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 ...
Student Loan Debt
Taking Control of Student Loan Debt Drowning in student loan debt? Ready to equip yourself with tools to minimize the burden of student loan debt? Then our workshop is perfect for you. Topics Covered: Navigating the U.S. Department of Education StudentAi ...
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 ...
Award Winning Faculty and Staff
We are extremely proud of the current and former faculty and staff of our department whose cutting edge research, extraordinary teaching, and outstanding service earn major awards. Their dedication is lauded here at Ohio State, nationally and globally. Ou ...
Advanced Concepts in Sensory Science
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 ...
Private Applicator- Pesticide & Fertilizer Recertification
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Phytochemicals in Human Health: Crops to the Clinic
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 studies examining foods for health, and policy and sus ...
Food and Nutritional Toxicology
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 ...
Food Colors and Pigments
FDSCTE 7630 Chemistry and reactivity of pigments and colors in foods. Prereq: 5600 (605), 5610, or Grad standing, or permission of instructor. Not open to students with credit for 724. While subject to change, this class is offered every Autumn semester d ...
FDSCTE 7650 Provide the students with an understanding of the chemistry and physical properties of lipids and their effects on quality and functional properties of food systems. Prereq: Not open to students with credit for 820 and 821. While subject to ch ...