CFAES Give Today
Ohio Wood Products

College of Food, Agricultural, and Environmental Sciences

CFAES

Search results

Search results

  1. Food Packaging

    https://fst.osu.edu/courses/fdscte-5450

    FDSCTE 5450 A discussion of terminology and literature of commercial packaging, principal methods of packaging, and principles of selecting packaging materials. Prereq: 2400 (401), or Grad standing. Not open to students with credit for 649. While subject ...

  2. Food Microbiology Lecture

    https://fst.osu.edu/courses/fdscte-5536

    FDSCTE 5536 Microbiology as applied to food. Students learn about microorganisms that spoil food or cause food-transmitted diseases, as well as beneficial microorganisms. Control of harmful microorganisms in food is discussed. Prereq: Micrbio 4000 (Micrbi ...

  3. Food Chemistry

    https://fst.osu.edu/courses/fdscte-5600

    FDSCTE 5600 Describe the sources and compositions of food components. Develop a relationship between the composition of the individual food components and their chemical and physical properties. Understanding the chemistry of food components during proces ...

  4. Food Additives

    https://fst.osu.edu/courses/fdscte-5710

    FDSCTE 5710 Chemical and physical nature of food additives; functions and effects on chemical, rheological, microbiological, and nutritional properties of foods. Prereq: 10 cr hrs in FdScTe, or Grad standing. Not open to students with credit for 621. Whil ...

  5. Advanced Food Process Design

    https://fst.osu.edu/courses/fdscte-7430

    FDSCTE 7430 An integration of quantitative parameters describing changes in the quality attributes of foods with quantification of the physical changes occurring between the time of raw material harvest or assembly and the point of food consumption. Model ...

  6. Wine and Beer in Western Culture

    https://fst.osu.edu/courses/fdscte-1120

    FDSCTE 1120 To familiarize students with the terminology, production and practices related to wine, beer, and distilled spirits as well as critical historical and cultural events. Basic biology and chemistry understanding will help the student succeed. Un ...

  7. Applied Food Product Development

    https://fst.osu.edu/courses/fdscte-5721

    FDSCTE 5721 A problem-based interdisciplinary capstone learning experience designed to enhance career skills (critical thinking, decision making, team work, communication, etc.) in the context of industry's approach to developing new and improved foo ...

  8. Chocolate Science

    https://fst.osu.edu/courses/fdscte-1110

    FDSCTE 1110 Introduction to the science and business of chocolate. The course covers the history, agriculture and processing of cacao, components and nutritional benefits of chocolate, basic steps in the production of chocolate, uses of chocolate, marketi ...

  9. Kitchen Science- online

    https://fst.osu.edu/courses/fdscte-1140

    FDSCTE 1140 Students are introduced to sanitation rules, basic culinary/baking methods, fundamentals of cooking, & the science behind its methodology. Students gain an understanding of common foods & their function in cooking. Cooking techniques w ...

  10. The Science of Food

    https://fst.osu.edu/courses/fdscte-2200

    FDSCTE 2200 Food and nutrition in modern health; principles involved in digestion, metabolism and contribution of food to diseases processes, including food poisoning and the role of science, biotechnology and processing in meeting health and food needs. ...

Pages