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  1. Instrumental Analysis I: Spectroscopic and Chromatographic Techniques in Food Analysis

    https://fst.osu.edu/courses/fdscte-7610

    subject to change, this class is offered every Autumn semester during even years.  Graduate 3.0 FDSCTE ...

  2. Global Health and Environmental Microbiology

    https://fst.osu.edu/courses/fdscte-6320

    PubHEHS. While subject to change, this class is offered every Autumn semester. Graduate 3.0 FDSCTE 6320D AU20.pdf ...

  3. Introduction to Agricultural Communication, Education, and Leadership

    https://acel.osu.edu/courses/comldr-2530

    and leadership profession. The class will provide a basis for educating, communicating, and leading by ...

  4. Flavor Chemistry

    https://fst.osu.edu/courses/fdscte-7670

    change, this class is offered every Spring semester during odd years. Graduate 2.0 Flavor Chemistry 7670 ...

  5. 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 ...

  6. 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 ...

  7. 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 ...

  8. 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 ...

  9. 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 ...

  10. 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 ...

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