Search results

Search results

  1. 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 ...

  2. Live Healthy Live Well- Wellness Challenge

    https://hardin.osu.edu/news/live-healthy-live-well-wellness-challenge

    “Play Your Way Through the Holidays” Live Healthy, Live Well Email Wellness Challenge Does the holiday season stress you out instead of making you smile? Do you feel like you don’t have time to spend doing the important things? Join Ohio State University ...

  3. Balasubramaniam appointed to USDA Science and Research Advisory Board

    https://fst.osu.edu/news/balasubramaniam-appointed-usda-science-and-research-advisory-board

    FST Professor Dr. Bala Balasubramaniam has been appointed to the USDA NAREEE Advisory Board. The NAREEE Advisory Board provides feedback to the Secretary of Agriculture, to USDA’s Research, Education, and Economics (REE) mission area, and to land-grant co ...

  4. Stay Safe and Healthy, Buckeyes

    https://plantpath.osu.edu/home/slides/stay-safe-and-healthy-buckeyes

    Latest updates for students, faculty and staff https://safeandhealthy.osu.edu/_blank Marquee Slide Gray Marquee ...

  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 ...

  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 o ...

  7. 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, ...

  8. 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 ...

  9. Molds, Mushrooms, and Mankind

    https://plantpath.osu.edu/courses/plntpth-2000

    PLNTPTH 2000 Fungi have influenced human health, migration, and nutrition for thousands of years. This course studies fungal biology and the impact of fungi in society both historically and currently. Sp Sem. GE nat sci bio course. Course Goals Understand ...

  10. Sick Plants and a Hungry World

    https://plantpath.osu.edu/courses/plntpth-2001

    PLNTPTH 2001 Review of the interactions of plants with plant pathogens and the social, economic, and historic consequences for civilization. Entirely online course. Au, Sp Sems. Prereq: Not open to students with credit for 201. Undergraduate 2.0 Spring 20 ...

Pages