FDSCTE 4194 Group studies on selected topics in food science and nutrition. Prereq: Permission of instructor. Not open to students with credit for 494. Undergraduate 1.0 In Person Food Science and Technology ...
FDSCTE 2193 Individual study course to permit undergraduate students to explore in-depth selected areas of food science and nutrition. Prereq: GPA 2.5 or above, and permission of instructor. Repeatable to a maximum of 6 cr hrs or 2 completions. This cours ...
February/March 2023 Department Highlights
Congratulations to the members of our department who were recognized during the 2023 CFAES Awards program this year: Dr. Melvin Pascall – Distinguished Diversity Enhancement Award, Dr. Osvaldo Campanella – Distinguished International Research and Engageme ...
FDSCTE 7194 Selected topics in food science. Prereq: Permission of instructor. Repeatable to a maximum of 9 cr hrs or 3 completions. Graduate 1.0 FDSCTE 7194 SP22.pdf Spring 2022 Dr. V.M. (Bala) Balasubramaniam Distance Learning Columbus FST Graduate Prog ...
The Science of Human Sensory Measurements: Theoretical Principles and Industrial Applications
FDSCTE 7560 This course provides students with a critical overview of the science behind perception measurements in sensory evaluation with a focus on sensory discrimination testing. This course will describe a theoretical foundation to sensory measuremen ...
ANR's 2022 Year in Review
OSU Extension Agriculture and Natural Resource educators and specialists work hard every year to provide outreach and education based on unbiased research. Check out how OSU ANR has been leading the way to cultivate relstionships to strengthen the economi ...
Pancakes won’t turn you into a zombie as in HBO’s ‘The Last of Us,’ but fungi in flour have been making people sick for a long time
Originally published in the Conversation. by Dr. Sheryl Barringer In the HBO series “ The Last of Us,” named after the popular video game of the same name, the flour supplies of the world are contaminated with a fungus called Cordyceps. When people eat ...
FDSCTE 8193 Research experience and preparation of technical paper. Prereq: 10 cr hrs in Grad level FdScTe. Repeatable to a maximum of 15 cr hrs or 4 completions. This course is progress graded (S/U). While subject to change, this class is offered every s ...
Brewing Science Capstone
FDSCTE 5750 This course uses the biological and chemical principles of brewing to understand aspects of malting, mashing, fermentation, and the making of different beer styles that is complemented by laboratory exercises to investigate flavors, aromas, br ...
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 ...