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  1. Dr. Jessica Cooperstone

    https://fst.osu.edu/our-people/dr-jessica-cooperstone

    https://www.cooperstonelab.com/ 614-292-2843 348 Howlett Hall Jessica Cooperstone, Ph.D. got her B.S. in Food Science from Cornell ... University and her Ph.D. at The Ohio State University in Food Science & Technology, where she also was ... a Postdoctoral Researcher and Research Scientist. Through an interdisciplinary approach, she is interested in ...

  2. Exploring Food Science and Technology

    https://fst.osu.edu/courses/fdscte-1100

    FDSCTE 1100 Basic understanding of the global trends within food science and technology, the ... diversity of career opportunities within the industry, planning for a career and opportunities for ... Vodovotz In Person Columbus Major: Culinary Science Major: Food Science and Technology Major: Food Business ...

  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. Food and Nutritional Toxicology

    https://fst.osu.edu/courses/fdscte-7620

    constituents, role of diet and nutrients in mutagenesis and carcinogenesis. Prereq: Biochem 4511 or 5613. Not ... FDSCTE 7620 Basic principles of food and nutritional toxicology with emphasis on food components ... and food toxins including absorption, metabolism and excretion of xenobiotics, allergenic and toxic ...

  5. 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. ...

  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. Instrumental Analysis I: Spectroscopic and Chromatographic Techniques in Food Analysis

    https://fst.osu.edu/courses/fdscte-7610

    quantitation of analytes in food. Emphasis on chromatography, optical spectroscopy, mass spectrometry as well ... FDSCTE 7610 Theory and practice of analytical chemistry applied to the identification and ... 7610 AU20.pdf Autumn 2022 Dr. Luis Rodriguez-Saona In Person Columbus FST Graduate Program Food Science ...

  9. 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. ...

  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. ...

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