Dr. Sheryl Barringer
Professor, Graduate Studies Chair
Department of Food Science and Technology
The Ohio State University

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Chocolate Science: FST 101 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.
http://fst.osu.edu/FDSC&TE%20101%20Syllabus%202007%20teams.htm

Fruit and Vegetable Processing: FST 613 U G 4

Commercial processing of fruits, vegetables and related products. The effect of processing and raw product chemistry on final product quality.

http://class.fst.ohio-state.edu/fst613/Syllabus.htm

Members of the food industry submit current technical problems they are facing in their company, to Dr. Barringer in February or March. During spring quarter, April to June, the technical problem solving class works with the industry contact, through phone calls, emails or visits, to solve their problems. At the end of the quarter the team assigned to that problem makes an oral presentation and submits a written summary of their results to their industry contact.

http://class.fst.ohio-state.edu/fst696/fst696.html

2015 Fyffe Road, Columbus OH 43210

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