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Hazard Analysis and Critical Control Points (HACCP)

https://fst.osu.edu/courses/fdscte-4410

FDSCTE 4410 Teaches the basics of HACCP. Upon completion of the course, students will understand ... Procedures), pre-HACCP steps and the Seven Principles of HACCP. The students will select a food processing ...

Advanced Food Microbiology

https://fst.osu.edu/courses/fdscte-7536

microorganisms. Prereq: 5536 (636.01) and Micrbio 4100 (520), or permission of instructor. Not open to students ... graduate student coordinator about when this class will be offered. Graduate 2.0 7536 Advanced Microbiology ...

Food Microbiology Lecture

https://fst.osu.edu/courses/fdscte-5536

FDSCTE 5536 Microbiology as applied to food. Students learn about microorganisms that spoil food ... open to students with credit for 636.01 or Micrbio 5536 (Micrbiol 636.01). Cross-listed in ...

Flavor Chemistry

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

FDSCTE 7670 This course will provide students with an understanding of the chemical stimuli that ...

Graduate Seminar

https://fst.osu.edu/courses/fdscte-8991

standing. Not open to students with credit for 850.01. Repeatable to a maximum of 5 cr hrs. While subject to ...

Interim Chair Named for Food Science and Technology

https://fst.osu.edu/news/interim-chair-named-food-science-and-technology

Research and Development Center, with joint appointments in Endocrinology in the Department of Internal ... stakeholders to increase state, national, and international presence. Work with other department chairs and ...