Imagine a world in which the foods we eat put an end to cancer. Sounds like a big dream? Jessica Cooperstone, an Assistant Professor in the Department of Food Science and Technology, is exploring how compounds in certain fruits and vegetables may have the potential to do just that.
Working with experts from the farm field to the health clinic, Dr. Cooperstone explains the necessity of a transdisciplinary approach to this work, and how The Ohio State University and The College of Food, Agricultural, and Environmental Sciences are uniquely positioned for such an endeavor.
Learn about the research and services available to the food industry and entrepreneurs in our virtual tour of the CFAES Food Industries Center.
Dr. Chris Simons and Dr. Melvin Pascall were on recently WOSU’s QED with Dr. B science program. In this episode that explores the science behind taste, Dr. Simons talks about how sensation and perception factor into your food choices while Dr. Pascall explains how packaging impacts flavor and food preservation. Be sure to check it out!
Nonthermal Food Processing Technologies: A promising solution for manufacturing healthy processed foods
Dr. VM Bala Balasubramaniam gave a Lightening Talk titled “Nonthermal Food Processing Technologies: A promising solution for manufacturing healthy processed foods” during a recent National Science Foundation (NSF) workshop. This NSF-sponsored Convergence Accelerator workshop “Sustainable Systems Enabling Food Security in Extreme Environments and Food Deserts employing a Convergence of Food, Energy, Water and Systems” focuses on ensuring sustainable food production systems and achieving food security in extreme environments.
The 15th Annual International Scholar Research Exposition is supported by the Office of Research and the Office of International Affairs and showcases some of the world-class research undertaken by the more than 800 international visiting scholars at The Ohio State University. This year's exposition took place online through short videos.
Current international J-1 visiting scholars at The Ohio State University were invited to submit research summaries and 10 finalists from 8 different countries were asked to create research impact videos. One of the finalists is Ronald Meléndrez-Alvarez who is a visiting scholar in the Department of Food Science and Technology. He is here as a scholar from Zamorano Pan-American Agricultural School in Central America. He is mentored by Dr. Rafael Jimenez-Flores and the title of his research is "Bacterial Isolation and Identification from Appenzeller® Swiss Cheese Surface with Potential Impact on Spoilage and Food Safety."
Congratulations to three of our faculty members - Sheryl Barringer, Ken Lee, and Ahmed Yousef - on being named 2020 Fellows of the International Academy of Food Science and Technology (IAFoST). Fellows are acknowledged by their peers as outstanding representatives of international food science and technology. This video is the virtual induction ceremony.