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  1. Food Microbiology Laboratory

    https://fst.osu.edu/courses/fdscte-5546

    FDSCTE 5546 Microbiological analyses as applied to food. Students learn how to detect and quantify ... 5536 (636.01) or Micrbio 5536, or Grad standing. Not open to students with credit for 636.02 or Micrbio ... 5546 (636.02). Cross-listed in Micrbio. Graduate Undergraduate 3.0 FDSCTE 5546-Lab ...

  2. Individual Study

    https://fst.osu.edu/courses/fdscte-7193

    FDSCTE 7193 Individual study course to permit graduate students to explore in-depth selected areas ... of food science and nutrition. Prereq: Permission of instructor. Not open to students with credit for ...

  3. Matthew Meyer

    https://plantpath.osu.edu/our-people/matthew-meyer

    Matthew Meyer PhD, Environmental Sciences Graduate Program (Slot) meyer.1556@buckeyemail.osu.edu Kottman Hall, Columbus ...

  4. Nicolle Omiotek

    https://plantpath.osu.edu/our-people/nicolle-omiotek

    Nicolle Omiotek PhD, Translational Plant Sciences Fellow omiotek.1@buckeyemail.osu.edu Kottman Hall, Columbus ...

  5. Kitchen Science- online

    https://fst.osu.edu/courses/fdscte-1140

    FDSCTE 1140 Students will be introduced to sanitation rules, basic culinary/baking methods, ... fundamentals of cooking & the science behind its methodology. Students will also gain an understanding of ... Summer 2021 Dr. Mary Kay Folk Pohlschneider Distance Learning Columbus Food Science Elective Food Science ...

  6. Study Design and Quantitative Methods for Food Science

    https://fst.osu.edu/courses/fdscte-6400-0

    FDSCTE 6400 This graduate-level course is designed to introduce students to research study design ...

  7. General Plant Pathology Lab

    https://plantpath.osu.edu/courses/plntpth-3002

    PLNTPTH 3002 The lab portion of general plant pathology. Lab work will include experiments ... Not open to students with credit for 6001 or 401. Sample list of topics Disease Walks to help with ...

  8. Internship

    https://fst.osu.edu/courses/fdscte-4191

    open to students with credit for 589. Repeatable to a maximum of 2 cr hrs. This course is graded S/U. ... Undergraduate 1.0 FDSCTE 4191.pdf Spring 2021 Summer 2021 Dr. Mary Kay Folk Pohlschneider In Person Distance ...

  9. 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 ... Undergraduate 3.0 FDSCTE 4597 SP 21 (1).pdf Spring 2021 Summer 2021 Dr. Mary Kay Folk Pohlschneider In Person ...

  10. Food Composition and Function

    https://fst.osu.edu/courses/fdscte-4600

    FDSCTE 4600 The purpose of this course will be to provide students a comprehensive introduction to ... the diverse and modern topics in Food Composition and Function. At the end of the course, students ...

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