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1. Food Quality Assurance

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

   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 subject to change, this course is offered ... every Autumn semester. Graduate Undergraduate 3.0 FDSCTE 5310 AU22.pdf Autumn 2022 Autumn 2023 Dr. ...

2. Fruit and Vegetable Processing

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

   for 613. While subject to change, this class is offered every Autumn semester. Graduate Undergraduate ... freezing, canning, and jelly manufacture. Prereq: 2400, or Grad standing. Not open to students with credit ... 3.0 FDSCTE 5410 AU22.pdf Autumn 2022 Autumn 2023 Dr. Sheryl Barringer In Person Columbus Major: ...

3. Food Analysis

   https://fst.osu.edu/courses/fdscte-5610

   open to students with credit for 601. While subject to change, this class is offered every Spring ... semester. Graduate Undergraduate 3.0 FDSCTE 5610 SP23.pdf Spring 2023 Dr. Luis Rodriguez-Saona In Person ...

4. Food Product Development

   https://fst.osu.edu/courses/fdscte-5720

   standing, or Grad standing. Not open to students with credit for 650. While subject to change, this class is ... offered every Autumn semester. Graduate Undergraduate 3.0 FDSCTE 5720 AU22.pdf Autumn 2022 Autumn 2023 Dr. ...

5. Unit Operations in Food Processing

   https://fst.osu.edu/courses/fdscte-5400

   or related major. Not open to students with credit for FABEng 4410. Cross-listed in FABEng 4410. ... FDSCTE 5400 Study of various engineering principles relevant for preserving foods by thermal and ... While subject to change, this class is offered every Spring semester. Graduate Undergraduate 3.0 FDSCTE ...

6. Food Safety and Public Health

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

   Prereq: Micrbio 4000 or 4100, or permission of instructor. Not open to students with credit for PubHEHS ... 4530. Cross-listed in PubHEHS 4530. Undergraduate 3.0 FDSCTE 4536 SP23.pdf Spring 2023 Dr. Brian Waters ...

7. Flavor Chemistry

   https://fst.osu.edu/courses/fdscte-7670

   impact flavor perception, analytical approaches to characterize flavor stimuli, mechanisms of flavor ... formation, flavor-ingredient interactions, and industrial methods of flavor production. While subject to ... Syllabus.pdf Spring 2021 Spring 2023 Dr. Devin Peterson In Person Columbus FST Graduate Program Food Science ...

8. Advanced Food Process Design

   https://fst.osu.edu/courses/fdscte-7430

   or 4410, or permission of instructor. Not open to students with credit for FABEng 7430. Cross-listed ... harvest or assembly and the point of food consumption. Models to predict changes in quality attributes as ... in FABEng. While subject to change, this class is offered every Autumn semester during even years. ...

9. Practical Experiences in Plant Health: Insects & Diseases of Plants

   https://plantpath.osu.edu/courses/plntpth-5060

   for students to learn how to recognize symptoms of economically important pathogens and insects. ... Prereq: 5603 or Entmlgy 5600, or permission of instructor. Not open to students with credit for Entmlgy ...

10. Pancakes won’t turn you into a zombie as in HBO’s ‘The Last of Us,’ but fungi in flour have been making people sick for a long time

    https://fst.osu.edu/news/pancakes-won%E2%80%99t-turn-you-zombie-hbo%E2%80%99s-%E2%80%98-last-us%E2%80%99-fungi-flour-have-been-making-people-sick-long

    processing on the quality and safety of fruits and vegetables, including the flour used to make pancakes. ... While no one is going to turn into a zombie from eating pancakes in real life, flour is often ... wheat for  approximately 14,000 years  and cultivating wheat for  at least 10,000 years. In 1882, ...

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