Search results
Search results
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Communicating Your Organization’s Message
https://ohioline.osu.edu/factsheet/cdfs-4111
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FST Faculty Receive IFT Achievement Awards
https://fst.osu.edu/news/fst-faculty-receive-ift-achievement-awards
Congratulations to Dr. Rafael Jimenez-Flores and Dr. Melvin Pascall on being named 2022 Institute of Food Technologists (IFT) Achievement Award recipients. Dr. Jimenez-Flores received the Excellence in Education Award in Honor of William V. Cruess and Dr. ...
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FST Faculty Receive IFT Achievement Awards
https://fst.osu.edu/home/slides/fst-faculty-receive-ift-achievement-awards
https://fst.osu.edu/news/fst-faculty-receive-ift-achievement-awards_blank Image Slide Gray Marquee ...
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Self-Care for the Caregiver
https://ohioline.osu.edu/factsheet/hyg-5811
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Dairy Feeder Weigh-In
https://champaign.osu.edu/events/dairy-feeder-weigh-0
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Goat / Sheep Tag-In
https://champaign.osu.edu/events/goat-sheep-tag
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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 ...
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Living with Arthritis
https://ohioline.osu.edu/factsheet/ss-147
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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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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 ...