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Department of Food Science and Technology



  1. Balasubramaniam appointed to USDA Science and Research Advisory Board

    Oct 28, 2021

    FST Professor Dr. Bala Balasubramaniam has been appointed to the USDA NAREEE Advisory Board. The NAREEE Advisory Board provides feedback to the Secretary of Agriculture, to USDA’s Research, Education, and Economics (REE) mission area, and to land-grant colleges and universities on food and agricultural research, education, extension and economics priorities and policies. The Advisory Board also provides reports and recommendations to the appropriate agricultural committees of the U.S. Congress.

  2. Endowed Chair in Food Science Created

    Sep 3, 2021

    $3.5 million gift funds new CFAES endowed chair in food science; Ahmed Yousef named holder

    Tracy Turner

    SEPT. 3, 2021

    COLUMBUS, Ohio—Ahmed E. Yousef, Distinguished Professor of Food, Agricultural, and Environmental Sciences at The Ohio State University College of Food, Agricultural, and Environmental Sciences (CFAES), has been named the college’s Virginia Hutchinson Bazler and Frank E. Bazler Chair in Food Science.

    His five-year term began Aug. 15.

  3. Balasubramaniam receives 2021 IFT Achievement Award

    Jul 26, 2021

    Congratulations to FST Professor Dr. VM 'Bala' Balasubramaniam who has been selected as the 2021 IFT Research and Development Award recipient. 

    The IFT Achievement Awards recognize an individual or team for remarkable contributions in research, applications, and service in the food science and technology industry.

  4. Scientists on the scent of flavor enhancement

    Jul 20, 2021

    This story was written and published by Ohio State Research News

    Researchers study sense of smell to optimize food for consumption

    Flavor is the name of the game for scientists who want to optimize food for consumption in ways that improve nutrition or combat obesity.

    But there is more to flavor than the substances that meet the mouth. Olfaction, our sense of smell, is a major contributor to how we perceive aromas, especially those related to what we eat.

  5. Dr. Benoît Rousseau Named Adjunct Professor

    Jul 12, 2021

    The Department of Food Science and Technology at the Ohio State University is pleased to announce the appointment of Dr. Benoît Rousseau as an Adjunct Professor to our faculty. Dr. Rousseau has over 20 years of industry experience as a market researcher and sensory scientist at the Institute for Perception, where he currently serves as Senior Vice President. He is a leading expert in signal detection theory and Thurstonian modeling of sensory processes and has taught numerous short courses on these topics globally. Dr.

  6. 2021 Spring Semester Dean's List

    Jul 1, 2021

    Congratulations to the Food Science, Food Business Management, and Culinary Science students who were named to the 2021 Spring Semester Dean’s List.To qualify for this recognition, these students completed a minimum of 12 graded credit hours with a GPA of 3.5 or higher for the Spring 2021 semester.

    Food Science
    Lydia Ainsworth
    Rachel Barrett
    Robin Barth
    Julia Bliss
    Anna Carroll
    Yesen Cheng
    Naomi Chongsiriwatana
    Noah Dameron
    Philip Eberly
    Andrea Esselburn
    Rachel Ewing
    Nicholas Fox

  7. Gina Nicholson Kramer Joins CFI Team as Program Director for Partnerships and Learning

    May 11, 2021

    The Center for Foodborne Illness Research and Prevention (CFI) at The Ohio State University is pleased to announce that Gina Nicholson Kramer, REHS/RS has joined our team as Program Director for Partnerships and Learning. In this role, she will oversee CFI’s efforts to prepare leaders, students and engaged citizens in food safety as well as develop and implement new learning and education programs that meet the needs of stakeholders and complement existing OSU food safety educational efforts.

  8. Ohio State forms food industry consortium to advance commercialization of ultra-shear technology for liquid foods and beverages processing

    Apr 7, 2021

    COLUMBUS, Ohio—Researchers at The Ohio State University College of Food, Agricultural, and Environmental Sciences (CFAES) have created a university-industry consortium to further the development of and provide access to the licensing of a new, innovative manufacturing technology that preserves foods and beverages using wholesome, recognizable ingredients; no artificial preservatives; and reduced heat. 

  9. FST professor and student to receive 2021 NACTA Awards

    Mar 22, 2021

    Congratulations to Dr. Ken Lee and PhD student Brittany Miles who have been selected to receive 2021 North American Colleges and Teachers of Agriculture (NACTA) Awards. Ken was awarded the NACTA Educator Award and Brittany was awarded the NACTA Graduate Student Teaching Award. One of the central purposes of NACTA is to recognize those individuals whose efforts represent the very best in agricultural higher education. A virtual conference will be held this June where award winners will be recognized. 

  10. Balasubramaniam named 2021 recipient of the IFT Research and Development Award.

    Mar 21, 2021

    Congratulations to Dr. VM 'Bala' Balasubramaniam on being selected to receive the 2021 Institute of Food Technologists (IFT) Research and Development Award. Recognition of this award will take place virtually this summer during the IFT Annual Meeting.