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Phytochemicals in Human Health: Crops to the Clinic
https://fst.osu.edu/courses/fdscte-7830
(511) or 5613 (613), or equiv; or permission of instructor. Not open to students with credit for 7810. ...
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Introduction to Food Processing
https://fst.osu.edu/courses/fdscte-2400
students with credit for 1401. Undergraduate 3.0 FDSCTE 2400 SP 21.pdf Autumn 2021 Spring 2022 Autumn 2022 ...
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Food Quality Assurance
https://fst.osu.edu/courses/fdscte-5310
FDSCTE 5310 Provides students with a knowledge of quality assurance concepts and procedures and ...
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Fruit and Vegetable Processing
https://fst.osu.edu/courses/fdscte-5410
freezing, canning, and jelly manufacture. Prereq: 2400, or Grad standing. Not open to students with credit ...
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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 ...
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Food Additives
https://fst.osu.edu/courses/fdscte-5710
standing. Not open to students with credit for 621. While subject to change, this class is offered every ...
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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 ...
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Unit Operations in Food Processing
https://fst.osu.edu/courses/fdscte-5400
4000 (Micrbiol 509), or permission of instructor. Not open to students with credit for 630 or FABEng ...
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Technical Problem Solving
https://fst.osu.edu/courses/fdscte-5730
open to students with credit for 696. While subject to change, this class is offered every Spring ...
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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 ...