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Search results

  1. 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 ...

  2. 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 ...

  3. 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, ...

  4. Global Health and Environmental Microbiology

    https://fst.osu.edu/courses/fdscte-6320

    FDSCTE 6320 Fundamentals and emerging issues of health significant microorganisms (bacteria, viruses, protozoa) from water, air, soil and food, and their sources, transmission routes, treatments, detection methods and study tools. Prereq: Not open to stud ...

  5. 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 ...

  6. 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 ...

  7. Newsletter

    https://greene.osu.edu/program-areas/master-gardener-volunteers/greene-leaflet

    The Greene Leaflet News for the Greene County Master Gardener Volunteers May & June 2021 Newsletter March & April 2021 Newsletter January & February 2021 Newsletter January & February 2020 Newsletter March & April 2020 Newsletter May & ...

  8. Dr. John Litchfield

    https://fst.osu.edu/our-people/dr-john-litchfield

    Dr. John Litchfield Adjunct litchfield.3@osu.edu 110 Parker Food Science and Technology Building- Any- Journal article Book/book chapter Report Working paper Policy brief Presentation Data ...

  9. Ronald Harris

    https://fst.osu.edu/our-people/ronald-harris

    Ronald Harris Adjunct hiyoron@aol.com 110 Parker Food Science and Technology Building- Any- Journal article Book/book chapter Report Working paper Policy brief Presentation Data ...

  10. 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 ...

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