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  1. Advanced Plant Pathology

    https://plantpath.osu.edu/courses/plntpth-6001

    PLNTPTH 6001 An advanced level of study in plant diseases caused by fungi, bacteria, viruses, ...

  2. 4-H benches rooted in history

    https://ohio4h.org/july-2022/4-h-benches-rooted-history

    their namesake. The A.B. Graham Center in Lena is the former high school Graham attended prior to ...

  3. Faculty Research Areas

    https://plantpath.osu.edu/research-areas

    Professor Phytobacteriology. Diversity and function of soil and plant-associated microorganisms and their ... management practices affect microbe-microbe and plant-microbe interactions in the soil-plant interface and ... interactions; systemic disease and insect resistance induced in trees by fungal pathogens; soil type and soil ...

  4. Faculty Expertise

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

    safety, Extension, Food preservation, Consumer food safety education, Food labels, Risk communication, ... preservation technologies such as high pressure processing. Kinetic models for food safety and quality; food ... foodborne disease epidemiology, informatics/biostatistics, risk analysis (risk assessment, risk management, ...

  5. 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 ...

  6. Plant Disease Diagnosis

    https://plantpath.osu.edu/plntpth-5685

    identification of causal agents. This is a highly intensive course that meets over two full weeks, including ...

  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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