Undergraduate Food Science
Phetsamai is a 4th year undergrad working on her B.S. in Food
Science and Technology here at The Ohio State University. Her
research focus is in developing a method to measure trypsin activity
in soy products. Trypsin is a naturally occurring enzyme in legumes
such as soybeans that inhibit protein digestion. Also, she is
researching what levels of trypsin inhibitors are undesirable in
terms of protein digestion.
Courtney is a 4th year undergrad
majoring in Food Science and Nutrition at OSU. Her research
focuses on analyzing and comparing the physico-chemical properties
and isoflavone content of breads enriched with soy protein from a
variety of Ohio grown soybeans
Simmons is a PhD student in the OSUN (Ohio State University
Nutrition) program. She earned her BS and MS degrees in
biochemistry from The Ohio State University. Her current research
involves incorporating soy into bakery products for frozen dough
applications. She is elucidating the changes in physical properties
and nutritional qualities of the dough and the baked products with
After a successful 12 year career as a
critical care nurse, Jennifer joins the Vodovotz lab with a BS in
cell molecular biology and nursing, and a MS in food science and
nutrition. Her research interest is focused on manipulating food
vehicles and processing to optimize whole food phytochemical release
and their delivery to biological targets. Dietary clinical trials
are used in her research to evaluate the safety and efficacy of the
various delivery constructs developed in the Vodovotz lab.
Sunny Modi joins the Food Science Department with a BS in
Food Science & Technology from the University of Georgia.
Currently, his research is based on food grade application of Polylactic Acid (PLA) based packaging film in a joint venture with
the mechanical engineering. Techniques used in making the film
include extrusion, wet solvent and analysis with Dynamic Mechanical
Analyzer (DMA) and Differential Scanning Calorimeter (DSC).
Rachel is currently investigating the physico-chemical
properties of water in gluten and gluten-free bread systems in order
to optimize a gluten-free bread formulation for industry. Her
research utilizes rheological, thermoanalytical, and textual
analytical techniques to study the interaction of water with starch,
lipids, and proteins in the matrix. In addition, she will
investigate the impact of xanthan, HPMC, soy protein isolate, egg
white, and soy lecithin on the gluten-free batter based on
concentration and hydration. The final optimization of the bread
will be conducted with sensory, textual, and shelf-life studies for
future industrial production of the gluten-free bread.
After completing a B.S. in Food Science
from Ohio State, Ruth continues her Master’s studies in Dr.
Vodovotz’s lab. Her research is focused on characterizing the
physico-chemical differences between acceptable and unacceptable
masa for tortilla chip production. Specific factors she is
investigating are the role of variety, cultural conditions, and
processing parameters. Thermal and rheological instrumentation
are used for analysis.
After completing his bachelor degree (Laurea
Specialistica) in Food Science and Technology from the
University of Parma, Italy, Luca joined Dr. Vodovotz's lab as
visiting scholar for six months. Currently he's a PhD student
working on Soy Saponins Functionality in Soy Bread. This project
focuses about physico-chemical characterization of the bread
(thermal and rheological properties, water mobility) and
Alex Suter joins the Food Science Department with a BS in
Biochemistry from Virginia Tech. His research deals with
galactooligosaccharide addition to chocolate. Research
includes solvent extraction, HPAEC-PAD for quantification,
Differential Scanning Calorimeter (DSC), and Rheometer for
characterization of the chocolate viscosity.
Lia Winardi Liem
Lia is currently
doing her honor program as a 3rd year undergraduate student majoring
in Food Science. She started working in Dr. Vodovotz's lab since
Summer 2009. Her current research is focused on comparing the
polyphenol content in organic chocolate and conventional chocolate.
Since polyphenol is considered as the most abundant antioxidant in
nature, it has been popularly studied for its health benefits. In
her research, the polyphenol content will be determined by using
will be focusing
on soy gummy confections. Her main focus is to optimize the gummy
formulation based on shelf stability studies. For the shelf
stability test, I will be using rheology, differential scanning
calorimetery, and texture analysis.
My current research focuses on comparing the physicochemical
properties of organic and conventional starches from various plant
sources in terms of their thermal and rheological behaviors. The
properties of interest are the gelatinization temperature range and
retrogradation rates analyzed by the Differential Scanning
Calorimetry (DSC), the time-, temperature-, and shear-dependence
analyzed using a Rheometer, as well as the amylose and amylopectin
content. The results will have significance in determining the
processing conditions in organic food production experiencing
ingredient transition from the conventional to the organic form.
Sandra worked on galactooligosaccharide addition to chocolate
truffles for her undergraduate research project.
Smith B.S. Food Science
Kelly received her B.S. degree in the Department of Food Science
at North Carolina State University. She is currently finishing
up her masters degree under the guidance of Dr. Yael Vodovotz.
Her project examines the effects of freezing on the physico-chemical
properties of soy dough. She uses thermal analytical instruments
(DMA, DSC, and TGA) to collect her data. This research is
important for the future commercialization of the soy bread.
Tiziani Dottore in Chemistry
Stefano Tiziani joins the Food Science & Technology Department
of The Ohio State University with a Laurea in Chemistry (Dottore
in Chemistry, 2001) from University of Trieste, Italy. He is
currently working as a graduate research associate in Dr. Yael
Vodovotz’s lab in the project "A Model System for Functional
Foods: Tomato Products Containing Soy". The research focuses on
characterization of the physico-chemical properties of tomato
products with the addition of soy protein by thermal,
rheological and Nuclear Magnetic Resonance analysis.
Elena Curti, Food Science
Elena Curti joins the OSU as a visiting
scientist to complete her degree in Food Science and Technology from
the University of Parma, Italy. Her research focuses on the
characterization of the physico-chemical properties of starch gels
using different techniques like Differential Scanning Calorimetry,
Dynamical Mechanical Analysis and Thermogravimetric
Nilufer M.Sc. Food Engineering
Dilara Nilufer joins the OSU as a visiting
scholar with a Master of Science degree in Food Engineering from the
Istanbul Technical University. She is currently a PhD student and a
research assistant in the Department of Food Engineering of Istanbul
Technical University. Her research area is mainly food chemistry,
food analysis, food mycotoxicology and functional foods. She is
currently studying in Dr. Vodovotz’s lab on soy milk functionality
in bread formulations..
Boff Ph. D Food Science
Dr. Jeff Boff received his Ph. D. at The Ohio State University
Department of Food Science and Technology, and is currently working
as a post-doctoral research associate for Dr. Yael Vodovotz. Dr.
Boff is studying the effects of high pressure processing on the
physico-chemical and quality characteristics of rice. Dynamic
mechanical analysis, differential scanning calorimetry, and thermo
gravimetric analysis are being used to study changes in the rice due
to processing and storage. The use of high pressure processing for
rice and the use of thermal-analysis techniques for a non-thermally
processed food will provide greater understanding in both the
processing method and analysis techniques.s.
Lee Ph.D. Food Science
Dr. JaeHwan Lee received his Ph. D. at
Department of Food Science and Technology, The Ohio State
University and is currently working on the functional food
project dealing with isoflavones and antioxidants. Currently he
is working as a post-doctoral research associate for Dr. Yael
Vodovotz and Steven Schwartz. Dr. Lee. Isoflavones are
well-known neutraceuticals in soybean. His project is to select
soybean varieties containing high isoflavones and antioxidants.
The selected soybean varieties will be used as bread ingredient,
resulting in the value-added functional foods.
Yu Chu Zhang M.Sc. Food Science
Yu Chu joins the OSU Food Science &
Nutrition Program with a Master's degree in Food Science from
The University of Nottingham. She is currently working as a
graduate research associate in Dr. Yael Vodovotz’s lab. Her
research project involves investigation into the changes in the
physico-chemical properties and isoflavones of bread after soy
addition and during storage using a variety of instrument
including thermal analysis, Nuclear Magnetic Resonance and High
Performance Liquid Chromatography. This research provides
information critical for improving shelf-stability of soy foods
and for evaluating the feasibility of using baked products as an
isoflavone delivery system.
Lodi B.S. Chemical
Alessia Lodi joins the Food Science & Technology Department of
The Ohio State University with a degree (Laurea) in Chemical
Engineering from University of Trieste, Italy. Her project
investigates the effects of almond addition on the isoflavones
profile and on the physico-chemical properties of soy bread during
production and storage. She uses a variety of different techniques
including Nuclear Magnetic Resonance, Magnetic Resonance Imaging,
High Performance Liquid Chromatography, Fourier Transform Infrared
and thermal analytical instruments (DMA, DSC, and TGA).
Gao B.S. Food Science
Yani graduated from NanJing Medical University in 1996 in China.
Yani joined OSU food science and Nutrition program in 2000. Her
research focused on investigation of the effect of Carboxymethyl
cellulose (CMC) on the physico-chemical properties of masa/water
mixtures. The better understanding of the mode of action of CMC may
help to find out cheaper replacement. Results from thermal
analytical experiments ( DSC and TGA) were compared to the
traditional water absorption method in this project.
Clubbs B.S. Food
Liz joins the OSU Food Science & Nutrition
Program with a Bachelor's degree in Dietetics from Central Michigan
University. She is currently working as a graduate research
associate in Dr. Yael Vodovotz’s lab. Her research project involves
investigation of the physico-chemical properties of corn tortillas
that contained glycerol and salt and comparing with corn tortillas
that did not contain these additives for the extension of textural
shelf-life. High pressure processing as a technique for microbial
inhibition was a component of this study. Her research included
using a variety of instrument including thermal analysis and
textural analysis. This research provides information critical for
improving and extending shelf-stability of corn tortillas.
Siegwein B.S. in Food Science & Toxicology
Alex Siegwein joins the Food Science & Technology Department of The
Ohio State University with a BS in Food Science & Toxicology
from theUniversity of Idaho. His research investigates the thermodynamic nature of the interactions
between starch and soy protein in confectionery products.
Analytical techniques used include thermal, rheological, and
Van Camp Food Science/Agribusiness
Debra is pursuing dual B.S. degrees in Food Science and Agribusiness
and Applied Economics. She is currently employed as a work study
student with Dr. Vodovotz.
Past Research Group Members
Riedl Ph.D Biochemistry
Dr. Riedl earned his PhD degree at Miami University of Ohio studying
the effects of protein binding on the antioxidant properties of
plant polyphenols. He completed a postdoctoral position in the Dept
of Chemistry at Ohio State using fluorescence quenching to localize
membrane proteins and tryptophan derivatives in lipidic cubic
phases. Currently he is involved in several projects that include:
determining isoflavone contents and profiles in Ohio soybeans as
affected by growing location and processing; the impact of high
pressure processing on shelf-life of refrigerated rice products; and
applying NMR to study water and polymer mobility in various foods.
In general he is interested in how food polymers affect the chemical
and physical properties of low molecular weight functional food