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  1. Physiology Seminar

    https://ansci.osu.edu/courses/animsci-8883

    ANIMSCI 8883 Discussion of current animal physiology research. Prereq: Grad standing, and ...

  2. Beef Cattle Production and Management

    https://ansci.osu.edu/courses/animsci-400201

    physiology, and marketing to the production and management of beef cattle. Prereq: 3130, and 3140 or 3140E, ...

  3. Advanced Reproductive Physiology

    https://ansci.osu.edu/courses/animsci-6060

    ANIMSCI 6060 Recent advances in research in mammalian reproduction. Prereq: 3160 (318), or Grad ...

  4. Nutrition Research Ethics

    https://ansci.osu.edu/courses/animsci-7789

    ANIMSCI 7789 Exploring critical aspects in conducting research, including ethical considerations, ...

  5. Molecular Biology Techniques

    https://ansci.osu.edu/courses/animsci-8780

    a real time research project. Students will perform experiments using molecular biology techniques in the ...

  6. Endocrinology

    https://ansci.osu.edu/courses/animsci-7730

    for research in this area. Prereq: Biochem 4511, or permission of instructor. Not open to students ...

  7. Brewing Science

    https://fst.osu.edu/courses/fdscte-2410

    Major: Food Business Management Food Science and Technology ...

  8. Research with Distinction

    https://ansci.osu.edu/courses/meatsci-4999

    MEATSCI 4999 Conducting and reporting research with distinction. Prereq: CPHR 3.0 overall, GPA 3.0 ...

  9. Honors Research with Distinction

    https://ansci.osu.edu/courses/meatsci-4999h

    MEATSCI 4999H Conducting and reporting honors research with distinction. Prereq: Honors standing, ...

  10. October 2022 Department Highlights

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

    governments, and secure the nation’s food supply for the future. Healthline featured research published in the ... Campanella. The research found that the protein in meat alternatives made from wheat and soy may not be ... resource produced by Ohio State University Extension. Research on flavor volatiles from the lab of Dr. ...

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