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  1. Principles of Crystallization Processes in Food Systems

    https://fst.osu.edu/courses/fdscte-7660

    FDSCTE 7660 Discusses the principles of crystallization in food systems, particularly in dairy, frozen foods, confectionery, and baked products. This course would emphasize the importance of controlling the crystallization as a key factor in food quality, ...

  2. Phytochemicals in Human Health: Crops to the Clinic

    https://fst.osu.edu/courses/fdscte-7830

    FDSCTE 7830 Covers the function and control of phytochemicals in plants, the function of phytochemicals in human health, delivery of phytochemicals through foods in the diet, strategies when designing studies examining foods for health, and policy and sus ...

  3. FST Faculty Recognized at CFAES Spring Research Conference

    https://fst.osu.edu/news/fst-faculty-recognized-cfaes-spring-research-conference

    Two FST faculty were recognized during this year’s CFAES Virtual Awards Ceremony. The Office for Research and Graduate Education annually awards CFAES scientists who have made outstanding research contribution in the advancement of sciences and technologi ...

  4. Luis Rodriguez-Saona: Helping develop a test for fibromyalgia

    https://fst.osu.edu/about-us/multimedia/luis-rodriguez-saona-helping-develop-test-fibromyalgia

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  5. Social distancing—an immigrant perspective

    https://advancement.cfaes.ohio-state.edu/newsletter/cfaes-connect/may-2020/social-distancing%E2%80%94-immigrant-perspective

    Hear the perspective of social distancing from a CFAES alum.   ...

  6. 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 111 ...

  7. Kitchen Science

    https://fst.osu.edu/courses/fdscte-1140

    FDSCTE 1140 Students will be introduced to sanitation rules, basic culinary/baking methods, fundamentals of cooking & the science behind its methodology. Students will also gain an understanding of common foods & their function in cooking. Class w ...

  8. The Science of Food

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

    FDSCTE 2200 Food and nutrition in modern health; principles involved in digestion, metabolism and contribution of food to diseases processes, including food poisoning and the role of science, biotechnology and processing in meeting health and food needs. ...

  9. Introduction to Food Processing

    https://fst.osu.edu/courses/fdscte-2400

    FDSCTE 2400 Introductory class applying chemistry, biology, and engineering to hands-on experience on the production and evaluation of foods. Includes basic food regulations, sanitation and formulation. Prereq: Biology 1101 (101) or 1113 (113), and Chem 1 ...

  10. Brewing Science

    https://fst.osu.edu/courses/fdscte-2410

    FDSCTE 2410 Science and practices of beer production including hop and barley cultivation, the science of malting and fermentation, flavor development and beer processing. Prereq: Biology 1101 (101) or 1113 (113), and Chem 1110 (101) or 1210 (121). Not op ...

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