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  1. Food Proteins

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

    FDSCTE 7640 Chemical, physical, biological, and functional properties of food proteins and their interactions with other food components. Prereq: 2400 or equiv., 5600 or equiv., or permission of instructor. Please note: This course will be offered in spri ...

  2. Water Contamination: Sources and Health Impact

    https://fst.osu.edu/courses/fdscte-7360

    FDSCTE 7360 Understanding the sources, the transport mechanisms and the fate of microbial and chemical contaminants, their exposure risks, tracking methods, linking to other environmental matrices and their public health impacts. Cross-listed in PubHlth 7 ...

  3. 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, production techniques, and stylistic considerations. Prereq: Not open to students with credit for 170. Undergraduate 2.0 FDSCTE 1120 SP21.pdf Autumn 2021 Spr ...

  4. Measurement of Food Perception and Liking

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

    FDSCTE 5500 Explores the principles and procedures for accurately assessing the sensory and hedonic properties of foods and consumer products. Appropriate test design, statistical analyses and data interpretation will be discussed and the physiological an ...

  5. Instrumental Analysis II Molecular and Spectral Analysis Techniques

    https://fst.osu.edu/courses/fdscte-7611

    FDSCTE 7611 Methods of analysis of foods including thermal analysis, NMR, microscopy and rheology. Prereq: Chem 2520 (252), or 2310 and 2540, or Biochem 4511 (511), or Grad standing, or permission of instructor. Not open to students with credit for 833. W ...

  6. Graduate Seminar

    https://fst.osu.edu/courses/fdscte-8991

    FDSCTE 8991 Discussion of current topics and research findings in food science. Prereq: Grad standing. Not open to students with credit for 850.01. Repeatable to a maximum of 5 cr hrs. While subject to change, this class is offered every Autumn semester. ...

  7. Applied Food Product Development

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

    FDSCTE 5721 A problem-based interdisciplinary capstone learning experience designed to enhance career skills (critical thinking, decision making, team work, communication, etc.) in the context of industry's approach to developing new and improved foo ...

  8. Dr. Dennis Heldman

    https://fst.osu.edu/our-people/dr-dennis-heldman

    Dr. Dennis Heldman Professor No works available. The Dale A. Seiberling Dairy and Food Engineering Professorship heldman.20@osu.edu https://u.osu.edu/heldmanlab/ 614-292-5899 229 Parker Food Science and Technology Building Dennis R. Heldman was awarded B. ...

  9. Internal Use

    https://fst.osu.edu/our-people/internal-use

    Department Food Science and Technology, Strategic plan PDF FST Committees for 2021-2022 PDF Endowment Funds in Food Science Graduate Thesis and Exam Outcome Edward link for admissions related data   Faculty can access student applications in the Microsoft ...

  10. Home Buyer Education

    https://franklin.osu.edu/program-areas/community-development/home-buyer-education

    OSU Extension, Franklin County offers homebuyer education workshop series designed to assist prospective home buyers in achieving their dream of owning a home and building a better future for their families. Our program is one of few in Central Ohio that ...

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