Search results
Search results
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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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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 ...
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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 ...
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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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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 ...
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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. ...
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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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Soil Terminology and Definitions
https://ohioline.osu.edu/factsheet/SAG-19
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Interim Chair Named for Food Science and Technology
https://fst.osu.edu/news/interim-chair-named-food-science-and-technology
We are pleased to announce the appointment of Dr. Martha Belury as Interim Chair of the College of Food, Agricultural, and Environmental Sciences (CFAES) Department of Food Science and Technology effective July 1, 2022 to June 30, 2023. Dr. Belury earned ...
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Award Winning Faculty and Staff
https://fst.osu.edu/about-us/award-winning-faculty-and-staff
We are extremely proud of the current and former faculty and staff of our department whose cutting edge research, extraordinary teaching, and outstanding service earn major awards. Their dedication is lauded here at Ohio State, nationally and globally. Ou ...