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  1. Individual Studies

    https://fst.osu.edu/courses/fdscte-2193

    areas of food science and nutrition. Prereq: GPA 2.5 or above, and permission of instructor. Repeatable ... to a maximum of 6 cr hrs or 2 completions. This course is progress graded (S/U). Undergraduate 1.0 ...

  2. Group Studies

    https://fst.osu.edu/courses/fdscte-4194

    FDSCTE 4194 Group studies on selected topics in food science and nutrition. Prereq: Permission of ...

  3. Advanced Concepts in Sensory Science

    https://fst.osu.edu/courses/fdscte-7550

    will involve open discussion of important concepts obtained from seminal readings. Prereq: 5500, or ... food intake and sophisticated methodological and data analysis procedures. The structure of this course ... Graduate 2.0 FDSCTE 7550 SP20.pdf Dr. Christopher Simons In Person Columbus FST Graduate Program Food ...

  4. Study Design and Quantitative Methods for Food Science

    https://fst.osu.edu/courses/fdscte-6400-0

    success of any research project, this course will focus primarily on appropriate study design. Prereq: ... Stat 1450, 1550, or 2450; or permission of instructor. While subject to change, this class is offered ... every Spring semester. Graduate 3.0 FDSCTE 6400 SP21.pdf Dr. Barbara Kowalcyk In Person Hybrid Columbus ...

  5. Wine and Beer in Western Culture

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

    FDSCTE 1120 To familiarize students with the terminology, production and practices related to ... chemistry understanding will help the student succeed. Undergraduate 2.0 FDSCTE 1120 SP23.pdf Spring 2023 ...

  6. Food Composition and Function

    https://fst.osu.edu/courses/fdscte-4600

    Composition and Function. At the end of the course, students should have clear understanding of the ... macro-components of foods, understand basic food chemistry principles, and understand the composition-function ... AU22.pdf Autumn 2022 Autumn 2023 Dr. Emmanuel Hatzakis In Person Distance Learning Columbus Food Science ...

  7. Global Health and Environmental Microbiology

    https://fst.osu.edu/courses/fdscte-6320

    FDSCTE 6320 Fundamentals and emerging issues of health significant microorganisms (bacteria, ... viruses, protozoa) from water, air, soil and food, and their sources, transmission routes, treatments, ... AU22.pdf Autumn 2022 Autumn 2023 Dr. Jiyoung Lee In Person Distance Learning Columbus FST Graduate Program ...

  8. Food Plant Management

    https://fst.osu.edu/courses/fdscte-5330

    FDSCTE 5330 Covers the essentials of food plant operations from a business and management, rather ... Autumn semester Graduate Undergraduate 2.0 FDSCTE 5330 AU22.pdf Autumn 2022 Autumn 2023 Dr. Osvaldo ...

  9. Food Fermentations

    https://fst.osu.edu/courses/fdscte-5430

    FDSCTE 5430 Making fermented foods (dairy, alcoholic, meat, vegetable products, etc.) and ... Undergraduate 3.0 FDSCTE 5320_SP23.pdf Spring 2023 Dr. Hua Wang Dr. Valente Alvarez In Person Columbus Major: ...

  10. Food Carbohydrates

    https://fst.osu.edu/courses/fdscte-7641

    FDSCTE 7641 Chemical, physical, biological, and functional properties of food carbohydrates and ... their interactions with other food components. Prereq: 2400 or equiv., 5600 or equiv., or permission of ... FDSCTE 7641.pdf Dr. Yael Vodovotz In Person FST Graduate Program Food Science and Technology ...

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