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Search results

  1. 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. ...

  2. 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 ...

  3. Chocolate Science

    https://fst.osu.edu/courses/fdscte-1110

    FDSCTE 1110 Introduction to the science and business of chocolate. The course covers the history, agriculture and processing of cacao, components and nutritional benefits of chocolate, basic steps in the production of chocolate, uses of chocolate, marketi ...

  4. The Science of Food

    https://fst.osu.edu/courses/fdscte-2200

    FDSCTE 2200 Food and nutrition in modern health; principles involved in digestion, metabolism and contribution of food to diseases processes, including food poisoning and the role of science, biotechnology and processing in meeting health and food needs. ...

  5. Internship

    https://fst.osu.edu/courses/fdscte-4191

    FDSCTE 4191 Twelve weeks of structured in-depth industrial experience in selected food related subjects. Experience must be obtained with an organization approved by the department. Prereq: 12 cr hrs at the 5000-level or above in major field, and enrollme ...

  6. Food Quality Assurance

    https://fst.osu.edu/courses/fdscte-5310

    FDSCTE 5310 Provides students with a knowledge of quality assurance concepts and procedures and tools for establishing quality control programs to produce high quality safe foods. Prereq: 2400 and Stat 1430 or 1450 or equiv., or Grad standing. While it is ...

  7. Food Laws and Regulations

    https://fst.osu.edu/courses/fdscte-5320

    FDSCTE 5320 Major food laws/regulations, food regulatory agencies, good manufacturing practices, HACCP, ingredients, labeling regulations, adulteration and misbranding, compliance/investigations/enforcements, crisis management, recall, Ohio State food law ...

  8. Food Plant Management

    https://fst.osu.edu/courses/fdscte-5330

    FDSCTE 5330 Covers the essentials of food plant operations from a business and management, rather than a scientific or technical, perspective. Prereq: 2400 and Stat 1350 or equivalent, or Grad standing. Not open to students with credit for 648. While subj ...

  9. Fruit and Vegetable Processing

    https://fst.osu.edu/courses/fdscte-5410

    FDSCTE 5410 Composition of fruits and vegetables, how this affects quality during processing, principles, equipment and quality changes during common processing methods, including juicing, drying, freezing, canning, and jelly manufacture. Prereq: 2400, or ...

  10. Dairy Processing

    https://fst.osu.edu/courses/fdscte-5420

    FDSCTE 5420 Principles involved in the production, processing and safety of high quality milk and milk products. Prereq: 2400 (401) and MicrBio 4000 (509). Not open to students with credit for 610. While subject to change, this class is offered every Autu ...

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