How COVID-19 Impacted Food Systems
The COVID-19 pandemic exposed the fragility of our food supply system. While national-level responses to our food supply revealed a lot of weaknesses, the hyper-local response to feeding our communities demonstrated great strength in our mutual aid networ ...
Communicating to be Understood online workshop
How we communicate with each other, whether it is a co-worker or spouse, can make or break a relationship. In this workshop we will explore how people communicate differently and how you can use your strengths to build relationships with your team and inc ...
Chocolate chemistry – a food scientist explains how the beloved treat gets its flavor, texture and tricky reputation as an ingredient
Originally published in By Sheryl Barringer Professor of Food Science and Technology, The Ohio State University Whether it is enjoyed as creamy milk chocolate truffles, baked in a devilishly dark chocolate cake or even poured as hot cocoa, Americans on ...
FDSCTE 7193 Individual study course to permit graduate students to explore in-depth selected areas of food science and nutrition. Prereq: Permission of instructor. Not open to students with credit for 693. Repeatable to a maximum of 6 cr hrs or 2 completi ...
Dissertation Research Post-Candidacy PhD
FDSCTE 8999 Research for thesis or dissertation. Repeatable. This course is graded S/U. While subject to change, this class is offered every semester. Graduate 1.0 Spring 2021 Summer 2021 Autumn 2021 Spring 2022 Summer 2022 Autumn 2022 Spring 2023 Summer ...
FDSCTE 7999 Research for thesis purpose only. Repeatable. This course is graded S/U. While subject to change, this class is offered every semester. Graduate 1.0 Spring 2021 Summer 2021 Autumn 2021 Spring 2022 Summer 2022 Autumn 2022 Spring 2023 Summer 202 ...
Study Design and Quantitative Methods for Food Science
FDSCTE 6400 This graduate-level course is designed to introduce students to research study design and data analytic methods commonly used in food science. Since study planning is critical to the success of any research project, this course will focus prim ...
Developing Phosphorus and Potassium Recommendations for Field Crops
Food Supply-Chain Equipment Operations
FDSCTE 3400 The focus of this course is description of equipment used throughout the food supply chain from harvest/assembly to preparation for consumption. After completing this course, students will recognize how equipment systems are assembled within a ...
Food Composition and Function
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 ...