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College of Food, Agricultural, and Environmental Sciences

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  1. Advanced Plant Pathology Lab- Plant Pathogenic Fungi and Nematodes

    https://plantpath.osu.edu/courses/plntpth-600202

    PLNTPTH 6002.02 This graduate course is intended to prepare students to be able to implement techniques used by nematologists and mycologists in both lab and field settings. Prereq or concur: 5030 and 5050. Graduate 1.0 Spring 2022 Hybrid In Person Columb ...

  2. Events

    https://muskingum.osu.edu/program-areas/agriculture-and-natural-resources/events

      July 16 Ohio Beef Day ...

  3. Jennifer Little

    https://hancock.osu.edu/people/jennifer-little

    Educator, Family and Consumer Sciences little.18@osu.edu OSU Extension Hancock County 419-422-3851 FCS Educator, Jennifer Little, is a registered dietitian, nutritionist. She has worked many years in public health and was previously an FCS “Associate Agen ...

  4. Nicole Hoffman

    https://hancock.osu.edu/people/nicole-hoffman

    Office Associate hoffman.1458@osu.edu Hancock County 419-422-3851 ...

  5. Joanne Fyfe

    https://hancock.osu.edu/people/joanne-fyfe

    Program Assistant, SNAP-Ed fyfe.7@osu.edu Hancock County 419-422-3851 ...

  6. 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 ...

  7. 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 ...

  8. 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 ...

  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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