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Search results

  1. Cooperstone named Chair-Elect of Carotenoid and Retinoid Research Interest Group

    https://fst.osu.edu/news/cooperstone-named-chair-elect-carotenoid-and-retinoid-research-interest-group

    Assistant Professor Dr. Jessica Cooperstone has been elected Chair-Elect of the American Society for Nutrition's Carotenoid and Retinoid Research Interest Group (CARIG). CARIG’s mission is to promote member research into nutritional roles, functions, ...

  2. 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 ...

  3. 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 Autumn 2019 Spring 2020 Dr. V.M. (Bala) Balasubramaniam D ...

  4. 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 ...

  5. 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 ...

  6. The Science of Food

    https://fst.osu.edu/courses/fdscte-2200

    FDSCTE 2200 Food and nutrition in modern health; principles involved in digestion, metabolism and contribution of food to diseases processes, including food poisoning and the role of science, biotechnology and processing in meeting health and food needs. ...

  7. Introduction to Food Processing

    https://fst.osu.edu/courses/fdscte-2400

    FDSCTE 2400 Introductory class applying chemistry, biology, and engineering to hands-on experience on the production and evaluation of foods. Includes basic food regulations, sanitation and formulation. Prereq: Biology 1101 (101) or 1113 (113), and Chem 1 ...

  8. Brewing Science

    https://fst.osu.edu/courses/fdscte-2410

    FDSCTE 2410 Science and practices of beer production including hop and barley cultivation, the science of malting and fermentation, flavor development and beer processing. Prereq: Biology 1101 (101) or 1113 (113), and Chem 1110 (101) or 1210 (121). Not op ...

  9. Internship

    https://fst.osu.edu/courses/fdscte-4191

    FDSCTE 4191 Twelve weeks of structured in-depth industrial experience in selected food related subjects. Experience must be obtained with an organization approved by the department. Prereq: 12 cr hrs at the 5000-level or above in major field, and enrollme ...

  10. Food Safety and Public Health

    https://fst.osu.edu/courses/fdscte-4536

    FDSCTE 4536 Principles and practice of food safety; transmission, inactivation and control of foodborne pathogens, hazards, toxins and allergens; risk assessment, sanitation, and pest control in foods. Prereq: Micrbio 4000 (Micrbiol 509). Not open to stud ...

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