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  1. Food Chemistry

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

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

  2. 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 ...

  3. 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 ...

  4. 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 ...

  5. Dairy Processing

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

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

  6. Food Quality Assurance

    https://fst.osu.edu/courses/fdscte-5310

    tools for establishing quality control programs to produce high quality safe foods. Prereq: 2400 and ...

  7. Future Graduate Students

    https://fst.osu.edu/future-students/prospective-graduate-students

    students should have at least one semester of college level calculus, biology, microbiology, physics, ... recommendation, your personal statement, a resume/CV, and a copy of your transcripts from all university-level ... college level calculus, biology, microbiology, physics, chemistry though organic chemistry, and ...

  8. February 2022 Department Highlights

    https://fst.osu.edu/newsletter/food-science-and-technology-news/february-2022-department-highlights

    published in the Risk Analysis journal. She has also been appointed chair of the Advocacy and Governance ...

  9. Dr. Emmanuel Hatzakis

    https://fst.osu.edu/our-people/dr-emmanuel-hatzakis

    expression profiles and microbial analysis to investigate the interaction between nutrition and gut ...

  10. Ohio State installs, commissions new pilot-scale ultra-shear technology equipment for liquid foods and beverages processing

    https://fst.osu.edu/news/ohio-state-installs-commissions-new-pilot-scale-ultra-shear-technology-equipment-liquid-foods

    technology (UST), this new method of high-pressure-based shear technology will allow beverage companies to ... satisfies liquid food manufacturer interest in developing a continuous high-pressure processing method. ... That’s significant, considering that the batch high-pressure processing industry is now estimated to be ...

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