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  1. Water Contamination: Sources and Health Impact

    https://fst.osu.edu/courses/fdscte-7360

    chemical contaminants, their exposure risks, tracking methods, linking to other environmental matrices and ...

  2. 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. ...

  3. Beef

    https://wayne.osu.edu/beef

    previously separate publications allows for multiple projects and can be used by members at all levels. Use ...

  4. Dairy

    https://wayne.osu.edu/dairy

    members at all levels. Use with  127R Dairy  Resource Handbook. Dairy Cow Record Keeping Excel File ...

  5. Holiday Season Full of Family Traditions

    https://wayne.osu.edu/news/holiday-season-full-family-traditions

    emotional protective factors and possibly reduce disease and risk factors in adults.  Additional benefits ...

  6. Measurement of Food Perception and Liking

    https://fst.osu.edu/courses/fdscte-5500

    hedonic properties of foods and consumer products. Appropriate test design, statistical analyses and data ...

  7. Global Health and Environmental Microbiology

    https://fst.osu.edu/courses/fdscte-6320

    viruses, protozoa) from water, air, soil and food, and their sources, transmission routes, treatments, ...

  8. Food Chemistry

    https://fst.osu.edu/courses/fdscte-5600

    between the composition of the individual food components and their chemical and physical properties. ...

  9. Advanced Food Process Design

    https://fst.osu.edu/courses/fdscte-7430

    of foods with quantification of the physical changes occurring between the time of raw material ...

  10. Internship

    https://fst.osu.edu/courses/fdscte-4191

    the 5000-level or above in major field, and enrollment in FdScTe, and permission of instructor. Not ...

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