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  1. Animal Production Systems in Diverse Environments in Australia

    https://ansci.osu.edu/courses/animsci-579702

    constraints between Australia and the United States. Prereq: 3130 (330), and 3140 (310) or 3140H (310H), and ...

  2. Advanced Equine Behavior and Training

    https://ansci.osu.edu/courses/animsci-2401

    Must have medical insurance. Maximum of 3 credits between 2301 and 2401 may count in the AnimSci major. ...

  3. Advanced Growth and Development

    https://ansci.osu.edu/courses/animsci-5100

    function in animals and humans. Prereq: 9 cr hrs in 3000-level or above AnimSci course, and Jr standing or ...

  4. Animal Physiology I

    https://ansci.osu.edu/courses/animsci-8100

    reproductive tissues at systemic, cellular, & molecular levels with a focus on domestic mammals. Human ...

  5. Animals in Society

    https://ansci.osu.edu/courses/animsci-2367

    and comm: level 2 and soc sci indivs and groups course. GE foundation social and behavioral sci ...

  6. Equine Behavior and Training

    https://ansci.osu.edu/courses/animsci-2301

    students with credit for 271.01. A maximum of 3 credits between 2301 and 2401 may count in the AnimSci ...

  7. May 2022 Department Highlights

    https://fst.osu.edu/may-2022-department-highlights

    graduate students to publish high-quality research in a timely manner and is open to all graduate students ... discussion sections, or assisting faculty members with high-enrollment courses. Congratulations to Cameron ...

  8. 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 ...

  9. 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, ...

  10. Food Chemistry

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

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

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