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  1. Food Lipids

    https://fst.osu.edu/courses/fdscte-7650

    students with credit for 820 and 821. While subject to change, this class is offered every Spring semester ...

  2. Water Contamination: Sources and Health Impact

    https://fst.osu.edu/courses/fdscte-7360

    their public health impacts. Cross-listed in PubHlth 7360. While subject to change, this class is ...

  3. Instrumental Analysis II Molecular and Spectral Analysis Techniques

    https://fst.osu.edu/courses/fdscte-7611

    instructor. Not open to students with credit for 833. While subject to change, this class is typically offered ...

  4. Introduction to Food Processing

    https://fst.osu.edu/courses/fdscte-2400

    FDSCTE 2400 Introductory class applying chemistry, biology, and engineering to hands-on experience ...

  5. Dairy Processing

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

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

  6. Food Fermentations

    https://fst.osu.edu/courses/fdscte-5430

    with credit for 611. While subject to change, this class is offered every Spring semester. Graduate ...

  7. Food Packaging

    https://fst.osu.edu/courses/fdscte-5450

    Not open to students with credit for 649. While subject to change, this class is offered every Spring ...

  8. Phytochemicals in Human Health: Crops to the Clinic

    https://fst.osu.edu/courses/fdscte-7830

    Cross-listed in HCS, HumnNtr, BSGP, and PubHEpi. While subject to change, this class is offered every Autumn ...

  9. Food Plant Management

    https://fst.osu.edu/courses/fdscte-5330

    standing. Not open to students with credit for 648. While subject to change, this class is offered every ...

  10. Applied Food Product Development

    https://fst.osu.edu/courses/fdscte-5721

    credit for 650. While subject to change, this class is offered every Spring semester.  Graduate ...

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