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  1. Plant Nematology

    https://plantpath.osu.edu/courses/plntpth-5030

    epidemiology and host interactions. Video-linked to Wooster. Prereq: 3001 and 3002, or 6001 (401), or ...

  2. Science of Fungi: Mycology Lecture

    https://plantpath.osu.edu/courses/plntpth-5040

    diversity, biology, and genetics of fungi. Video-linked to Wooster. Au Sem. Prereq: A course in the ...

  3. Plant Disease Epidemiology

    https://plantpath.osu.edu/courses/plntpth-7002

    epidemics. Video-linked to Wooster. Sp Sem. Prereq: 3001 (401) and 3002, or 6001, and an introductory Stat ...

  4. Current Topics in Plant Pathology

    https://plantpath.osu.edu/courses/plntpth-8300

    and conceptual content. Video-linked to Wooster. Au, Sp, Su Sems. Prereq: Grad standing. Repeatable to ...

  5. Science of Fungi: Mycology Lab

    https://plantpath.osu.edu/courses/plntpth-5041

    diversity, biology and genetics of fungi. Video-linked to Wooster. Au Sem. Prereq: A course in the Biological ...

  6. Diseases of Field Crops

    https://plantpath.osu.edu/plntpth-5140

    field evaluations of management strategies. Video-linked to Wooster. Sp Sem. Prereq: Two courses in the ...

  7. Plant Disease Management

    https://plantpath.osu.edu/plntpth-5603

    biological, chemical methods and plant disease resistance. Video-linked to Wooster. Au Sem. Prereq: 3001 (401) ...

  8. Introductory Plant Virology

    https://plantpath.osu.edu/courses/plntpth-5020

    diagnosis of virus diseases of plants. Video-linked to Wooster. Prereq: 3001 and 3002, or 6001 (401), and at ...

  9. Phytobacteriology

    https://plantpath.osu.edu/courses/plntpth-5010

    Wooster. Prereq: 3001 and 3002, or 6001 (401), or permission of instructor. Not open to students with ...

  10. Chocolate chemistry – a food scientist explains how the beloved treat gets its flavor, texture and tricky reputation as an ingredient

    https://fst.osu.edu/news/chocolate-chemistry-%E2%80%93-food-scientist-explains-how-beloved-treat-gets-its-flavor-texture-and

    As a food scientist, I’ve conducted research on the volatile molecules that make chocolate taste ...

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