Site

Search results

  1. Food Carbohydrates

    https://fst.osu.edu/courses/fdscte-7641

    FDSCTE 7641 Chemical, physical, biological, and functional properties of food carbohydrates and ... their interactions with other food components. Prereq: 2400 or equiv., 5600 or equiv., or permission of ... FDSCTE 7641.pdf Dr. Yael Vodovotz In Person FST Graduate Program Food Science and Technology ...

  2. Gina Nicholson Kramer

    https://fst.osu.edu/our-people/gina-nicholson-kramer

    Gina Nicholson Kramer Center for Foodborne Illness and Prevention Director of Partnerships & ...

  3. Principles of Crystallization Processes in Food Systems

    https://fst.osu.edu/courses/fdscte-7660

    FDSCTE 7660 Discusses the principles of crystallization in food systems, particularly in dairy, ... controlling the crystallization as a key factor in food quality, when some foods require the promotion of ... frozen foods, confectionery, and baked products. This course would emphasize the importance of ...

  4. Phytochemicals in Human Health: Crops to the Clinic

    https://fst.osu.edu/courses/fdscte-7830

    FDSCTE 7830 Covers the function and control of phytochemicals in plants, the function of ... phytochemicals in human health, delivery of phytochemicals through foods in the diet, strategies when designing ... (511) or 5613 (613), or equiv; or permission of instructor. Not open to students with credit for 7810. ...

  5. Award Winning Faculty and Staff

    https://fst.osu.edu/about-us/award-winning-faculty-and-staff

    TechColumbus Innovation- Outstanding Women in Technology Monica Giusti – 2012 Waters Center of Innovation Award ... excellence and flourish professionally. Please join with us as we celebrate a peerless roster of awards in ... Genomics Barry Jacobs Memorial Award) for Research in the Psychophysics of Human Taste and Smell ...

  6. Advanced Concepts in Sensory Science

    https://fst.osu.edu/courses/fdscte-7550

    FDSCTE 7550 This course explores advanced concepts in Sensory Science including flavor perception, ... food intake and sophisticated methodological and data analysis procedures. The structure of this course ... will involve open discussion of important concepts obtained from seminal readings. Prereq: 5500, or ...

  7. Advanced Food Process Design

    https://fst.osu.edu/courses/fdscte-7430

    FDSCTE 7430 An integration of quantitative parameters describing changes in the quality attributes ... harvest or assembly and the point of food consumption. Models to predict changes in quality attributes as ... of foods with quantification of the physical changes occurring between the time of raw material ...

  8. Internship

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

    FDSCTE 4191 Twelve weeks of structured in-depth industrial experience in selected food related ... the 5000-level or above in major field, and enrollment in FdScTe, and permission of instructor. Not ... open to students with credit for 589. Repeatable to a maximum of 2 cr hrs. This course is graded S/U. ...

  9. Food Colors and Pigments

    https://fst.osu.edu/courses/fdscte-7630

    FDSCTE 7630 Chemistry and reactivity of pigments and colors in foods. Prereq: 5600 (605), 5610, or ... Grad standing, or permission of instructor. Not open to students with credit for 724. While subject to ... Autumn 2021 Autumn 2023 Dr. Monica Giusti In Person FST Graduate Program Food Science and Technology ...

  10. Food Proteins

    https://fst.osu.edu/courses/fdscte-7640

    Please note: This course will be offered in spring of even numbered years. Graduate 2.0 FDSCTE 7640 ... FDSCTE 7640 Chemical, physical, biological, and functional properties of food proteins and their ... interactions with other food components. Prereq: 2400 or equiv., 5600 or equiv., or permission of instructor. ...

Pages