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  1. 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 ...

  2. Food Supply-Chain Equipment Operations

    https://fst.osu.edu/courses/fdscte-3400

    chain from harvest/assembly to preparation for consumption. After completing this course, students will ...

  3. Metabolomics, Principles and Practice

    https://fst.osu.edu/courses/fdscte-7600

    FDSCTE 7600 Introduces students to the principles and practice of metabolomics. Metabolomics is ...

  4. Scientists on the scent of flavor enhancement

    https://fst.osu.edu/news/scientists-scent-flavor-enhancement

    Co-authors Mackenzie Hannum and Jenna Fryer were students in Simons’ lab. Emily Caldwell Ohio State News ... This story was written and published by Ohio State Research News Researchers study sense of smell ...

  5. Peace Corps

    https://ipa.osu.edu/peace-corps

    Session Learn about international public service through the Peace Corps in positions promoting Education, ...   Diversity in International Public Service: Explore the Possibilities Are you interested in a career in ... international public service?  This April 13th panel event featured alumni of diverse backgrounds who have taken ...

  6. Food Carbohydrates

    https://fst.osu.edu/courses/fdscte-7641

    instructor. Check with the FST graduate student coordinator abut when this class will be offered. Graduate 2.0 ...

  7. New book release: Cover Crops and Sustainable Agriculture

    https://southcenters.osu.edu/new-book-release-cover-crops-and-sustainable-agriculture

    including faculty members, students, farmers, agriculture researchers and educators, ecologists, economists, ...

  8. Flavor Chemistry

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

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

  9. 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 ...

  10. Chocolate Science

    https://fst.osu.edu/courses/fdscte-1110

    FDSCTE 1110 Introduction to science and business of chocolate. Students develop and market ... a chocolate product as part of a virtual company. Students taste commercial products. Prereq: Not open to ... students with credit for 101. Undergraduate 1.0 FDSCTE 1110 SP21.pdf Autumn 2021 Spring 2022 Autumn 2022 ...

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