CFAES Give Today
Ohio Wood Products

College of Food, Agricultural, and Environmental Sciences

CFAES

Search results

Search results

  1. Chloe McGovern

    https://fst.osu.edu/our-people/chloe-mcgovern

    Chloe McGovern mcgovern.157@osu.edu 266O Parker Food Science and Technology 2015 Fyffe Road- Any- Journal article Book/book chapter Report Working paper Policy brief Presentation Data ...

  2. October 2022 Department Highlights

    https://fst.osu.edu/october-2022-department-highlights

    The Department hosted over 85 students and guests at the recent FST Scholarship Dinner. Special guests included CFAES Interim Associate Dean for Academic Programs Dr. Ann Christy, several FST faculty and student leaders representing department clubs and p ...

  3. 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 ...

  4. 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 ...

  5. Nicole Arnold

    https://fst.osu.edu/our-people/nicole-arnold

    Nicole Arnold Assistant Professor and Field Specialist, Food Safety arnold.1363@osu.edu 381 Campbell Hall 1787 Neil Avenue Nicole Arnold, Ph.D. received her B.S. and M.S. degrees in Food Science from North Carolina State University and her Ph.D. in Food S ...

  6. Food and Nutritional Toxicology

    https://fst.osu.edu/courses/fdscte-7620

    FDSCTE 7620 Basic principles of food and nutritional toxicology with emphasis on food components and food toxins including absorption, metabolism and excretion of xenobiotics, allergenic and toxic constituents, role of diet and nutrients in mutagenesis an ...

  7. Food Colors and Pigments

    https://fst.osu.edu/courses/fdscte-7630

    FDSCTE 7630 Chemistry and reactivity of pigments and colors in foods. Prereq: 5600 (605), 5610, or Grad standing, or permission of instructor. Not open to students with credit for 724. While subject to change, this class is offered every Autumn semester d ...

  8. Food Lipids

    https://fst.osu.edu/courses/fdscte-7650

    FDSCTE 7650 Provide the students with an understanding of the chemistry and physical properties of lipids and their effects on quality and functional properties of food systems. Prereq: Not open to students with credit for 820 and 821. While subject to ch ...

  9. Food Proteins

    https://fst.osu.edu/courses/fdscte-7640

    FDSCTE 7640 Chemical, physical, biological, and functional properties of food proteins and their interactions with other food components. Prereq: 2400 or equiv., 5600 or equiv., or permission of instructor. Please note: This course will be offered in spri ...

  10. Instrumental Analysis I: Spectroscopic and Chromatographic Techniques in Food Analysis

    https://fst.osu.edu/courses/fdscte-7610

    FDSCTE 7610 Theory and practice of analytical chemistry applied to the identification and quantitation of analytes in food. Emphasis on chromatography, optical spectroscopy, mass spectrometry as well as sample preparation techniques and statistical data t ...

Pages