Functional foods, phytochemicals. The study of non-volatile compounds in fruits and vegetables, with potential health promoting properties. Special interest in flavonoids and natural colorants.

Ph.D., Oregon State University (OSU) – 1998

Major:   Food Science and Technology

Minors: Integrated (Statistics / Biochemistry / Chemistry)

Thesis: Structure and conformation of red radish (Raphanus sativus L.) anthocyanins and their effect on color and pigment stability.

Master of Science, OSU. 1995

Major:   Food Science and Technology

Minors: Integrated (Statistics / Biochemistry / Chemistry)

Thesis: Radish anthocyanin extract as a natural colorant for maraschino cherries.

Food Engineer, Universidad Nacional Agraria La Molina (UNALM), Perú.1991

Thesis: Determinación del tiempo y presión de vapor en el pelado de papaya verde (Determination of time and vapor pressure required for steam peeling of unripe papaya).

Bachelor of Science in Food Industry, UNALM - Perú. 1989

Major:   Food Engineering / Food Science and Technology / Food Industry

Minors: Biochemistry / Chemistry / Microbiology / Math / Physics / Economics

Visiting Assistant Professor, Department of Food Science and Technology, The Ohio State University, OH (2/04 - present). Appointment: 50% Research.

·     Research: Study of anthocyanins and other pigments obtained from natural sources; potential nutraceutical properties of anthocyanins. Study of isoflavones, incidence and analytical procedures. Characterization of phenolic profiles from fruits and vegetables.

·     Student advising and mentoring

Assistant Professor, Department of Nutrition and Food Science, University of Maryland, MD (1/00 – 12/03). Appointment: 50% teaching, 50% Research.

·     Research: flavonoids. Study of anthocyanins as natural colorants and as potential chemopreventive agents. Study of isoflavones, incidence and analytical procedures.

·     Main Teaching Responsibilities: NFSC 422, Food Product Research and Development, lecture and laboratory; NFSC 431, Food Quality Control, lecture and laboratory; NFSC 112, Introduction to Food Science and Technology.

·     Student advising and mentoring. Advisor for undergraduate students in food science. Major advisor for 4 master students, 2 doctorate students. Committee member for 1 MS  and 2 PhD students.

Adjunct Lecturer, Department of Nutrition and Food Science, University of Maryland, MD (1/99 - 6/99)

·     Preparation and teaching of the Capstone course NFSC 422: Food Product Research and Development. Organized and conducted laboratory practices including food product research, design of new food prototypes and sensory evaluation of those prototypes.

·     Supervised and guided students work.

Graduate Research Assistant, Oregon State University (OSU), Food Science and Technology Dept. (FST), Corvallis, OR (9/92 - 9/98). Assistantship funded by USDA-NRI Competitive Grants Program, Oregon Cherry Commission and the CAAR foundation

Other Related Experience

§     Expert Panelist for the Evaluation of GRAS status of a Polyphenolic Extract, EHSI, Arlington, Virginia (4-6/04)

§     Trained Panelist for Descriptive Sensory Evaluation, OSU, FST (10/93-1/98)

§     Technical Assistance on HPLC Techniques to monitor Juice Authenticity, Americana Juice Inc. Mc Allen, Texas (11/96)

§     Pilot Plant Crew, OSU, FST  (Summers 1992 and 1993)

§     Dept. of Perishable Products Assistant, E. Wong. Lima-Perú (8/91 - 3/92)

Expert reviewer for the following:

Journals:

·        Journal of Agricultural and Food Chemistry (2002 - present)

·        Journal of Food Science (2001 - present)

·        Journal of Biomedicine and Biotechnology – special issue on anthocyanins research (2004)

·        The Ecology of Food and Nutrition Journal (2000-2001)

·        Journal of the American Society for Horticultural Sciences - ASHS (2000)

·        Journal of Food Composition and Analysis – Academic Press (1998)

Review Panels:

·        USDA/CSREES/SBIR Small Business Innovation Research competitive grants, External Reviewer (05/02; 02/03; 01/04)

·        12th World Congress of Food Science and Technology Conference, Abstracts reviewer, Chicago (2003).

·        USDA/CSREES/SBIR Small Business Innovation Research competitive grants, Panel member (10/01-2/02)

·        George F. Stewart IFT International Research Paper Competition, abstract reviewer, IFT Annual Meeting and Food Expo, Anaheim, CA (2002)

·        OARDC Research Enhancement Competitive Grant Competition – Ohio State University (10/00)

Service on Professional Associations

·        Member of the Executive Committee of the IFT Fruit & Vegetable Products Division (2003)

Instructor on the following courses (UM, NFSC):

·     NFSC 422, Food Product Research and Development, lecture and laboratory (1999-2003)

·     NFSC 431, Food Quality Control, lecture and laboratory (2000-2003)

·     NFSC 112, Food: Science and Technology (Spring 03) Team taught – 7 lectures.

·     NFSC 399, Special problems in food science (Fall 2000, 02)

·     NFSC 498, Selected Topics, Individual Studies (Fall 2001, 03)

·     NFSC 699, Problems in Nutrition and Food Science (Fall 2001, sp 03)

·     NFSC 799, Masters thesis research (2001-present)

·     NFSC 899, Doctorate thesis research (2002-present)

Invited Lectures (UM, NFSC):

·     NFSC 423, Food Chemistry Laboratory, Oct. 2001, 2002

·     NSC 412/678F, Food Processing Technologies, Feb 2002, 2003

·     NFSC 689, Food Science Graduate Seminar, Feb 2002

Teaching Assistant in the following courses (Oregon State University, FST):

·     FST 561, Pigments and Color Evaluation laboratory (Fall 1994, 1996)

·     Expertise in analytical procedures including: nuclear magnetic resonance (NMR), mass spectroscopy (MS), high performance liquid chromatography (HPLC), colorimetry, optical spectrometry, and microbiological analysis.

·     Experience working on different areas of food science and technology, including basic research, product development, analytical techniques, and processing.

·     Proficiency with various PC and Macintosh software including word-processing, spreadsheets, computer generated slides software, chemical structure drawing software Chem-Draw, and statistical software packages. Experience in the use of the Internet.

·     Fluent in the use of Spanish and English.

·     Provisional Patent Application. Chemopreventive properties of anthocyanin-rich extracts. University of Maryland. Disclosure LS-2002-012. March 2002. Inventors: Magnuson, Giusti, Malik, Zhao. Pending.

Zhao, C., Giusti, M.M, Malik, M. and Magnuson, B.A. 2004. Effects of Commercial Anthocyanin-Rich Extracts on Normal Colon and Colon Cancer Cell Growth. Submitted to J. Agric. Food Chem.

Lin, F., Wu, J., Abdelnabi, M.A., Ottinger, M.A., Giusti, M.M. 2004. Effects of dose and glycosylation on the transfer of genistein into the eggs of the Japanese quail (Coturnix japonica). J. Agric. Food Chem. 52 2397-2403.

Malik, M.; Zhao, C.; Schoene, N.; Giusti, M.M.; Moyer, M.P. and Magnuson, B.A. 2003. Anthocyanin-rich extract from Aronia meloncarpa E. inhibits growth of colon cancer but not normal colonic cells. Nutr. Cancer. 46 (2), 186–196.

Singletary, K., Stansbury, M., Giusti, M., van Breemen, R., Wallig, M., and Rimando, A. 2003. Inhibition of rat mammary tumorigenesis by Concord grape juice constituents. J. Agric. Food Chem. 51, 7280-7286.

Giusti, M.M. and Wrolstad, R.E. 2003. Acylated anthocyanins from edible sources and their applications in food systems. Biochem. Eng. J. 14(3), 217-225.

Pazmiño-Duran, E.A.; Giusti, M.M.; Wrolstad, R.E.; and Glória, M.B.A. 2001. Characterization of anthocyanins from Oxalis triangulares as potential food colorants. Food Chem. 75: 211-216.

Rodriguez-Saona, L.E., Giusti, M.M., Durst, R.W. & Wrolstad, R.E. 2001. Development and process optimization of red radish juice concentrate extract as potential natural red colorant. J. Food Process. Preserv. 25:165-182.

Pazmiño-Duran, E.A.; Giusti, M.M.; Wrolstad, R.E.; and Glória, M.B.A. 2001. Anthocyanins from banana bracts as potential food colorants. Food Chem. 73: 327-332.

Giusti, M.M., Rodriguez-Saona, L.E., Griffin, D., & Wrolstad, R.E. 1999. Electrospray and tandem mass spectroscopy as tools for anthocyanin characterization. J. Agric. Food Chem. 47: 4657-4664.

Giusti, M.M., Rodriguez-Saona, L.E., & Wrolstad, R.E. 1999. Molar absorptivity and color characteristics of acylated and non-acylated pelargonidin-based anthocyanins. J. Agric. Food Chem. 47: 4631-4637.

Rodriguez-Saona, L.E., Giusti, M.M., & Wrolstad, R.E. 1999. Color and pigment stability of red radish and red-fleshed potato anthocyanins in juice model systems. J. Food Sci. 64: 451-456.

Giusti, M.M., Ghanadan, H., & Wrolstad, R.E. 1998. Elucidation of the structure and conformation of red radish (Raphanus sativus) anthocyanins using one- and two-dimensional nuclear magnetic resonance techniques. J. Agric. Food Chem. 46: 4858-4863.

Giusti M.M., Rodriguez-Saona, L.E., Baggett, J.R., Reed., G.L., Durst, R.W., & Wrolstad, R.E. 1998. Anthocyanin pigment composition of red radish cultivars as potential food colorants. J. Food Sci. 63: 219-224.

Rodriguez-Saona, L.E., Giusti, M.M., & Wrolstad, R.E. 1998. Anthocyanin pigment composition of red-fleshed potatoes. J. Food Sci. 63: 458-465.

Giusti, M.M. & Wrolstad, R.E. 1996. Radish anthocyanin extract as a natural red colorant for maraschino cherries. J. Food Sci. 61: 688-694.

Giusti M.M. & Wrolstad R.E. 1996. Characterization of red radish anthocyanins. J. Food Sci. 61: 322-326.

Ottinger, M.A., Lin, F., Wu, J.M., Quinn, M.J.Jr., Abdelnabi, M.A., Lavoie, E.T. and Giusti, M.M. 2004. Isoflavones-enriched Eggs: Transfer of isoflavones into eggs and health benefits. Ch. In The Amazing Egg: Nature's Perfect Functional Food for Health. The Post-Symposium Proceeding Book. The 3rd International Symposium on Egg Nutrition for Health. Banff, Alberta, Canada, April 18-21.

Giusti, M.M.  2003. Anthocyanin rich extracts and their potential chemo preventive effects. Book of Abstracts, 226th ACS National Meeting, New York, NY, United States, September 7-11, 2003.   

Giusti, M.M. 2002. Applications of acylated anthocyanins as natural food colorants. In Innovative Food Ingredients. Business Briefings, World Market Series. London. Pp. 45-48.

Giusti, M.M. 2002. Acylated anthocyanins and their applications in food systems. In Proceedings of the International Workshop on Anthocyanins: “Research and Development in Anthocyanins”. Adelaide, Australia. April 17-19.

Wrolstad, R.E., Durst, R.W., Giusti, M.M., Rodriguez-Saona, L.E. 2002. Analysis of anthocyanins in nutraceuticals. Ch. 4 In Quality Management of Nutraceuticals. Chi-Tang Ho & Qun Yi Zheng (Ed.), ACS Symposium Series 803. Am. Chem. Soc., Washington D.C. Pp. 42-62.

Giusti, M.M. & Wrolstad, R.E.  2001. Characterization and measurement of anthocyanins by UV-visible spectroscopy. Unit F1.2. In Current Protocols in Food Analytical Chemistry. R.E. Wrolstad,  S.J. Schwartz (Ed.). John Wiley & Sons, Inc. New York, NY. Pp. F1.2.1 – F1.2.13.

Wrolstad, R.E., Giusti, M.M., Rodriguez-Saona, L.E., & Durst, R.W. 2001. Anthocyanins from radishes and red fleshed potatoes. Ch. 5  In Chemistry and Physiology of Selected Food Colorants. J.M. Ames and T.F. Hofmann (Ed.). ACS Symposium Series No. 775, Am. Chem. Soc., Washington D.C. Pp. 66 – 89.

Giusti, M.M., Wrolstad, R.E. & Rodriguez-Saona, L.E. 2000. Use of electrospray and tandem mass spectrometry for the characterization of anthocyanin pigments. In Proceeding of The 4^th International Symposium on Natural Colorants for Foods, Nutraceuticals, Beverages, Confectionary and Cosmetics. INF/COL IV, P.C. Hereld (Ed.), Hamden, CT.  95-109.

Rodriguez-Saona, L.E., Giusti, M.M. & Wrolstad, R.E. 2000. Properties of anthocyanin extracts from radish and red-fleshed potato. In Proceedings of the 4^th International Symposium on Natural Colorants for Foods, Nutraceuticals, Beverages, Confectionary and Cosmetics. INF/COL IV. P.C. Hereld (Ed.), Hamden, CT. 264-282.

Giusti Hundskopf, M.M. 1998. Structure and conformation of red radish (Raphanus sativus L.) anthocyanins and their effect on color and pigment stability. Ph.D. Thesis, Oregon State University, Corvallis, OR.

Wrolstad, R.E., Giusti, M.M., & Rodriguez-Saona, L.E. 1998. Anthocyanin colorants from radishes and red-fleshed potatoes. In Proceedings of the 3^rd International Symposium on Natural Colorants  INF/COL III, 421-429. IACM and P.C.Hereld (Ed.), Hamden, CT.

Wrolstad, R.E. & Giusti, M.M. 1996. Radish anthocyanin extract as a food colorant. In Proceedings of the 2^nd International Symposium on Natural Colorants  INF/COL II,165-170. S.I.C. Publishing Col., P.C.Hereld (Ed.), Hamden, CT.

Giusti Hundskopf, M.M. 1995. Radish anthocyanin extract as a natural red colorant for maraschino cherries. MS Thesis, Oregon State University, Corvallis, OR.

Giusti Hundskopf, M.M. 1992. Determinación del tiempo y presión de vapor, en el pelado de papaya verde. Food Engineer Thesis, Universidad Nacional Agraria - La Molina, Lima, Perú.

GIUSTI, M.M. 2004. The role of anthocyanins in color and disease prevention. Universidad Nacional Agraria, La Molina, (UNALM) Lima, Peru. Invited Distinguished Speaker. February 2004.

GIUSTI, M.M., Ottinger, M.A., Ferguson, F. 2003. Evaluation of the potential toxicity of soybean isoflavones in development and aging. JIFSAN Research Presentation Symposium. College Park, MD. October 29.

GIUSTI, M.M. 2003. Anthocyanin rich extracts and their potential chemo preventive effects. Presented at the 226th ACS National Meeting, Division of Agricultural & Food Chemistry in New York, NY. September 7-11.

GIUSTI, M.M. 2003. The Theory of Color and its Importance in Food Systems. Presented at the Food Technology graduate program, Universidad Nacional Agraria, La Molina, (UNALM) Lima, Peru. July 2003.

GIUSTI, M.M. 2003. Acylated anthocyanins and their applications in food systems. Presented at the Food Technology Graduate Program, UNALM, Lima, Peru. January 2003. Invited Distinguished Speaker.

GIUSTI, M.M. 2002. Acylated anthocyanins and their applications in food systems. Presented at the 1st International Workshop on Anthocyanins. Adelaide, Australia. April 17-19. Invited Speaker.

GIUSTI, M.M. 2002. Natural colorants and the analytical techniques for characterization of anthocyanin compounds. Presented at the Food Technol. Grad. Prog., UNALM, Lima, Peru. March 2002.

GIUSTI, M.M., Wrolstad, R.E. & Rodriguez-Saona, L.E. 2000. Use of electrospray and tandem mass spectrometry for the characterization of anthocyanin pigments. Presented at The Fourth International Symposium on Natural Colorants for Foods, Nutraceuticals, Beverages, Confectionary and Cosmetics. INF/COL IV, San Diego, CA, April 2-5.

·        Annual Meeting of the Institute of Food Technologists (IFT), 1994 –1998, 2000 – 2002, 2004.

·        First International Congress on Antioxidant Methods, Orlando, FL, 2004.

·        Third International Symposium on Egg Nutrition for Health, Banff, Alberta, Canada, 2004.

·        226th American Chemical Society National Meeting, New York, NY, 2003.

·        International Workshop on Anthocyanins. Adelaide, Australia, 2002.

·        220th American Chemical Society National Meeting, Washington, DC, 2000.

·        International Symposium on Natural Colorants for Foods, Nutraceuticals, Beverages, Confectionery and Cosmetics. INF/COL, 2000.

·        Eastern analytical symposium and exposition, 1999.

·        Northwest Food Processors Association Convention, 1993 -1998.

·        Annual meeting of the American Dairy Science Association (ADSA), 1996.

·        Annual Conference of the Northwest Center for Small Fruits Research, 1995.

·        Annual meeting of the American Society for Horticultural Science, 1994.

·        Association of Analytical Chemists (AOAC), 1994.

·        Included in the 8th Edition of Marquis Who's Who in Science and Engineering^®, 2004.

·        Honored member in the Empire’s Who’s Who listing, 2004

·        Listed in Who's Who in Agriculture Higher Education (http://Agriculture.academickeys.com) 2003.

·        Research Support Award. General Research Board, University of Maryland, 2002.

·        3rd place in the 1998 IFT Fruit and Vegetable Division Poster Competition.

·        2nd place in the 1997 IFT Fruit and Vegetable Division Poster Competition.

·        1st place in the 1996 IFT Fruit and Vegetable Division Poster Competition.

·        Inducted in College of Agricultural Science Registry of Distinguished Students, OSU, 1998 and 1995.

·        FST Departmental nominee for the Savery Outstanding Graduate Student Award, 1998 and 1995.

·        Outstanding Poster Presentation (2nd place) in Ag Science at OSU Graduate Paper Conference 1997.

·        Semi-finalist in the 1996 IFT Student Association/Phi Tau Sigma/Procter & Gamble Graduate Research Paper Competition.

·        FST Departmental nominee for the D.A. Withycombe Graduate Fellowship in Food Chemistry, 1996.

·        Member of the American Chemical Society (2000 – present)

·        Member of the Institute of Food Technologists (member, 1993–2000; professional member 2001-present)

·        Member of the Division of Fruits and Vegetables, IFT (2003-present)§      Member of the Executive Committee of the IFT Fruit & Vegetable Products Division (2003-present)