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  1. Individual Studies

    https://fst.osu.edu/courses/fdscte-4193

    for 493. Repeatable to a maximum of 6 cr hrs or 2 completions. This course is progress graded (S/U). ... FDSCTE 4193 Individual study course to permit undergraduate students to explore in-depth selected ... areas of food science and nutrition. Prereq: Permission of instructor. Not open to students with credit ...

  2. Sustainability of the Food Supply Chain

    https://fst.osu.edu/courses/fdscte-340001

    environmental impact. Prereq: Not open to students with credit for 3400, AgSysMt 3400, or FABEng 3400.01. GE ... theme sustainability course. Cross-listed in FABEng. Undergraduate 3.0 FDSCTE 3400.01 SP23.pdf Spring ...

  3. Caffeine Science

    https://fst.osu.edu/courses/fdscte-1150

    caffeine sources. Undergraduate 1.0 FDSCTE 1150 SP 23 7wks.pdf FDSCTE 1150 SP 23.pdf Spring 2023 Summer ...

  4. Role of Food Science in Human Health

    https://fst.osu.edu/courses/fdscte-2300

    Undergraduate 3.0 FDSCTE 2300D.pdf Autumn 2023 Spring 2024 Summer 2024 Autumn 2024 Dr. Srilatha Kolluri Distance ...

  5. Physical Principles in Food Processes

    https://fst.osu.edu/courses/fdscte-3450-0

    nutritional properties and safety. After completing the class, students will be able to use material and ...

  6. January 2023 Department Highlights

    https://fst.osu.edu/january-2023-department-highlights

    Nicole Arnold to harmonize definitions for mechanically tenderized beef, and to acknowledge new ... requirements to label mechanically tenderized beef products.  2022 FDA Food Code. Nominations are open for the ... made significant contributions to the food science and technology profession. Click here for more ...

  7. The Science of Cooking

    https://fst.osu.edu/courses/fdscte-1200

    components, correlations to industrial food processing and preservation, and events, laws, and very important ... course. Undergraduate 4.0 FDSCTE 1200 Spring23.pdf Spring 2023 Autumn 2023 Dr. Louise Campbell Hybrid ...

  8. Chocolate chemistry – a food scientist explains how the beloved treat gets its flavor, texture and tricky reputation as an ingredient

    https://fst.osu.edu/news/chocolate-chemistry-%E2%80%93-food-scientist-explains-how-beloved-treat-gets-its-flavor-texture-and

    to ferment for several days. Bacteria create the chemicals, called precursors, needed for the next ... been created. The longer you wait to consume it, the more of the volatile compounds responsible for the ... smell evaporate and the less flavor is left for you to enjoy. Generally you have  about a year to eat ...

  9. Current Topics in Food Safety

    https://fst.osu.edu/courses/fdscte-7727

    change, this class is offered every Autumn and Spring semester. Graduate 1.0 FDSCTE 7727 SP23 final.pdf ... designed to expose graduate students to the wide range of topics and expertise needed to address food ... Repeatable to a maximum of 4 cr hrs. This course is graded S/U. Cross-listed in VetPrev. While subject to ...

  10. Group Studies

    https://fst.osu.edu/courses/fdscte-7194

    FDSCTE 7194 Selected topics in food science. Prereq: Permission of instructor. Repeatable to ... a maximum of 9 cr hrs or 3 completions. Graduate 1.0 FDSCTE 7194 SP22.pdf Spring 2022 Dr. V.M. (Bala) ...

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