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  1. 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 Spring 2020 Summer 2 ...

  2. 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 ...

  3. 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 ...

  4. 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 ...

  5. 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. ...

  6. 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 ...

  7. Resources

    https://fcs.osu.edu/intranet/fcs-professionals/resources

    General Resources Food Regulations Resources for FAQ [PDF] Reduces Social Costs Poster [PPT] [PDF] EERA and Healthy Team / Meeting Minutes in Buckeye Box FCS Awards Past Recipient List [DOC] FCS Educator booklet 2019 [PDF] FCS Journals [DOC] FCS Conferenc ...

  8. Exploring Food Science and Technology

    https://fst.osu.edu/courses/fdscte-1100

    FDSCTE 1100 Basic understanding of the global trends within food science and technology, the diversity of career opportunities within the industry, planning for a career and opportunities for professional development. Undergraduate 0.5 1100 FDSCTE AU19.pd ...

  9. Healthy Relationships

    https://fcs.osu.edu/programs/major-program-areas/healthy-relationships

    Healthy Relationships Ohio State University Extension offers a variety of family life programming throughout the state. We are committed to helping you develop and nurture Healthy Relationships based on research rooted information and programming. Though ...

  10. Program Evaluation

    https://fcs.osu.edu/intranet/fcs-professionals/snap-ed/program-evaluation

    SNAP-Ed Program Evaluation Note: Completed hard copies of the Program Log, Sign-in Sheet, Demographics forms, and Behavior forms should be retained in the SNAP-Ed County Extension Office for a period of five (5) years. After five years, the documents may ...

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