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  1. 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. ...

  2. Faculty Expertise

    https://fst.osu.edu/research-and-centers/faculty-expertise

    Pasteurization and sterilization aspects of thermal and nonthermal food preservation technologies such as high ... – kowalcyk.1@osu.edu Food safety with an emphasis on foodborne disease epidemiology, informatics/biostatistics, risk ... analysis (risk assessment, risk management, risk communication) and surveillance systems using system-based ...

  3. Leadership Institute: Effective Coaching and Emotional Intelligence (EQ) online

    https://leadershipcenter.osu.edu/events/leadership-institute-effective-coaching-and-emotional-intelligence-eq-online

    higher level leadership positions within organizations.  • Professionals who are facing communication ...

  4. 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 ...

  5. 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, ...

  6. Food Chemistry

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

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

  7. Team Dynamics online

    https://leadershipcenter.osu.edu/events/team-dynamics-online-2

    optimal level. A team that is performing at a high level is able to capitalize on the strengths of the ... embracing common sense with uncommon levels of discipline and persistence. Ironically, teams succeed because ... their goals.   Objectives Identify the benefits of high performance teams Define the different stages of ...

  8. 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 ...

  9. 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 ...

  10. Dairy Processing

    https://fst.osu.edu/courses/fdscte-5420

    FDSCTE 5420 Principles involved in the production, processing and safety of high quality milk and ...

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