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  1. Food Supply-Chain Equipment Operations

    https://fst.osu.edu/courses/fdscte-3400

    FDSCTE 3400 The focus of this course is description of equipment used throughout the food supply chain from harvest/assembly to preparation for consumption. After completing this course, students will recognize how equipment systems are assembled within a ...

  2. Food Composition and Function

    https://fst.osu.edu/courses/fdscte-4600

    FDSCTE 4600 The purpose of this course will be to provide students a comprehensive introduction to the diverse and modern topics in Food Composition and Function. At the end of the course, students should have clear understanding of the macro-components o ...

  3. Metabolomics, Principles and Practice

    https://fst.osu.edu/courses/fdscte-7600

    FDSCTE 7600 Introduces students to the principles and practice of metabolomics. Metabolomics is the study of the totality of small molecules existing within a system. We will focus here on the application of metabolomics to plant, food, nutrition and heal ...

  4. Foundational Leadership Certificate

    https://leadershipcenter.osu.edu/workshops/foundational-leadership-certificate

    High performing leaders are essential to the success of an organization. A high performing leader has a keen self-awareness, the ability to adapt to an ever-changing environment, and can build, strengthen, and gain optimal performance from teams. The OSU ...

  5. FST Special Edition Newsletter- 2021 Summer Graduation

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

    Congratulations FST SU21 Graduates!!       Once again, graduating FST students have been given an opportunity to share with us some of their favorite memories of their time at Ohio State in this special edition newsletter. Many also took the opportunity t ...

  6. 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 ...

  7. University Fellowships and Associateships

    https://fst.osu.edu/future-students/prospective-graduate-students/university-fellowships-and-associateships

    University Fellowships University Fellowships are intended to recruit individuals who will be new graduate students at The Ohio State University.  Students having a minimum cumulative undergraduate grade point average of at least 3.6 on a 4.0 scale or equ ...

  8. Yucheng Zhou

    https://fst.osu.edu/our-people/yucheng-zhou-1

    Yucheng Zhou Visiting Scholar zhou.1140@osu.edu 110 Parker Food Science and Technology Building 2015 Fyffe Road- Any- Journal article Book/book chapter Report Working paper Policy brief Presentation Data ...

  9. 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 ...

  10. Principles of Crystallization Processes in Food Systems

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

    FDSCTE 7660 Discusses the principles of crystallization in food systems, particularly in dairy, frozen foods, confectionery, and baked products. This course would emphasize the importance of controlling the crystallization as a key factor in food quality, ...

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