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  1. Advanced Concepts in Sensory Science

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

    FDSCTE 7550 This course explores advanced concepts in Sensory Science including flavor perception, ... FDSCTE 7550 SP20.pdf Spring 2021 Spring 2022 Spring 2023 Dr. Christopher Simons In Person Columbus FST ...

  2. 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 ... Cross-listed in HCS, HumnNtr, BSGP, and PubHEpi. While subject to change, this class is offered every Autumn ...

  3. Instrumental Analysis I: Spectroscopic and Chromatographic Techniques in Food Analysis

    https://fst.osu.edu/courses/fdscte-7610

    quantitation of analytes in food. Emphasis on chromatography, optical spectroscopy, mass spectrometry as well ... 7610 AU20.pdf Autumn 2022 Dr. Luis Rodriguez-Saona In Person Columbus FST Graduate Program Food Science ...

  4. Global Health and Environmental Microbiology

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

    detection methods and study tools. Prereq: Not open to students with credit for PubHEHS 730. Cross-listed in ... Autumn 2021 Autumn 2022 Autumn 2023 Dr. Jiyoung Lee In Person Distance Learning Columbus FST Graduate ...

  5. Advanced Food Process Design

    https://fst.osu.edu/courses/fdscte-7430

    FDSCTE 7430 An integration of quantitative parameters describing changes in the quality attributes ... harvest or assembly and the point of food consumption. Models to predict changes in quality attributes as ... in FABEng. While subject to change, this class is offered every Autumn semester during even years. ...

  6. Food Colors and Pigments

    https://fst.osu.edu/courses/fdscte-7630

    FDSCTE 7630 Chemistry and reactivity of pigments and colors in foods. Prereq: 5600 (605), 5610, or ... Autumn 2021 Autumn 2023 Dr. Monica Giusti In Person FST Graduate Program Food Science and Technology ...

  7. Advanced Food Microbiology I

    https://fst.osu.edu/courses/fdscte-7536

    pathways enabling these organisms survival in the environment and hosts, approaches for studying food-borne ... with credit for 736 or Micrbio 7536 (Micrbiol 736). Cross-listed in Micrbio. Check with the FST ... 1.pdf Dr. Hua Wang In Person FST Graduate Program Food Science and Technology ...

  8. Food Microbiology Lecture

    https://fst.osu.edu/courses/fdscte-5536

    microorganisms in food is discussed. Prereq: Micrbio 4000 (Micrbiol 509) or 4100 (520), or Grad standing. Not ... open to students with credit for 636.01 or Micrbio 5536 (Micrbiol 636.01). Cross-listed in ... 5536 AU20.pdf Autumn 2021 Autumn 2022 Autumn 2023 Dr. Ahmed Yousef In Person Columbus Major: Food ...

  9. Wine and Beer in Western Culture

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

    FDSCTE 1120 The role of wine and beer in western culture with emphasis on the geographic origins, ... Waters Distance Learning In Person Columbus Food Science Elective Food Science and Technology ...

  10. Food Proteins

    https://fst.osu.edu/courses/fdscte-7640

    Please note: This course will be offered in spring of even numbered years. Graduate 2.0 FDSCTE 7640 ... SP20.pdf Spring 2022 Dr. Rafael Jimenez-Flores In Person Columbus FST Graduate Program Food Science and ...

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