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event, please contact Jennifer Pettibone at email@example.com or 614-292-3114. Requests made 10 days ...
Food Supply-Chain Equipment Operations
FDSCTE 3400 The focus of this course is description of equipment used throughout the food supply chain from harvest/assembly to preparation for consumption. After completing this course, students will recognize how equipment systems are assembled within a ...
Food Composition and Function
FDSCTE 4600 This course provides a comprehensive introduction to diverse and modern topics in Food Composition and Function. At the end of the course, students should have clear understanding of the macro-components of foods, understand basic food chemist ...
Metabolomics, Principles and Practice
FDSCTE 7600 Introduces students to the principles and practice of metabolomics. Metabolomics is the study of the totality of small molecules existing within a system. We will focus here on the application of metabolomics to plant, food, nutrition and heal ...
Chocolate chemistry – a food scientist explains how the beloved treat gets its flavor, texture and tricky reputation as an ingredient
Originally published in By Sheryl Barringer Professor of Food Science and Technology, The Ohio State University Whether it is enjoyed as creamy milk chocolate truffles, baked in a devilishly dark chocolate cake or even poured as hot cocoa, Americans on ...
2023 Beef Banquet
with a reservation given to any Cattle Producers Director or the Hardin County OSU Extension office. ... obtained from the OSU Extension office. The Cattle Producers Service Award will be presented as well at the ... hardin.osu.edu to download and apply by the March 17 deadline. Printed copies of these applications can be ...
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 ...
Communication & Conflict Management
At the OSU Leadership Center, we believe that communication is one of the most important aspects ... attitude in your organization and help it function at its best by having a skilled facilitator from the OSU ...
Nicole Arnold Assistant Professor and Field Specialist, Food Safety firstname.lastname@example.org 381 ... Extension programming and resources, she disseminates food safety information about various topics (e.g., ... Food safety, Extension, Food preservation, Consumer food safety education, Food labels, Risk ...
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 ...