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  1. Nonthermal Food Processing Technologies: A promising solution for manufacturing healthy processed foods

    https://fst.osu.edu/about-us/multimedia/nonthermal-food-processing-technologies-promising-solution-manufacturing-healthy

    and Systems” focuses on ensuring sustainable food production systems and achieving food security in ...

  2. May 2021 Highlights

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

    production systems and achieving food security in extreme environments. Congratulations to Dr. Adeline ... presentation was titled “Generation of bitter blocker Maillard-dietary phenolic compound reaction products ...

  3. FST Special Edition Newsletter- 2021 Spring Graduation

    https://fst.osu.edu/newsletter/food-science-and-technology-news/fst-special-edition-newsletter-2021-spring-graduation

    on the TriSprout Thins for the American Society of Baking Product Development Competition and winning ...

  4. Brewing Science Minor

    https://fst.osu.edu/undergraduate/brewing-science-minor

    applied to any career by integrating various fields of study towards making an enjoyable product ...

  5. 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

    their healthy lifestyle aspirations. “Products such as plant-protein beverages, dairy beverages, sports ... thermal exposure, shorter treatment time, higher end-product quality, and longer shelf life made possible ... plant equipment that CFAES researchers use in the research project. “The ability to modify products ...

  6. April/May 2020 Highlights

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

    Warren; Social/Volunteer Chair- Melanie Petitti; Product Development Liaisons- Brenna Kilbarger and Lauren ...

  7. Flavor Chemistry

    https://fst.osu.edu/courses/fdscte-7670

    formation, flavor-ingredient interactions, and industrial methods of flavor production. While subject to ...

  8. Chocolate Science

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

    a chocolate product as part of a virtual company. Students taste commercial products. Prereq: Not open to ...

  9. Dairy Processing

    https://fst.osu.edu/courses/fdscte-5420

    FDSCTE 5420 Principles involved in the production, processing and safety of high quality milk and ... milk products. Prereq: 2400 (401) and MicrBio 4000 (509). Not open to students with credit for ...

  10. Principles of Crystallization Processes in Food Systems

    https://fst.osu.edu/courses/fdscte-7660

    frozen foods, confectionery, and baked products. This course would emphasize the importance of ...

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