Search results
Search results
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Food Safety and Public Health
https://fst.osu.edu/courses/fdscte-4536
FDSCTE 4536 Principles and practice of food safety; transmission, inactivation and control of foodborne pathogens, hazards, toxins and allergens; risk assessment, sanitation, and pest control in foods. Prereq: Micrbio 4000 (Micrbiol 509). Not open to stud ...
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Alcohol and Society
https://fst.osu.edu/courses/fdscte-459701
FDSCTE 4597.01 The historical, nutritional, medical, social, technical, and economic aspects of the use of beverage and industrial alcohol. Prereq: Jr standing. Not open to students with credit for 597.01. GE cross-disciplinary seminar course. Undergradua ...
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Food and Health Controversies in the 21st Century
https://fst.osu.edu/courses/fdscte-459702
FDSCTE 4597.02 Students will investigate such topics as food labeling and processing, including the natural and organic labels and science behind biotech foods. Other topics of discussion include diets and obesity in developed countries, relevant food ing ...
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Food Quality Assurance
https://fst.osu.edu/courses/fdscte-5310
FDSCTE 5310 Provides students with a knowledge of quality assurance concepts and procedures and tools for establishing quality control programs to produce high quality safe foods. Prereq: 2400 and Stat 1430 or 1450 or equiv., or Grad standing. Graduate Un ...
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Food Laws and Regulations
https://fst.osu.edu/courses/fdscte-5320
FDSCTE 5320 Major food laws/regulations, food regulatory agencies, good manufacturing practices, HACCP, ingredients, labeling regulations, adulteration and misbranding, compliance/investigations/enforcements, crisis management, recall, Ohio State food law ...
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Food Plant Management
https://fst.osu.edu/courses/fdscte-5330
FDSCTE 5330 Covers the essentials of food plant operations from a business and management, rather than a scientific or technical, perspective. Prereq: 2400 and Stat 1350 or equivalent, or Grad standing. Not open to students with credit for 648. Graduate U ...
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Unit Operations in Food Processing
https://fst.osu.edu/courses/fdscte-5400
FDSCTE 5400 Study of unit operations in preserving foods by thermal and alternative food processing methods through problem solving and experimentation. Interdependence of food engineering, chemistry, and microbiology principles in food preservation. Prer ...
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Fruit and Vegetable Processing
https://fst.osu.edu/courses/fdscte-5410
FDSCTE 5410 Composition of fruits and vegetables, how this affects quality during processing, principles, equipment and quality changes during common processing methods, including juicing, drying, freezing, canning, and jelly manufacture. Prereq: 2400, or ...
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Dairy Processing
https://fst.osu.edu/courses/fdscte-5420
FDSCTE 5420 Principles involved in the production, processing and safety of high quality milk and milk products. Prereq: 2400 (401) and MicrBio 4000 (509). Not open to students with credit for 610. Graduate Undergraduate 3.0 5420 FDSCTE AU19.pdf Autumn 20 ...
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Food Fermentations
https://fst.osu.edu/courses/fdscte-5430
FDSCTE 5430 Making fermented foods (dairy, alcoholic, meat, vegetable products, etc.) and understanding the microbiological and biochemical changes involved. Prereq: Micrbio 4000. Not open to students with credit for 611. Graduate Undergraduate 3.0 FDSCTE ...