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  1. Ohio Dairy Luncheon Series

    https://auglaize.osu.edu/events/ohio-dairy-luncheon-series

    ...

  2. 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 ...

  3. 2016 CFAES Alumni Award Honorees

    https://advancement.cfaes.ohio-state.edu/node/5165

    MEET THE ACCOMPLISHED RECIPIENTS OF THIS YEAR'S PRESTIGIOUS AWARDS Carolina Azcarate MS '10 Food Science and Nutrition   YOUNG PROFESSIONAL ACHIEVEMENT AWARD Chad Endsley BS '03 Agribusiness and Applied Economics    YOUNG PROFESSIONAL ACHIE ...

  4. 2017 CFAES Alumni Award Honorees

    https://advancement.cfaes.ohio-state.edu/node/5163

    MEET THE ACCOMPLISHED RECIPIENTS OF THIS YEAR'S PRESTIGIOUS AWARDS Katy Endsley   BS '04 Agricultural Communications YOUNG PROFESSIONAL ACHIEVEMENT AWARD Chanun Somboonvechakarn MS '09, BS '07 Food Science and Nutrition YOUNG PROFESSIO ...

  5. 2018 CFAES Alumni Award Honorees

    https://advancement.cfaes.ohio-state.edu/node/5161

    MEET THE ACCOMPLISHED RECIPIENTS OF THIS YEAR'S PRESTIGIOUS AWARDS Kevin Fath BS '10 Animal Sciences YOUNG PROFESSIONAL ACHIEVEMENT AWARD Nutsuda Sumonsiri PhD '12 Food Science and Nutrition YOUNG PROFESSIONAL ACHIEVEMENT AWARD Alexander Gr ...

  6. 2019 CFAES Alumni Award Honorees

    https://advancement.cfaes.ohio-state.edu/node/5158

    MEET THE ACCOMPLISHED RECIPIENTS OF THIS YEAR'S PRESTIGIOUS AWARDS Leah Curtis BS '07 Agricultural Communications YOUNG PROFESSIONAL ACHIEVEMENT AWARD Bo Harstine PhD '16, MS '13 Animal Sciences YOUNG PROFESSIONAL ACHIEVEMENT AWARD Lea ...

  7. 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 ...

  8. FoodS.U.R.E. Undergraduate Student Research

    https://fst.osu.edu/undergraduate/FoodSURE

    FoodS.U.R.E. is an exciting initiative that engages undergraduates at all ranks in research. We believe that conducting research enhances the learning experiences of students through: 1.   Understanding the scientific process  2.   Engaging in innovation ...

  9. 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 ...

  10. 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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