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  1. You're the Chef

    https://extensionpubs.osu.edu/youre-the-chef/

    cooker, and stir-fried foods. Vegetarian foods and selecting foods at the deli are included in this ... project. Includes MyPlate guidelines. ©2012. https://extensionpubs.osu.edu/youre-the-chef/ 1627257178 ...

  2. 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 ...

  3. 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. ...

  4. Cake Decorating Project and Record Book

    https://extensionpubs.osu.edu/cake-decorating-project-and-record-book/

    your decorating talent! This two-in-one set includes a project and record book to be completed each ... year and a separate skills and techniques record for keeping track of your accomplishments over the ... long haul. Use with 492R Cake Decorating Resource Handbook. ©2012 ...

  5. 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 ...

  6. 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 ...

  7. 2021 April

    https://extension.osu.edu/extension-publishing/activity/2021-4-april

    for Logging Practices in Ohio Tri-State Fertilizer Recommendations for Corn, Soybean, Wheat, and ... of Soil Bacteria Gender Issues: Communication Differences in Interpersonal Relationships Mystery Bugs ... Ohio, Indiana, and Illinois (PDF) Tri-State Fertilizer Recommendations for Corn, Soybean, Wheat, and ...

  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 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. ...

  10. 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 ...

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