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College of Food, Agricultural, and Environmental Sciences

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  1. M. Soledad Benitez Ponce

    https://plantpath.osu.edu/our-people/m-soledad-benitez-ponce

    M. Soledad Benitez Ponce Benitez Huo, D., Frey, T., Lindsey, L. E., & Benitez, M.-S. (2022). Yield and soil responses to adding wheat to a corn–soybean rotation. Crop Forage & Turfgrass Mgmt, 8,e20143. https://doi.org/10.1002/cft2.20143 Benitez MS ...

  2. Larry Madden Retirement, Distinguished Career

    https://plantpath.osu.edu/home/slides/larry-madden-retirement-distinguished-career

    A pioneer in plant disease epidemiology is retiring after 40+ years at Ohio State. View highlights from his retirement reception on the link below: https://youtu.be/pzb8uO4t3Gc_blank Marquee Slide Gray Marquee ...

  3. Carol Bvindi

    https://plantpath.osu.edu/our-people/carol-bvindi

    Carol Bvindi Post Doctoral Scholar (Wang) bvindi.1@osu.edu Selby Hall (Wooster)- Any- Journal article Book/book chapter Report Working paper Policy brief Presentation Data ...

  4. 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 ...

  5. 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 ...

  6. Food and Nutritional Toxicology

    https://fst.osu.edu/courses/fdscte-7620

    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 ...

  7. Food Colors and Pigments

    https://fst.osu.edu/courses/fdscte-7630

    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 ...

  8. Food Lipids

    https://fst.osu.edu/courses/fdscte-7650

    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 ...

  9. Food Proteins

    https://fst.osu.edu/courses/fdscte-7640

    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 ...

  10. Instrumental Analysis I: Spectroscopic and Chromatographic Techniques in Food Analysis

    https://fst.osu.edu/courses/fdscte-7610

    FDSCTE 7610 Theory and practice of analytical chemistry applied to the identification and quantitation of analytes in food. Emphasis on chromatography, optical spectroscopy, mass spectrometry as well as sample preparation techniques and statistical data t ...

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