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  1. Hazard Analysis and Critical Control Points (HACCP)

    https://fst.osu.edu/courses/fdscte-4410

    the relationship of GMPs (Good Manufacturing Practices), SSOPs (Sanitation Standard Operating ... Major: Food Business Management Food Science and Technology ...

  2. 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 ... In Person Columbus Major: Culinary Science Major: Food Business Management Food Science and ...

  3. Brewing Science

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

    FDSCTE 2410 Science and practices of beer production including hop and barley cultivation, the ... In Person Columbus Major: Food Science and Technology Major: Food Business Management Food Science ...

  4. Food Laws and Regulations

    https://fst.osu.edu/courses/fdscte-5320

    FDSCTE 5320 Major food laws/regulations, food regulatory agencies, good manufacturing practices ... compliance/investigations/enforcements, crisis management, recall, Ohio State food laws. Prereq: 2400 (401), or Grad standing, or ...

  5. Metabolomics, Principles and Practice

    https://fst.osu.edu/courses/fdscte-7600

    FDSCTE 7600 Introduces students to the principles and practice of metabolomics. Metabolomics is ...

  6. Dr. Kara Morgan

    https://fst.osu.edu/our-people/dr-kara-morgan

    health-related areas.  She commonly applies and provides advice on tools such as results-oriented management ... interest is in supporting the tools needed for effective risk management decisions, including consideration ... measurement systems and regular use of program evaluation.  Her work has provided an opportunity to apply ...

  7. Introduction to Horticulture

    https://hcs.osu.edu/courses/hcs-3200

    HCS 3200 An introduction to the principles and practices of production and landscape horticultural ...

  8. Advanced Horticultural Principles and Practices

    https://hcs.osu.edu/courses/hcs-5200

    advancing their mastery of edible and ornamental horticultural crop principles and practices as they are ...

  9. Introduction to Agronomy

    https://hcs.osu.edu/courses/hcs-3100

    provides fundamental information on how these crops are managed in the region. Management aspects include ... site preparation, seasonality of management activities, and fundamentals of nutrient and pest ... management. Prereq: 2201, 2201E, 2202, or 2202E. If you enjoyed this course, you may like… HCS 3420 Seed ...

  10. Ecology of Managed Plant Systems

    https://hcs.osu.edu/courses/hcs-2201e

    HCS 2201E Origin, diversification, and biogeography of plants inhabiting managed landscapes. ...

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