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  1. Interdisciplinary Colloquium in Food Safety

    https://fst.osu.edu/courses/fdscte-7727

    designed to expose graduate students to the wide range of topics and expertise needed to address food ...

  2. Study Design and Quantitative Methods for Food Science

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

    FDSCTE 6400 This graduate-level course is designed to introduce students to research study design ... success of any research project, this course will focus primarily on appropriate study design. Prereq: ...

  3. Metabolomics, Principles and Practice

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

    application of metabolomics to plant, food, nutrition and health-related research, although concepts are ... applicable to other disciplines. Prereq: Permission of instructor. Cross-listed in BMI, HCS, and ...

  4. April/May 2020 Highlights

    https://fst.osu.edu/newsletter/food-science-and-technology-news/aprilmay-2020-highlights

    Technologists (IFT) Fellow designation is an honor bestowed upon an IFT member by their peers to recognize ...

  5. March 2021 Highlights

    https://fst.osu.edu/newsletter/food-science-and-technology-news/march-2021-highlights

    Christopher Ball from the ElectroScience Laboratory and Vimal Buck from the Center for Design and ... a timely manner. PhD student Aishwarya Badiger talks about digitizing smell in a recent Science Meets Food ... course satisfies the training requirements specified in both the FDA and USDA regulations designed to ...

  6. Ohio State forms food industry consortium to advance commercialization of ultra-shear technology for liquid foods and beverages processing

    https://fst.osu.edu/news/ohio-state-forms-food-industry-consortium-advance-commercialization-ultra-shear-technology

    companies to manufacture healthier beverages by reducing thermal exposure through the combined application ... license all new applications for commercial utilization in their own products, worldwide. To learn more ...

  7. Phytochemicals in Human Health: Crops to the Clinic

    https://fst.osu.edu/courses/fdscte-7830

    phytochemicals in human health, delivery of phytochemicals through foods in the diet, strategies when designing ...

  8. Applied Food Product Development

    https://fst.osu.edu/courses/fdscte-5721

    FDSCTE 5721 A problem-based interdisciplinary capstone learning experience designed to enhance ...

  9. Dr. Luis Rodriguez-Saona awarded the 2021 Lumley Interdisciplinary Research Award

    https://fst.osu.edu/news/dr-luis-rodriguez-saona-awarded-2021-lumley-interdisciplinary-research-award

    Laboratory and Vimal Buck from the Center for Design and Manufacturing Excellence. This award recognizes ...

  10. Measurement of Food Perception and Liking

    https://fst.osu.edu/courses/fdscte-5500

    hedonic properties of foods and consumer products. Appropriate test design, statistical analyses and data ...

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