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 ...
What Will it Be Today? Conflict, Compete, or Collaborate?
There are many choices to be made in the workplace. The workplace can be a breeding ground for conflict due to different personalities and communication styles. We can choose to ignore or accelerate conflict with others, or we can choose to allow conflic ...
Workplace stress and tension are rising, which manifests as rudeness and inappropriate behavior. To put it bluntly, there is a serious decrease in politeness and common courtesy in the workplace. It may start with unanswered telephone messages, not hol ...
Conflict Management for Managers, Supervisors, and Team Leaders
Conflict is a part of our daily lives at work or at home. How we manage conflict has a direct impact on how fulfilled we feel about our work, the quality of work, and the quality of work from our respective teams or units. Effectively dealing with and us ...
Communication & Conflict Management
At the OSU Leadership Center, we believe that communication is one of the most important aspects of leadership. Good communication allows you and your organization to effectively operate and clearly express your vision and goals. And dealing with conflict ...
Welcome to the OSU Leadership Center The OSU Leadership Center is led by a group of professionals dedicated to providing leadership-centered education and research to individuals, organizations and communities. We provide high-quality, practical programs ...
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 ...
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 ...