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  1. 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 ...

  2. 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 ...

  3. 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 ...

  4. Food and Health Controversies in the 21st Century

    https://fst.osu.edu/courses/fdscte-459702

    FDSCTE 4597.02 Students will investigate such topics as food labeling and processing, including the natural and organic labels and science behind biotech foods. Other topics of discussion include diets and obesity in developed countries, relevant food ing ...

  5. Food Quality Assurance

    https://fst.osu.edu/courses/fdscte-5310

    FDSCTE 5310 Provides students with a knowledge of quality assurance concepts and procedures and tools for establishing quality control programs to produce high quality safe foods. Prereq: 2400 and Stat 1430 or 1450 or equiv., or Grad standing. Graduate Un ...

  6. Unit Operations in Food Processing

    https://fst.osu.edu/courses/fdscte-5400

    FDSCTE 5400 Study of unit operations in preserving foods by thermal and alternative food processing methods through problem solving and experimentation. Interdependence of food engineering, chemistry, and microbiology principles in food preservation. Prer ...

  7. Fruit and Vegetable Processing

    https://fst.osu.edu/courses/fdscte-5410

    FDSCTE 5410 Composition of fruits and vegetables, how this affects quality during processing, principles, equipment and quality changes during common processing methods, including juicing, drying, freezing, canning, and jelly manufacture. Prereq: 2400, or ...

  8. 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. Graduate Undergraduate 3.0 FDSCTE ...

  9. Food Microbiology Lecture

    https://fst.osu.edu/courses/fdscte-5536

    FDSCTE 5536 Microbiology as applied to food. Students learn about microorganisms that spoil food or cause food-transmitted diseases, as well as beneficial microorganisms. Control of harmful microorganisms in food is discussed. Prereq: Micrbio 4000 (Micrbi ...

  10. Food Chemistry

    https://fst.osu.edu/courses/fdscte-5600

    FDSCTE 5600 Describe the sources and compositions of food components. Develop a relationship between the composition of the individual food components and their chemical and physical properties. Understanding the chemistry of food components during proces ...

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