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Think Green...It's Not Just a Color
https://darke.osu.edu/news/think-greenits-not-just-color
research, and resources to help blend nature, nutrition, finances, mental wellness, and more. Go to ... Sciences, at scammahorn.5@osu.edu or 937-548-5215. CFAES provides research and related educational programs ...
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Stepping On
https://darke.osu.edu/news/stepping
offered in Greenville by OSU Extension and The Village, has been researched and proven to reduce falls by ...
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Food Supply-Chain Equipment Operations
https://fst.osu.edu/courses/fdscte-3400
recognize how equipment systems are assembled within a facility and the role of sensing and control systems ... in operation of facilities for handling, manufacturing, storage, distribution and preparation of ...
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Individual Studies
https://fst.osu.edu/courses/fdscte-8193
FDSCTE 8193 Research experience and preparation of technical paper. Prereq: 10 cr hrs in Grad ...
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Study Design and Quantitative Methods for Food Science
https://fst.osu.edu/courses/fdscte-6400-0
FDSCTE 6400 This graduate-level course is designed to introduce students to research study design ... success of any research project, this course will focus primarily on appropriate study design. Prereq: ...
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Thesis Research
https://fst.osu.edu/courses/fdscte-7999
FDSCTE 7999 Research for thesis purpose only. Repeatable. This course is graded S/U. While subject ...
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Dissertation Research Post-Candidacy PhD
https://fst.osu.edu/courses/fdscte-8999
FDSCTE 8999 Research for thesis or dissertation. Repeatable. This course is graded S/U. While ...
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Introduction to Food Processing
https://fst.osu.edu/courses/fdscte-2400
Folk Pohlschneider In Person Distance Learning Wooster Columbus Major: Culinary Science Major: Food ...
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Metabolomics, Principles and Practice
https://fst.osu.edu/courses/fdscte-7600
application of metabolomics to plant, food, nutrition and health-related research, although concepts are ...
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Chocolate chemistry – a food scientist explains how the beloved treat gets its flavor, texture and tricky reputation as an ingredient
As a food scientist, I’ve conducted research on the volatile molecules that make chocolate taste ...