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  1. Dairy Processing

    https://fst.osu.edu/courses/fdscte-5420

    milk products. Prereq: 2400 (401) and MicrBio 4000 (509). Not open to students with credit for ...

  2. Food Fermentations

    https://fst.osu.edu/courses/fdscte-5430

    understanding the microbiological and biochemical changes involved. Prereq: Micrbio 4000. Not open to students ...

  3. Food Packaging

    https://fst.osu.edu/courses/fdscte-5450

    Not open to students with credit for 649. While subject to change, this class is offered every Spring ...

  4. Ecology and Management of Pathogens and Insects Affecting Trees in Forest and Urban Environments

    https://plantpath.osu.edu/courses/plntpth-5110

    Sem. Prereq: Not open to students with credit for 610 or Entmlgy 5110 (Entomol 461). Cross-listed in ...

  5. Diseases of Field Crops

    https://plantpath.osu.edu/plntpth-5140

    Biological Sciences, or permission of instructor. Not open to students with credit for 614. Not offered ...

  6. The Science of Food

    https://fst.osu.edu/courses/fdscte-2200

    processing in meeting health and food needs. Prereq: Biology 1101 (101) or 1113 (113). Not open to students ...

  7. Food Plant Management

    https://fst.osu.edu/courses/fdscte-5330

    standing. Not open to students with credit for 648. While subject to change, this class is offered every ...

  8. Applied Food Product Development

    https://fst.osu.edu/courses/fdscte-5721

    industry's approach to developing new and improved food products. Prereq: 5720. Not open to students with ...

  9. Turf Diseases and Integrated Turf Health Management

    https://plantpath.osu.edu/courses/plntpth-5130

    students with credit for 612 and 613. Graduate Undergraduate 4.0 In Person Columbus Plant Pathology ...

  10. 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 ...

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