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College of Food, Agricultural, and Environmental Sciences

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  1. Food Composition and Function

    https://fst.osu.edu/courses/fdscte-4600

    FDSCTE 4600 The purpose of this course will be to provide students a comprehensive introduction to the diverse and modern topics in Food Composition and Function. At the end of the course, students should have clear understanding of the macro-components o ...

  2. Metabolomics, Principles and Practice

    https://fst.osu.edu/courses/fdscte-7600

    FDSCTE 7600 Introduces students to the principles and practice of metabolomics. Metabolomics is the study of the totality of small molecules existing within a system. We will focus here on the application of metabolomics to plant, food, nutrition and heal ...

  3. 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 ...

  4. Livestock Projects

    https://ashland.osu.edu/program-areas/4-h-youth-development/4-h-project-requirements/livestock-project-requirements

    BEEF 2020 Baby Beef Program 2021-22 Baby Beef Order Form 2021-22 Baby Beef Give-a-way 2022 Baby Beef Requirements 2021 Breeding Beef Project Requirements 2021 Dairy Feeder and Beef Feeder Project Requirements 2021 MARKET STEER PROJECT REQUIREMENTS 2022 Ma ...

  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. Jeff Caminiti

    https://fst.osu.edu/our-people/jeff-caminiti

    Jeff Caminiti caminiti.8@osu.edu 048F Howlett Hall 2015 Fyffe Road Dr. Dennis Heldman Dr. Macdonald Wick- Any- Journal article Book/book chapter Report Working paper Policy brief Presentation Data ...

  9. 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 ...

  10. Fenfen Tang

    https://fst.osu.edu/our-people/fenfen-tang

    Fenfen Tang tang.1263@osu.edu 230F Parker Food Science and Technology Building 2015 Fyffe Road Dr. Emmanuel Hatzakis- Any- Journal article Book/book chapter Report Working paper Policy brief Presentation Data ...

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