Site

Search results

  1. Gina Nicholson Kramer Joins CFI Team as Program Director for Partnerships and Learning

    https://fst.osu.edu/news/gina-nicholson-kramer-joins-cfi-team-program-director-partnerships-and-learning

    Executive Director of Savor Safe Food and Savour Food Safety International; Global Retail Client Director at ...

  2. Food Composition and Function

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

    FDSCTE 4600 The purpose of this course will be to provide students a comprehensive introduction to ...

  3. Food Supply-Chain Equipment Operations

    https://fst.osu.edu/courses/fdscte-3400

    in operation of facilities for handling, manufacturing, storage, distribution and preparation of ...

  4. Chocolate Science

    https://fst.osu.edu/courses/fdscte-1110

    FDSCTE 1110 Introduction to science and business of chocolate. Students develop and market ...

  5. 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 ... operation and develop a HACCP plan. Prereq: 2400. Undergraduate 2.0 FDSCTE 4410 SP 21.pdf Dr. Mary Kay Folk ...

  6. April/May 2020 Highlights

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

    composting program at the Parker Dairy Store cafe. They hope to divert over 90% of waste away from landfills ...

  7. 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 ...

  8. Unit Operations in Food Processing

    https://fst.osu.edu/courses/fdscte-5400

    FDSCTE 5400 Study of unit operations in preserving foods by thermal and alternative food ...

  9. May 2019 Highlights

    https://fst.osu.edu/newsletter/food-science-and-technology-news/may-2019-highlights

    Marriott July 18-19          Introduction to Process Control for Meat and Poultry Processors Registration ...

  10. Introduction to Food Processing

    https://fst.osu.edu/courses/fdscte-2400

    FDSCTE 2400 Introductory class applying chemistry, biology, and engineering to hands-on experience on the production and evaluation of foods. Includes basic food regulations, sanitation and formulation. Prereq: Biology 1101 (101) or 1113 (113), and Chem 1 ...

Pages