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  1. Leading from Wherever You Are online

    https://leadershipcenter.osu.edu/events/leading-wherever-you-are-online-1

    impact or change on any situation.  According to SmartBrief, “You do not need position or authority or ... power to influence others, but you need influence to gain position, authority and power in your ... addition to influence, leaders need to build positive relationships with others at all levels of the ...

  2. Communication and Conflict Management Online

    https://leadershipcenter.osu.edu/events/communication-and-conflict-management-online-2

    respective teams or units. Effectively dealing with and using conflict as a positive tool is a major ... of how conflict affects their work and strategies to develop one's conflict management skills. ... specifically, you'll learn- • How conflict is negative and how conflict can be positive in our management ...

  3. Food Product Development

    https://fst.osu.edu/courses/fdscte-5720

    FDSCTE 5720 Development of a new food product including generation of concepts, consumer panel ... testing, development of prototypes, process optimization and consumer testing. Prereq: 2400, and Sr ...

  4. Exploring Food Science and Technology

    https://fst.osu.edu/courses/fdscte-1100

    professional development. Undergraduate 0.5 1100 FDSCTE AU19.pdf Autumn 2022 Autumn 2023 Dr. Yael Vodovotz In ...

  5. Emotional Intelligence for Leaders online

    https://leadershipcenter.osu.edu/events/emotional-intelligence-leaders-online-0

    drive our behavior, and how it impacts others (both positively and negatively), and then learning how to ... intelligence. Learn the importance of emotional intelligence and success as a leader. Develop new strategies to ... professional development hours. If you have questions, contact the OSU Leadership Center at 614-292-3114 or ...

  6. Applied Food Product Development

    https://fst.osu.edu/courses/fdscte-5721

    industry's approach to developing new and improved food products. Prereq: 5720. Not open to students with ...

  7. Hazard Analysis and Critical Control Points (HACCP)

    https://fst.osu.edu/courses/fdscte-4410

    operation and develop a HACCP plan. Prereq: 2400, or permission of instructor. Undergraduate 2.0 FDSCTE 4410 ...

  8. Food Chemistry

    https://fst.osu.edu/courses/fdscte-5600

    FDSCTE 5600 Describe the sources and compositions of food components. Develop a relationship ...

  9. Food and Health Controversies in the 21st Century

    https://fst.osu.edu/courses/fdscte-459702

    diets and obesity in developed countries, relevant food ingredients such as sweeteners and caffeine and ...

  10. Advanced Food Process Design

    https://fst.osu.edu/courses/fdscte-7430

    a function of process parameters will be developed and demonstrated. Prereq: 5400, 5536, 5600, or FABEng 3481 ...

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