 or 5420 or 5430 or AnimS ...
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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 ...
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Food Additives
https://fst.osu.edu/courses/fdscte-5710
FDSCTE 5710 Chemical and physical nature of food additives; functions and effects on chemical, rheological, microbiological, and nutritional properties of foods. Prereq: 10 cr hrs in FdScTe, or Grad standing. Not open to students with credit for 621. Whil ...
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Food Analysis
https://fst.osu.edu/courses/fdscte-5610
FDSCTE 5610 Chemical, physical and functional properties of foods and effects of processing on those constituents using an array of chemical, biochemical and instrumental technologies in accordance with current food industry and regulatory agency practice ...
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Food Fermentations
https://fst.osu.edu/courses/fdscte-5430
FDSCTE 5430 Making fermented foods (dairy, alcoholic, meat, vegetable products, etc.) and understanding the microbiological and biochemical changes involved. Prereq: Micrbio 4000. Not open to students with credit for 611. While subject to change, this cla ...