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Search results

  1. Raspberry and Grape Field Night

    https://southcenters.osu.edu/events/raspberry-and-grape-field-night

    Come join us for an informative field night featuring information to benefit both beginner and advanced growers, and to teach you proven techniques to maximize production and quality in your raspberry plantings and grape vineyards. This field night is sup ...

  2. As globe warms, infected pines starve and disease-causing fungi thrive

    https://cfaes.osu.edu/news/articles/globe-warms-infected-pines-starve-and-disease-causing-fungi-thrive

    COLUMBUS, Ohio–The high heat and low water conditions produced by global warming weaken pine trees’ resistance to disease by hindering their ability to mount an effective defense at the same time that pathogenic fungi in their tissues become more aggressi ...

  3. GENERAL

    https://fst.osu.edu/courses/fdscte-gen-0

    FDSCTE GEN GENERAL. Undergraduate 1.0 Food Science and Technology ...

  4. SPECIAL

    https://fst.osu.edu/courses/fdscte-spl-0

    FDSCTE SPL SPECIAL. Undergraduate 1.0 Food Science and Technology ...

  5. TECHNICAL

    https://fst.osu.edu/courses/fdscte-tech-0

    FDSCTE TECH TECHNICAL. Undergraduate 1.0 Food Science and Technology ...

  6. Dissertation Research, Pre-Candidacy PhD

    https://fst.osu.edu/courses/fdscte-8998

    FDSCTE 8998 Research for PhD dissertation purposes only. Research may take place in laboratory and/or field resources at The Ohio State University in Columbus, Wooster and other associated research areas as determined by student and instructor. Research m ...

  7. Group Studies

    https://fst.osu.edu/courses/fdscte-4194

    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 ...

  8. Individual Studies

    https://fst.osu.edu/courses/fdscte-2193

    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 ...

  9. Physical Principles in Food Processes

    https://fst.osu.edu/courses/fdscte-3450

    FDSCTE 3450 Food physico-chemical properties are critical in processes involving the handling, processing, preserving, packaging, storing, and distribution of food. They determine food quality and impact nutritional properties and safety. After completing ...

  10. Comparing Traditional Meat and Plant-Based Meat

    https://ohioline.osu.edu/factsheet/anr-0103-0

    ...

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