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  1. Metabolomics, Principles and Practice

    https://fst.osu.edu/courses/fdscte-7600

    applicable to other disciplines. Prereq: Permission of instructor. Cross-listed in BMI, HCS, and ... FDSCTE 7600 Introduces students to the principles and practice of metabolomics. Metabolomics is ... the study of the totality of small molecules existing within a system. We will focus here on the ...

  2. Thesis Research

    https://fst.osu.edu/courses/fdscte-7999

    Dr. Devin Peterson Dr. Jessica Cooperstone Dr. Matthias Klein Dr. Barbara Kowalcyk In Person Distance ...

  3. Dissertation Research Post-Candidacy PhD

    https://fst.osu.edu/courses/fdscte-8999

    Campanella In Person Distance Learning Columbus FST Graduate Program Food Science and Technology ...

  4. 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 ...

  5. Flavor Chemistry

    https://fst.osu.edu/courses/fdscte-7670

    FDSCTE 7670 This course will provide students with an understanding of the chemical stimuli that ... impact flavor perception, analytical approaches to characterize flavor stimuli, mechanisms of flavor ... formation, flavor-ingredient interactions, and industrial methods of flavor production. While subject to ...

  6. 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 ...

  7. 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. ...

  8. 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 ...

  9. April 2022 Department Highlights

    https://fst.osu.edu/newsletter/food-science-and-technology-news/april-2022-department-highlights

    in Education Award in Honor of William V. Cruess and Dr. Melvin Pascall received the International ... Food Security Award in Honor of Bor S. Luh. They will be recognized during the IFT Annual Meeting this ... July in Chicago. Dr. Barbara Kowalcyk been appointed chair of the Science Board to the U.S. Food and ...

  10. 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 ...

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