Dec 31, 2020
Dr. Chris Simons received a National Institutes of Health (NIH) grant to develop a novel test to independently assess smell and taste function in individuals who are at high risk for contracting COVID-19. The National Institutes of Health has awarded over $107 million to support new, non-traditional approaches and reimagined uses of existing tools to address gaps in COVID-19 testing and surveillance.
Dec 17, 2020
Sheryl Barringer was one of twenty-five Fellows of the Food Systems Leadership Institute (FSLI) who were honored November 4th during a recognition ceremony in the virtual annual meeting of the Association of Public and Land-grant Universities (APLU). The Fellows were recognized for their accomplishments in completing the FSLI executive leadership development program and for contributions they have made to their individual organizations and the broader higher education and food systems.
Dec 15, 2020
COLUMBUS, Ohio—A $190,000 gift to the Cooperatives for the Cure Cancer Fund boosts food-based cancer research at The Ohio State University Comprehensive Cancer Center – Arthur G. James Cancer Hospital and Richard J. Solove Research Institute (OSUCCC – James), and Ohio State’s College of Food, Agricultural, and Environmental Sciences (CFAES). The fund was created with the hope of finding a common goal for agricultural cooperatives to work together on bettering their communities through the support of cancer research.
Dec 11, 2020
Congratulations to Dr. Ahmed Yousef who has been named a 2020 CFAES Distinguished Professor.
Dec 8, 2020
Congratulations to Dr. Monica Giusti on being selected as a Fellow by the 2020 National Academy of Inventors (NAI) Fellows Selection Committee and Board of Directors. The Selection Committee noted that Dr. Giusti was chosen for induction because she “demonstrated a highly prolific spirit of innovation in creating or facilitating outstanding inventions that have made a tangible impact on the quality of life, economic development, and the welfare of society.”
Nov 20, 2020
Congratulations to MS students Peyton Greenwood, Wooju Lim, Abigail Krentz and PhD student Chong Teng who have recently been inducted into Phi Tau Sigma. Phi Tau Sigma (ΦΤΣ) is the one and only Honor Society for Food Science and Technology.
Nov 16, 2020
The Center for Foodborne Illness Research and Prevention (CFI) at The Ohio State University has been awarded a $770,000 grant to improve food safety and prevent foodborne illnesses in Kenya.
Nov 10, 2020
Congratulations to PhD student Brittany Miles who won the Jean F. Caul Award for Outstanding presentation on the Use of Scientific Principles at the recent 2020 virtual conference for Society of Sensory Professionals.
The Society of Sensory Professionals is a 501(c) non-profit organization devoted to developing and promoting the field of sensory science. Their mission is to advance the field of sensory evaluation, including consumer research, and the role/work of sensory professionals, for the purpose of sharing knowledge, exchanging ideas, mentoring, and educating its members.
Oct 20, 2020
COLUMBUS, Ohio—A new endowed fund to support food safety has been established thanks to a $100,000 gift from Bill Marler and Marler Clark LLP PS, The Food Safety Law Firm.
The gift, presented to The Ohio State University College of Food, Agricultural, and Environmental Sciences (CFAES) Oct. 1, brings the fund’s total to $169,863 and establishes it as a permanent endowment for The Center for Foodborne Illness Research and Prevention (CFI).
Sep 30, 2020
Last week, the number of deaths caused by COVID-19 in the U.S. surpassed 200,000. Underlying or “modern” diseases, such as diabetes, cardiovascular disease, and malfunctions of the immune system, are a leading cause of the severe illness and death outcomes with COVID-19. So, what caused the surge of these diseases and, consequently, the susceptibility to severe outcomes with COVID-19? According to professor of food science and microbiology Hua Helen Wang, the answer lies in our gut.