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  1. Arie Havelaar

    https://foodsafety.osu.edu/people/arie-havelaar

    burden of foodborne diseases. He oversees both MSc and PhD student and has authored or co-authored over ...

  2. Application

    https://students.cfaes.ohio-state.edu/campus-life/student-ambassadors/application

    Ambassadors are a team of undergraduate students selected to represent the college to prospective students and ... students will receive an email regarding the details of the interview process taking place on Wednesday, ... at  zimmerman.824@osu.edu.   Contact: Hannah Zimmerman Prospective Student Services Coordinator (614) ...

  3. 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 ...

  4. CFAES Global Option

    https://students.cfaes.ohio-state.edu/global-education/cfaes-global-option

    International Students International students at the Ohio State University may fulfill this requirement through ... their status as an international studentInternational students must submit a reflection paper prior ... to enrolling in the Global Option Capstone course.  The international student reflection paper will ...

  5. BioFire: Understanding the clinical and public health relevance of gastrointestinal pathogens detected via FilmArray

    https://foodsafety.osu.edu/research/biofire

    Ruzante (Co-PI, RTI International), Ross Maltz (Co-PI, Nationwide Children’s Hospital) Timeline: March ...

  6. Food Lipids

    https://fst.osu.edu/courses/fdscte-7650

    FDSCTE 7650 Provide the students with an understanding of the chemistry and physical properties of ... students with credit for 820 and 821. While subject to change, this class is offered every Spring semester ...

  7. 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 ...

  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. Advanced Food Microbiology I

    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 ...

  10. 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 ...

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