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  1. February/March 2023 Department Highlights

    https://fst.osu.edu/februarymarch-2023-department-highlights

    from artisanal cheeses and characterization of potentially novel antimicrobial agents produced” and was ... the nomination form. Know of a great food scientist in industry or academia but they’re NOT from Ohio ... Congratulations to the members of our department who were recognized during the 2023 CFAES Awards ...

  2. April 2023 Highlights

    https://fst.osu.edu/april-2023-highlights

    the nomination form. Know of a great food scientist in industry or academia but they’re NOT from Ohio ... Congratulations to Dr. Monica Giusti who has been named a 2023 IFT Fellow. The Institute of Food ... and dedication to Ohio State, as well as their demonstration of the university’s shared values. ...

  3. 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 ... (511) or 5613 (613), or equiv; or permission of instructor. Not open to students with credit for 7810. ...

  4. The Science of Cooking

    https://fst.osu.edu/courses/fdscte-1200

    persons in the development of food science and technology as a discipline. GE foundation natural sci ... course. Undergraduate 4.0 FDSCTE 1200 Spring23.pdf Spring 2023 Autumn 2023 Dr. Louise Campbell Hybrid ...

  5. The Science of Human Sensory Measurements: Theoretical Principles and Industrial Applications

    https://fst.osu.edu/courses/fdscte-7560

    Prereq: 5500, or permission of instructor. Graduate 2.0 FDSCTE 7560 SP22.pdf Dr. Benoît Rousseau Distance ... FDSCTE 7560 This course provides students with a critical overview of the science behind ... including concepts borrowed from other fields such as psychology, mathematical modeling, and statistics. ...

  6. Group Studies

    https://fst.osu.edu/courses/fdscte-7194

    a maximum of 9 cr hrs or 3 completions. Graduate 1.0 FDSCTE 7194 SP22.pdf Spring 2022 Dr. V.M. (Bala) ... FDSCTE 7194 Selected topics in food science. Prereq: Permission of instructor. Repeatable to ...

  7. Brewing Science Capstone

    https://fst.osu.edu/courses/fdscte-5750

    FDSCTE 5750 This course uses the biological and chemical principles of brewing to understand ... aspects of malting, mashing, fermentation, and the making of different beer styles that is complemented by ... will follow the brewing process from 'malting grains to glass'. Prereq: Biology 1101 or 1113, ...

  8. Dissertation Research, Pre-Candidacy PhD

    https://fst.osu.edu/courses/fdscte-8998

    areas as determined by student and instructor. Research may include experimental studies, revisional ...

  9. Graduate Seminar in Food Science and Technology

    https://fst.osu.edu/courses/fdscte-8992

    invited representatives from industry, academia and government. Prereq: Grad standing, or permission of ... Graduate students participate in all dimensions of the course, including presentations, as well as through ... instructor. Repeatable to a maximum of 3 cr hrs. While subject to change, this class is offered every Autumn ...

  10. Chocolate chemistry – a food scientist explains how the beloved treat gets its flavor, texture and tricky reputation as an ingredient

    https://fst.osu.edu/news/chocolate-chemistry-%E2%80%93-food-scientist-explains-how-beloved-treat-gets-its-flavor-texture-and

    Mesoamericans who brewed a drink from the seeds of cacao trees. In the 16th and 17th centuries, both the  trees ... the  Maillard reaction. It requires two types of chemicals – sugar and protein – both of which are ... sugar and protein to react and  form that wonderful aroma. Roasting is something of an art form. ...

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