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  1. July 2020 Highlights

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

    basic principles in food processing, technology, and awareness of associated equipment used to ensure ...

  2. How adding green tea extract to prepared foods may reduce the risk for norovirus

    https://fst.osu.edu/news/how-adding-green-tea-extract-prepared-foods-may-reduce-risk-norovirus

    sanitizers and antimicrobial agents,” he said. “However, because it has public health concerns and has been ...

  3. Introduction to Hydroponics

    https://hcs.osu.edu/courses/hcs-2300

    production. The course will provide basic information on key components of hydroponics, different systems ...

  4. Introduction to Food Processing

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

    on the production and evaluation of foods. Includes basic food regulations, sanitation and ...

  5. Kitchen Science

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

    FDSCTE 1140 Students will be introduced to sanitation rules, basic culinary/baking methods, ...

  6. Food Composition and Function

    https://fst.osu.edu/courses/fdscte-4600

    should have clear understanding of the macro-components of foods, understand basic food chemistry ...

  7. Food Safety and Public Health

    https://fst.osu.edu/courses/fdscte-4536

    foodborne pathogens, hazards, toxins and allergens; risk assessment, sanitation, and pest control in foods. ...

  8. Basic Golf Club Design and Repair

    https://hcs.osu.edu/courses/hcs-2501

    experience in basic golf club repair skills. Prereq: Not open to students students with credit for 3501 or ...

  9. Biochemical Processes in Cultivated Plants

    https://hcs.osu.edu/courses/hcs-5622

    HCS 5622 A study of basic biochemical processes in crop plants and how they impact production, ...

  10. Data Analysis and Interpretation for Decision Making

    https://hcs.osu.edu/courses/hcs-2260

    HCS 2260 Basic concepts of probability and statistics applied to the interpretation of ...

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