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  1. Brewing Science Capstone

    https://fst.osu.edu/courses/fdscte-5750

    will follow the brewing process from 'malting grains to glass'. Prereq: Micrbio 4000, or Grad ...

  2. Monitoring the interaction between thermally-induced whey protein and anthocyanins by Fourier transform infrared spectra (FTIR) 

    https://crp-dev.cfaes.ohio-state.edu/research-projects/shuai-ren

    extracts and ACN-WP mixtures in the spectral range of 4000-700cm-1. Soft independent modeling of class ...

  3. Colloidal dispersion of casein micelles and pea protein via homogenization

    https://crp-dev.cfaes.ohio-state.edu/research-projects/abigail-krentz

    a bench-top GEA 2-stage homogenizer at 4,000 psi maintaining 4-10C and then pasteurized at 63C for 30 min. The ...

  4. The Regulatory Effect of Polyunsaturated Fatty Acids on the Inflammatory Response in IPEC J-2 Cells Challenged with Enterotoxigenic E. Coli

    https://crp-dev.cfaes.ohio-state.edu/research-projects/cameron-white

    susceptible to GI inflammation and infection. In fact, post-weaning enterotoxigenic Escherichia coli (ETEC) ...

  5. OSU Extension Office COVID Guidelines

    https://cfaessafety.osu.edu/covid-19-employee-resources/osu-extension-office-covid-guidelines

    working on a plan for “re-opening” as additional COVID-19 restrictions are lifted. In fact, we have been ...

  6. Gut Microbiology

    https://ansci.osu.edu/courses/animsci-5090

    on host nutrition and health. Prereq: Micrbio 4000.01 or 4000.02 or 4100, and Biochem 4511, and GPA ...

  7. DEI Faculty and Staff Spotlight: Dr. Melvin Pascall

    https://fst.osu.edu/news/dei-faculty-and-staff-spotlight-dr-melvin-pascall

    conclusions in keeping within the university’s rules. What I also considered was the fact that decisions of ... such cases, I also considered the fact that an unproductive faculty member is a liability to the ...

  8. Unit Operations in Food Engineering

    https://fabe.osu.edu/about-us/courses/fabeng-4410

    chemistry, and microbiology principles in food preservation. Prereq: 3120 and Micrbio 4000 (Micrbiol 509) or ...

  9. Dairy Processing

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

    milk products. Prereq: 2400 (401) and MicrBio 4000 (509). Not open to students with credit for 610. ...

  10. Food Fermentations

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

    understanding the microbiological and biochemical changes involved. Prereq: Micrbio 4000. Not open to students ...

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