Site

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 ...

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 ...

2020 Autumn Semester Dean's List

https://fst.osu.edu/news/2020-autumn-semester-deans-list

Congratulations to the Food Science, Food Business Management, and Culinary Science students who ... were named to the 2020 Autumn Semester Dean’s List. To qualify for this recognition, these students ...

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 ...

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 ...

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 ...

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 ...