Search results
Search results
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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 instructor. Check with the FST graduate student coordin ...
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Understanding probate counsel fees
https://farmoffice.osu.edu/blog/tue-04052022-937am/understanding-probate-counsel-fees
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Farm Office Live Returns April 22nd at 10 AM!
https://farmoffice.osu.edu/news/farm-office-live-returns-april-22nd-10-am
Join us for our next Farm Office Live on Friday, April 22nd at 10 am, where the Farm Office Team will provide the latest economic and legal information for Ohio agriculture. Register at go.osu.edu/farmofficelive. Farm Office Live ...
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CFAES Diversity, Equity, and Inclusion Webinars
Office of Diversity, Equity, and Inclusion Professional Development Webinars and workshops All virtual and in-person workshops are facilitated by Dr. Leo Taylor, Program Manager for Diversity, Equity, and Inclusion, unless otherwise specified. They are sc ...
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Chloe McGovern
https://fst.osu.edu/our-people/chloe-mcgovern
Chloe McGovern mcgovern.157@osu.edu 220D Parker Food Science and Technology 2015 Fyffe Road- Any- Journal article Book/book chapter Report Working paper Policy brief Presentation Data ...
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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 ...
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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 o ...
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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, frozen foods, confectionery, and baked products. This course would emphasize the importance of controlling the crystallization as a key factor in food quality, ...
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Brewing Science Minor
https://fst.osu.edu/undergraduate/brewing-science-minor
The brewing science program was created for students interested in understanding the biological and chemical principles of brewing as it follows the process from “malting grains to a pint” and how to maintain consistent quality in the brews. The minor is ...
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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 studies examining foods for health, and policy and sus ...