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Search results

  1. 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. Graduate 2.0 FDSCTE ...

  2. Water Contamination: Sources and Health Impact

    https://fst.osu.edu/courses/fdscte-7360

    FDSCTE 7360 Understanding the sources, the transport mechanisms and the fate of microbial and chemical contaminants, their exposure risks, tracking methods, linking to other environmental matrices and their public health impacts. Cross-listed in PubHlth 7 ...

  3. Wine and Beer in Western Culture

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

    FDSCTE 1120 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.pdf Autumn 2019 Spring 2 ...

  4. Instrumental Analysis I: Spectroscopic and Chromatographic Techniques in Food Analysis

    https://fst.osu.edu/courses/fdscte-7610

    FDSCTE 7610 Theory and practice of analytical chemistry applied to the identification and quantitation of analytes in food. Emphasis on chromatography, optical spectroscopy, mass spectrometry as well as sample preparation techniques and statistical data t ...

  5. Measurement of Food Perception and Liking

    https://fst.osu.edu/courses/fdscte-5500

    FDSCTE 5500 Explores the principles and procedures for accurately assessing the sensory and hedonic properties of foods and consumer products. Appropriate test design, statistical analyses and data interpretation will be discussed and the physiological an ...

  6. 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 ...

  7. Graduate Seminar

    https://fst.osu.edu/courses/fdscte-8991

    FDSCTE 8991 Discussion of current topics and research findings in food science. Prereq: Grad standing. Not open to students with credit for 850.01. Repeatable to a maximum of 5 cr hrs. Graduate 1.0 FDSCTE 8991 SP19.pdf Autumn 2019 Spring 2020 Dr. V.M. (Ba ...

  8. 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. ...

  9. 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 ...

  10. Dr. Farnaz Maleky

    https://fst.osu.edu/our-people/dr-farnaz-maleky

    Dr. Farnaz Maleky Associate Professor No works available. maleky.1@osu.edu http://u.osu.edu/maleky.1/ 614-688-1491 319 Parker Food Science and Technology Building Research Interest:My research focuses on material science of food systems, particularly fatt ...

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