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  1. Food Additives

    https://fst.osu.edu/courses/fdscte-5710

    standing. Not open to students with credit for 621. While subject to change, this class is offered every ...

  2. Food Product Development

    https://fst.osu.edu/courses/fdscte-5720

    standing, or Grad standing. Not open to students with credit for 650. While subject to change, this class is ...

  3. Advanced Food Microbiology I

    https://fst.osu.edu/courses/fdscte-7536

    graduate student coordinator about when this class will be offered. Graduate 2.0 7536 Advanced Microbiology ...

  4. Food Microbiology Laboratory

    https://fst.osu.edu/courses/fdscte-5546

    5546 (636.02). Cross-listed in Micrbio. While subject to change, this class is offered every Spring ...

  5. Kitchen Science- online

    https://fst.osu.edu/courses/fdscte-1140

    common foods & their function in cooking. Class will provide demonstration & explanation of ...

  6. Unit Operations in Food Processing

    https://fst.osu.edu/courses/fdscte-5400

    4410 (584). Cross-listed in FABEng 4410. While subject to change, this class is offered every Spring ...

  7. Food Microbiology Lecture

    https://fst.osu.edu/courses/fdscte-5536

    Micrbio. While subject to change, this class is offered every Autumn semester. Undergraduate Graduate 3.0 FDSCTE ...

  8. Dining with Diabetes

    https://greene.osu.edu/program-areas/family-and-consumer-sciences/diabetes-information

    A series of four classes conducted by Ohio State University Extension Family and Consumer Sciences ... our classes are designed for diabetics and thier family members, caregivers, and those offering ...

  9. Technical Problem Solving

    https://fst.osu.edu/courses/fdscte-5730

    open to students with credit for 696. While subject to change, this class is offered every Spring ...

  10. Advanced Food Process Design

    https://fst.osu.edu/courses/fdscte-7430

    in FABEng. While subject to change, this class is offered every Autumn semester during even years. ...

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