Fruit Tree Workshop and DSU Banquet Dates and Info
Dairy Service Unit Banquet, Tree Fruit Workshop Please join us for an evening of food and fellowship as we acknowledge the dairy industry of Wayne and Ashland Counties. The evening highlights include award presentations for dairy management, dairy product ...
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 ...
We can help you get started with a hay test. We have a hay corer that we lend out with a refundable $10 deposit. We can assist with a submission to a lab and make a basic interpretation of a test report. If you are seeking to determine a feed ration you ...
SHARED HARVEST FOOD DISTRIBUTION Please note, the distribution time has changed. 4:00 p.m. to 6:00 p.m. at Radiant Lighthouse, 5256 Sebring Warner Rd, Greenville Shared Harvest is preparing boxes to be distributed to Darke County residents for this hands- ...
Advanced Concepts in Sensory Science
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 ...
Phytochemicals in Human Health: Crops to the Clinic
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 ...
Food and Nutritional Toxicology
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 ...
Food Colors and Pigments
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 ...
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 ...
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 ...