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College of Food, Agricultural, and Environmental Sciences

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  1. Graduate Seminar

    https://fst.osu.edu/courses/fdscte-8991

    FDSCTE 8991 Discussion of current topics and research findings in food science. Prereq: Grad standing. Not open to students with credit for 850.01. Repeatable to a maximum of 5 cr hrs. While subject to change, this class is offered every Autumn semester. ...

  2. Exploring Food Science and Technology

    https://fst.osu.edu/courses/fdscte-1100

    FDSCTE 1100 Basic understanding of the global trends within food science and technology, the diversity of career opportunities within the industry, planning for a career and opportunities for professional development. Undergraduate 0.5 1100 FDSCTE AU19.pd ...

  3. Introduction to Food Processing

    https://fst.osu.edu/courses/fdscte-2400

    FDSCTE 2400 Introductory class applying chemistry, biology, and engineering to hands-on experience on the production and evaluation of foods. Includes basic food regulations, sanitation and formulation. Prereq: Biology 1101 or 1113, and Chem 1110 or 1210; ...

  4. Food Safety and Public Health

    https://fst.osu.edu/courses/fdscte-4536

    FDSCTE 4536 Principles and practice of food safety; transmission, inactivation and control of foodborne pathogens, hazards, toxins and allergens; risk assessment, sanitation, and pest control in foods. Prereq: Micrbio 4000 or 4100, or permission of instru ...

  5. Food and Health Controversies in the 21st Century

    https://fst.osu.edu/courses/fdscte-459702

    FDSCTE 4597.02 Students will investigate such topics as food labeling and processing, including the natural and organic labels and science behind biotech foods. Other topics of discussion include diets and obesity in developed countries, relevant food ing ...

  6. Food Quality Assurance

    https://fst.osu.edu/courses/fdscte-5310

    FDSCTE 5310 Provides students with a knowledge of quality assurance concepts and procedures and tools for establishing quality control programs to produce high quality safe foods. Prereq: 2400 and Stat 1430 or 1450 or equiv., or Grad standing. While it is ...

  7. Food Plant Management

    https://fst.osu.edu/courses/fdscte-5330

    FDSCTE 5330 Covers the essentials of food plant operations from a business and management, rather than a scientific or technical, perspective. Prereq: 2400 and Stat 1350 or equivalent, or Grad standing. Not open to students with credit for 648. While subj ...

  8. Fruit and Vegetable Processing

    https://fst.osu.edu/courses/fdscte-5410

    FDSCTE 5410 Composition of fruits and vegetables, how this affects quality during processing, principles, equipment and quality changes during common processing methods, including juicing, drying, freezing, canning, and jelly manufacture. Prereq: 2400, or ...

  9. Food Packaging

    https://fst.osu.edu/courses/fdscte-5450

    FDSCTE 5450 A discussion of terminology and literature of commercial packaging, principal methods of packaging, and principles of selecting packaging materials. Prereq: 2400 (401), or Grad standing. Not open to students with credit for 649. While subject ...

  10. Food Microbiology Lecture

    https://fst.osu.edu/courses/fdscte-5536

    FDSCTE 5536 Microbiology as applied to food. Students learn about microorganisms that spoil food or cause food-transmitted diseases, as well as beneficial microorganisms. Control of harmful microorganisms in food is discussed. Prereq: Micrbio 4000 (Micrbi ...

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