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College of Food, Agricultural, and Environmental Sciences

CFAES

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  1. Food Composition and Function

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

    FDSCTE 4600 This course provides a comprehensive introduction to diverse and modern topics in Food Composition and Function. At the end of the course, students should have clear understanding of the macro-components of foods, understand basic food chemist ...

  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. 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 ...

  5. Internal Use

    https://fst.osu.edu/our-people/internal-use

    Department Food Science and Technology, Strategic plan PDF Vision, mission, and strategies. FST Committees for 2021-2022 PDF Endowment Funds in Food Science Graduate Thesis and Exam Outcome Edward link for admissions related data   Faculty can access stud ...

  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. Danielle Grogan

    https://hardin.osu.edu/people/danielle-grogan

    Program Assistant, SNAP-Ed grogan.63@osu.edu 1021 West Lima Street, Suite 103 Kenton, OH 43326 419-767-6049 Danielle Grogan is the SNAP-Ed Program Assistant for the Hardin County Ohio State University Extension office as of February 2022. She grew up in H ...

  9. Hardin County 4-H Newsletter

    https://hardin.osu.edu/news/hardin-county-4-h-newsletter

      April 2022 4-H Newsletter   Watch for future newsletters in the 4-H NEWSLETTER tab under 4-H Youth Development. ...

  10. 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 ...

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