Search results
Search results
-
Advanced Food Process Design
https://fst.osu.edu/courses/fdscte-7430
FDSCTE 7430 An integration of quantitative parameters describing changes in the quality attributes of foods with quantification of the physical changes occurring between the time of raw material harvest or assembly and the point of food consumption. Model ...
-
Advanced Food Microbiology
https://fst.osu.edu/courses/fdscte-7536
FDSCTE 7536 Food borne microbes of significance to health and industrial applications, metabolic pathways enabling these organisms survival in the environment and hosts, approaches for studying food-borne microorganisms. Prereq: 5536 (636.01) and Micrbio ...
-
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 ...
-
Wine and Beer in Western Culture
https://fst.osu.edu/courses/fdscte-1120
FDSCTE 1120 To familiarize students with the terminology, production and practices related to wine, beer, and distilled spirits as well as critical historical and cultural events. Basic biology and chemistry understanding will help the student succeed. Un ...
-
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 ...
-
Hazard Analysis and Critical Control Points (HACCP)
https://fst.osu.edu/courses/fdscte-4410
FDSCTE 4410 Teaches the basics of HACCP. Upon completion of the course, students will understand the relationship of GMPs (Good Manufacturing Practices), SSOPs (Sanitation Standard Operating Procedures), pre-HACCP steps and the Seven Principles of HACCP. ...
-
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 ...
-
Rinky Ghosh
https://fst.osu.edu/our-people/rinky-ghosh
Rinky Ghosh ghosh.245@buckeyemail.osu.edu 240K Parker Food Science and Technology Building 2015 Fyffe Road- Any- Journal article Book/book chapter Report Working paper Policy brief Presentation Data ...
-
Chocolate Science- online
https://fst.osu.edu/courses/fdscte-1110d
FDSCTE 1110D "Introduction to the history, processing, nutrition and sensory aspects of chocolate. Students taste commercial product." Undergraduate 1.0 FDSCTE 1110D SP23.pdf Spring 2023 Summer 2023 Autumn 2023 Dr. Srilatha Kolluri Distance Lear ...
-
Jerry Thomas
https://comdev.osu.edu/people/jerry-thomas
Jerry Thomas Associate Professor and Field Specialist, Community Economics 419-306-9400 Thomas.69@osu.edu Read more about Jerry's work: CURRICULUM VITAE Curriculum Vitae- Jerry Thomas REPORTS change out text as you see fit PUBLICATIONS new pubs ...