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  1. 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. ...

  2. Unit Operations in Food Processing

    https://fst.osu.edu/courses/fdscte-5400

    FDSCTE 5400 Study of unit operations in preserving foods by thermal and alternative food ... processing methods through problem solving and experimentation. Interdependence of food engineering, ... chemistry, and microbiology principles in food preservation. Prereq: 2400, FABEng 3481 (481), and Micrbio ...

  3. The Science of Food

    https://fst.osu.edu/courses/fdscte-2200

    FDSCTE 2200 Food and nutrition in modern health; principles involved in digestion, metabolism and ... contribution of food to diseases processes, including food poisoning and the role of science, biotechnology and ... processing in meeting health and food needs. Prereq: Biology 1101 (101) or 1113 (113). Not open to students ...

  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. Graduate Seminar

    https://fst.osu.edu/courses/fdscte-8991

    FDSCTE 8991 Discussion of current topics and research findings in food science. Prereq: Grad ... standing. Not open to students with credit for 850.01. Repeatable to a maximum of 5 cr hrs. While subject to ... Yael Vodovotz In Person Columbus FST Graduate Program Food Science and Technology ...

  6. Food Analysis

    https://fst.osu.edu/courses/fdscte-5610

    those constituents using an array of chemical, biochemical and instrumental technologies in accordance ... FDSCTE 5610 Chemical, physical and functional properties of foods and effects of processing on ... Rodriguez-Saona In Person Columbus Major: Food Science and Technology FST Graduate Program Food Science and ...

  7. 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 Columbus FST Graduate Program Food Science and ...

  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. 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 ... Hatzakis Dr. Rafael Jimenez-Flores Dr. John Litchfield In Person Columbus Major: Culinary Science Major: ...

  10. Food Additives

    https://fst.osu.edu/courses/fdscte-5710

    rheological, microbiological, and nutritional properties of foods. Prereq: 10 cr hrs in FdScTe, or Grad ... FDSCTE 5710 Chemical and physical nature of food additives; functions and effects on chemical, ... Luis Rodriguez-Saona In Person Columbus Major: Culinary Science Major: Food Science and Technology ...

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