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 | 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. |
