| 101 Chocolate Science U 2 |
| | Introduction to science and business of chocolate. Students develop and market a chocolate product as part of a virtual company. Students taste commercial products weekly. |
| | Au, Wi, Sp Qtrs. 1 2-hr cl. |
| 170 Wine and Beer in Western Culture U 3 |
| | The role of wine and beer in western culture with emphasis on the geographic origins, production techniques, and stylistic considerations. |
| | Au, Wi Qtrs. 2 1.5-hr cl. |
| 201 The Science of Food U 5 |
| | Food and nutrition in modern civilization; principles involved in assembling, processing, and distribution of food; and the role of science, industry, and government in meeting food needs. |
| | Su, Au, Wi, Sp Qtrs. 5 cl. Prereq: Biology 101 or 113 or H115 or equiv. BER/GEC/LAR course. E201 may be offered for honors embedded experience. |
| H208 Food: Fact and Fiction U 5 |
| | Introduction to controversial topics in food science and nutrition that are found in popular media. |
| | Wi Qtr. 3 1.5-hr cl. Prereq: Honors or Scholars program members or permission of instructor. |
| 289 Food Industries Field Experience U 3 |
| | Ten weeks practical experience or equivalent in an approved food plant or laboratory; written report required. |
| | Su, Au, Wi, Sp Qtrs. Open only to students majoring in food science. |
| 294 Group Studies U 1-5 |
| | Group studies on selected topics in food science and technology. |
| | Su, Au, Wi, Sp Qtrs. Quarter offered varies. Arr. Prereq: Permission of instructor. Repeatable to a maximum of 15 cr hrs. |
| 401 Introduction to Food Processing U 3 |
| | Unit operations in food processing, basic elements of food processing equipment, product formulation, food manufacturing, quality control, cleaning, and sanitizing. |
| | Au, Sp Qtrs. 1 cl, 2 3-hr labs. |
| 410 HACCP Analysis U 3 |
| | Principles of hazard analysis as applied to the food industry. Students will develop a HACCP plan. |
| | Wi Qtr. 3 cl. Prereq: 401. |
| 493 Individual Studies U 1-5 |
| | Individual study course to permit undergraduate students to explore in-depth selected areas of food science and nutrition. |
| | Su, Au, Wi, Sp Qtrs. 3, 6, 9, 12, or 15-hr lab. Prereq: 2.50 CPHR and written permission of instructor. Repeatable to a maximum of 10 cr hrs. This course is graded S/U. |
| 494 Group Studies U 3-5 |
| | Group studies on selected topics in food science and nutrition. |
| | Su, Au, Wi, Sp Qtrs. Arr. H494 (honors) may be available to students enrolled in an honors program or by permission of department or instructor. Prereq: Permission of instructor. Repeatable to a maximum of 15 cr hrs. |
| 589 Professional Experience U 5 |
| | Ten weeks of supervised structured in-depth industrial experience in selected food related subjects. |
| | Su, Au, Wi, Sp Qtrs. Prereq: 20 cr hrs of 500-level courses or above in major field, and permission of instructor. Open only to students majoring in food science and nutrition. Repeatable to a maximum of 10 cr hrs. Experience must be obtained with organization approved by the dept. |
| 597 Contemporary Issues in Food Science and Nutrition |
| | Prereq: Sr standing. GEC contemporary world courses. |
| | 597.01 Alcohol and Society U 5 |
| | | The historical, nutritional, medical, social, technical, and economic aspects of the use of beverage and industrial alcohol. |
| | | Wi, Sp Qtrs. 2 2-hr cl. |
| | 597.02 Food and Health Controversies in the 21st Century U 5 |
| | | Examines current controversies surrounding food. Topics include biotech foods, dietary supplements, childhood obesity and public policies domestically and abroad that fuel the controversies. |
| | | Su, Au, Wi, Sp Qtrs. Prereq: 3rd or 4th yr standing only. |
| 601 Food Analysis U G 5 |
| | Basic composition, chemical structures and properties of foods; and chemical and instrumental analyses of food components. |
| | Au Qtr. 4 cl, 1 3-hr lab. Prereq: Chem 252. |
| 605 Advanced Food Chemistry U G 4 |
| | Intensive coverage of the chemical reactions of food components with emphasis on the reaction mechanisms responsible for changes in food products. |
| | Wi Qtr. 3 cl, 1 2-hr lab. Prereq or concur: Biochem 511 or permission of instructor. |
| 610 Processing of Fluid Milk and Related Products U G 4 |
| | Principles involved in the production, processing, and marketing of high quality, safe, and nutritious milk and milk products. |
| | Wi Qtr. 3 cl, 1 3-hr lab. Prereq: Chem 101 or 121 or H201 and Rank 3 or 4 or permission of instructor. |
| 611 Food Fermentation U G 4 |
| | Principles and practices related to the manufacture, processing, distribution, and marketing, nutritional value and safety of fermented foods. |
| | Sp Qtr. 3 cl, 1 3-hr lab. Prereq: Micrbiol 509 or permission of instructor. |
| 613 Fruit and Vegetable Processing U G 4 |
| | Commercial processing of fruits, vegetables and related products. The effect of processing and raw product chemistry on final product quality. |
| | Au Qtr. 3 cl, 1 3-hr lab. Prereq: 401. |
| 621 Food Additives U G 3 |
| | Chemical and physical nature of food additives; functions and effects on chemical, rheological, microbiological, and nutritional properties of foods. |
| | Au Qtr. 3 cl. Prereq: 15 cr hrs in food science or related area. |
| 630 Principles of Food Processing U G 4 |
| | Principles of science and engineering applied in food processing and their unit operations including concentration, separation, and thermal sterilization processes. |
| | Wi Qtr. 3 cl, 2-hr lab. Prereq: 541 or grad standing or permission of instructor. |
| 632 Sensory Evaluation U G 4 |
| | Fundamentals of sensory evaluation and the perception of taste, smell, and flavor. Emphasis on statistical interpretation and industrial application. |
| | Sp Qtr. 3 cl, 1 2-hr lab. Prereq: Stat 135 or 145 or 245 or AED Econ 205 or H&CS 260 or Anim Sci 260 or Agr Educ 387 or AEE 387 or Nat Res 222 or Psych 320 and familiarity with Excel. Not open to students with credit for Psych 632. Cross-listed in Psychology. |
| 636 Food Microbiology |
| | 636.01 Food Microbiology Lecture U G 3 |
| | | Microorganisms in relation to the production, processing and handling of food with emphasis on food transmitted pathogens and minimizing public health risks. |
| | | Au, Sp Qtrs. 3 cl. Prereq: Micrbiol 509 or 521. Not open to students with credit for 636 or Micrbiol 636. Cross-listed in Microbiology. |
| | 636.02 Food Microbiology Laboratory U G 3 |
| | | Laboratory training for determining the microbiological safety and quality of food with emphasis on handling pathogens and observing analyst's safety. |
| | | Au, Sp Qtrs. 2 2-hr labs, 1 cl. Prereq: 636.01 or concur. Not open to students with credit for 636 or Micrbiol 636. Cross-listed in Microbiology. |
| 640 Food Regulations U G 3 |
| | Food laws, regulations and the technical control of processed foods. |
| | Wi Qtr. 3 cl. Prereq: 401 or 610 or 611 or grad standing or permission of instructor. |
| 648 Essentials of Food Plant Operation U G 3 |
| | An in-depth presentation of the special factors affecting food plant organization, production, procurement, distribution, and the interaction required to develop plant operations. |
| | Wi Qtr. 3 cl. Prereq: 401. |
| 649 Food Packaging U G 4 |
| | A discussion of terminology and literature of commercial packaging, principal methods of packaging, and principles of selecting packaging materials. |
| | Sp Qtr. 3 cl, 1 3-hr lab. Prereq: 401 or grad standing or permission of instructor. |
| 650 Food Product Development U G 4 |
| | Development of a new food product including generation of concepts, consumer panel testing, development of prototypes, process optimization and consumer testing. |
| | Sp Qtr. 2 cl, 2 3-hr labs. Prereq: 401 and 621 or permission of instructor. |
| H683 Honors Projects U 1-10 |
| | Conducting and reporting the honors project. |
| | Su, Au, Wi, Sp Qtrs. Prereq: Enrollment in honors program, and permission of honors project supervisor. Repeatable to maxium as H683 or in combination with 293,593,H593,H599,693 ot H693. Repeatable to a maximum of 10 cr hrs. This course is graded S/U. |
| 693 Individual Studies U G 3-5 |
| | Individual project studies of current problems; planning, conducting, and reporting research. |
| | Su, Au, Wi, Sp Qtrs. 9, 12, or 15-hr lab. Prereq: 2.50 CPHR and written permission of instructor. Repeatable to a maximum of 10 cr hrs. This course is graded S/U. |
| 694 Group Studies U G 1-5 |
| | Selected topics in food science and technology. |
| | Su, Au, Wi, Sp Qtrs. Repeatable to a maximum of 15 cr hrs. |
| 696 Technical Problem Solving U G 5 |
| | Analysis of technical problems in food science; fostering creative thinking to the approach and solution of problems; preparation and oral presentation of papers. |
| | Sp Qtr. 3 cl, 2 2-hr labs. Prereq: Grad or rank 4 standing, second writing course, 15 cr hrs in food science or related area. GEC course. |
| 697 Study at a Foreign Institution |
| | An opportunity for students to study at a foreign institution and receive Ohio State credit for the work. |
| | Prereq: Written permission of program coordinator. Repeatable to a maximum of 10 cr hrs. Decimal subdivisions not repeatable. Students pay Ohio State fees and any fees in excess of Ohio State tuition as well as travel and subsistence costs. |
| | 697.01 Irish Food and Culture U G 3 |
| | | Study abroad to Dublin, Cork, and the southern countryside of Ireland touring production facilities, meeting government, industry and interest group representatives, sampling local food and drink and learning about its impact on culture. |
| | | Sp Qtr. Prereq: 694 (Irish Food and Culture), 3rd or 4th yr undergrad or grad standing, 21 yrs of age, minimum CPHR of 2.50. 12-day program during Spring break. |
| 736 Advanced Food Microbiology G 3 |
| | Microbiological aspects of food preservation, detection of microbiological contaminants, hazards, and microorganisms of public health significance. |
| | Wi Qtr. 3 cl. Prereq: 636 or Micrbiol 636, and Chem 123. Cross-listed in Microbiology. |
| 761 Carbohydrate and Lipid Metabolism U G 5 |
| | In-depth treatment of digestion, absorption, transport, and utilization of dietary carbohydrates and fat for energy production and fat deposition in humans and other higher animals. |
| | Wi Qtr. 3 1.5-hr cl. Prereq: Biochem 511 or equiv; Humn Ntr 610 or Anim Sci 630.01 OR grad standing or permission of instructor. Not open to students with credit for Anim Sci 761 or Humn Ntr 761. Cross-listed in Animal Sciences and Human Nutrition. |
| 762 Principles of Nutrient Metabolism U G 5 |
| | In-depth examination of the cellular and molecular mechanisms responsible for regulation of nutrient transport and metabolism with focus on the utilization of dietary protein. |
| | Au Qtr. 3 1.5-hr cl. Prereq: Biochem 511 or equiv; Humn Ntr 310 or Anim Sci 330 OR grad standing or permission of instructor. Not open to students with credit for Anim Sci 762 or Humn Ntr 762. Cross-listed in Animal Sciences and Human Nutrition. |
| 763 Vitamin and Mineral Metabolism U G 5 |
| | In-depth treatment of biochemical functions, absorption, transport, utilization, interrelationships and nutritional requirements of the vitamins and minerals in humans and other higher animals. |
| | Sp Qtr. 3 1.5-hr cl. Prereq: Biochem 511 or equiv; EEOB 232 or Anim Sci 310; Humn Ntr 610 or Anim Sci 630.01 or 630.02 or grad standing. Not open to students with credit for Anim Sci 763 or Humn Ntr 763. Cross-listed in Animal Sciences and Human Nutrition. |
| 794 Group Studies U G 3-5 |
| | Repeatable. |
| 799 Teaching Experience in Food Science and Nutrition G 1 |
| | Teaching at the higher education level, instructional development under faculty guidance, experience in testing and evaluation of students, and analysis of teaching performance. |
| | Su, Au, Wi, Sp Qtrs. Prereq: Grad standing. Repeatable to a maximum of 10 cr hrs. Provides teacher training and evaluation which is recognized on transcript. This course is graded S/U. |
| 820* Flavor Chemistry G 3 |
| | Chemical properties, formation mechanisms, isolation, separation, identification and food applications of flavor compounds. |
| | Wi Qtr. 3 cl. |
| 821^* Food Lipids G 3 |
| | Chemical, physical, and biological properties of food lipids. |
| | Wi Qtr. 3 cl. |
| 822^* Food Proteins G 3 |
| | Sources of chemical, physical, and biological properties of food proteins; effect of food composition, handling, and processing of protein characteristics and functionalities. |
| | Sp Qtr. 3 cl. Prereq: one course in physical chemistry or permission of instructor. |
| 823 Functional Properties of Food Carbohydrates G 3 |
| | Chemical, physical, biological and functional properties of food carbohydrates and their interaction with food components. |
| | Sp Qtr. 3 cl. Prereq: One course in food chemistry and one course in biochemistry or permission of instructor. |
| 830 Advanced Studies in Nutrition |
| | Advanced concepts in nutrition. |
| | Au, Wi, Sp Qtrs. 3 or 5 cl. Prereq: 761 and 762 or Anim Sci 761 and 762 or Humn Ntr 761 and 762; Anim Sci 530 or Humn Ntr 610; 10 grad cr hrs in physiology. Not open to students with credit for Anim Sci 830 or Humn Ntr 830. Cross-listed in Animal Sciences, and Human Nutrition. |
| | 830.01* Energy/Lipids G 5 |
| | | Wi Qtr. 5 cl. Prereq: Fd Sc&Te 761. |
| | 830.09 Food and Nutritional Toxicology G 3 |
| | | Basic principles in food and nutrition toxicology focused on interactions of nutrients and food toxins, role of diet in mutagenesis and carcinogenesis and safety assessment. |
| | | Au Qtr. Prereq: 761, 762, Humn Ntr 610 or Anim Sci 630.01 or 630.02. |
| | 830.10 A Comprehensive Approach to Food Safety G 3 |
| | | Course provides a comprehensive overview of food safety issues, challenges and solutions across the food chain from farm to table. |
| | | Wi Qtr. 1 3-hr cl. Prereq: Micrbiol 509 and introductory level course in nutrition or food science or permission of instructor. |
| | 830.11 Nutrition-Endocrine Interactions in Women's Health G 4 |
| | | Examination of the historical and emerging research in the area of diet-endocrine interactions and women's health. |
| | | 2 2-hr cl. Prereq: 761, 762 or Humn Ntr 761, 762 or Anim Sci 761, 762 or grad standing or permission of instructor. |
| | 830.12 Diet, Nutrition and Cancer G 4 |
| | | Analysis of linkages between diet, nutrition and cancer including dietary interactions with molecular and metabolic processes involved in carcinogenesis and current research methodologies. |
| | | Au Qtr. 2 2-hr cl. Prereq: Graduate standing or permission of instructor. Not open to students with credit for Anim Sci 830.12 and Humn Ntr 830.12. Cross-listed with Anim Sci 830.12 and Humn Ntr 830.12. |
| 833 Advanced Instrumental Analysis G 4 |
| | Methods of analysis of foods including chromatography, spectroscopy, electrophoresis, thermal and gravimetric techniques, and rheology. |
| | Wi Qtr. 3 cl, 1 3-hr lab. Prereq: Permission of instructor. |
| 850 Seminar |
| | Graduate student-staff participation in a study of teaching and research trends and opportunities; critical analysis of research approaches, findings, and publications. |
| | 850.01 Food Science Seminar G 1 |
| | | Au, Wi, Sp Qtrs. Repeatable to a maximum of 6 cr hrs. |
| 868* Molecular Biology Techniques G 5 |
| | Combined lecture/laboratory in the techniques of nucleic acid isolation, analysis, hybridization, sequencing, cloning, expression, and associated biotechnologies. |
| | Su Qtr. 5 cl, 5 3-hr labs. Prereq: Biochem 521 or 613 or equiv. Not open to students with credit for Anim Sci 868. Cross-listed in Animal Sciences. |
| 898 Interdepartmental Seminar in Nutrition G 1 |
| | A seminar in nutrition and related fields. |
| | Sp Qtr. Repeatable to a maximum of 5 cr hrs. Cross-listed in Animal Sciences, and Human Nutrition. This course is graded S/U. |
| 993 Individual Studies G 1-5 |
| | Research experience and preparation of technical paper. |
| | Su, Au, Wi, Sp Qtrs. Prereq: 15 cr hrs of grad level courses in food science or technology. For Plan B, MS degree students only. Repeatable to a maximum of 10 cr hrs. This course is graded S/U. |
| 998 Research: Thesis G 1-18 |
| | Research for thesis purposes only. |
| | Su, Au, Wi, Sp Qtrs. Repeatable. This course is graded S/U. |
| 999 Research: Dissertation G 1-18 |
| | Research for dissertation purposes only. |
| | Su, Au, Wi, Sp Qtrs. Repeatable. This course is graded S/U. |