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Search results

  1. Food Carbohydrates

    https://fst.osu.edu/courses/fdscte-7641

    FDSCTE 7641 Chemical, physical, biological, and functional properties of food carbohydrates and their interactions with other food components. Prereq: 2400 or equiv., 5600 or equiv., or permission of instructor. Check with the FST graduate student coordin ...

  2. Flavor Chemistry

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

    FDSCTE 7670 This course will provide students with an understanding of the chemical stimuli that impact flavor perception, analytical approaches to characterize flavor stimuli, mechanisms of flavor formation, flavor-ingredient interactions, and industrial ...

  3. Jordi Mellado Carretero

    https://fst.osu.edu/our-people/jordi-mellado-carretero

    Jordi Mellado Carretero Visiting Scholar melladocarretero.1@osu.edu 319C, Desk D Parker Food Science and Technology Building 2015 Fyffe Road Dr. Luis Rodriguez-Saona- Any- Journal article Book/book chapter Report Working paper Policy brief Presentation Da ...

  4. 2021 Spring Semester Dean's List

    https://fst.osu.edu/news/2021-spring-semester-deans-list

    Congratulations to the Food Science, Food Business Management, and Culinary Science students who were named to the 2021 Spring Semester Dean’s List.To qualify for this recognition, these students completed a minimum of 12 graded credit hours with a GPA of ...

  5. June 2021 Highlights

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

    Dr. Melvin Pascall is the lead principal investigator in one of twelve teams chosen for funding through Ohio State’s seed fund for racial justice. The proposal is ‘Using a STEAM Model to Develop Access Pipeline for Middle Grade Students in Columbus Metro ...

  6. Exploring Food Science and Technology

    https://fst.osu.edu/courses/fdscte-1100

    FDSCTE 1100 Basic understanding of the global trends within food science and technology, the diversity of career opportunities within the industry, planning for a career and opportunities for professional development. Undergraduate 0.5 1100 FDSCTE AU19.pd ...

  7. Dr. Kara Morgan

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

    Dr. Kara Morgan Research Scientist morgan.1353@osu.edu https://foodsafety.osu.edu/home 211 Parker Food Science and Technology Building 2015 Fyffe Road Dr. Kara Morgan has spent twenty years working at the interface of science, policy, data, and decision m ...

  8. Hazard Analysis and Critical Control Points (HACCP)

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

    FDSCTE 4410 Teaches the basics of HACCP. Upon completion of the course, students will understand the relationship of GMPs (Good Manufacturing Practices), SSOPs (Sanitation Standard Operating Procedures), pre-HACCP steps and the Seven Principles of HACCP. ...

  9. Food and Nutritional Toxicology

    https://fst.osu.edu/courses/fdscte-7620

    FDSCTE 7620 Basic principles of food and nutritional toxicology with emphasis on food components and food toxins including absorption, metabolism and excretion of xenobiotics, allergenic and toxic constituents, role of diet and nutrients in mutagenesis an ...

  10. 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, food intake and sophisticated methodological and data analysis procedures. The structure of this course will involve open discussion of important concepts o ...

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