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  1. PhD student Brittany Miles wins the Jean F. Caul Award

    https://fst.osu.edu/news/phd-student-brittany-miles-wins-jean-f-caul-award

    Congratulations to PhD student Brittany Miles who won the Jean F. Caul Award for Outstanding presentation on the Use of Scientific Principles at the recent 2020 virtual conference for Society of Sensory Professionals. The Society of Sensory Professionals ...

  2. 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 should have clear understanding of the macro-components o ...

  3. Food Supply-Chain Equipment Operations

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

    FDSCTE 3400 The focus of this course is description of equipment used throughout the food supply chain from harvest/assembly to preparation for consumption. After completing this course, students will recognize how equipment systems are assembled within a ...

  4. Metabolomics, Principles and Practice

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

    FDSCTE 7600 Introduces students to the principles and practice of metabolomics. Metabolomics is the study of the totality of small molecules existing within a system. We will focus here on the application of metabolomics to plant, food, nutrition and heal ...

  5. 2020 FST Hall of Distinction

    https://fst.osu.edu/home/slides/2020-fst-hall-distinction

    https://fst.osu.edu/alumni/hall-distinction-award_blank Image Slide Gray Marquee ...

  6. Food Carbohydrates

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

    FDSCTE 7641 Chemical, physical, biological, and functional properties of food carbohydrates and their interactions with other food components. Prereq: 2400 or equiv., 5600 or equiv., or permission of instructor. Graduate 2.0 FDSCTE 7641.pdf Dr. Yael Vodov ...

  7. Flavor Chemistry

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

    FDSCTE 7670 This course will provide students with an understanding of the chemical stimuli that impact flavor perception, analytical approaches to characterize flavor stimuli, mechanisms of flavor formation, flavor-ingredient interactions, and industrial ...

  8. October 2020 Department Highlights

    https://fst.osu.edu/newsletter/food-science-and-technology-news/october-2020-department-highlights

    Ohio State’s Center for Foodborne Illness Research and Prevention received a $100,000 gift from Bill Marler and Marler Clark LLP PS, The Food Safety Law Firm. The gift was used towards the establishment of an endowed fund to support food safety. Click her ...

  9. Successful Co-Parenting

    https://holmes.osu.edu/coparenting

      Email shumaker.68@osu.edu for details Online course information and details. Please register for the online course at https://scponline.osu.edu/ ...

  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 the relationship of GMPs (Good Manufacturing Practices), SSOPs (Sanitation Standard Operating Procedures), pre-HACCP steps and the Seven Principles of HACCP. ...

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