Search results
Search results
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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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Food Fermentations
https://fst.osu.edu/courses/fdscte-5430
FDSCTE 5430 Making fermented foods (dairy, alcoholic, meat, vegetable products, etc.) and understanding the microbiological and biochemical changes involved. Prereq: Micrbio 4000. Not open to students with credit for 611. While subject to change, this cla ...
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Food Packaging
https://fst.osu.edu/courses/fdscte-5450
FDSCTE 5450 A discussion of terminology and literature of commercial packaging, principal methods of packaging, and principles of selecting packaging materials. Prereq: 2400 (401), or Grad standing. Not open to students with credit for 649. While subject ...
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Food Microbiology Lecture
https://fst.osu.edu/courses/fdscte-5536
FDSCTE 5536 Microbiology as applied to food. Students learn about microorganisms that spoil food or cause food-transmitted diseases, as well as beneficial microorganisms. Control of harmful microorganisms in food is discussed. Prereq: Micrbio 4000 (Micrbi ...
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Food Microbiology Laboratory
https://fst.osu.edu/courses/fdscte-5546
FDSCTE 5546 Microbiological analyses as applied to food. Students learn how to detect and quantify microorganisms that spoil food or cause food-transmitted diseases, as well as beneficial microorganisms. Prereq: 5536 (636.01) or Micrbio 5536, or Grad stan ...
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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 Analysis
https://fst.osu.edu/courses/fdscte-5610
FDSCTE 5610 Chemical, physical and functional properties of foods and effects of processing on those constituents using an array of chemical, biochemical and instrumental technologies in accordance with current food industry and regulatory agency practice ...
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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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Food Product Development
https://fst.osu.edu/courses/fdscte-5720
FDSCTE 5720 Development of a new food product including generation of concepts, consumer panel testing, development of prototypes, process optimization and consumer testing. Prereq: 2400, and Sr standing, or Grad standing. Not open to students with credit ...
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Technical Problem Solving
https://fst.osu.edu/courses/fdscte-5730
FDSCTE 5730 Analysis of technical problems in food science; fostering creative thinking to the approach and solution of problems; preparation and oral presentation of paper. Prereq: 5600 or 5710, and 5536 or 4536, and 5400 or 5410 or 5420 or 5430 or AnimS ...