Course Overview
The Food Science and Technology program at The Ohio State University is designed to provide students with a comprehensive understanding of the science behind food production, safety, and innovation. The curriculum focuses on the chemical, biological, and physical principles of food, preparing students to address challenges in food safety, quality, and sustainability. Unique features include hands-on learning through laboratory work and opportunities to engage in cutting-edge research.
Career Prospects
Graduates of this program are well-equipped for careers in the food industry, regulatory agencies, and research institutions. They contribute to developing safe, nutritious, and innovative food products while ensuring compliance with industry standards.
Key Faculty and Staff
The program is supported by a team of renowned faculty members with expertise in food chemistry, microbiology, and processing. Specific names and profiles of faculty can be explored through the university's official department page.
Unique Facilities and Partnerships
Students have access to state-of-the-art facilities, including food processing labs and sensory evaluation centers. The university collaborates with leading food industry partners, providing students with internship and research opportunities to bridge academic learning with real-world applications.
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