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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. Internship in Community and Extension Education

    https://acel.osu.edu/courses/comldr-5380

    experienced Extension educator at the county level, students will enhance their professional and technical ...

  3. Agricultural Issues in Contemporary Society

    https://acel.osu.edu/courses/agrcomm-2367

    Prereq: English 1100.01. GE writing and comm: level 2 course. Undergraduate 3.0 Spring 2023 Autumn 2023 ...

  4. Professional Leadership Ethics

    https://acel.osu.edu/courses/comldr-5430

    issues at every organizational level- personal, interpersonal, group and system wide. Graduate ...

  5. Important Dates for 2023

    https://mahoning.osu.edu/program-areas/4-h-youth-development/2020-calendars

    including: If you qualify at the county level on June 13, 2022, for a Demonstration, Public Speaking topic, ... or other activity, you may be eligible to compete at the state level. If you qualify at the county ... level on July 11 or 13, 2022 , with a still (non-livestock) project, you may be eligible to compete at ...

  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. Individual Studies in Agribusiness and Applied Economics

    https://aede.osu.edu/courses/aedecon-4193

    Prereq: CPHR 2.50 or above, and permission of instructor. Not open to students with 6 cr hrs in 4193 or ...

  8. 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, ...

  9. Food Chemistry

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

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

  10. 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 ...

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