Search results
Search results
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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 ...
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Ohio State hosts grand opening for terrestrial science park
https://cfaes.osu.edu/news/articles/ohio-state-hosts-grand-opening-for-terrestrial-science-park
Students, researchers and leaders from The Ohio State University as well as business and community leaders recently helped open the temporary home of the George Washington Carver Science Park’s (GWCSP) Starlab terrestrial analog facility. The lab, locat ...
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Best Management Practice Field Day
https://cfaes.osu.edu/news/events/best-management-practice-field-day
Free, one-day event to learn about phosphorus usage, the environment, and strategies to save on fertilizer. Farmers, other producers, and Extension educators are welcome to attend. There will be presentations with experts, lunch with an economist, poster ...
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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 ...
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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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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 ...
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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 ...
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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 ...
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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 ...
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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 ...