Search results
Search results
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Food Chemistry
https://fst.osu.edu/courses/fdscte-5600
FDSCTE 5600 Describe the sources and compositions of food components. Develop a relationship between the composition of the individual food components and their chemical and physical properties. Understanding the chemistry of food components during proces ...
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Food Additives
https://fst.osu.edu/courses/fdscte-5710
FDSCTE 5710 Chemical and physical nature of food additives; functions and effects on chemical, rheological, microbiological, and nutritional properties of foods. Prereq: 10 cr hrs in FdScTe, or Grad standing. Not open to students with credit for 621. Whil ...
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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 ...
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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 ...
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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 ...
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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 ...
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Kitchen Science- online
https://fst.osu.edu/courses/fdscte-1140
FDSCTE 1140 Students are introduced to sanitation rules, basic culinary/baking methods, fundamentals of cooking, & the science behind its methodology. Students gain an understanding of common foods & their function in cooking. Cooking techniques w ...
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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. ...
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Brewing Science
https://fst.osu.edu/courses/fdscte-2410
FDSCTE 2410 To understand the scientific principles of brewing as related to modern beer production. Prereq: Biology 1101 or 1113, and Chem 1110 or 1210. Undergraduate 2.0 FDSCTE 2410 SP23.pdf Spring 2023 Autumn 2023 Dr. Brian Waters In Person Columbus Ma ...
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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 ...