Search results
Search results
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Brewing Science
https://fst.osu.edu/courses/fdscte-2410
FDSCTE 2410 To understand the scientific principles of brewing as related to modern beer production. Prereq: Biology 1101 or 1113, and Chem 1110 or 1210. Undergraduate 2.0 FDSCTE 2410 SP23.pdf Spring 2023 Autumn 2023 Dr. Brian Waters In Person Columbus Ma ...
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Internship
https://fst.osu.edu/courses/fdscte-4191
FDSCTE 4191 Twelve weeks of structured in-depth industrial experience in selected food related subjects. Experience must be obtained with an organization approved by the department. Prereq: 12 cr hrs at the 5000-level or above in major field, and enrollme ...
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Food Safety and Public Health
https://fst.osu.edu/courses/fdscte-4536
FDSCTE 4536 Principles and practice of food safety; transmission, inactivation and control of foodborne pathogens, hazards, toxins and allergens; risk assessment, sanitation, and pest control in foods. Prereq: Micrbio 4000 or 4100, or permission of instru ...
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Alcohol and Society
https://fst.osu.edu/courses/fdscte-459701
FDSCTE 4597.01 The historical, nutritional, medical, social, technical, and economic aspects of the use of beverage and industrial alcohol. Prereq: Jr standing. GE cross-disciplinary seminar course. Undergraduate 3.0 FDSCTE 4597.01 SP23.pdf Spring 2023 Au ...
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Food and Health Controversies in the 21st Century
https://fst.osu.edu/courses/fdscte-459702
FDSCTE 4597.02 Students will investigate such topics as food labeling and processing, including the natural and organic labels and science behind biotech foods. Other topics of discussion include diets and obesity in developed countries, relevant food ing ...
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Food Quality Assurance
https://fst.osu.edu/courses/fdscte-5310
FDSCTE 5310 Provides students with a knowledge of quality assurance concepts and procedures and tools for establishing quality control programs to produce high quality safe foods. Prereq: 2400 and Stat 1430 or 1450 or equiv., or Grad standing. While it is ...
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Food Laws and Regulations
https://fst.osu.edu/courses/fdscte-5320
FDSCTE 5320 Major food laws/regulations, food regulatory agencies, good manufacturing practices, HACCP, ingredients, labeling regulations, adulteration and misbranding, compliance/investigations/enforcements, crisis management, recall, Ohio State food law ...
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Food Plant Management
https://fst.osu.edu/courses/fdscte-5330
FDSCTE 5330 Covers the essentials of food plant operations from a business and management, rather than a scientific or technical, perspective. Prereq: 2400 and Stat 1350 or equivalent, or Grad standing. Not open to students with credit for 648. While subj ...
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Unit Operations in Food Processing
https://fst.osu.edu/courses/fdscte-5400
FDSCTE 5400 Study of various engineering principles relevant for preserving foods by thermal and alternative food processing methods. Laboratory section would include mathematical problem recitation section as well as use of pilot plant equipment. Interde ...
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Fruit and Vegetable Processing
https://fst.osu.edu/courses/fdscte-5410
FDSCTE 5410 Composition of fruits and vegetables, how this affects quality during processing, principles, equipment and quality changes during common processing methods, including juicing, drying, freezing, canning, and jelly manufacture. Prereq: 2400, or ...