Search results

Search results

  1. Food Carbohydrates

    https://fst.osu.edu/courses/fdscte-7641

    FDSCTE 7641 Chemical, physical, biological, and functional properties of food carbohydrates and their interactions with other food components. Prereq: 2400 or equiv., 5600 or equiv., or permission of instructor. Check with the FST graduate student coordin ...

  2. Get Involved

    https://fst.osu.edu/undergraduate/get-involved

    There are a number of resources and programs available for students to make the most of their time at Ohio State. Students in our department are presented with opportunities to conduct research on multiple levels, mentor other students, develop profession ...

  3. Welcome Grant Davis!

    https://champaign.osu.edu/news/welcome-grant-davis

    Champaign County Extension welcomes our new ANR Educator, Grant Davis.   My name is Grant Davis and I wanted to introduce myself as the new Agriculture and Natural Resources Educator with OSU Extension in Champaign County. I grew up outside of Christiansb ...

  4. Student Clubs

    https://fst.osu.edu/undergraduate/student-clubs

    Student organizations are a great way to connect during your time at Ohio State. They often foster academic discourse, personal growth, leadership development, intercultural understanding, community service, and lasting friendships. Citation Needed, Food ...

  5. 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 ...

  6. FST Special Edition Newsletter – 2022 Spring Graduation

    https://fst.osu.edu/fst-special-edition-newsletter-%E2%80%93-2022-spring-graduation

    Congratulations FST SP22 Graduates! Once again, graduating FST students have been given an opportunity to share with us some of their favorite memories of their time at Ohio State in this special edition newsletter. Many also took the opportunity to give ...

  7. 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 ...

  8. Principles of Crystallization Processes in Food Systems

    https://fst.osu.edu/courses/fdscte-7660

    FDSCTE 7660 Discusses the principles of crystallization in food systems, particularly in dairy, frozen foods, confectionery, and baked products. This course would emphasize the importance of controlling the crystallization as a key factor in food quality, ...

  9. 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 ...

  10. Zach Hawkins

    https://fst.osu.edu/our-people/zach-hawkins

    Zach Hawkins hawkins.633@osu.edu 220C Parker Food Science and Technology Building 2015 Fyffe Road- Any- Journal article Book/book chapter Report Working paper Policy brief Presentation Data ...

Pages