:

  • Dr. Yael Vodovotz participated in The Atlantic’s annual People v. Cancer Summit. During the Summit, The Atlantic illuminated stories from the frontlines of the cancer community, from the latest oncology breakthroughs to the power of the human experience. Click here to view it.
  • The Food Industries Center hosted a food safety and international training program on November 2 – 16, which was funded through the USDA Cochran Fellowship Program. The two week training was designed for a diverse group of nineteen Fellows from Costa Rica, Pakistan, and Bosnia & Herzegovina, and focused on the scientific and technical aspects of food safety standards, systems, and best practices necessary for ensuring the protection of public health in the United States of America.
  • The department served as a host for the Believe in Ohio Program. Believe in Ohio is a free, comprehensive, experiential learning STEM, entrepreneurship, and innovation program for Ohio high school students that was collaboratively developed by The Ohio Academy of Science (OAS) and Entrepreneurial Engagement Ohio (EEO). Over 120 students from 9 high schools participated. Presentations from FST faculty included Dr. Sheryl Barringer, Dr. Monica Giusti, Dr. Melvin Pascall, and Dr. Yael Vodovotz.
  • The OSU Office of Research Communications has nominated a study out of the lab of Dr. Yael Vodovotz as “Coolest Science Story of the Year” for 2019. The study showed the potential for Earth-friendly plastic replacement. The study is one of five nominees this year.
  • The Food Science Club hosted a watch party and participated in the IFTSA Global Summit. Dr. Jessica Cooperstone was the keynote speaker.
  • The Center for Foodborne Illness Research and Prevention (CFI) had over 150 people in attedance for their inaugural event at Ohio State. The event included a food safety panel discussion featuring: Mindy Brashears, PhD, Deputy Under Secretary for Food Safety, Food Safety and Inspection Service, U.S. Department of Agriculture; David Goldman, MD, MPH, Chief Medical Officer, Office of Food Policy and Response, U.S. Food and Drug Administration; and Robert Tauxe, MD, MPH, Director, Division of Foodborne, Waterborne, and Environmental Diseases, National Center for Emerging and Zoonotic Infectious Diseases, U.S. Centers for Disease Control and Prevention.
  • Part 2 of MS graduate Amanda Sia’s blog about building a better Boba Ball can be found here.
  • Faculty, staff, and students of the department enjoyed the annual FST thanksgiving celebration that included a dessert competition sponsored by the Food Science Club.


Upcoming Events
December 7               Ohio FFA Food Science Contest
Parker Food Science and Technology Building

December 13             Department Fall Semester Graduation Party
2:30 – 3:30 pm. Parker Food Science Lobby

In This Issue:
  • The Center for Foodborne Illness Research and Prevention (CFI) at The Ohio State University will hold its inaugural event, “Translating Science Into Policy and Practice: What are the food safety priorities?” on Nov. 14 at the Drake Performance and Event Center. The event will include a food safety panel discussion featuring: Mindy Brashears, PhD, Deputy Under Secretary for Food Safety, Food Safety and Inspection Service, U.S. Department of Agriculture; David Goldman, MD, MPH, Chief Medical Officer, Office of Food Policy and Response, U.S. Food and Drug Administration; and Robert Tauxe, MD, MPH, Director, Division of Foodborne, Waterborne, and Environmental Diseases, National Center for Emerging and Zoonotic Infectious Diseases, U.S. Centers for Disease Control and Prevention Click here to learn more.
  • Dr. Melvin Pascal’s work as a USAID Farmer to Farmer Volunteer in Guyana was recently featured in Stabroek News.
  • Resource Magazine recently published a special issue on "Nourish the planet" that focused on food engineering’s role in feeding the growing population and included the article “Food Engineering for Minimal Processing” by Dr. Bala Balasubramaniam. The magazine is published by the American Society of Agricultural and Biological Engineers.
  • The James Cancer Center recently released a video highlighting the research of Dr. Yael Vodovotz with products and their chemo preventative properties.
  • Dr. Rafael Jimenez-Flores and Dr. Rich Bruno of Human Sciences were awarded a $530,000 grant from the National Dairy Council for their research entitled “Alleviation Of Metabolic Endotoxemia In Adults With Metabolic Syndrome With Milk Fat Globule Membrane”.
  • Dr. Kara Morgan has an article titled "Decision-making in the public sector: What can government learn from decision sciences?" in ORMS Today Kara is a research scientist with the Center for Foodborne Illness Research and Prevention.
  • Post-Doctoral Researcher Dr. Hardy Castada received the Early Career award for the SEEDS: The CFAES Research Competitive Grants Program 2019 for the research proposal entitled "Novel detection of adulteration an authentication of single-origin coffee beans using Selected Ion Flow Tube- Mass Spectrometry couples with portable IR and Raman Spectroscopy."
  • Congratulations to PhD student Hacer Akpolat who placed second in the poster competition at the SciX 2019 Annual Conference.
  • MS student Amanda Sia talks about homemade bubble tea and crop breeding in a blog post for Science Meets Food.
  • MS student Abbie Sommer talks about the ingredients in a Hostess Twinkie cake in a blog post for Science Meets Food.
  • The department welcomed Molly Davis as a technical editor.

Upcoming Events
November 6                FST Seminar      
     Dr. Devin Peterson
     4-5 pm Parker 118
November 11-13          FSPCS – Preventive Controls for Human Food Training
November 13              OVIFT Kroger Pantry Volunteer Night, Grove City
     Information and Registration
November 13              FST Seminar
     Dr. Jessica Cooperstone
     4-5 pm Parker 118
November 14              “Translating Science Into Policy and Practice: What are the food safety priorities?”
     1-6:30 pm at the Drake Performance and Event Center.
     The deadline to register is Nov. 7. Register at go.osu.edu/cfi.
November 20              FST Seminar
     2019 Harris Award recipient Dr. Mehmood Khan
     4 pm seminar in Parker 118 with public reception to follow in lobby

In This Issue:
  • Dr. Barb Kowalcyk is bringing the Center for Foodborne Illness Research and Prevention (CFI) to Ohio State. CFI will provide a centralized location for food safety resources, researchers, faculty, and staff from several Ohio State colleges and departments including the College of Public Health, the John Glenn College of Public Affairs, the College of Veterinary Medicine, and the College of Education and Human Ecology. The center will also work with industry partners, consumer food safety groups, other academic institutions, and government agencies charged with ensuring food safety. Click here to learn more.
  • Congratulations to Dr. Osvaldo Campanella who has received an International Association for Engineering and Food (IAEF) Lifetime Achievement Award. He was recognized at the recent International Congress on Engineering and Food (ICEF13).
  • The department hosted over 120 people this month at the annual FST Scholarship Dinner. Dr. Sheryl Barringer welcomed students who were scholarship recipients and their guests at dinner celebrating academic excellence in the department. Special guests included CFAES Dean Dr. Cathann A. Kress and CFAES Associate Dean for Academic Programs Dr. Steve Neal and several FST faculty.
  • CFAES International Programs in Agriculture and the Food Industries Center has been selected to host the Cochran Fellowship Program for Guatemala, El Salvador, and Honduras on U.S. Baking and Food Ingredients
  • CAFFRE Directors Dr. Yael Vodovotz and Dr. Steve Clinton along with Dean Cathann A. Kress and FST Chair Dr. Sheryl Barringer were on hand at the CFAES Farm Science Review to accept a check totaling over 190,000 from Fueling the Cure.
  • The department recently held a reception for the newly launched FST student-industry mentorship program. During this first semester, the program has matched 23 industry members with students who are looking to connect and network with professionals in various sectors of the food industry. Click here to learn more.
  • Congratulations to undergraduate student Jenna Fryer on receiving the PepsiCo Intern scholarship and PhD student Mackenzie Hannum on receiving the IFT Sensory and Consumer Sciences Division Sliver Celebration PhD Scholarship from the IFT Feeding Tomorrow Foundation.
  • MS student Abbie Sommer talks about how appearance is playing a large role in food “liking” and selection in a recent blog post for Science Meets Food.


Upcoming Events:
October 4                           2019 Hall of Distinction
4 - 5:30 pm Parker Lobby

October 16                         FST Seminar
Dr. Guillaume Brisson, Laval University
4-5 pm Parker 118

October 22                         Cleaning and Sanitation Basics

October 23                         Advanced CIP

October 23                         FST Seminar
Dale Seiberling and Bonnie Daneker
4-5 pm Parker 118; book signing and reception to follow

October 29                         OVIFT Edge Innovation Hub event
5 - 8:15 pm; 1140 Gahanna Parkway

October 30                         FST Seminar
Dr. Jen-Yi Huang, Purdue University
4-5 pm Parker 118

November 11-13                FSPCS – Preventive Controls for Human Food Training

November 13                     OVIFT Kroger Pantry Volunteer Night, Grove City
https://www.eventbrite.com/e/ohio-valley-ift-mid-ohio-food-bank-volunteer-event-tickets-74287001421 

In This Issue:
  • Congratulations to Mehmood Khan, MD who has been selected as the 2019 Harris Award recipient. Dr. Khan is Chief Executive Officer and Board Member of Life Biosciences Inc. and former Global Vice Chairman and Chief Scientific Officer of Global Research and Development at PepsiCo. The 2019 Harris Award lecture will take place on Wednesday, November 20th at 4 pm in the Parker Food Science and Technology building, during our Autumn Food Science Seminar Series.
  • The department welcomed over 15 new undergraduate and transfer students and 20 new graduate students to the department this semester for a total of 134 undergraduate and 89 graduate students in the department.
  • Dr. Jess Cooperstone has been selected Chair-Elect of the American Society for Nutrition's Carotenoid and Retinoid Research Interest Group (CARIG).
  • Dr. Barbara Kowalcyk recently traveled to Ethiopia to teach “Introduction to Risk Assessment’. This was a risk assessment and risk ranking short course from EPHI (Ethiopian Public Health Institute) and the GOHI OSU office (Global One Health OSU Institute) in Addis Ababa, Ethiopia. PhD students Aaron Beczkiewicz and Ariel Garsow served as the Teaching Assistants for the course
  • Dr. Bala Balasubramaniam and Dr. Yael Vodovotz are two of the co-investigators who have received award notification of a shared instrumentation grant (NIH S10 award) for purchase of the Bruker Resolve Atomic Force Microscope (AFM) coupled to a Zeiss Observer. 
  • The Food Industries Center, with lead instructor Dr. Valente Alvarez, conducted two onsite Better Process Control Schools in August at Wornick Foods (Blue Ash, OH) and AmeriQual Group (Evansville, IN), training employees in thermal processing of low-acid and acidified foods.
  • Dr. Bala Balasubramaniam, Dr. Farnaz Maleky, and FST alum Dr. Musfirah Zulkurnain published a research paper "Effects of Lipid Solid Mass Fraction and Non-Lipid Solids on Crystallization Behaviors of Model Fats under High Pressure"  in Molecules journal Special Issue Thermal Analysis Kinetics for Understanding Materials Behavior https://www.mdpi.com/1420-3049/24/15/2853.
  • Dr. Bala Balasubramaniam will serve as the Chairperson of Food Engineering Division of Institute of Food Technologists for 2019-2020.
  • PhD student Mackenzie Hannum talks about the food pyramid and dietary guidelines in a recent blog post for IFTSA’s Science Meets Food.
  • The department’s 2019 Autumn Seminar Series schedule can be found here. The seminars take place from 4-5 pm in Parker 118 each week and is open to the public.


Upcoming Events:
September 4                   FST Seminar
Dr. Maria Velissariou, IFT Chief Science and Technology Officer
4-5 pm Parker 118

September 11                 FST Seminar
Dr. Barbara Kowalcyk, OSUFST Assistant Professor
4-5 pm Parker 118

September 18                 FST Seminar
Richard Pisano Jr., President of Citrus and Allied Essences, Ltd.
4-5 pm Parker 118

September 18-19            Advanced HACCP for Meat and Poultry Processors
Registration and more information

September 23                Online Infant Feeding Technician Certificate Course Launch

September 25                 FST Seminar
Brittany Miles and Amy Andes, OSUFST FoodSURE Coordinators
4-5 pm Parker 118

September 25                 Ohio Valley Section IFT "Goetta Load of This" Kick Off Event
Rhinegeist Brewery in Over The Rhine Cincinnati
6-8:30 pm     Link to this event.  

October 22                      Cleaning and Sanitation Basics

October 23                      Advanced CIP

November 11-13              FSPCS – Preventive Controls for Human Food Training

 

 

In This Issue:
  • We are pleased to announce the 2019 OSU FST Hall of Distinction recipients:
    Dr. Dennis Heldman
    Ms. Beth Kloos
    Ms. Karen Milley
    Dr. John Mount
    Dr. Rodney Plimpton - posthumous
    Dr. Henry Randolph - posthumous

    Mark your calendar and plan to join us on October 4th as we recognize these individuals and their contributions to food science and technology as well as their support of our department and The Ohio State University. The ceremony and reception are slated to take place in the lobby of the Parker Food Science and Technology Building on the OSU campus from 4:00 – 5:30 pm.
  • Many faculty and students from the department recently returned from participating in the International Association for Food Protection meeting.
    Faculty presentations: Dr. Barbara Kowalcyk gave five different presentations two of which included "Utilizing Alternative Data Sources to Assess the Long-Term Health outcomes of Foodborne Disease" and "Developing a Risk based Framework for Food Safety in Low- and Middle-Income Countries". Dr. Abigail Snyder was a presenter in “The Role of Biofilm in Spoilage and Pathogen Contamination of Foods and Beverages: Critical Factors for Biofilm Formations, Removal, and Verification”. She was also a round table panelist in “Cottage Foods: Harmonizing Food Safety Practices for a Growing Entrepreneurial Industry”.
    Graduate Student Poster Competition: Walaa Hussein placed first in the poster competition and the following students also presented posters: Emily Campbell, Yumin Xu, Yue Yi, Yadwinder Singh Rana, Shiyu Cai, and Nick Barone.
  • Congratulations to Dr. Valente Alvarez and the Food Industries Center as they were selected for the Cochran Fellowship Program for Costa Rica, Pakistan, and Bosnia and Herzegovina – Overview of U.S. Food Safety and Regulatory Systems program (USDA-FAS-10962-0700-10.-19-0068).
  • Dr. Barbara Kowalcyk, who currently serves as a member of the FDA’s science board, was recently on PBS News Hour to talk about food safety issues around growing meat from animal cells.
  • Dr. Jessica Cooperstone was a featured expert in an article in Gizmodo about edible insects and antioxidants.
  • Dr. Yael Vodovotz testified before the joint legislative session at the Ohio State Fair on the significance of functional foods in promoting optimal health and reducing the risk of disease.
  • Dr. Jiyoung Lee’s lab recently published Characterization of Cyanophages in Lake Erie: Interaction Mechanisms and Structural Damage of Toxic Cyanobacteria in the journal Toxins. Xuewen Jiang (MS from FST) is the first author and Seungjun Lee (MS from FST) is a co-author of the paper.
  • Dr. VM Bala Balasubramaniam presented "Research Advances in Nonthermal Processing Technologies for Food" at the National Conference on Emerging Techniques in Food Processing, Indian Institute of Food Processing Technology (IIFPT) via online webinar.
    Food Industries Center Program Specialist Steven Simmons was quoted in an article about clean food facilities in QA Magazine.

    Upcoming Events
    August 19                Welcome Back Lunch for FST faculty, staff, and students
    12 noon Parker Food Science Lobby
    September 18-19          Advanced HACCP for Meat and Poultry Processors
    Registration and more information
In This Issue:
  • Dr. Devin Peterson has been named the faculty director for the Foods for Health (FFH) program, part of the Discovery Themes initiative.
  • Dr. Rafael Jiménez-Flores, the J. T. “Stubby” Parker Endowed Chair in Dairy Foods, assumed the role of president of the American Dairy Science Association® (ADSA®) during the 2019 ADSA Annual Meeting held earlier this month. He will serve as president of the association for one year.
  • The Institute of Food Technologist’s IFT19 was held in New Orleans this month and our department was well represented during the annual meeting. We had over 40 students and faculty participating this year in some capacity that included, but not limited to, poster presentations, competition finalists, student leadership, panelists, and speakers. OSUFST highlights during the meeting included:
    IFT Achievement Awards - Dr. Valente Alvarez received the Bor S. Luh International Award, Dr. Mary Kay Pohlschneider received the Elizabeth Fleming Stier Award, Dr. Ahmed Yousef received the Gerhard Haas Award, Dr. Ken Lee received the Myron Solberg Award, and Dr. Monica Giusti received the William V. Cruess Excellence in Teaching Award.
    Kuanrong Zhu placed 2nd in the Undergraduate Research Competition oral presentation.
    Graduate Student Poster Competition - Gonzalo Miyagusuku Cruzado placed 1st and Xiaoyi Zhu placed 3rd in the Food Chemistry oral competition, Yucheng Zhou placed 2nd in the Fruits and Vegetable poster competition, and Amanda Sia placed 1st in the Quality Assurance poster competition.
    Other finalists from the department included: Hacer Akpolat, Peren Aykas, Maria Izabel Milani, and Luju Ren. In addition, the following students and Post Docs presented posters during the annual meeting: Jacquelyn Blanchard, Ariel Garsow, Shengyue Shan, and Dr. Hardy Castada.
    The FST College Bowl team traveled to IFT to compete as the Midwest Regional winners and placed second overall in the national competition. Jenn Fryer, Eric Yale, Aishwarya Badiger, and Abbie Sommer represented the team in the final competition.
    Division Recognition - Dr. Ahmed Yousef and Dr. VM Bala Balasubramaniam were among the 23 individuals recognized for their outstanding contributions in research, industrial outreach, and the advancement of various Nonthermal Processing technologies during the twenty year celebration of the IFT Nonthermal Processing Division.
    Dr. Devin Peterson taught a short course and Drs. VM Bala Balasubramaniam, Emmanuel Hatzakis, Christopher Simons, and Ahmed Yousef presented during various sessions.
  • The American Dairy Science Association’s Annual Meeting also took place this month in Cincinnati and a number of students from the department participated.
    Post Doc Dr. Alice Marciniak placed 1st in the graduate student oral competition. Gonzalo Miyagusuku Cruzado and Karen Wang were also finalists in this competition.
    Stiphany Tieu placed 1st in “Undergraduate Original Research Poster Competition”
    Erica Kosmerl placed 3rd in the graduate student poster competition. Alba Mayta-Apaza was also a finalist in this competition.
  • The Columbus Dispatch featured Dr. Yael Vodovotz, Post-Doctoral Researcher Xiaoying Zhao, Dr. Katina Cornish and their research into a biodegradable plastic alternative that is being honed for marketplace.
  • Dr. VM Bala Balasubramaniam presented "Research Advances in Nonthermal Processing Technologies for Food" at the National Conference on Emerging Techniques in Food Processing, Indian Institute of Food Processing Technology (IIFPT) via online webinar. 
  • Congratulations to our Ocean Spray product development team of Elliot Dhuey, Hannah Mehle, Eric Kosmerl, Fenfen Tang, and Megan Hoehn on the 3rd place finish at the final competition held earlier this month at Ocean Spray headquarters.
  • Pressure Bioscience Inc. has announced a collaboration with Dr. VM Bala Balasubramaniam to Study Pressure and Shear Effects on Pathogen Inactivation, Stability, and Quality. Click here to read more.
  • FST grad student Abbie Sommer blogged about soy in a recent IFTSA Science Meets Food Blog.
  • Dr. Yael Vodovotz, Dr. Osvaldo Campanella and Dr. Emmanuel Hatzakis are now part of a new Center for Applied Plant Sciences-sponsored Scientific Team (BAIT) led by Dr. Vodovotz. CAPS has committed $567,500 for the first two years of the project and it is part of an interdisciplinary team that will work to develop bioplastic alternatives using agricultural and food processing waste streams.
  • Dr. VM Bala Balasubramaniam and his laboratory associates Shreya Kamat and Jerish Joyner organized the 2019 USDA NIFA Food Manufacturing Technologies Annual Grantees’  meeting that was held during 2019 IFT Annual meeting.


Upcoming Events
July 10-11          Introductory HACCP for Meat and Poultry Processors
Registration and more information
July 17             Seminar - Food Waste: What You Need to Know (No)
Dr. Brian Roe, Van Buren Professor in OSU AEDE
12 noon in Parker 118 
July 18-19          Introduction to Process Control for Meat and Poultry Processors
Registration and more information
July 24             International Society of Food Engineering Webinar  
“Application of high pressure-based technologies in food industry: Opportunities and future prospects.” Dr. VM Bala Balasubramaniam
Registration form: http://bit.ly/31YuiZl 10:00 am (Mexico City; UTC -05:00)
September 18-19     Advanced HACCP for Meat and Poultry Processors
Registration and more information

In This Issue:
  • The department graduated 29 undergraduate students, 4 Masters students, and 2 PhD’s during the spring semester graduation. Congratulations and best of luck to our new alumni.
  • During our department’s spring semester graduation party, a number of awards were announced including:
  • Rob Hallinan received the 2019 Pamela Parker Garten and Tom Parker graduate scholarship. Amy Andes and Emily Campbell received the 2018-201 Outstanding Teaching Assistant Award.
  • Congratulations to Dr. Denny Heldman who was given the 2019 Fred W. Tanner Lectureship Award by the Chicago Section IFT.
  • Ohio State News recently ran a story about the department’s science communication club ‘Citation Needed’.
  • Dr. Bala Balasubramaniam's research in high pressure processing (HPP) was highlighted in the May Issue of Chemical Engineering Progress magazine.
  • Dr. Sheryl Barringer’s research with garlic was featured in an article on Livescience.com.
  • A research study with Dr. Luis Rodriguez-Saona and the OSU rheumatology department about diagnosing fibromyalgia was in the US News & World Report.
  • Fox28 recently did a story on the research in bioplastics taking place in Dr. Yael Vodovotz’s lab.
  • Dr. Luis Rodriguez-Saona talks about the technology in his lab that detects food adulteration in a story with WSYX-TV.
  • Dr. Farnaz Maleky has been selected as an Associate Editor for the Journal of American Oil Chemist Society (JAOCS).
  • Dr. Abby Snyder talks about foodborne illness outbreaks in this recent CFAES Chow Line article.
  • The Ohio Academy of Science State Science Day was held earlier this month and Dr. Farnaz Maleky, Dr. Brian Waters, and FST grad student Abigail Sommers served as judges for the OSU Food Science Award.
  • Congratulations to Brianne Linne who was named a 2019 AGFD Award Recipient. This is the Agricultural and Food Chemistry Division of the American Chemical Society.
  • Congratulations to Robert Hallinan who placed third in the Edible Application Technology Poster competition. Clifford Park, Brandon Howard, and Terrence Dent also presented research at the American Oil Chemist’s Society Annual Meeting.
  • Congratulations to Morgan Whitecotton who received the Virginia Dare scholarship. Each year the Virginia Dare Scholarship is awarded to an undergraduate food science student based on academic achievement, leadership, professional potential and interest in flavor technology.
  • FST grad students Megan Kesler and Elliot Dhuey blogged about cultured yogurt in a recent IFTSA Science Meets Food Blog.
  • FST grad student Mackenzie Hannum interviewed Bob Graeter, Vice President and Owner of Graeter’s Manufacturing Co. in a recent IFTSA Science Meets Food Blog.
  • On May 13 – 17, the Food Industries Center trained FDA and state regulators through the FD152 Food Processing & Technology course. Dr. Valente B. Alvarez led a team of collaborators from FST, FABE, and the food industry, including the following faculty: Dr. V.M. 'Bala' Balasubramaniam, Dr. Sheryl Barringer, Dr. Rafael Jimenez-Flores, Dr. Melvin Pascall, Dr. Mary Kay Pohlschneider, Dr. Sudhir Sastry, and Dr. Abby Snyder. The 4 ½ day course provided an overview of the basic principles in food processing, technology, and awareness of associated equipment used to ensure the safety of manufactured foods.
  • The department served as host for the CIFT Innovation Roundtable this spring. CIFT industry members were able to learn more about the department through a presentation and tour as well as interact with faculty.

Upcoming Events
June 3              FST Networking Reception at IFT
6:30-8:00 Gallerie 5 @ New Orleans Marriott
July 18-19          Introduction to Process Control for Meat and Poultry Processors
Registration and more information
September18-19      Advanced HACCP for Meat and Poultry Processors
Registration and more information

 

 

 

In This Issue:
  • There were a number of awards and honors for students, faculty, and supporters of our department at the CFAES Celebration of Students event. The event was dedicated to FST adjunct faculty member Dr. John Litchfield; We recognized our FST Distinguished Seniors Kevin Berkowitz, Ashley Besancon, Lindsay Davis, and Sarah Steinbrunner; Ashley Besancon was recognized as a Newcomb Scholar; Morgan Whitecotton, Xiang Li, and Sok Lin Ang were recognized for placing in the CFAES UG Research Forum; Stephanie Scoggins received the internship Award; Citation Needed received the Student Organization Award for supporting the CFAES Mission; and FST advisory Board member Scott Higgins received the Meritorious Service to Students Award. 
  • We celebrated student research with the OVIFT FoodSURE Spring Research Forum held in our department this past month. In the undergraduate category Morgan Whitecotton placed 1st and Jenna Fryer, Jack Gothier, and Stiphany Tieu were named finalists. In the graduate category Peren Aykas placed 1st and Ariel Garsow, Cliff Park, Michael Dzakovich, Shiyu Cai, and Yumin Xu were named finalists. In addition, representatives from OVIFT made scholarship award presentations to the following students: Amy Andes, Peren Aykas, Rob Hallinan, Mackenzie Hannum, and Amanda Sia. A special thanks to the industry representatives and faculty that served as judges for this event – Erica Boyd (Givaudan), Amy Bethel (Nestle), Kathryn Nixa (Swans), Bob Burge, (IMCD US Food) Kris Newton (Mission Essential Sales Consulting), Dr. Matthias Klein, Dr. Lynn Knipe, Dr. Denny Heldman, and Dr. Greg Sigurdson
  • Dr. Barbara Kowalcyk was a keynote speaker at the World Health Organization’s International Food Safety Conference in Geneva. Her presentation was “The Future of Food Safety: Understanding the True Burden.” Dr. Kowalcyk also spoke at the 2019 Ohio Youth Institute.
  • Dr. Yael Vodovotz, Post-Doctoral Researcher Dr. Xiaoying Zhao, and  Dr. Katrina Cornish recently released a paper in the journal Polymers on a study with biodegradable plastic that has been featured on abc6, Packaging Insights, Green Matters, and Ohio State News.
  • The Center for Applied Plant Sciences (CAPS) announced that Dr. Yael Vodovotz and the Bioplastic Alternatives Interdisciplinary Team (BAIT) is one of three new scientific teams selected to receive support from the center. Cleck here to learn more about CAPS.
  • Dr. Chris Simons wrote an editorial titled “Left out in the cold: Serving wines chilled” for the journal Temperature.
  • Dr. Devin Peterson hosted a webinar for the Food Chemistry Division of IFT titled “Flavor technology in clean label products.”
  • Dr. Ahmed Yousef was interviewed by Fox28 regarding a recent outbreak of E. Coli.
  • Dr. Aby Snyder and her Ohioline fact sheet on moldy food was featured in a CFAES Chow Line.
  • ‘Citation Needed’ and their outreach work with high schools was featured on Ohio State News.
  • Congratulations to Food Science students Emily Kanney and Mackenzie Hannum who were chosen as two of the #150Scholars selected for the Sesquicentennial Student Leadership Program.
  • Senior Sarah Steinbrunner was named by Ohio State as one of “Five grads to watch”.
  • We had a number of participants in the 2019 CFAES Annual Research Conference. Congratulations to Dr. Hardy Castada who placed 2nd in the PostDoc category and to Yuehan Ai who placed 3rd in the PhD category of the poster competition. Also participating was Gary Closs Jr, Megan Hoehn, Yuko Nishikawa, Fenfen Tang, and Po-Wei Yeh.
  • The Association for International Agriculture and Rural Development (AIARD) awarded Katie Williamson a partial scholarship and “Future Leader” spot to attend the AIARD annual conference and Future Leaders Forum (FLF) this June.
  • We are pleased to welcome the new 2019/20 FST Peer Mentors - Maddy Fomich, Allison Miller, Meegan Gould, Lydia Tantalo and Shannon McMahon. They will be joining returning Mentors Phillip Eberly, Kelly Deatherage, Caleb Metzcar, Jenna Fryer and Jessica Callahan. Our FST Peer Mentor Program was the first in the college and pairs upper-class students with new first-year and transfer students to assist them with their transition to OSU.
  • Congratulations to the following students who successfully completed the FoodSURE program this spring: Gabe Hutchings, Jack Gothier, Stiphany Tieu, Robin Bodner, Wan Xin Tan, Kelly Pan, Morgan Vasas, Kuanrong Zhu, Jess Ang, and Kevin Berkowitz.
  • The AG and Science Communicators Club Citation Needed recently held their elections for the 2019-2020 school year. Congratulations to the following students:
    President – Jenna Fryer
    Vice President – James Chung
    Treasurer – Terrence Dent
    Secretary – Nicole Straathof
    CFAES Council Rep – Danica Berry
    Social Media – Abbie Sommer
    Events Chairs – Mackenzie Hannum, Jenna Miller, Nick Untch
  • The Department of Food Science and Technology has partnered with the Ohio Valley section of the Institute of Food Technologists to create a Student-Industry Mentorship Program. This program will offer both graduate and undergraduate students in our department an opportunity to be paired with mentors who are professionals involved with the food industry. The program is focused on career and industry professional development. We encourage you to check out the program and if interested, consider participating. Information about the program along with links to the student and industry professional applications can be found on our website.
  • This month we welcomed Ann Ford to the department as a Fiscal Associate in the front office.
  • Are you planning to attend the IFT Annual Meeting in June? Do not forget to purchase your ticket to the department’s annual OSU at IFT reception. The reception will be held on Monday, June 3rd 6:30-8:00 p.m. in Gallerie 5 at the New Orleans Marriott. This is a ticketed event and the cost of the ticket is $50.00. If you have already registered and just want to purchase a reception ticket only, you can purchase it by selecting the “Social Events” option in the Attendee Registration and Housing Links box on the home page of the registration site. You can also call registration customer service at 800.462.9440 to have tickets added to your existing registration. Also, be sure to stop by our booth at the Expo – we are booth #3931.

Upcoming Events
May 3               FST Spring Graduation Party
2:30 – 3:30 pm Parker Food Science Lobby
May 16-17           Introduction to HACCP Principles for Meat Poultry Processors
Registration and more information
May 22              CIFT Roundtable at OSU FST
June 3              FST Networking Reception at IFT
6:30-8:00 Gallerie 5 @ New Orleans Marriott
July 18-19          Introduction to Process Control for Meat and Poultry Processors
Registration and more information
September 18-19     Advanced HACCP for Meat and Poultry Processors
Registration and more information

In This Issue:
  • Congratulations to Dr. Rafael Jimenez-Flores who has received a 2019 North American Colleges and Teachers of Agriculture (NACTA) Educator Award. He will be recognized during the NATCA Conference this June. One of the central purposes of NACTA is to recognize those individuals whose efforts represent the very best in agricultural higher education
  • Congratulations to our College Bowl team on their first place finish at the IFTSA Midwest Area Meeting! The team will now advance to compete during the IFT Annual Meeting in New Orleans in June. Team members include Mackenzie Hannum, Fenfen Tang, Jenna Fryer, Aishwarya Badiger, Abigail Sommer, Maria Cotter, Katie Williamson, Tim Vazquez, Aaron Beczkiewicz, Eric Yale, and Elliot Dhuey.
  • FST Assistant professor Dr. Barb Kowalcyk received a 3.39 million research grant from the Bill & Melinda Gates Foundation and the U.K. Department for International Development to improve the safety of food in Ethiopia. Click here to read more about the grant.
  • A study involving the OSU College of Medicine and research in Dr. Luis Rodriguez-Saona’s lab with vibrational spectroscopy and diagnosing fibromyalgia recently appeared in the Journal of Biological Chemistry. Additional authors from FST included Dr. Monica Giusti, Dr. Greg Sigurdson, Dr. Didem Aykas, and former Post Doc Marcal Plans Pujolras. Click here to learn more.
  • Dr. Melvin Pascall was an editor and authored several chapters of the recently released second edition of Packaging for Nonthermal Processing of Food.
  • The Food Science Club recently held their elections for the 2019-2020 school year. Congratulations to the following students:
    Co-president: Philip Eberly, Megan Gregg
    Secretary: Shannon McMahon
    Treasurer: Nick Barone
    Industry Liaisons: Erica Kosmerl, Elliot Dhuey
    Social and Volunteer Chair: Brenna Kilbarger
    OVIFT Liaison: Stephanie Scoggins
    CFAES Liaison: Caleb Metzcar
  • Congratulations to the product development competition team of Elliot Dhuey, Megan Hoehn, Hannah Mehle, Fenfen Tang, and Erica Kosmerl. Their team has been selected as one of three finalists for the Ocean Spray Cranberries Inc. Student Product Development Competition. They will participate in the final stage of the competition at the Ocean Spray Headquarters in June.
  • Congratulations to MS student Mallory Goggans whose proposed research project to SEEDS: THE CFAES RESEARCH COMPETITIVE GRANTS PROGRAM was funded. The graduate team of Yuehan Ai (Food Science and Technology) and Angela Davis (ESGP) also received funding.
  • Congratulations to PhD student Brianne Linne who received the 2019 William Jaggard Scholarship from the Society of Flavor Chemistry. She will travel to the SFC Midwest meeting in Cincinnati to present her research and accept the award.
  • Congratulations to MS student Jenna Miller who received an Ohio Soybean Council Foundation Scholarship for the 2019-2020 school year.
  • FST senior Sarah Steinbrunner talks about her product 'Beannut Butter' in this Ohio State Lantern story.
  • Congratulations to the Hayes Graduate Research Forum winners from FST: Walaa Hussein placed 1st in the Health Sciences Division poster competition, Gary Closs, Jr placed 3rd in the Biological Sciences Division poster competition, and Mackenzie Hannum received Honorable Mention in the FAES Division Oral Competition. Erica Kosmerl, Po-Wei Yeh, Ariel Garsow, and Shiyu Cai also participated in the Forum.
  • The department was well represented at the CFAES Undergraduate Research Forum. Congratulations to Morgan Whitecotton who placed 1st, Xiang Li placed 2nd, and Sok Lin Ang placed 3rd in the Food Science division. Also participating from our department was Kevin Berkowitz, Robin Bodner, Mariah Cox, Jenna Fryer, Gabriel Hastings, Wan Xin Tan, and Stiphany Tieu.
  • FST undergraduate students Sok Lin Ang, Jenna Fryer, Wan Xin Tan, Drew Sanders, and Jack Gothier participated in the Spring Research Forum.
  • MS students Erica Kosmerl and Elliot Dhuey talk about a functional understanding of pre-workout supplements in their IFTSA blog and MS student Megan Kesler talks about food and beverages on Saint Patrick's Day in her IFTSA blog.
  • Congratulations to Jenna Fryer on her induction into Phi Tau Sigma, the Honor Society of Food Science and Technology.
  • Dr. Valente B. Alvarez led the Food Industries Center’s Better Process Control School this month, with lectures from Matt Papic, Steven Simmons, Dr. Abby Snyder and expert industry collaborators. Daily lectures were offered in microbiology, acidified and low-acid foods, container closures and handling, thermal processing, and recordkeeping. This course satisfies the training requirements specified in both the FDA and USDA regulations designed to prevent public health problems in low-acid and acidified low-acid canned foods.
  • On March 11 – 15, the Food Industries Center trained FDA and state regulators through the FD152 Food Processing & Technology course. Dr. Valente B. Alvarez led a team of collaborators from FST, FABE, and industry experts for this inaugural course of a four year FDA training grant. The 4 ½ day course provided an overview of the basic principles in food processing, technology, and awareness of associated equipment used to ensure the safety of manufactured foods. In addition to graduate student and staff assistance for this program, the following faculty helped to lead the training: Dr. V.M. 'Bala' Balasubramaniam, Dr. Dennis Heldman, Dr. Rafael Jimenez-Flores, Dr. Melvin Pascall, Dr. Mary Kay Pohlschneider, and Dr. Abby Snyder.
  • Nominations are open for the 2019 FST Hall of Distinction. Established in 2013, the Hall of Distinction seeks to recognize graduates and friends of the Department of Food Science and Technology at The Ohio State University who have made significant contributions to the food science and technology profession. Click here for more information and the nomination form.
  • Know of a great food scientist in industry or academia but they’re NOT from Ohio State? Nominations are being accepted for suitable candidates from all persons or groups in the food science profession for the 2019 OSU Harris Award for Excellence in Food Science & Technology. The purpose of the Harris Award at The Ohio State University is to celebrate excellence in food science, food technology or related disciplines. Click here for more information.
  • Are you planning to attend the IFT Annual Meeting in June? Do not forget to purchase your ticket to the department’s annual OSU at IFT reception. The reception will be held on Monday, June 3rd 6:30-8:00 p.m. in Gallerie 5 at the New Orleans Marriott. This is a ticketed event and the cost of the ticket is $50.00. If you have already registered and just want to purchase a reception ticket only, you can purchase it by selecting the “Social Events” option in the Attendee Registration and Housing Links box on the home page of the registration site. You can also call registration customer service at 800.462.9440 to have tickets added to your existing registration. Also, be sure to stop by our booth at the Expo – we are booth #3931.
     

Upcoming Events
April 2     
OVIFT FoodSURE Spring Research Forum
4 pm Parker Food Science Lobby
April 3     OVIFT New Professionals: An Evening with Cameron Mitchell
Register Here
April 18     Russell Klein Nutrition Research Symposium
8 am – 5 pm Nationwide & Ohio Farm Bureau 4-H Center
April 22     CFAES Annual Research Conference
9 am -12 pm Nationwide & Ohio Farm Bureau 4H Center
April 23-25     Thermal Processing of Ready-to-Eat Meat Products short course
Registration
April 24     OVIFT Annual Golf Outing
Registration
April 25     OVIFT Annual Suppliers Expo
Register to exhibit, sponsor, or attend
May 3     FST Spring Graduation Party
2:30 – 3:30 pm Parker Food Science Lobby

In This Issue:
  • Congratulations to the following faculty on their 2019 IFT Achievement Award. Dr. Valente Alvarez will receive the Bor S. Luh International Award, Dr. Mary Kay Pohlschneider will receive the Elizabeth Fleming Stier Award, Dr. Ahmed Yousef will receive the Gerhard Haas Award, Dr. Ken Lee will receive the Myron Solberg Award, and Dr. Monica Giusti will receive the William V. Cruess Excellence in Teaching Award. This is a record amount of awards won by a university in a single year and all of the award recipients will be aknowledged during the awards celebration at IFT19 in New Orleans on Sunday, June 2nd. Click here to learn more about these awards.
  • Congratulations to FST students Kevin Berkowitz, Ashley Besancon, Lindsay Davis, and Sarah Steinbrunner who were named 2019 CFAES Distinguished Senior Award recipients! These students will be celebrated at the 2019 CFAES Distinguished Senior Awards Dinner Ceremony in March.
  • Dr. Devin Peterson, Dr. Chris Simons, and Dr. Sheryl Barringer participated in a meeting with Serbian Prime Minister Ana Brnabic and CFAES Dean Cathann A. Kress which included a tour of the Parker Food Science and Technology Building. The Prime Minister had an interest in food science at Ohio State and the university’s modern approaches to agricultural production.
  • Congratulations to FST undergraduate student Kuanrong Zhu for placing first in the Area of Research: Emerging Technologies: Smartphones, Social Media Platforms and Beyond at the 2019 Denman Undergraduate Research Forum. Also representing our department at the Denman was Kevin Berkowitz and Mariah Cox.
  • Dr. Jessica Cooperstone, Dr. Emmanuel Hatzakis, and Dr. Devin Peterson are featured in an article "Applying Metabolomics to Food Research" that appeared in the February 2019 issue of Food Technology magazine.
  • FST undergraduate student Sarah Steinbrunner and her product “Beannut Butter” was recently featured in a story by CFAES.
  • Congratulations to Ayna Arora, Shengyue Shan, and Walaa Hussein on their induction into Phi Tau Sigma, the Honor Society of Food Science and Technology.
  • Citation Needed hosted a webinar titled “"GMO or GM-No? A Different Kind of Conversation” for Ohio State's Your Plan For Health.
  • Dr. Morley Stone, OSU senior vice president for research, met with CAFFRE Director Dr. Yael Vodovotz today to learn more about the work of the Center. He also spent time talking with students about their functional foods research. These visits are part of Dr. Stone’s Research Fridays program.
  • Dr. Monica Giusti was featured as one of the 'Great Inventors from Ohio State' for her research in natural colors.
  • Dr. Valente Alvarez collaborated with Quality Chekd Dairies to offer the Dairy Lab Skills Enrichment Workshop on February 6 - 7. Through this industry workshop, participants built upon their knowledge of laboratory best practices to develop their skills related to sampling, testing, monitoring, verification, corrective action, troubleshooting, and management of records. In addition to classroom instruction, Gary Wenneker, Matt Chrusciel, and industry experts led hands-on sessions for sampling and lab techniques.
  • Dr. Brian Waters recently presented during the Columbus American Society of Chemists meeting.
  • Nominations are open for the 2019 FST Hall of Distinction. Established in 2013, the Hall of Distinction seeks to recognize graduates and friends of the Department of Food Science and Technology at The Ohio State University who have made significant contributions to the food science and technology profession. Click here for more information and the nomination form.
  • Know of a great food scientist in industry or academia but they’re NOT from Ohio State? Nominations are being accepted for suitable candidates from all persons or groups in the food science profession for the 2019 OSU Harris Award for Excellence in Food Science & Technology. The purpose of the Harris Award at The Ohio State University is to celebrate excellence in food science, food technology or related disciplines. Click here for more information.
  • Are you planning to attend the IFT Annual Meeting in June? Do not forget to purchase your ticket to the department’s annual OSU at IFT reception. The reception will be held on Monday, June 3rd 6:30-8:00 p.m. in Gallerie 5 at the New Orleans Marriott. This is a ticketed event and the cost of the ticket is $50.00. If you have already registered and just want to purchase a reception ticket only, you can purchase it by selecting the “Social Events” option in the Attendee Registration and Housing Links box on the home page of the registration site. You can also call registration customer service at 800.462.9440 to have tickets added to your existing registration. Also, be sure to stop by our booth at the Expo – we are booth #3931.

Upcoming Events
March 6th     CFAES Undergraduate Research Forum
1 – 3 pm Nationwide 4-H Center Auditorium
March 6th     FST Seminar Tasha M. Santiago-Rodriguez, PhD
Microbiome Discovery Analyst, Diversigen, Inc.
4 – 5 pm Room 118 Parker Food Science
March 26th     CIFT / OVIFT Networking Reception Nationwide Hotel and Conference Center
Click here for tickets  
March 26-28th     Dairy Pasteurization and Maintenance Workshop
April 2nd     OVIFT Spring Research Poster Forum
4 pm Parker Food Science and Technology Lobby
April 3rd     OVIFT New Professionals: An Evening with Cameron Mitchell
Register Here
April 9-11th     Dairy 101: Introduction to Dairy Processing and Management
April 18th     Russell Klein Nutrition Research Symposium
Nationwide & Ohio Farm Bureau 4-H Center
April 25th     OVIFT Annual Suppliers Expo
Register to exhibit, sponsor, or attend
May 3rd     FST Spring Graduation Party
2:30 – 3:30 pm Parker Food Science Lobby

In This Issue:
  • We welcome Dr. Osvaldo Campanella to the department as the Carl E. Haas Endowed Chair in Food Industries. Dr. Campanella holds a degree in Chemical Engineering from the University of Buenos Aires, Argentina and a PhD in Food Engineering from the University of Massachusetts. He has served as faculty in the Department of Food Technology, Massey University where he focused his research on Food Engineering, Heat Transfer Modeling, Food Extrusion, Rheology and Dairy Technology. Professor Campanella was appointed at Purdue University in 1999 where he continued working on areas of Food Engineering and Rheology applied to biomaterials, notably and Thermal Processing until 2018.
  • Dr. Chris Simons and the Sensory Evaluation Center was part of a story on WBNS Channel 10 regarding onions.
  • Welcome to Ashley Soldavini who has joined our department as the Program Manager for the Sensory Evaluation Center. Ashley comes to us having spent 7 years as a Sensory and Consumer Insights Specialist at Nestlé, in Marysville.
  • Dr. Yael Vodovotz was recently quoted in an article in ‘Muse’ magazine about the chemistry of gluten-free baking. Click here to read.
  • Dr. Monica Giusti’s research on natural colorants and her work with blue M&M’s was featured in the Ohio State Lantern. An article about the research was also in Columbus Business First.
  • Dr. Brian Waters was featured talking about beer and the history of beer in a recently released YouTube video “For The Love Of Beer.”
  • Dr. Barbara Kowalcyk was quoted in an article about food safety in Self.com.
  • Dr. Abby Snyder contributed to a CFAES Chow Line story about food safety with meal kit delivery and food preparation services.
  • Dr. Bala Balasubramaniam will be a featured speaker during the IFT Live Webcast “Novel nonthermal processing technologies and their applications in fruit and vegetable products” on February 7th. Click here to register or to learn more.
  • Congratulations to Food Business Management major Abby Newsom who has been named the 2019 W.T. Reece Scholarship recipient. The award is presented by the International Dairy Deli Bakery Association (IDDBA) each year to a student from The Ohio State University majoring in Food Business Management.
  • Congratulations to FST senior Ayna Arora, who leads the entrepreneurial team ‘Humara Kitchen’, for placing first in a competition to pitch their business model to a panel of Columbus-area entrepreneurs at the Grand Finale Pitch Competition at Curl Market in November. As the winning team, they will move onto the regional round of the Hult Prize, which will take place in March. Click here to learn more about the team and the competition.
  • The department’s Spring Seminar Series will take place on Wednesdays from 4-5 pm in Parker 118. The seminars will be a mix of national experts brought in to share their knowledge, internal faculty from across the university, and graduate students presenting their latest research. Everyone is welcome to attend. Click here to view the full schedule of speakers.
  • The Food Industries Center offered an onsite Introductory HACCP training for The J.M. Smucker Company on January 30 -31, certifying employees through the International HACCP Alliance. 
  • Nominations are open for the 2019 FST Hall of Distinction. Established in 2013, the Hall of Distinction seeks to recognize graduates and friends of the Department of Food Science and Technology at The Ohio State University who have made significant contributions to the food science and technology profession. Click here for more information and the nomination form.
  • Know of a great food scientist in industry or academia but they’re NOT from Ohio State? Nominations are being accepted for suitable candidates from all persons or groups in the food science profession for the 2019 OSU Harris Award for Excellence in Food Science & Technology. The purpose of the Harris Award at The Ohio State University is to celebrate excellence in food science, food technology or related disciplines. Click here for more information.


Upcoming Events
Feb. 6-7 Dairy Lab Skills Enrichment Workshop
March 6 CFAES Undergraduate Research Forum
               Nationwide 4-H Center Auditorium
March 26-28 Dairy Pasteurization and Maintenance Workshop
April 2 OVIFT Spring Research Poster Forum
               4 pm Parker Food Science and Technology Lobby
April 9-11 Dairy 101: Introduction to Dairy Processing and Management
April 18 Russell Klein Nutrition Research Symposium
               Nationwide & Ohio Farm Bureau 4-H Center

In This Issue:
  • Congratulations to Dr. Phil Minerich on receiving a 2019 CFAES Distinguished Alumni Award.  He received his BS in Food Science from OSU in 1976 and will be will be honored at the CFAES Alumni Awards Luncheon on March 2nd at the Fawcett Event Center in Columbus.
  • The Wilbur A. Gould Food Industries Center (FIC), led by Dr. Valente B. Alvarez, Steven Simmons, and Heather Bell, was selected by the  FDA among land grant universities in the country to offer the course “FD152 Food Processing & Technology” for the next four years to train Federal, State, local and tribal investigators/inspectors to conduct regulatory inspections. The course is a part of the manufactured food curriculum of the FDA Office of Training Education and Development (OTED). The 4 ½ day course provides an overview of the basic principles in food processing, technology, and awareness of associated equipment used to ensure the safety of manufactured foods.
  • Dr. Ahmed Yousef is a Co-PI on a JESOR project “Inducing the production of the paenibacillin bacteriocin by environmental stress conditions” that has received funding from the Academy of Scientific Research and Technology. JESOR is Joint Collaborative Efforts of Egyptians Expatriates & Scientific Organizations Towards tackling R&D challenges.
  • Dr. Barbara Kowalcyk’s comments regarding the sterility of lab grown products were included in an article about the livestock industry and the labeling of fake meat in Ag Week. Dr. Kowalcyk was also quoted in the Pacific Standard regarding this year’s number of reported foodborne illnesses.
  • Through Dr. Abby Snyder’s USDA Food Safety Outreach Program grant the Food Industries Center collaborated to offer a "Food Safety Document Development Workshop for Small Food Processors" in December. This workshop provided a hands-on opportunity for processors to develop their food safety documentation as well as complete their qualified facility FDA attestations.
  • Dr. V.M. (Bala) Balasubramaniam was an invited presenter/panelist as a part of the Food Innovation and Engineering (Foodie) conference in California organized by the American Institute of Chemical Engineers. Dr. Bala gave an update on the current status of high pressure based technologies in the food industry and contributed to a panel discussion on industrial implementation of innovative food processing technologies in the food industry.
  • Congratulations to post-doctoral researcher Dr. Hardy Castada who was recognized as a finalist for outstanding research on "Rapid detection of toxic hydrogen cyanide in Macadamia using Selected Ion Flow Tube-Mass Spectrometry" at Ohio State's 13th Annual International Scholar Research Exposition.
  • The 19th annual State FFA Food Science Contest was recently held in the Parker Food Science and Technology Building. This portion of the contest included 76 high school students from 19 schools at the state level. The superintendents of the contest are FST alumni Jenny Guilford and Anna Schmenk of SensoryEffects, and Maria Ruhlman, of the Kellogg Company. The volunteer efforts where spearheaded by FST undergraduate Phillip Eberly with many food science students helping to put on this event. The top four scoring students receive scholarships to attend OSU.
  • Recent publications from the labs in our department include:
    Kshirod K. Dash, V.M. Balasubramaniam, Shreya Kamat. 2019. High pressure assisted osmotic dehydrated ginger slices. Journal of Food Engineering (in press). https://doi.org/10.1016/j.jfoodeng.2018.11.024
    Subbiah Nagappan, David M. Phinney, Dennis R. Heldman. 2018. Management of Waste Streams from Dairy Manufacturing Operations Using Membrane Filtration and Dissolved Air Flotation. Applied Science. https://doi.org/10.3390/app8122694


Upcoming Events
Feb. 6-7th               Dairy Lab Skills Enrichment Workshop
March 6th             CFAES Undergraduate Research Forum
          Nationwide 4-H Center Auditorium
March 26-28th      Dairy Pasteurization and Maintenance Workshop
April 9-11th             Dairy 101: Introduction to Dairy Processing and Management

 

 

In This Issue:
  • Dr. Yael Vodovotz’s functional food research was recently featured in Agri-Pulse.
  • Dr. Ahmed Yousef spoke with WSYX ABC6 about the recent romaine lettuce E. Coli outbreak.
  • Dr. Abby Snyder talks about E. Coli contamination in a recent CFAES Chow Line article.
  • Dr. Rafael Jimenez-Flores recently participated in the American Dairy Products Institute 2018 ADPI Technical Symposium. His topic was the ‘Justification on the new demand for milk Phospholipids and/or MFGM in the food industry’ and was covered in The Milkweed trade publication.
  • Dr. Emmanuel Hatzakis recently presented ‘Producing Value-Added Products from Food Waste’ at the IUFoST World Food Science and Technology Congress.
  • Dr. Valente B. Alvarez was the lead instructor for the FSPCA Preventive Controls for Human Food Training on November 14 – 16 at the Coca-Cola headquarters in Atlanta, Georgia. This 2 ½ day workshop uses FDA-recognized and standardized curriculum that gives participants an overview of the concepts of how to create a Food Safety Plan to comply with the Hazard Analysis and Risk-based Preventive Controls for Human Foods rule. This workshop meets FDA requirements for the Food Safety Modernization Act (FSMA).
  • Dr. Yael Vodovotz and Dr. Katrina Cornish (Dept. Hort Crop Science) had their seed project “Natural rubber containing water based laminating adhesive for flexible packaging applications” funded at the fall CAPPS meeting. The Center for Advanced Processing and Packaging Studies (CAPPS) is an National Science Foundation IUCRC Founded Center designed to foster partnerships between industry and universities for the mutual benefit of both parties and the advancement of food processing and packaging research. The spring CAPPS meeting will be held at The Ohio State University in May.
  • Dr. Jessica Cooperstone and FST student Ayna Arora spoke at the TEDx Ohio State University Salon event. The purpose of the Salon series is to explore a variety of ideas related to the role food plays in our lives and communities by featuring students and faculty from Ohio State’s College of Food, Agriculture and Environmental Science and the Kirwan Institute for the Study of Race and Ethnicity.
  • MS student Elliot Dhuey recently won the Italian Packaging Manufacturer’s essay writing competition. As a part of winning the competition, he traveled to Italy for 7 days to tour several Italian packaging manufacturing companies.
  • Congratulations to FST student Sarah Steinbrunner and MS student Amy Andes for their first place finish in the OSU Center for Innovation and Entrepreneurship’s Best of Student Startups (BOSS) competition with their product Beannut Butter.
  • Congratulations to PhD student Walaa Hussein for placing 1st in the "One Health Day Symposium" poster competition. The One Health Day Symposium brings together multiple disciplines working locally, nationally and globally to address the spread of disease, promote health and emphasize the connection among humans, animals and the environment.
  • The undergraduate research experiences of Ayna Arora and Kelly Pan were recently featured on the OSU Office of Undergraduate Research’s Blog. Both students participate in the FST FoodSURE Undergraduate Research Program.
  • FST students Kevin Berkowitz and Kelly Pan participated in the 2018 Autumn Undergraduate Research Festival.

Upcoming Events
December 1       Ohio FFA Food Science Contest
Parker Food Science and Technology Building
December 5       Department Seminar Series 4-5 pm, Parker 118
Anjan Contractor, CEO and Co-Founder of BeeHex
December 14     Department Fall Semester Graduation Party 2:30 – 3:30 pm, Parker Lobby

In This Issue:
  • Dr. Rafael Jimenez-Flores served as an organizer and participant in the recent 3rd Annual Forum of Milk and Health in Mexico City.
  • Dr. Barbara Kowalcyk was recently interviewed in an article about cell-based meat. Click here to read the article.
  • Dr. Jiyoung Lee is Co-PI of an award from the National Science Foundation for the proposal: Impacts of green infrastructure on the microbiome of urban stormwater.
  • Dr. Lynn Knipe was a guest on WOSU All Sides with Ann Fisher on the subject of Lab-Grown Meat. Click here to listen.
  • Dr. Barbara Kowalcyk was a guest speaker at a recent College of Public Health Farm to Table Lunch and Learn. She discussed the burden of foodborne disease, current food safety challenges and the need for an intergraded, risk-based food safety system that protects public health and prevents foodborne disease
  • Dr. Abby Snyder talks about food spoilage in this recent CFAES Chow Line.
  • During the recent salmonella outbreaks, Dr. Ahmed Yousef and Dr. Barbara Kowalcyk spoke about food safety with WSYX News.
  • Congratulations to PhD student Mackenzie Hannum on receiving the Elaine Skinner Student Award for Outstanding Presentation on an Applied Topic during the recent Society of Sensory Professionals Conference.
  • Congratulations to PhD student Geoff Dubrow on being named a finalist in the Withycombe-Charalamous Graduate Student Competition. As a finalist, he will present his research at the American Chemical Society National Spring Meeting in Orlando.
  • MS student Megan Kesler talks about fair trade in this recent IFTSA Science Meets Food blog.
  • PhD student Mackenzie Hannum and FST graduate Dr. Alex Pierce interview Mona Wolf of the Wolf Group in an IFTSA Science Meets Food blog.
  • The Food Industries Center held the Cleaning and Sanitation Basics + Advanced Clean in Place (CIP) Workshop on October 16 - 18, which included multiple hands-on sessions to increase technical knowledge through applied training. Instructors from the department included Dr. Valente Alvarez, Dr. Dennis Heldman, Dr. Rafael Jimenez-Flores, David Phinney, Dr. Abby Snyder, Gary Wenneker, and Dr. Ahmed Yousef  in addition to volunteer speakers from industry and government agencies.

Upcoming Events
November 7
      Harris Award Seminar 3:30 public reception in Parker Lobby and 4 pm seminar in Parker 118
   2018 recipient Dr. Robert Gravani
November 14     Department Seminar Series 4-5 pm, Parker 118
   Bhavik Bakshi, PhD., Professor, OSU Chemical and Bimolecular Engineering
November 14     OVIFT Event – Using High Pressure Processing to Keep Foods Fresh and Safe
   Registration and Information
November 28     Department Seminar Series 4-5 pm, Parker 118
   Xiaoying Zhao, PhD candidate and Geoff Dubrow, PhD candidate

In This Issue:
  • The department recently hosted over 100 students and guests for the department’s annual scholarship dinner. This past year over $128,000 was awarded in scholarships to 65 students from the department.
  • Dr. Yael Vodovotz and the CAFFRE program were on hand with CFAES and the James at the Farm Science Review to receive a check from the Growing the Cure Cooperatives.
  • Dr. Bala Balasubramaniam and Dr. Dennis Heldman recently participated in the Conference of Food Engineering (CoFE). This is an international food engineering meeting that discusses research, teaching and outreach aspects of food engineering.
  • The JT ‘Stubby’ Endowed Chair in Dairy Foods Dr. Rafael Jimenez-Flores recently presented at the 15th Latin American Congress on Milk and Health. His presentation was “Nutritional Delivery of Milk Components within the Dairy Matrix and its Role on Human Health.”
  • Ohio State Insights recently featured the research of Dr. Chris Simons and the Perception and Liking Lab.
  • Dr. Abby Snyder talks about chicken and preventing foodborne illness in this recent CFAES Chow Line article.
  • The Food Innovation Center recently hosted 280 participants for the Inaugural Scientific Conference on Carbohydrate Restriction.
  • Congratulations to PhD student Katie Williamson who placed first in the poster competition at the MRFood Conference in Rennes, France.
  • Congratulations to research associate Shreya Kamat for placing second in the poster competition at the Conference of Food Engineering (CoFE).
  • Congratulations to MS student Shiyu Cai who was awarded a scholarship grant from the FMI Foundation for the 2018 – 2019 academic year. The FMI Foundation scholarships are awarded to students currently enrolled in food and agricultural science majors who have a true interest in the field of accredited food safety auditing.
  • Congratulations to PhD student Michael Dzakovich who won the ISHS Young Minds award for the best poster presentation at the 15th ISHS Symposium on the Processing Tomato in Greece in June 2018 for his paper entitled "From bitter to better: Exploring natural variation in potentially bioactive tomato glycoalkaloids". He was also recently featured in the Tomato News newsletter.
  • The William and Sandra Hildebolt Innovation and Entrepreneurial Endowed Fund recently made two awards for entrepreneurial support. The recipients were Ali Lachey of Foods for Purpose and Sarah Steinbrunner and Amy Andes of Beannut Butter.
  • Dr. Jiyoung Lee had some recent publications come out of her lab. “The microbiome and antibiotic resistance in integrated fishfarm water: Implications of environmental public health” is published in Science of The Total Environment. “Tile Drainage and Anthropogenic Land Use Contribute to Harmful Algal Blooms and Microbiota Shift in Inland Water Bodies” was published in Environmental Science & Technology. This publication was also featured in the Ohio State News.
  • Dr. Rachel Kopec talks about her research with metabolomics in an article about nutrition in the Columbus Dispatch.
  • The Department hosted 56 members of the Refrigerated Foods Association for a tour of the department during their recent Symposium held in Columbus. The group spent time touring the pilot plants, the sensory analysis and perception and liking labs, as well as the Animal Science Meat Lab. They also heard from David Phinney, research associate for Dr. Denny Heldman, about “Energy and Quality in Refrigerated Food.”
  • The Food Industries Center was selected by the West Virginia Public Health Sanitation Division to teach the FSPCA Preventive Controls for Human Food Training on September 25 – 27 in Charleston, WV. This 2 ½ day workshop uses FDA-recognized and standardized curriculum that gives participants an overview of the concepts of how to create a Food Safety Plan to comply with the Hazard Analysis and Risk-based Preventive Controls for Human Foods rule. This workshop meets FDA requirements for the Food Safety Modernization Act (FSMA).

Upcoming Events
10/2–10/4    Dairy 101: Introduction to Dairy Processing and Management
10/3          FST Department Seminar – Hua Wang, PhD – FST Professor
10/11-10/12     Fall Break
10/16           Cleaning and Sanitation Basics
10/17           FST Department Seminar – Shakeel ur Rehman, PhD – Chief Science Officer, fairlife, LLC
10/17–10/18    Advanced CIP
10/18          OVIFT Beer School at Brewdog
     Click here for more information
10/23-10/24     Meat and Poultry Labeling Course
11/7          FST 2018 Harris Award Lecture -  Dr. Robert Gravani, Professor Emeritus Cornell University
 

In This Issue:
  • We are pleased to announce the 2018 OSU FST Hall of Distinction recipients:
    Dr. John Litchfield
    Mr. Carl Obenauf
    Mr. William Spain
    Dr. Ira Gould – posthumous
    Mr. Lester Stauffer – posthumous
    Mark your calendar and plan to join us on October 5th as we recognize these individuals and their contributions to food science and technology as well as their support of our department and The Ohio State University. The ceremony and reception is slated to take place in the lobby of the Parker Food Science and Technology Building on the OSU campus from 4:00 – 5:30 pm.
  • This fall, the department welcomed 20 new students to our undergraduate program and 26 new students to our graduate program. This brings our program to 150 undergraduate and 87 graduate students enrolled for Fall Semester.
  • Dr. Barbara Kowalcyk and Dr. Ahmed Yousef were featured experts in a television news segment about the Chipotle illness outbreak. Click here to watch. Dr. Yousef was always interviewed by WOSU about the outbreak.
  • The Food Industries Center in collaboration with the Departments of Food Science and Technology and Animal Sciences will be hosting part of the activities of the Refrigerated Foods Association Annual Symposium. The symposium will take place in Columbus Sept. 24-26. Dr. Valente Alvarez, director of the Food Industries Center, will give a keynote presentation as part of the program. Click here to learn more.
  • PhD student Mackenzie Hannum talks about the taste of natural in an IFTSA Science Meets Food blog.
  • Dr. Lynn Knipe held an Introduction to HACCP Principles for Meat and Poultry Processors and hosted 28 participants at the Greater Cleveland Food Bank.

Upcoming Events
9/5     FST Department Seminar - Farnaz Maleky, PhD - FST Assistant Professor
          4-5 pm Parker 118
9/12    FST Department Seminar - Ken Riedl, PhD – Interim Director of NPASR
          4-5 pm Parker 118
9/19    FST Department Seminar - Steven Hill, PhD - Vice President, R&D and Quality, T. Marzetti Company
          4-5 pm Parker 118
9/19    OVIFT Networking Event
          Click here for more information
9/26    FST Department Seminar - Art Gooray, PhD, OSU Technology Commercialization Office
          4-5 pm Parker 118
10/2–10/4     Dairy 101: Introduction to Dairy Processing and Management
10/16   Cleaning and Sanitation Basics
10/17–10/18     Advanced CIP
10/23-10/24     Meat and Poultry Product Labeling Course

In This Issue:
  • The Institute of Food Technologist’s IFT18 was held in Chicago this month and our department was well represented during the annual meeting. We had over 35 students and faculty participating this year in some capacity that included, but not limited to, poster presentations, competition finalists, student leadership, panelists, and speakers. OSUFST highlights during the meeting included:
    IFT Achievement Awards
    Dr. Denny Heldman received the Nicolas Appert Award
    Dr. Luis Rodriguez-Saona received the William V. Cruess Award for Excellence in Teaching
    Dr. Devin Peterson received the Stephen S. Chang Award for Lipid or Flavor Science
    Dr. Barbara Kowalcyk received the Samuel Cate Prescott Award for Research
    Graduate Student Poster Competition
    Aishwarya Badiger placed 1st in the Refrigerated and Frozen Foods Division
    Mei-Ling Shotts placed 1st in the Quality Assurance Division
    Stelios Sarantis placed 2nd in the Food Chemistry Division
    Amanda Sia placed 2nd in the Quality Assurance Division
    Ahmed Menevseoglu placed 3rd in the Quality Assurance Division
    Product Development Competition
    The FST product development team won 1st place in the IFTSA MARS competition with their product “Banzo Bites.” Team members included Amy Andes, Ayna Arora, Megan Hoehn, Jing-Wei Lee, Megan Lu, Anna Schmenk, Sarah Steinbrunner, and Tara Vorst.
  • CFAES Vice President and Dean Cathann A. Kress announced that Dr. Sheryl Barringer has been reappointed as department chair for a four-year term through May 30, 2022.
  • Dr. Bala Balasubramaniam, Dr. Rafael Jimenez-Flores, Dr. Chris Simons, and Dr. Ahmed Yousef are all part of a team that has been awarded a four-year, $891,000 grant from the U.S. Department of Agriculture’s National Institute of Food and Agriculture to study healthier food and beverage processing options. Click here to learn more.
  • Dr. Chris Simons and his Food Perception and Liking Lab was featured on the OSU website.
  • Dr. Ken Lee shares scientific information about MSG in the YouTube video “Stop Blaming MSG for Your Headaches - In Real Life - Episode 2.”
  • Dr. Abby Snyder talks foodborne illness and pathogens in nonperishable foods in a recent CFAES Chow Line.
  • PhD student Emily Holman placed 3rd in the Developing Scientists Technical presentation competition at the recent International Association for Food Protection (IAFP) Annual Meeting.
  • FST undergrad Sarah Steinbrunner was part of a team that was named a winner in the Ohio Signature Food Contest. The contest was sponsored by the Center for Innovative Food Technology (CIFT) and the Ohio Farm Bureau Federation and showcases many new, innovative products ready to take that next step – actual product development. Click here to read the story.
  • MS student Amanda Sia posted in the IFTSA Science Meets Food blog about Big Data & Predictive Analytics in Food Safety.
  • MS student Elliot Dhuey has been elected to serve as a delegate to the Council of Graduate Students for the 2018-2019 term.
  • The Food Industries Center offered the Better Process Control School in Spanish on July 2 – 5 in Ecuador, reaching an audience from Peru, Uruguay, Honduras, and Ecuador. Dr. Valente Alvarez, along with expert instructors, offered daily lectures in microbiology, acidified and low-acid foods, container closures and handling, thermal processing, and recordkeeping. This course satisfies the training requirements specified in both the FDA and USDA regulations designed to prevent public health problems in low-acid and acidified low-acid canned foods.

Upcoming Events
8/3            Summer Graduation Party
          2:30-3:30 Parker Food Science Lobby
8/20           Welcome Back Lunch
          12:00-12:45 pm Parker Food Science Lobby
8/20           FST grad student orientation
          12:45-4:45 pm Parker Room 118
8/30-8/31      Intoduction to HACCP Principles for Meat and Poultry Processors
10/2–10/4    Dairy 101: Introduction to Dairy Processing and Management
10/16           Cleaning and Sanitation Basics
10/17–10/18    Advanced CIP

In This Issue:
  • Congratulations to Dr. Robert Gravani who has been selected as the 2018 Harris Award recipient. Dr. Gravani is Professor Emeritus of Food Science in the Department of Food Science and Director Emeritus of the National Good Agricultural Practices at Cornell University. The 2018 Harris Award lecture will take place on Wednesday, November 7th at 4 pm in the Parker Food Science and Technology building, during our Autumn Food Science Seminar Series.
  • Dr. Luis Rodriguez-Saona and Dr. Monica Giusti were keynote speakers at the 33rd Philippine Chemistry Congress, Manila, Philippines.
  • Congratulations to Dr. Ken Lee who is one of three CFAES faculty members elected to The Ohio State University Faculty Council for the 2019-2021 term.
  • A number of students and post docs recently presented research at the Annual Meeting of the American Dairy Science Association. Congratulations to Gonzalo Miyagusuku Cruzado who placed 1st in the Graduate Student Research Poster Competition and to Luis Real Hernandez who was selected to compete as a finalist in the Oral Research competition. Dr. Jimenez-Flores was recognized as the incoming ADSA Vice President during leadership installation.
  • Dr. Barbara Kowalcyk was featured in a CFAES Chow Line article about a Multistate Salmonella Outbreak involving pre-cut melons.
  • Dr. Luis Rodriguez-Saona and Dr. Monica Giusti were invited to Bangkok to present their research at the School of Agricultural Resources, Chulalongkorn University, and the Institute of Nutrition, Mahidol University. During this trip Dr. Rodriguez-Saona led a workshop on food authenticity.
  • Dr. Bala Balasubramaniam was part of a group that participated in the 2018 CFAES DC Days trip to Washington DC. The group traveled to Washington, D.C. to visit with federal agencies and program officers.
  • This past month Dr. Jiyoung Lee was invited to speak about ‘Harmful Cyanobacterial Blooms: Linkage to Human Health and Beyond’ at the 2018 Science-Policy Confluence Conference: Great Lakes HABs: Science-Based Policy Solutions in Ann Arbor.
  • Dr. Rafael Jimenez-Flores has provided a webcast titled ‘Applying MFGM and Human Milk Science to Improve Nutrition for Infants and Toddlers’ to the Pediatric Nutrition continuing education organization. He was also a Key Note Speaker at the 7th Latin American Congress on Pediatrics and Selected Topics
  • CFAES has featured a story on their website about recent FST graduate Anna Schmenk.
  • The Food Industries Center held its annual Acidified Foods Better Process Control School this past month. This course satisfies the training requirements specified in FDA regulations designed to prevent public health problems in acidified canned foods.
  • Are you planning to attend the IFT Annual Meeting in July? Do not forget to purchase your ticket to the department’s annual OSU at IFT reception. The reception will be held on Monday, July 16th 6:00-7:30 p.m. in Williford B at the Hilton Chicago. This is a ticketed event and the cost of the ticket is $50.00. If you have already registered and just want to purchase a reception ticket only, you can purchase it by selecting the “Social Events” option in the Attendee Registration and Housing Links box on the home page of the registration site. You can also call registration customer service at 800.462.9440 to have tickets added to your existing registration. Also, be sure to stop by our booth at the Expo – we are booth #1261 (South Hall).


Upcoming Events:
7/2 – 7/5              Better Process Control School (Spanish)
7/16                     OSU at IFT Friends and Alumni reception
               6:00 – 7:30 pm Williford B at the Hilton Chicago
7/23 – 7/24          Introductory HACCP
7/25 – 7/27          FSPCA – Preventive Controls for Human Food Training
8/3                     FST Spring Semester Graduation Party
               2:30-3:30 Parker Food Science Lobby

In This Issue:
  • The department graduated 21 undergraduate students, 3 Masters students, and 4 PhD’s during the spring semester graduation. Congratulations and best of luck to our new alumni.
  • During our department’s spring semester graduation party, a number of awards were announced including:
    Dr. Matt Teegarden received the 2018 Pamela Parker Garten and Tom Parker graduate scholarship.
    Hannah Mehle received the 2017-2018 Outstanding Teaching Assistant Award.
  • The Ohio Academy of Science State Science Day was held earlier this month and Dr. John Litchfield and Dr. Brian Waters served as judges for the OSU Food Science Award. Congratulations to Aleacia Laird of Springfield, Ohio for her first place award and to Heather Milliron of Springfield, Ohio for her second place award.
  • Dr. Hua Wang’s research with oral antibiotics was featured in an article in the Scholars Strategy Network. She also talked about her research with antibiotics in this New York Times article.
  • Dr. Rafael Jimenez-Flores has been elected Vice President of the American Dairy Association Board of Directors.
  • Dr. Barbara Kowalcyk was invited to attend the 2018 Forum on Culture Independent Diagnostics: Charting a Course for Public Health in Washington, DC earlier this month. FST research assistant Ahmed Abdelhamid and grad students Shiyu Cai and Walaa Hussein also attended. The College and Department served as a co-sponsor and as such, will be working with the other co-sponsors and attendees to synthesize the meeting findings and publish a set of recommendations for moving forward.
  • Dr. Luis Rodriguez-Saona talks about the technology in his lab that detects food fraud in a story with WBNS Channel 10.
  • Dr. Sheryl Barringer talks about her garlic research in a Reader’s Digest article about “13 Things You Should Never Eat on an Airplane.”
  • Dr. Abby Snyder talks about eggs and foodborne illness in this recent CFAES Chow Line article.
  • Dr. Besma Abbaoui and Dr. Jessica Cooperstone participated in the Infectious Diseases Institute’s Discovery Talks. Discovery Talks showcase TED-style talks by faculty to educate our community and share how our discoveries are contributing answers to real-world challenges around the globe.
  • Congratulations to Megan Lu who received the Virginia Dare scholarship. Each year the Virginia Dare Scholarship is awarded to an undergraduate food science student based on academic achievement, leadership, professional potential and interest in flavor technology.
  • Congratulations to the following students who have received a Feeding Tomorrow scholarship: Geoffrey Dubrow, Mackenzie Hannum, and Katie Williamson received a graduate scholarship and Megan Gregg received an undergraduate scholarship.
  • PhD student Sichaya Sittipod talks about the complexities and Nuances of coffee in a Columbus Dispatch article.
  • MS student Rob Hallinan blogged about Ayurveda in a recent IFTSA Science Meets Food Blog.
  • MS student Mackenzie Hannum blogged about three dimensional printing of food in a recent IFTSA Science Meets Food Blog.
  • The 2nd Annual Ohio Mass Spectrometry and Metabolomics Symposium was held at Ohio State earlier this month and included participation from several FST faculty, staff, and students. Dr. Emmanuel Hatzakis and Dr. Jessica Cooperstone were plenary speakers and Dr. Ken Riedl and Dr. Matthias Klein served as a moderators for the oral presentations. PhD student Sichaya Sittipod participated with an oral presentation.
  • The following students placed in the OVIFT poster competition that was held in our department this spring - Graduate student category: 1st place - Emily Holman, Finalists - Geoff Dubrow, Mackenzie Hannum, Meredith Myers, Matt Teegarden, and Katie Williamson. Undergraduate student category: 1st place - Daniel Sosh, Finalists - Anna Schmenk, Karli Van Simaeys, and Morgan Whitecotton.

Upcoming Events
6/6                       Dairy Lab Skills Enrichment Workshop
6/13 – 6/14           Better Process Control School Acidified Foods Only
7/2 – 7/5              Better Process Control School (Spanish)
7/16                     OSU at IFT Friends and Alumni reception
               6:00 – 7:30 pm Williford B at the Hilton Chicago
7/23 – 7/24          Introductory HACCP
7/25 – 7/27          FSPCA – Preventive Controls for Human Food Training

In This Issue:
  • The CFAES Celebration of Students banquet took place this month and the department was well represented:
    Dr. Bill Hildebolt received the Meritorious Service to Students award
    Anna Schmenk and Daniel Sosh were recognized as rank 4 Newcomb Scholars
    Ashley Besancon was recognized as a rank 2 Newcomb Scholar
    Emily Kreinbrink received the CFAES Internship Award for FST
    Citation Needed received the ‘New Activity’ award for their screening of Food Evolution.
  • Congratulations to Dr. Barbara Kowalcyk who has been awarded the 2018 Ewen C.D. Todd Control of Foodborne Illness Award. The award is given annually to an individual for dedicated and exceptional contributions to the reduction of risks to foodborne illness. She will receive the award at the IAFP Annual Meeting this July.
  • Congratulations to Dr. Rafael Jimenez-Flores who was named the 2017-2018 Food Science Club Professor of the Year.
  • Dr. Chris Simons talks about why we eat food that 'hurts so good" in the Columbus Dispatch.
  • Dr. Barbara Kowalcyk talks about foodborne Illness in a WebMD article.
  • Dr. Abby Snyder talks about the recent E. Coli outbreak in Consumer Reports. Dr. Snyder also talks in a CFAES news release about helping restaurants avoid foodborne illnesses through training as well as a recent CFAES Chow Line about the FDA recall of Kratom.
  • Dr. Bala Balasubramaniam was awarded the 2018 Innovator of the Year Award at the OARDC Annual Research Conference earlier this month.
  • Dr. Barbara Kowalcyk recently talked about raw and uncooked frozen fruits and vegetables on the Dr. Oz show.
  • Ariel Garsow was one of two CFAES graduate students selected to participate in the 2018 U.S. Borlaug Summer Institute on Global Food Security.
  • Congratulations to the following individuals who will be on 2018-2019 Food Science Club Executive Board - President: Kelly Deatherage; Vice President: Josh Song; Secretary: Ashley Besancon; Treasurer: Amy Andes; Industry Co-Liaisons: Ali Lachey & Emily Holman; Social & Volunteer Chair: Jing-Wei Lee; OVIFT Liaison: Morgan Whitecotton; Product Development Liaison: Megan Gregg; CFAES Liaison: Kevin Berkowitz.
  • The department was well represented at the 2018 Russell Klein Nutrition Research Symposium. Matt Teegarden, Meredith Myers, Kelsey Morris, and Carla Rodriguez all participated in the poster competition. Meredith Myers placed third with her poster. Matt Teegarden also gave a Post-Doc Oral Presentation.
  • Congratulations to Haley Orwig who tied for 1st place in the Food Science, Safety, and Security category of the Denman Undergraduate Research Forum. Other FST students participating in the Denman included: Ayna Arora, Morgan Whitecotton, Siti Fatimah Khairuddin, Jing Wei Lee, Xiang Li, Daniel Sosh, Maggie Stegman, and Zihan Zhang.
  • Congratulations to the 2018 OVIFT scholarship recipients: OVIFT Undergraduate Scholarship - Morgan Whitecotton; Dr. Grady Chism III OSU Undergraduate Scholarship – Ayna Arora; John Litchfield Graduate Fellowship – Didem Peren Aykas; OVIFT scholarship to a deserving graduate student (3 available) – Makenzie Hannum, Geoff Dubrow, and Meredith Myers.
  • Mackenzie Hannum talks about molecular gastronomy in a recent IFTSA Science Meets Food Blog.
  • Congrats to Ayna Arora, Anna Schmenk, Amy Andes, and Jing-Wei Lee for being named a top 5 finalist in the Spring 2018 BOSS (Best of Student Startups) Finale at Ohio State’s Center for Innovation and Entrepreneurship.
  • CFAES Dean Cathann Kress and Citation Needed club president Haley Chatelaine welcomed students to the World Food Prize Ohio Youth Institute and talked with them about food security and the need to educate consumers about food science and agriculture.
  • The Ohio State Food Science Club hosted over 90 students from OSU, UIUC, Purdue, and UT-Knoxville this past weekend for the IFTSA Midwest Area Meeting. The weekend kicked off with an interactive networking night where Ohio State Food Science highlighted their PD teams and two local entrepreneurs (OH Chips and J-Pop Gourmet Ice Pops). The night ended with a tour and mixer at Brothers Drake Meadery. On Saturday, students toured Kroger Bakery, Marzetti, and OSU's Central Production Kitchen - which makes and distributes food for all campus dining locations. The College Bowl competition ensued, where Purdue won 1st place and OSU placed 3rd.
  • Mackenzie Hannum and Walaa Hussein both received career development grants offered by the Council of Graduate Students. In addition, Walaa and Ariel Garsow received travel awards from 3-A Sanitary Standards Inc.
  • The Food Industries Center discussed their collaborative tomato processing research and displayed product samples during a tomato cutting at OARDC as part of the Tomato Breeders' Roundtable Meeting, which meets annually to bring together researchers who share an interest in tomato genetics.
  • The Food Industries Center certified industry employees through the International HACCP Alliance during the Introductory HACCP Workshop earlier this month.
  • The Food Industries Center recently hosted the FSPCA Preventive Controls for Human Food Training. This 2 ½ day workshop uses FDA-recognized and standardized curriculum that gives participants an overview of the concepts of how to create a Food Safety Plan to comply with the Hazard Analysis and Risk-based Preventive Controls for Human Foods rule. This workshop meets FDA requirements for the Food Safety Modernization Act (FSMA).
  • Are you planning to attend the IFT Annual Meeting in July? Do not forget to purchase your ticket to the department’s annual OSU at IFT reception. The reception will be held on Monday, July 16th 6:00-7:30 p.m. in Williford B at the Hilton Chicago. This is a ticketed event and the cost of the ticket is $50.00. If you have already registered and just want to purchase a reception ticket only, you can purchase it by selecting the “Social Events” option in the Attendee Registration and Housing Links box on the home page of the registration site. You can also call registration customer service at 800.462.9440 to have tickets added to your existing registration. Also, be sure to stop by our booth at the Expo – we are booth #1261 (South Hall).


Upcoming Events
5/4                   FST Spring Graduation Party
               2:30-3:30 Parker Food Science Lobby
5/16                      FSPCA - Preventive Controls for Human Food Training (Part 2 – Instructor Led)
5/21                      Introduction to Food Science Essentials (Online Course)
6/6                       Dairy Lab Skills Enrichment Workshop
6/13 – 6/14           Better Process Control School Acidified Foods Only
6/26 – 6/29          Better Process Control School (Spanish)
7/16                 OSU at IFT Friends and Alumni reception
               6:00 – 7:30 pm Williford B at the Hilton Chicago
7/23 – 7/24         Introductory HACCP
7/25 – 7/27         FSPCA – Preventive Controls for Human Food Training

 

In This Issue:
  • Congratulations to the following faculty on their 2018 IFT Achievement Award. The Nicolas Appert Award will be awarded to Dr. Dennis Heldman, the William V. Cruess Award for Excellence in Teaching will be awarded to Dr. Luis Rodriguez-Saona, the Stephen S. Chang Award for Lipid or Flavor Science will be awarded to Dr. Devin Peterson and the Samuel Cate Prescott Award for Research will be awarded to Dr. Barb Kowalcyk. The awards celebration will take place at IFT18 in Chicago on Sunday, July 15th. We will also be recognizing these achievements during the OSU at IFT reception Monday, July 16th. Click here to learn more about these awards.
  • Congratulations to Dr. Bala Balasubramaniam on being selected as one of this year’s recipients of the 2018 OARDC Innovator of the Year Award. He will receive the award at the CFAES Annual Research Conference on Friday, April 27th in Wooster.
  • Congratulations to Dr. Mary Kay Pohlschneider and Dr. Chris Simons who have both received a 2018 North American Colleges and Teachers of Agriculture (NACTA) Educator Award. In addition, congratulations to recent PhD graduate Dr. Mei-Ling Shotts who received the NACTA Graduate Student Award. They will be recognized during the NATCA Conference this June at Iowa State University. One of the central purposes of NACTA is to recognize those individuals whose efforts represent the very best in agricultural higher education.
  • Congratulations to Dr. Ken Lee on his election to the IFT Board of Directors.
  • Dr. Barbara Kowalcyk has been reappointed to the FDA Science Board for an additional two-year term. The FDA Science Board advises the federal agency on complex scientific and technical issues and provides input on the agency’s research agenda and on upgrading scientific and research facilities and training opportunities.
  • The Center for Applied Plant Sciences CAPS and COSI released an educational video demonstrating the role plants play in our food system. As a part of the video, Dr. Monica Giusti talks about functional foods and Dr. Denny Heldman talks about food production and reducing food waste. Click here for the video.
  • Research by Dr. Sheryl Barringer was recently highlighted in Ohio State Insights.
  • Dr. Valente Alvarez was the featured expert in a Columbus Dispatch article “Matters of Taste: Fermentation might smell bad, but the food is good.”
  • Dr. Barbara Kowalcyk recently presented at a FIGHT BAC! Webinar about the long term health effects of a food borne illness. There were over 700 attendees and was organized by the Partnership for Food Safety Education.
  • The department recently hosted the OVIFT FoodSURE Spring Research Forum. We had over 30 students submit an abstract for the poster competition and both our students and faculty enjoyed the opportunity to interact with industry professionals. Congratulations to the following students who placed in the poster competition - Graduate student category: 1st place - Emily Holman, Finalists - Geoff Dubrow, Mackenzie Hannum, Meredith Myers, Matt Teegarden, and Katie Williamson. Undergraduate student category: 1st place - Daniel Sosh, Finalists - Anna Schmenk, Karli Van Simaeys, and Morgan Whitecotton.
  • Congratulations to FST’s IFTSA Mars Product Development Team ‘Banzo Bites’! They have been selected as one of six finalists in the 28th Annual IFTSA & MARS Product Development Competition. They will compete in the final competition at the IFT Annual Meeting in July. Team members include Tara Vorst, Sarah Steinbrunner, Megan Lu, Anna Schmenk, Megan Hoehn, Amy Andes, Jing-Wei Lee, and Ayna Arora.
  • Our department was well represented at the Edward F. Hayes Graduate Research Forum this year. Congratulations to Mackenzie Hannum for placing 1st in the poster presentation and Geoff Dubrow for placing 3rd in the oral presentation. Also participating was Stelios Sarantis and Aishwarya Badiger in the poster presentations and Amanda Sia and Subbiah Nagappan (FABE) in the oral presentations.
  • Congratulations to Karli Van Simaeys - 1st, Haley Orwig - 2nd, and Daniel Sosh - 3rd, for placing in the Food Science category of the CFAES Undergraduate Research Forum. Also representing the department at the forum was Xiang Li, Morgan Whitecotton, Jing-Wei Lee, Ayna Arora, and Maggie Stegman.
  • Recent PhD graduate Dr. Mei-Ling Shotts has been named the incoming chair for Quality Assurance Division of IFT.
  • Congratulations to the following students who have been selected as FST Peer Mentors for the 2018-19 academic year: Jessica Callahan, Mariah Cox, Lindsay Davis, Kelly Deatherage, and Jenna Fryer. They will be joining our current mentors who will be returning next year: Ayna Arora, Ashley Besancon, Philip Eberly, Emily Kreinbrink, Jing-Wei Lee, Caleb Metzcar, and Sarah Steinbrunner. FST Peer Mentors will serve as student leaders for incoming freshmen and new transfer students, through one-on-one mentoring and planning events to provide hands-on experience in our pilot plants. We look forward to another great year of activities and interactions.
  • Congratulations to FST undergraduate Lindsay Davis on receiving the W.T. Reese Memorial Scholarship from the International Dairy Deli Bakery Association.
  • Recent PhD graduate Dr. Alex Feldmeyer talks about refined sugar in a recent IFTSA Science Meets Food Blog.
  • Dr. Farnaz Maleky spent two weeks working in Guatemala under the USAID-funded Farmer-to-Farmer (F2F) program. As a volunteer technical specialist, she provided technical assistance to Guatemalan Food Industry "to improve the productivity and competitiveness of the medium-sized enterprises (MSMEs) in Guatemala".
  • Know of a great food scientist in industry or academia but they’re NOT from Ohio State? Nominations are being accepted for suitable candidates from all persons or groups in the food science profession for the 2018 OSU Harris Award for Excellence in Food Science & Technology. The purpose of the Harris Award at The Ohio State University is to celebrate excellence in food science, food technology or related disciplines. Click here for more information.
  • Are you planning to attend the IFT Annual Meeting in July? Do not forget to purchase your ticket to the department’s annual OSU at IFT reception. The reception will be held on Monday, July 16th 6:00-7:30 p.m. in Williford B at the Hilton Chicago. This is a ticketed event and the cost of the ticket is $50.00. If you have already registered and just want to purchase a reception ticket only, you can purchase it by selecting the “Social Events” option in the Attendee Registration and Housing Links box on the home page of the registration site. You can also call registration customer service at 800.462.9440 to have tickets added to your existing registration. Also, be sure to stop by our booth at the Expo – we are booth #1261 (South Hall).
  • The Food Industries Center held its annual Better Process Control School on March 12 – 15, offering daily lectures in microbiology, acidified and low-acid foods, container closures and handling, thermal processing, and records and recordkeeping. This course satisfies the training requirements specified in both the FDA and USDA regulations designed to prevent public health problems in low-acid and acidified low-acid canned foods.


Upcoming Events
4/3            Richard J. and Martha D. Denman Undergraduate Research Forum
          The Ohio Union
4/5            Russell Klein Nutrition Research Symposium
          Nationwide & Ohio Farm Bureau 4-H Center
4/9-4/10       Introductory HACCP
          www.go.osu.edu/haccp
4/11-4/13      FSPCA – Preventive Controls for Human Food Training
          FSPCA
5/4            FST Spring Semester Graduation Party
          2:30 – 3:30 Parker Food Science Lobby
5/16           FSPCA - Preventive Controls for Human Food Training (Blended Course)
          FSPCA Blended
5/21           Introduction to Food Science Essentials (Online Course)
          Food Science Essentials
7/16           OSU at IFT Friends and Alumni reception
          6:00 – 7:30 pm Williford B at the Hilton Chicago

In This Issue:
  • The Ohio State University Board of Trustees has approved establishment of the William and Sandra Hildebolt Innovation and Entrepreneurial Endowed Fund. The annual distribution from this fund shall be used to promote student innovation and entrepreneurial activities in the Department of Food Science & Technology.
  • Dr. Emmanuel Hatzakis and Dr. Dennis Heldman both had their proposed research projects recently funded through Seeds: The OARDC Research Enhancement Competitive Grants Program.
  • Dr. Sheryl Barringer talks about the challenges of analyzing flavors in an article in Lab Manager. Click here for the article.
  • Dr. Barbara Kowalcyk and Dr. Abby Snyder offer some sources for information about food safety and nutrition as you consider dining out in a recent CFAES ‘Chow Line.’
  • A research article co-authored by Dr. Denny Heldman talks about whether or not it is ok to drink your milk past the sell-by date on the carton. Click here to read more.
  • Congratulations to the FST product development team of Josh Song, Kevin Berkowitz, Kelly Deatherage, and Megan Gregg for placing second in the American Society of Baking Product Development Competition.
  • Congratulations to the FST product development team of Elliot Dhuey, Rachel Chen, Megan Kesler, Yuko Nishikawa, and Amanda Sia on their second place finish in the Fiberstar Citri-Fi 125 Innovation Contest.
  • Congratulations to the FST product development team of Yucheng Zhou, Gonzalo Miyagusuku Cruzado, Stelios Sarantis, Feiran Yu, Xiaoyi Zhu for being named a top six finalist in the National Dairy Council New Product Competition. Good luck in the next round of competition!
  • Congratulations to undergraduate students Philip Eberly and Madison Fomich who have been selected as members of the CFAES Ambassador team.
  • Congratulations to undergraduate students Jessica Callahan and Jack Gothier who have been selected as CFAES Peer Mentors. As peer mentors for the College, they will work with first year students and students in transition for academic year 2018-2019.
  • PhD student Mackenzie Hannum offers a review of Netflix’s new food documentary ‘Rotten’ in the latest IFTSA Science Meets Food Blog. Click here to read it.
  • FST alum Dr. Bill Hildebolt has co-written a book with Arts & Sciences alum Bonnie Bajorek Daneker on how Prego spaghetti sauce came to be on supermarket shelves. Sales of the book go to Ohio State student scholarships. Click here to learn more.
  • Heather Dean from the Food Industries Center talks about the Food Safety Hotline in a recent CFAES 'Chow Line'.
  • Nominations are open for the 2018 FST Hall of Distinction. Established in 2013, the Hall of Distinction seeks to recognize graduates and friends of the Department of Food Science and Technology at The Ohio State University who have made significant contributions to the food science and technology profession. Click here for more information and the nomination form.
  • Know of a great food scientist in industry or academia but they’re NOT from Ohio State? Nominations are also being accepted for suitable candidates from all persons or groups in the food science profession for the 2018 OSU Harris Award for Excellence in Food Science & Technology. The purpose of the Harris Award at The Ohio State University is to celebrate excellence in food science, food technology or related disciplines. Click here for more information.

Upcoming Events

3/1            CFAES Undergraduate Research Forum
           Nationwide & Ohio Farm Bureau 4H Center
3/1            Ohio Food Industry Summit
          Food Industry Summit
3/2            Edward F. Hayes Graduate Research Forum
          The Ohio Union
3/12 – 3/15    Better Process Control School
          Better Process Control
3/17-3/18      FREC Survey of Flavor Science
          FREC survey of flavor course
3/26 – 3/27    Introductory HACCP
          HACCP
3/27           Ohio Valley Section of IFT & FoodSURE Spring Research Forum & Poster Competition
          4:30 Parker Food Science Lobby
3/28 – 3/30    FSPCA – Preventive Controls for Human Food Training
          FSPCA
4/3            Richard J. and Martha D. Denman Undergraduate Research Forum
          The Ohio Union
4/5            Russell Klein Nutrition Research Symposium
          Nationwide & Ohio Farm Bureau 4-H Center

In This Issue:
  • Congratulations to the following FST friends and Alumni who will be recognized during the 2018 CFAES Alumni Awards luncheon on March 4, 2018.
    Meritorious Service Award
    Dale Seiberling (`50, BS, `51, MS, Dairy Technology)
    Young Professional Award
    Nutsuda Sumonsiri (PhD (2012) Bang Sue, Bangkok, Thailand)
    Distinguished Alumni Award
    Rohini Desai Mulchandani (PhD (1976) Worthington, OH)
  • American Dairy Association Mideast made a generous donation of $100,000 to the J.T. Stubby Parker Endowed Chair in Dairy Foods. These funds will go directly to keeping the dairy program sustainable for future students and research that is important to the dairy manufacturing industry.
  • The department is hosting a spring seminar series. Click here for the full listing.
  • Dr. Bala Balasubramaniam has been appointed as the Editor-in-Chief of Journal of Food Process Engineering (JFPE), Wiley Publishers. Bala along with a team of five associate editors and an editorial board assume the editorial responsibilities of the journal from January 2018 onwards
  • Congratulations to Dr. Valente Alvarez who received the Ohio JCEP 2017 DSA Ruby Award at this month’s OSU Extension Conference.
  • Congratulations to PhD student Walaa Hussein who was selected as the winner of the Jessica Gavin 2018 essay contest. Click here to learn more.
  • Congratulations to MS student Meredith Myers who has been inducted into Phi Tau Sigma, The Honor Society of Food Science and Technology. Also, Meredith has recently been selected to participate in The John Milner Nutrition and Cancer Prevention Research Practicum sponsored by the Nutritional Science Research Group, National Cancer Institute & the Department of Nutrition at the Clinical Center, National Institutes of Health which will be held in March.
  • PhD student Matt Teegarden was recently featured on Ohio State’s website. Click here to read the story. Matt is also the host of a podcast through IFTNext. Episode 1 talks about Food Disruption and can be found here.
  • Congratulations to undergraduate student Emily Kreinbrink on receiving an NCGA William C. Berg Academic Excellence in Agriculture Scholarship. She will travel to Anaheim, California at the end of February to be recognized. Click here to learn more.
  • Dr. Ahmed Yousef talks about the proposed federal changes and how they'll affect egg processors in a recent Columbus Dispatch article. Click here for the article.
  • Dr. Chris Simons talks about the science behind spicy cravings in Ohio State Insights. Click here to read it.
  • Assistant professor and CFAES food safety specialist Dr. Abby Snyder recently edited two CFAES Chow Line articles. Click here to read the “raw” water article and click here to read the E. coli poisoning article.
  • PhD student Mackenzie Hannum recently posted in the IFTSA blog Science Meets Food. Click here for the post.

Upcoming Events

2/7                      FSPCA - Preventive Controls for Human Food Training (Blended Course)
FSPCA Blended
2/20 – 2/22         Dairy Pasteurization Workshop
Dairy Pasteurization
2/22                    Citation Needed Coffee Talk ‘Food Fraud’
2-3 pm Parker 311
3/1                      CFAES Undergraduate Research Forum
Nationwide & Ohio Farm Bureau 4H Center
3/1                      Ohio Food Industry Summit
Food Industry Summit
3/12 – 3/15         Better Process Control School
Better Process Control
3/17-3/18            FREC Survey of Flavor Science
FREC survey of flavor course
3/26 – 3/27         Introductory HACCP
HACCP
3/28 – 3/30         FSPCA – Preventive Controls for Human Food Training
FSPCA
4/5                      Russell Klein Nutrition Research Symposium
Nationwide & Ohio Farm Bureau 4-H Center

In This Issue:
  • The department has received the International HACCP Alliance accreditation for the spring semester HACCP class. Dr. Mary Kay Pohlschneider is the course instructor. Upon completion of the students will now receive a HACCP training certificate.
  • The department recently had the opportunity to host Stephen Ostroff, M.D., the FDA's Deputy Commissioner for Foods and Veterinary Medicine. Dr. Ostroff was able to tour our facility and meet with faculty to give him a better understanding of our department and our capabilities.
  • PhD student Matt Teegarden was one of three students recently featured in the Winter 2017-18 issue of the CFAES Continuum. Click here to access the full issue.
  • Recent MS graduate, Xuewen Jiang has been recently selected as a recipient of the 2017 Best student poster award from the International Association of Great Lakes Research (IAGLR).
  • Recent PhD graduate, Dr. Alex Pierce Feldmeyer wrote about the connection of food aroma and human nostalgia for the IFTSA Science Meets Food blog. Click here for the full post.
  • Congratulations to PhD student Matt Teegarden who was recognized with an Outstanding Graduate Research Award during fall semester.
  • Congratulations to the FST product development team of Joshua Song, Megan Gregg, Kelly Deatherage, and Kevin Berkowitz! They’ve been named a finalist in the American Society of Baking’s 2018 Product Development Competition. They will attend the final round of competition at the annual ASB Product Development Competition in February in Chicago, Ill.
  • FoodS.U.R.E. coordinators, Dr. Greg Sigurdson and PhD student Brittany Miles, hosted an alumni panel for the students currently enrolled in the FST undergraduate research program FoodS.U.R.E. FST alumni Jenna Wlotzko Maly, Anastasia Purgianto, and Dr. Abigail Snyder shared their undergraduate research experiences with the students and answered questions. Click here to learn more about FoodS.U.R.E.
  • The Food Industries Center hosted the FSPCA Preventive Controls for Human Food Training on December 6 – 8. This 2 ½ day workshop uses FDA-recognized and standardized curriculum that gives participants an overview of the concepts of how to create a Food Safety Plan to comply with the Hazard Analysis and Risk-based Preventive Controls for Human Foods rule. This workshop meets FDA requirements for the Food Safety Modernization Act (FSMA).
  • The 18th annual State FFA Food Science Contest was recently held in the Parker Food Science and Technology Building. 1,291 students initially competed in the contest and this was narrowed to 76 high school students from 19 schools at the state level. The superintendents of the contest are FST alumni Jenny Guilford, Regulatory Manager at SensoryEffects, and Maria Ruhlman, Senior Product Development Scientist at the Kellogg Company. Many food science students helped put on this event. The top four scoring students receive scholarships to attend OSU.


Upcoming events
1/22                   Introduction to Food Science Essentials (Online Course)
Introduction to Food Science

2/7                    FSPCA - Preventive Controls for Human Food Training (Blended Course)
FSPCA Blended

2/20 – 2/22         Dairy Pasteurization Workshop
Dairy Pasteurization

3/12 – 3/15         Better Process Control School
Better Process Control

3/26 – 3/27         Introductory HACCP
HACCP

3/28 – 3/30         FSPCA – Preventive Controls for Human Food Training
FSPCA

 

In This Issue:
  • Congratulations to Dr. Emmanuel Hatzakis who has been awarded the 2017 Young Scientist Award by The International Union of Food Science and Technology (IUFoST). The IUFoST Young Scientist Award recognizes an individual in the initial phases of her or his career for the potential to make outstanding scientific contributions to the field of food science and technology and the potential for future scientific leadership.
  • Dr. Bala Balasubramaniam presented on Clean Food Process Development to the Food and Process Engineering department at the University Putra Malaysia. 
  • Dr. Rafael Jimenez Flores presented at the 7th International Symposium on “Delivery of Functionality in Complex Food Systems”, which was held in New Zealand. 
  • A recent Chow Line article about Thanksgiving food safety tips was edited by Dr. Barbara Kowalcyk. Click here to read the article. Another Chow Line article about thawing turkey was edited by assistant professor and CFAES food safety specialist Dr. Abby Snyder Click here to read the article.
  • Post-doctoral researcher Hardy Castada was recognized as a finalist for outstanding research on "Novel detection of adulteration and authentication of single-origin green coffee beans using on-line SIFT-MS analysis of volatile organic compounds during and after roasting of coffee beans" at the 12th Annual International Scholar Research Exposition. 
  • PhD student Mackenzie Hannum recently blogged about emotion and food choices in the IFTSA Science Meets Food blog. Click here to read the blog.
  • The Food Industries Center held the Advanced Clean in Place (CIP) Workshop on November 1 – 2, which included multiple hands-on sessions to increase technical knowledge through applied training. Instructors from the department included Valente Alvarez, Dennis Heldman, David Phinney, Steven Simmons, Ahmed Yousef, and Gary Wenneker, in addition to volunteer speakers from industry and government agencies.
  • The Food Industries Center conducted an onsite Better Process Control School at AmeriQual Group in Evansville, Indiana on November 17 – 18, training employees in thermal processing of low-acid and acidified foods in flexible and semi-rigid containers.
  • The Food Industries Center was invited for a second time this year to teach the Better Process Control School at The J.M. Smucker Company on November 29 – 30, training employees from multiple plant operations in thermal processing of low-acid and acidified foods.
  • Post Doc Hardy Castada, Dr. Sheryl Barringer, and Dr. Macdonald Wick recently published two articles in the journal Rapid Communications in Mass Spectrometry (RCM) with one of the articles being selected for the cover image.

Upcoming Events:
December 2           Ohio FFA Food Science Contest
Parker Food Science and Technology Building
December 6-8        FSPCA - Preventive Controls for Human Food Training
go.osu.edu/fspca
December 15          FST Fall Semester Graduation Party
2:30 – 3:30 pm in the Parker Food Science Lobby
January 22             Introduction to Food Science Essentials (Online Course)
go.osu.edu/introfoodscience

 

In This Issue:
  • Citation Needed and the Food Science Club hosted the screening of the ‘Food Evolution’ movie and hosted a Q&A following the movie with special guest Dr. Alison Van Eenennaam. Click here to read the Columbus Dispatch’s story about the event.
  • David & Ginny Brown have made a generous donation of $100,000 for the dairy program of Dr. Rafael Jimenez-Flores. David is an alumnus of CFAES and 1962 graduate with a degree in Dairy Technology. The Brown’s gift will provide the Dairy Pilot Plant with new state-of-the-art equipment.
  • The department hosted an advance book release and book signing as part of CFAES Fallfest activities. Co-written by FST alum Dr. Bill Hildebolt and Ohio State alum Bonnie Daneker, “It’s In There!®” is based on Prego spaghetti sauce and Dr. Hildebolt’s 15-year experience in the product development department at Campbell Soup Company and will be available for order from The Ohio State University Press with proceeds going to scholarships.
  • Dr. Ken Lee will be a speaker in the November 3rd TEDXColumbus titled "TRUST: The Currency of our Time". Click here to learn more.
  • Congratulations to Dr. Valente Alvarez who has been inducted into Phi Tau Sigma, the Honor Society of Food Science and Technology.
  • Dr. Yael Vodovotz was the Spotlight Investigator for the Fall 2017 Issue of the NIH National Cancer Institute Division of Cancer Prevention newsletter. Click here to read the issue.
  • Dr. Luis Rodriguez-Saona and PhD student Mei-Ling Shotts attended the SciX 2017 meeting in Reno, Nevada. Dr. Rodriguez presented “Fingerprinting Food Ingredients for Authentication by Portable Vibrational Spectroscopy Technologies” and Mei-Ling presented “Authentication of Turkish Honeys Using a Portable Raman Spectroscopy”.
  • Dr. Monica Giusti co-authored an article that is being featured as the cover for the November issue of the IFT Journal of Food Science. The article is the result of years of work by an expert panel on natural colorants in collaboration with the colorant industry, with recommendations for the safety of colors exempt from certification. Click here to go to the JFS site.
  • Dr. Yael Vodovotz was quoted in an article in the Cincinnati Enquirer about candy corn. Click here to read the article.
  • Dr. Rafael Jimenez-Flores participated in and helped organize the 2nd International Forum on Milk and Health that took place in Mexico City in October. Directed to medical professionals and students, the forum had participation of over 450 attendees and dealt with the positive role of milk on fighting obesity.
  • Dr. Valente Alvarez joined the OSU delegation with CFAES to attend the Diversity Institute on Teaching and Mentoring in Atlanta, GA in October. He worked with other faculty to mentor and review resumes of PhD candidates and recent graduates looking for job opportunities.
  • Dr. Luis Rodriguez-Saona was recognized during half-time at the Ohio State vs. Maryland football game for being a 2017 recipient of the Alumni Award for Distinguished Teaching. Click here to learn more about the award.
  • Citation Needed president Haley Chatelaine was the guest speaker for the “What’s Trending Now”, a lunch and learn hosted by OSU Extension that focuses on emerging agricultural issues.
  • PhD student Alex Pierce-Feldmeyer recently blogged about current food trends in the IFTSA Science Meets Food blog. Click here to read the blog.
  • Two FST graduate students are involved in the 2017 IFTSA Global Summit. IFTSA past President Matt Teegarden helped to facilitate IFTSA receiving a grant from the American Society of Association Executives to create the IFT17 Go with Purpose Global Challenge. This program invited 10 participants from all around the world to propose a solution to a case study using the resources they found at IFT. Ariel Garsow, one of the Global Challenge participants, will be sharing about her experience in the program at the IFTSA Global Summit on November 1st.
  • In collaboration with Quality Chekd Dairies, the Food Industries Center offered a Dairy 101: Introduction to Dairy Processing and Management course on October 10 – 12. Participants learned the processing technologies and practices of a fluid milk plant operation from the farm to receiving, to manufacturing, all the way to the customer.
  • The Food Industries Center conducted an onsite Better Process Control School at Abbott in Casa Grande, AZ on October 23 – 25, training employees in thermal processing of low-acid and acidified foods.
  • Dr. Jiyoung Lee recently had three papers published:
    - Lee, S, Jiang, X, Manubolu, M, Riedl, K, Ludsin, S, Martin, J, Lee, J. 2017. Cyanotoxin from Irrigation Water Accumulates in Fresh Produce and Soil: Implications for Public Health and Food Security. Food Research International. (In Press).
    - Wituszynski, D, Hu, C, Zhang, F, Chaffin, J, Lee, J, Ludsin, S, Martin, J. 2017. Microcystin in Lake Erie fish: Risk to human health and relationship to cyanobacterial blooms. Journal of Great Lakes Research. [Epub ahead of print]
    - Jiang, X, Lee, S, Mok, C, Lee, J. 2017. Sustainable Methods for Decontamination of Microcystin in Water using Cold Plasma and UV with Reusable TiO2 Nanoparticle Coating. International Journal of Hygiene and Environmental Health. 14(5):480.


Upcoming Events

November 1 Department Seminar Series 4-5 pm, Parker 118
Dr. Martha Belury, Department of Human Sciences

November 1-2 Advanced CIP
https://foodindustries.osu.edu/events/advanced-cip

November 3  2017 TEDxColumbus:Trust, Dr. Ken Lee
TEDx

November 8 Department Seminar Series 4-5 pm, Parker 118
Dr. Raul Cano, Cal Poly Emeritus Professor and Executive Director, Research ATCC Center for Translational Microbiology

November 15 Department Seminar Series 4-5 pm, Parker 118
Alex Pierce-Feldmeyer, FST PhD candidate

November 29 Department Seminar Series 4-5 pm, Parker 118
Dr. Macdonald Wick, Ohio State Department of Animal Sciences

December 4-5 Introductory HACCP
go.osu.edu/haccp

December 6-8 FSPCA - Preventive Controls for Human Food Training
go.osu.edu/fspca

In This Issue:
  • The department had over 100 students and families in attendance for the first annual FST scholarship dinner last week. Students who received a departmental scholarship this year and their guests were able to enjoy dinner and hear from department chair Dr. Sheryl Barringer as well as visit with and learn about the clubs and programs that are unique to the department. This past year, the department awarded 48 scholarships that totaled $125,000.00.
  • Congratulations to the following faculty and staff who have celebrated years of service milestone with Ohio State: Bala Balasubramaniam – 15 years; Lynn Knipe – 20 years; Tony Stull – 25 years; and Julie Townsend – 20 years. They will be recognized at the OARDC Employee Appreciation Dinner and Recognition Ceremony.
  • The Journal of Agricultural and Food Chemistry recently accepted an article titled “High-Pressure Processing of Broccoli Sprouts: Influence on Bioactivation of Glucosinolates to Isothiocyanates.” A number of faculty and students from our department were involved in the research and include Ken Riedl PhD, Jessica Cooperstone PhD, MS student Shreya Kamat, Bala Balasubramaniam PhD, and Steven Schwartz PhD. Click here for the article.
  • The Food Industries Center has launched an online course called Introduction To Food Science Essentials. This introductory online based training is a ten-week course designed for food industry professionals who are new to the industry or are looking to enhance their technical knowledge, and have not received a formal education in the field of food science and technology. Completion of Introduction to Food Science Essentials will provide participants with a firm foundation of food science knowledge to be immediately applied in their current positions. Click here to learn more.
  • Dr. Bala Balasubramaniam and his lab recently published a study in Food Chemistry Journal called “Optimization of anthocyanins extraction from black carrot pomace with thermosonication.” The research was conducted to evaluate the effectiveness of novel food processing technologies such as thermosonication to extract valuable anthocyanins from black carrot pomace. The research demonstrated the potential use of thermalsonication technology as a tool for the extraction of valuable components of waste products from the fruits and vegetables juice industry. Click here to access the lab publication.
  • The Foods For Health Discovery Theme is pleased to announce an award of $2,000 to Dr. Joshua Blakeslee, Associate Professor, Dept. of Horticulture and Crop Science, and Dr. Emmanuel Hatzakis, Assistant Professor, Dept. of Food Science and Technology, for their proposal to develop and implement a Comprehensive Metabolomics Certification Course, covering the practical and theoretical aspects of both targeted and untargeted metabolomics. This course will be made up of a series of instructional modules, that could be taken either as a whole or offered individually, focused on instructing participants in the extraction/preparation, separation, and analysis of plant, food, and animal metabolites.
  • Dr. Valente Alvarez was invited to participate in the Quality Chekd international food safety training and plant audit program on September 5 - 15. The program included visits to four dairy processing plant in Colombia.
  • A recent Chow Line article about food recalls was edited by assistant professor and CFAES food safety specialist Dr. Abby Snyder. Click here to read the article.
  • PhD student Mackenzie Hannum recently blogged about healthy ice cream in the IFTSA Science Meets Food blog.
    Click here for the blog


Upcoming Events
October 2-3      FREC Annual Meeting

October 4-5      CAPPS Fall Meeting

October 6         Hall of Distinction Event
4:15 Parker Food Science and Technology Lobby

October 10-12 Introduction to Dairy Processing and Management
https://foodindustries.osu.edu/services/courses-and-training

October 18     Food Evolution Free Screening Event
https://u.osu.edu/citationneeded/events/

October 23     Food Science Club Fall Picnic for FST students, faculty, and staff.
4:30-6:30 at Fred Beekman Park (Volleyball Shelter)

October 31     Cleaning and Sanitation Basics
go.osu.edu/sanitation

November 1-2  Advanced CIP
https://foodindustries.osu.edu/services/courses-and-training

In This Issue:
  • We are pleased to announce the 2017 OSU FST Hall of Distinction recipients: 
    Mr. David H. Brown
    Dr. Surinder Kumar
    Mr. John Miller
    Mr. Donald Schriver
    Mr. Timothy Smucker
    Dr. James Harper - posthumous

    Mark your calendar and plan to join us on October 6th as we recognize these individuals and their contributions to food science and technology as well as their support of our department and The Ohio State University. The ceremony and reception is slated to take place in the lobby of the Parker Food Science and Technology Building on the OSU campus from 4:15 – 5:45 pm.
  • Join the FST Food Science Club and the food and agricultural science communication club Citation Needed, for a screening of the documentary, Food Evolution. This film, directed by Academy Award nominee Scott Hamilton Kennedy and Narrated by Neil deGrasse Tyson, explores controversy around the science of food through the lens of the debate over genetically engineered foods. Following the screening, UC Davis geneticist Dr. Alison van Eenennaam, a prominent subject in the film, will facilitate a discussion about controversies in science and agriculture. The event will take place at 6:30 pm on Wednesday, October 18th in the Archie Griffin West Ballroom at the Ohio Union. Learn more about the event and express your interest in attending at https://u.osu.edu/citationneeded/events/
  • The department has launched a Seminar Series that will take place on Wednesdays from 4-5 pm in Parker 118. The seminars will be a mix of national experts brought in to share their knowledge, internal faculty from across the university, and graduate students presenting their latest research. Everyone is welcome to attend. Click here for the fall semester schedule.
  • Dr. Monica Giusti and PhD student Jacob Farr have developed software to allow color to be calculated from spectral data, called ColorBySpectra.
  • Congratulations to Dr. Rafael Jimenez-Flores who has been inducted into Phi Tau Sigma, The Honor Society of Food Science and Technology.
  • September is Food Safety month and Dr. Abby Snyder was featured in a CFAES article about food safety practical tips. Click here for the article.
  • Dr. Dennis Heldman’s research on shelf life indicators was featured in a CFAES article about the OSU Food Waste Collaborative Conference. Click here to read the article.
  • Alba Claudia Mayta Apaza, a PhD student of Dr. Jiyoung Lee, spent the summer in Nicaragua for conducting a study about infants and children gut microbiome development. Click here to read the story.
  • Dr. Bala Balasubramaniam is a part of the International Scientific Committee for Cornell University's International Symposium on "Validation of Nonthermal Technologies" which will take place October 29-31. Click here the agenda or for registration information.
  • PhD student Alex Pierce posted in the IFTSA Science Meets Food blog a story about meal subscription plans. Click here for the blog.
  • PhD student Geoff Dubrow recently participated in the 2017 Unleash Lab in Denmark, in which 1000 people from around the world were flown to Denmark to find solutions to the UN Sustainable Development Goals.
  • The week of August 14-19, the Phytochemicals Laboratory lead by Dr. Monica Giusti hosted a team of scientists from the Philippine Food and Nutrition Research Institute (FNRI), the Philippine Council for Industry, Energy, and Emerging Technology Research and Development (PCIEERD) and other institutions for an intensive hands-on course: Natural Dyes and Food Colorants R&D Program. Dr. Greg Sigurdson and other members of the Phytochemicals Lab team contributed with lectures and laboratory activities.
  • The Food Industries Center was selected by FDA to train their Regional Milk Specialists and state inspectors on the Preventive Controls for Human Food Training on August 8 – 10. This 2 ½ day workshop uses FDA-recognized and standardized curriculum that gives participants an overview of the concepts of how to create a Food Safety Plan to comply with the Hazard Analysis and Risk-based Preventive Controls for Human Foods rule. This course has been taught to all sectors of the food industry, and the inspectors who took the course will have the same language as the industry employees.

Upcoming Events

September 15                  Ohio State’s Food Waste Collaborative Conference
go.osu.edu/foodwasteconference2017

September 26-27              HTST Maintenance Workshop
go.osu.edu/HTSTmaintenance

September 27                   Harris Award Lecture with Hamed Faridi
4:00-5:00 Parker 118

October 2-3                      FREC Annual Meeting
Registration: https://frec.osu.edu/2017annualmeeting

October 4-5                      CAPPS Fall Meeting
http://u.osu.edu/capps/meeting-info/

October 6                        Hall of Distinction Event
4:15 Parker Food Science and Technology Lobby

October 10-12                 Introduction to Dairy Processing and Management
go.osu.edu/101

October 18                      Food Evolution Free Screening Event
https://u.osu.edu/citationneeded/events/

October 31                      Cleaning and Sanitation Basics
go.osu.edu/sanitation

November 1-2                  Advanced CIP
go.osu.edu/cip

In This Issue:
  • Congratulations to Dr. Hamed Faridi who has been selected as the 2017 Harris Award recipient. The 2017 Harris Award lecture will take place on Wednesday, September 28th at 4 pm in the Parker Food Science and Technology building.
  • Congratulations to Dr. Jessica Cooperstone who has accepted the position of Assistant Professor in Functional Food Biochemistry and Metabolomics. This is a joint appointment between OSU’s department of Horticulture and Crop Science and Food Science and Technology.
  • Welcome to Matt DeBlieck, who is the department’s new Undergraduate Program Coordinator.
  • Dr. Bala Balasubramaniam and his lab recently published a study in the Springer Journal called “Food and BioProcess Technology”. The study is titled “Pressure-thermal kinetics of furan formation in selected fruit and vegetable juices. Food and Bioprocess Technology” and investigates kinetics of furan formation as a function of temperature, pressure, product acidity & composition & how furan formation can be minimized through processing.
  • A study titled “Tomatoes protect against development of UV-induced keratinocyte carcinoma via metabolomic alterations” was published as an article in Scientific Reports this month. FST authors on the study included Dr. Jessica Cooperstone, Dr. Ken Riedl, PhD student Matt Teegarden, Dr. Morgan Cichon, and Dr. Steve Schwartz. The study received a lot of interest from various media outlets including WOSU public media, Reader’s Digest, U.K. Daily Mail, the Daily Beast, U.K. Express, NewBeauty Magazine, AOL.com, and U.S. News and World Report.
  • Congratulations to Walaa Hussein for placing 2nd in the IAFP 2017 Three-Minute Thesis Student Competition. The competition took place at the recent International Association for Food Protection's Annual Meeting.
  • CFAES Dean Cathann A. Kress hosted Ohio Congresswoman Joyce Beatty in a visit to our department where they met with Dr. Yael Vodovotz and learned about the Center for Advanced Functional Foods Research and Entrepreneurship (CAFFRE) and the commercialization of the Black Raspberry Confections.
  • The Pelotonia: 2017 special edition of the OSUCCC Frontiers magazine features the researcher profile of FST's Dr. Yael Vodovotz.
  • Ohio State public health student Igor Mrdjen presented research on harmful algae blooms and cancer and was honored with the Science Communication Award at Great Lakes Research Conference. The research was titled ““Evaluation of Cyanobacteria and Their Toxins in a Two-staged Model of Hepatocarcinogenesis,” and was part of a study that was co-authored, in part, by Dr. Jiyoung Lee.

Upcoming Events

August 4                 FST Summer Graduation Party
2:30-3:30           Parker Food Science Lobby

August 21               FST Welcome Back Lunch
12:00-12:45       Parker Food Science Lobby

August 21               New Graduate Student Orientation
12:45-4:15        Parker 118

September 27           Harris Award Lecture with Dr. Hamed Faridi
4:00-5:00          Parker 118

October 2-3             FREC Annual Meeting
Registration:  https://frec.osu.edu/2017annualmeeting

October 6               2017 FST Hall of Distinction Induction Ceremony and Reception
4:00 pm            Parker Food Science Lobby
 

In This Issue:
  • IFT17 was held in Las Vegas this month and our department was well represented during the annual meeting. We had over 30 students and faculty participating this year in some capacity that included, but not limited to, poster presentations, competition finalists, student leadership, panelists, and speakers. OSUFST highlights during the meeting included:
    Dr. Denny Heldman received a special recognition award from Phi Tau Sigma
    Peren Aykas placed 1st in the Fruits and Vegetable Division poster competition
    Emily Holman placed 2nd in the Food Microbiology Division poster competition
    Mei-Ling Shotts placed 2nd and Kevin Wong 3rd in the Quality Assurance Division poster competition
    Dr. Emmanuel Hatzakis received the Samuel Cate Prescott Award for Research
    Dr. Bala Balasubramaniam received the Calvert L. Willey Distinguished Service Award
    Matt Teegarden was recognized for his service as IFTSA president
    Anna Schmenk placed 3rd in the Undergraduate Research competition
    Mei-Ling Shotts received the Outstanding Volunteer Award for the Quality Assurance Division
    Dr. Devin Peterson was part of a pre-event short course on Flavor Interactions in Foods
    Dr. Ken Lee participated on the panel From Crispr to Syn Bio: Explaining Public Benefits and Safety of the Latest Food Technologies
    Dr. Bala Balasubramaniam was part of the Emerging Applications of High Pressure Processing symposium
    Mei-Ling Shotts was a panelist for the Ideal Food Material Specification discussion.
  • Dr. Denny Heldman participated at the “Ask an Expert” Consultation Center during the recent Global Cold Chain Expo in Chicago.
  • Dr. Ahmed Yousef and Dr. Abigail Snyder were recently featured by the College as two experts available to speak on the subject of Salmonella in relation to backyard poultry flocks. Click here for more information.
  • Dr. Sheryl Barringer, Dr. Ahmed Yousef and former students Dr. Jennifer Perry and Alicia Smith received a Tanner Award for authoring the most-cited paper published in the Journal of Food Science: Sensory and Food Quality section in 2014. The paper is titled “Oven, Microwave, and Combination Roasting of Peanuts: Comparison of Inactivation of Salmonella Surrogate Enterococcus faecium, Color, Volatiles, Flavor, and Lipid Oxidation”.
  • Dr. Rafael Jimenez-Flores was featured in a video celebrating National Dairy Month. Click here to view the video.
  • Dr. Monica Giusti and her research with antioxidants was recently featured in a CFAES #whyscience matters video. Click here to view the video.
  • FST student Mackenzie Hannum posted in the IFTSA Science Meets Food blog an interview with IFT president John Coupland and IFTSA president Matt Teegarden. Click here for the blog.


Upcoming Events:

August 4                    FST Summer Graduation Party
2:30-3:30 pm                Parker Food Science Lobby

 

 

In This Issue:
  • Planning to attend the IFT Annual Meeting this Year? Don’t forget your ticket to our OSU at IFT reception. The reception is set for Monday, June 26th from 5:30 – 7:30 pm and will be held at the Venetian. Contact Kelly Elisar at elisar.1@osu.edu if you have any questions.
  • We are pleased to announce that the following people will be joining our department in June (Dr. Snyder) and in August (Dr. Klein and Dr. Kowalcyk):
    Dr. Matthias Klein - Assistant Professor. Discovery Theme Foods For Health: Personalized Food and Nutritional Metabolomics.
    Dr. Barbara Kowalcyk – Assistant Professor. Discovery Theme Translational Data Analytics Collaborative: Food Informatics.
    Dr. Abby Snyder – Assistant Professor. Field Specialist, Food Safety and Management – OSUE, Human Ecology, Extension Administration.
  • A joint meeting of the Inaugural Conference on Food and Nutritional Metabolomics for Health and the 14th Annual Ohio Mass Spectrometry Symposium was held at Ohio State this month and included participation from several FST faculty, staff, and students. Dr. Devin Peterson was a plenary speaker and Dr. Morgan Cichon, Dr. Ken Riedl, and PhD student Matt Teegarden presented during a metabolomics tutorial. PhD student Sichaya Sittipod and MS student Katie Williamson both received the “People’s Choice” award for their poster presentations. In addition, FST students and post-docs who presented posters included Geoff Dubrow, Matt Teegarden, and Dr. Jess Cooperstone.
  • Dr. Ken Lee facilitated the panel discussion on Trust & Transparency in the Food & Beverage Industry during the third annual FoodBev Forum. Click here to learn more about the forum.
  • Dr. Valente Alvarez participated in the CFAES D.C. Days, which provided an opportunity to visit with a variety of federal agencies and program officers in Washington, D.C. The program was designed by the OARDC's Director's Office and the Grant Development Support Unit to increase the competitiveness of grants submitted by faculty.
  • Dr. Rafael Jimenez-Flores participated in the 5th International Symposium on Dairy Cow Nutrition and Milk Quality in Beijing China. He presented a plenary talk on “Recent Developments on Dairy Ingredients.”
  • Congratulations to the following FST students who received a scholarship from the Ohio Valley Institute of Food Technologists.
    Undergraduate: Anya Arora - Dr. Grady Chism III OSU Undergraduate Scholarship, Anna Schmenk - OVIFT Scholarship, Jenna Fryer - OVIFT Scholarship
    Graduate: Katie Williamson - John Litchfield Graduate Fellowship, Meredith Myers - OVIFT Scholarship, Jacob Farr - OVIFT Scholarship, Didem Aykas - OVIFT Scholarship
  • Congratulations to John Frelka who was the first recipient of the Pamela Parker Garten and Tom Parker Graduate Scholarship Award. The new award consists of a monetary scholarship awarded to one graduate student per academic year.
  • Congratulations to PhD student Mei-Ling Shotts who was named the 2016-2017 FST Outstanding Teaching Assistant.
  • Congratulations to PhD student Sichaya Sittipod who was awarded the IFT Feeding Tomorrow Dr. Richard L. Hall Flavor Science scholarship.
  • PhD student Alex Pierce recently posted in the IFTSA blog Science Meets Food: Chew on This.
  • Adjunct professor Dr. John Litchfield, MS student Meredith Myers, PhD students Matt Teegarden, Peren Aykas, and Jacob Farr served as Food Science scholarship judges on State Science Day at OSU.
  • In collaboration with Quality Chekd Dairies, the Food Industries Center offered an industry training course on the Dairy Laboratory’s Role in FSMA-Preventive Controls Compliance on May 17 – 18. This workshop covered the requirements that dairy laboratories must follow to comply with the FSMA regulation, focusing on best practices for monitoring and verifying each preventive control.


Upcoming Events
June 12           The Truth About Food: The Role of Science in Public Affairs Journalism
1:00 – 4:00 pm,           Event Registration
June 14-15           Better Process Control School Acidified Food Only
8:00 – 5:00 pm,           Registration
June 24-25           IFT 2017 – Flavor Interactions in Foods Short Course
8:00 – 5:00 pm,           Course Information
June 26           OSU at IFT Friends and Alumni Reception
5:30 – 7:30 pm,           The Venetian, Las Vegas

 

In This Issue:
  • Welcome to Cambree Moser, who is the department’s new Academic Program Coordinator.
  • The Ohio State University Board of Trustees has approved establishment of the Kurt Deibel Family Fund. The annual distribution from this fund shall be used to support a graduate student in the Department of Food Science and Technology in the College of Food, Agricultural, and Environmental Sciences.
  • Congratulations to Dr. Mary Kay Pohlschneider on being named the 2016-2017 Food Science Club Teacher of the Year. Dr. Pohlschneider also received the 2016-2017 Residence Life Director's Award for Outstanding Academic Partnership.
  • Congratulations to Dr. Chris Simons who received the Barry Jacobs Memorial Award for Research Excellence in the Psychophysics of Taste and Smell at the 2017 Association of Chemoreception Sciences Annual Meeting. As an award recipient, he gave featured talk during the Awards Lectures Symposium entitled “Multidisciplinary Research: Towards a Better Understanding of Flavor Perception.
  • Dr. Ahmed Yousef, Dr. Jiyoung Lee, and Dr. Melvin Pascall were awarded Senior Faculty of the Year, Junior Faculty of the Year, and Innovator of the Year, respectively at the 2017 OARDC Annual Conference. Videos about their work are featured on our website.
  • Congratulations to Dr. Monica Giusti who has been granted a new patent with shared IP between Ohio State and MARS Inc.: Method of isolating blue anthocyanin fractions, United States Patent 9598581.
  • Dr. Ken Lee served as the host for the Columbus Metropolitan Club’s luncheon featuring Dr. David Hughes: Wild Ride Ahead for Food System. In addition, Citation Needed hosted Dr. Hughes the following day for a luncheon on the CFAES campus.
  • Dr. Yael Vodovotz was recently featured for her volunteer work with IFT.
  • Dr. Ken Lee spoke at the 2nd Annual Discovery Talks. His talk was titled ‘The Future of Eggs is now”. Discovery Talks is an outreach program that sends experts to give educational, TED-style talks in the community. These talks demonstrate how our research is contributing to discoveries and real-world solutions around the globe.
  • Congratulations to the following students who received an IFT Feeding Tomorrow Scholarship:
    Geoffrey Dubrow - Richard Hall Flavor Science Division Scholarship
    Olivia Thompson - Feeding Tomorrow Arthur Schramm Endowed Scholarship
    Ayna Arora - Feeding Tomorrow Undergraduate
    Jenna Fryer – Feeding Tomorrow Undergraduate
    Anna Schmenk - Feeding Tomorrow Undergraduate
  • Congratulations to our department’s Ocean Spray Product Development team on their 2nd place finish in the final competition! Team members include: Mackenzie Hannum – team captain, Geoff Dubrow, Andrew Lodge, Meredith Myers, and Katie Williamson.
  • A number of our students and alum were recognized at 2017 CFAES banquet:
    FST Alumnae Jennifer Guilford, Maria Ruhlman were recognized (along with Extension Educator Emily Adams) with the Meritorious Service to Students award for their creation and implementation of the State FFA Food Science contest.
    Vanessa Egbo and Hallie Davidson – CFAES Outstanding Senior
    Daniel Sosh, and Anna Schmenk – Newcomb Scholar
    Trent Dues – CFAES Internship Award
    Jenna Fryer – Jill A. Pfister Outstanding First Year Student Scholarship
  • Congratulations to our new Food Science Club Executive Board members for the 2017-2018 academic year:
    President: Megan Lu
    Vice President: Emily Kreinbrink
    Treasurer: Johnny Shirk
    Secretary: Emily Holman
    OVIFT Liaison: Eric Yale
    Industry Liaison: Rachael Chen & Jeff Caminiti
    Product Development Liaison: Morgan Whitecotton
    Social Chair: Kelly Deatherage & Philip Eberly
    CFAES Student Council: Ashley Besancon
  • FST Post Doc John Frelka recently posted in the Don’t Eat the Pseudoscience blog: https://donteatpseudo.wordpress.com/2017/04/26/the-magic-behind-the-unicorn-frappuccino/
  • MS student Mackenzie Hannum recently posted in the IFTSA blog Science Meets Food: http://sciencemeetsfood.org/subtle-influences-liking-food-told-michelle-tanner/
  • Planning to attend the IFT Annual Meeting this Year? Don’t forget your ticket to our OSU at IFT reception. The reception is set for Monday, June 26th from 5:30 – 7:30 pm and will be held at the Venetian. Contact Kelly Elisar at elisar.1@osu.edu if you have any questions.
  • The Food Industries Center and their recent equipment donations were featured in an issue of the Cheese Reporter


Upcoming Events

May 4 Foods for Health Discovery Theme seminar with Dr. Bart Weimer
2:30 - 3:30 pm, Parker 118

May 5 FST Spring Graduation Party
2:30 – 3:30 pm, Parker Food Science Lobby

May 17-18 1st Annual Conference on Food and Nutritional Metabolomics
go.osu.edu/conference2017

June 12 The Truth About Food: The Role of Science in Public Affairs Journalism
1:00 - 4:00 pm, Event Registration

June 26 OSU at IFT
5:30 – 7:30, the Venetian, Las Vegas

In This Issue:
  • Dr. Bala Balasubramaniam has been named the 2017 recipient of the Calvert L. Willey Distinguished Service Award and will be recognized at the IFT Annual Meeting.
  • Dr. Emmanuel Hatzakis has been named the 2017 recipient of the Samuel Cate Prescott Award for Research and will be recognized during the IFT Annual Meeting.
  • Congratulations to Dr. Monica Giusti who has been selected to receive the North American Colleges and Teachers of Agriculture (NACTA) Educator Award. She will be recognized during the NATCA Conference this June at Purdue University. One of the central purposes of NACTA is to recognize those individuals whose efforts represent the very best in agricultural higher education.
  • Congratulations to Matt Teegarden who has been selected as a recipient of the Outstanding Graduate / Professional Student Award. He will be awarded the recognition at the 2017 Ohio State Leadership Awards which are scheduled for Friday April 21st, 2017.
  • New Hope Network highlighted the study examining the impact of ‘All Natural” labeling by Dr. Chris Simons that recently appeared in the Journal of Food Science.
  • Dr. Hua Wang won the OSU Accelerator Award from Tech Licensing for her research on The New Generation of Probiotics.
  • Dr. Jiyoung Lee’s research with microcystin exposure from food is featured in an article in Twine Line, a publication of Ohio Sea Grant and NOAA.
  • Welcome to Dr. Srilatha Kolluri, who has been hired as a Lecturer in the department.
  • Dr. Yael Vodovotz was highlighted as a volunteer with IFT in the February 2017 issue of Food Technology
  • FST was well represented at the 2017 Edward F. Hayes Graduate Research Forum this year. Jacob Farr placed first and Mengyuan Fan, Megan Kemski, and Yu Li all participated in the Agriculture and Environmental Science oral presentations. Musfirah Zulkurnain placed first, Shreya Kamat got honorable mention and Sangeetha Krishnaswamy, and Xiaoying Zhao presented posters in Engineering, Math, and Physical Science. Walaa Hussien placed third in the Biological Sciences poster presentation.
  • Megan Hoehn, Anna Schmenk and Katie Uhl all participated in the CFAES undergraduate research forum and did a great job representing our department. Congratulations to Megan who placed 1st and Anna who placed 2nd in the Food Science category.
  • Congratulations to our student product development team of Jessica Miao, Ayna Arora and Morgan Whitecotton for the first place finish in the American Society of Baking Product Development Competition! Their product was the TriSprout Thins--a nutritive baked rosemary and garlic snack made with sprouted amaranth, spelt, and whole wheat flours.
  • The department was well represented at the 2017 Denman Undergraduate Research Forum. The following FST students presented: Michael Arato (advised by Chris Simons), Megan Hoehn (advised by Monica Giusti), Anna Schmenk (advised by Luis Rodriguez), Katie Uhl (advised by Jess Cooperstone) and Karli Van Simaeys (advised by Chris Simons). In addition, these students presented and are advised by our faculty: Robert Kaufman (advised by Chris Simons) and Samantha Marks (advised by Yael Vodovotz).
  • Congratulations to the following OSUFST students who have been elected as 2017-2018 IFTSA Board of Directors – Katie Williamson, VP of Competitions; Meredith Myers, VP of Digital and Social Media; and Matt Teegarden will serve as the IFTSA past president.
  • We are proud to announce our newly selected FST Peer Mentors for the 2017-2018 academic year: Ayna Arora, Ashley Besancon, Philip Eberly, Kaitlin Lammers, Jin Wei Lee, Caleb Metzcar, Maggie Stegman, and Sarah Steinbrunner. They will be joining our retuning mentors: Lexi Hall, Haley Orwig, Emily Kreinbrink, and Anna Schmenk. We look forward to another successful year as they welcome and assist in the transition with our incoming freshman and transfer students.
  • Ph.D. student Yu Li won the ASM Conference travel award for her work on the impact of agricultural production operation practices on antibiotic resistance in food animals, as well as antibiotic resistance dissemination associated with oyster consumption, using metagenomics and data analysis.
  • PhD student Geoffrey Dubrow is the recipient of The 2017 Jogue Incorporated Scholarship Award, administered by The Society of Flavor Chemist (SFC). Geoff will be officially awarded in May at the Society of Flavor Chemists Annual meeting in Newark, NJ, where he will also present his research on improving the flavor of sugar-free fruit spreads through flavoromics.
  • Congratulations to MS student James Stone who has been inducted into Phi Tau Sigma, The Honor Society of Food Science and Technology.
  • MS student Mackenzie Hannum recently posted in the IFTSA Blog Science Meets Food “Coming clean … about labels”.
  • The Food Industries Center presented research findings of their annual tomato processing research project at the Mid America Food Processors Association’s (MAFPA) meeting in March. During the meeting, the MAFPA Board of Directors selected three scholarship recipients from the Department of Food Science and Technology: the Wilbur A. Gould Scholarship - Ayna Arora, the Paul G. Korn Scholarship - Hannah Maringo, the Flavorchem Scholarship- Ashley Besancon.
  • The OVIFT Poster competition was held during a CFAES-OVIFT event in our department. OVIFT generously awarded $14,500.00 in prize money to students. Congratulations to the following students: Graduate Category - 1st place Didem Peren Aykas, 2nd place recipients Jacob Farr, Michelle Gerst, Shreya Kamat, Peipei Tang and Musfirah Zulkurnain. Anna Schmenk placed 1st in the Undergraduate Category.
  • His Excellency José Ramón Cabañas Rodríguez, the Ambassador of Cuba, visited Columbus this month and during the visit he toured the FST department where Dr. Yael Vodovotz and Dr. Steve Clinton spoke to him about the Center for Advanced Functional Foods Research and Entrepreneurship (CAFFRE).
  • Dr. Hua Wang recently organized and chaired the ASM Conference on Innovative Microbial Ecology for Mitigation of Antibiotic Resistance and Bacterial Diseases. Experts in medicine, food safety, agriculture, public health, veterinary medicine, pharmacy, and environmental sciences from all over the country, as well as EU and China, presented cutting-edge discoveries and a comprehensive picture of antibiotic resistance.

Upcoming Events

April 3-4 FREC Survey of Flavor Science
FREC short course

April 6 Citation Needed hosts Professor David Hughes, 12 noon - 1:15 pm
Event registration

April 6 Foods for Health Discovery Theme seminar with Dr. James Harnly
2:30 - 3:30 pm, Parker 118

April 13 Foods for Health Discovery Theme seminar with Dr. Carolyn Slupsky
2:30 - 3:30 pm, Parker 118

May 4 Foods for Health Discovery Theme seminar with Dr. Bart Weimer
2:30 - 3:30 pm, Parker 118

May 5 FST Spring Graduation Party
2:30 – 3:30 pm, Parker Food Science Lobby

May 17-18 1st Annual Conference on Food and Nutritional Metabolomics
go.osu.edu/conference2017

In This Issue:
  • Congratulations to Dr. Luis Rodriguez-Saona who is the recipient of the 2017 OSU Alumni Award for Distinguished Teaching.
  • Congratulations to the following faculty who have recently received award recognition from the OARDC:
    Dr. Melvin Pascall who has been named the 2017 OARDC Innovator of the Year.
    Dr. Jiyoung Lee who has been selected to receive the 2017 OARDC Distinguished Junior Faculty Award.
    Dr. Ahmed Yousef who has been selected to receive the 2017 OARDC Distinguished Senior Faculty Research Award.
    All three faculty will be recognized during the OARDC Annual Research Conference on April 20th.
  • Dr. Christopher Simons and MS graduate Rebecca Liu published a study examining the impact of "All Natural" labeling on perceived food quality, nutritional content, and liking which was recently posted on the Decision Sciences Collaborative website. The study will appear in the Journal of Food Science. Click here for the link to DSC website. The study was also reported by IFT as well as The New Food Economy.
  • Dr. Ahmed Yousef and Dr. Bala Balasubramaniam were featured experts in recent articles about Ohio as a hub for bacteria-killing, high-pressure food processing. Click here for the Columbus Dispatch article. The article also ran in the Canton Repository.
  • Congratulations to MS student Katie Williamson on being admitted into Phi Tau Sigma – the honor society for food science and technology.
  • Citation Needed, the FST Science and Ag communicators club, was featured in the Columbus Dispatch.
  • Congratulations to Ally Iwanski who has been awarded the 2017 Virginia Dare scholarship award and to Jace Metzcar who is the recipient of the International Dairy Deli Bakery Association W.T. Reece Memorial scholarship award. Both students will be recognized during FST spring semester graduation party on Friday, May 5th.
  • Congratulations to Dr. Ahmed Yousef who has recently been awarded his 7th patent at OSU.
  • The Food Industries Center conducted an onsite Better Process Control School at The J.M. Smucker Company on February 8 – 9, training employees in thermal processing of low-acid and acidified foods.
  • On February 22 – 23, the Food Industries Center offered the HTST Pasteurization Workshop in collaboration with Quality Chekd Dairies.

Upcoming Events:

March 9, 2017                        Food Industries Center OVIFT event
Click here to learn more

March 13 – 16, 2017              Better Process Control School
go.osu.edu/bpcs

April 3-4, 2017                       FREC Survey of Flavor Science
FREC short course

April 6, 2017                          Introduction to Pasteurized Milk Ordinance 
go.osu.edu/pmomilk

April 26-27, 2017                    How to Prepare for an FDA or Third Party Plant Audit
go.osu.edu/auditworkshop

May 17-18, 2017                     1st Annual Conference on Food and Nutritional Metabolomics
go.osu.edu/conference2017

In This Issue:
January 2017
  • Congratulations to Dr. Dennis Heldman who has been awarded the 2017 Minnesota section Harold Macy Food Science and Technology Award. Denny will be recognized during the Minnesota IFT meeting in March. The award, established in 1981, is given annually to recognize an outstanding example of food technology transfer or cooperation between scientists in academic, government, and private industry. The award honors Harold Macy, former Dean Emeritus of the University of Minnesota and a Founding Member of IFT. The awardee will be invited to address the Minnesota Section at the annual Macy Award meeting to be held in Minneapolis-St. Paul.
  • Congratulations to FST Assistant Professor Dr. Chris Simons and graduate students Mengyuan Fan and Alexandra Pierce on being recently admitted into Phi Tau Sigma:  Phi Tau Sigma is the Honor Society for food science and technology.
  • Congratulations to the FST Ocean Spray Product Development team who has been selected as a competition finalist. They will travel to Ocean Spray Headquarters in April for the final presentation. Team members include: Mackenzie Hannum – team captain, Geoff Dubrow, Andrew Lodge, Meredith Myers, and Katie Williamson.
  • Congratulations to FST postdoctoral researcher Greg Sigurdson on receiving an FST graduate student research award.
  • Dr. Devin Peterson recently received a $73,765 University Collaboration Award through OARDC with the University of Wisconsin for the commercialization of hazelnuts for growers in the upper Midwest.
  • FST faculty Dr. Emmanuel Hatzakis and Dr. Devin Peterson are included in a recent CFAES article about the addition of Discovery Theme faculty hires by the College. Click here to read the article.
  • Citation Needed, the FST science communicators club, was recently featured in a CFAES news release. Click here for the article.
  • Dr. Sheryl Barringer’s research on flavor volatiles was recently highlighted by BBC.com. Click here to read the article. This research was also noted in the recent edition of the Ohio State Alumni magazine.
  • Dr. Yael Vodovotz wrote a piece titled “Understand food at a personal level” for the recent Ohio State Alumni magazine. The online edition of the magazine can be found here.
  • Dr. Devin Peterson was a featured expert in Gizmodo Australia’s article “Why McDonald’s Big Mac Sauce Tastes Like Tomato Sauce”.
  • Dr. Bala Balasubramaniam’s research on High Pressure Processing was recently featured in a CFAES news release and can be found here.
  • Congratulations to Dr. Yael Vodovotz on her nomination as a 2016 Ohio State Innovator of the year
  • Congratulations to the 40 FST students who were named to the Dean’s List for Fall Semester 2016.  Students completing a minimum of 12 graded credit hours with a GPA of 3.5 or higher for any given term will be named to the Dean's List for that term in the college in which they are enrolled.
  • The FST Food Science Club made two industry field trips during the recent Martin Luther King holiday. Over 25 students participated in the tours that day and they visited the Abbott-Sports Nutrition facility in Columbus and Wyandot Snacks in Marion.
  • In collaboration with Quality Chekd Dairies, the Food Industries Center certified industry employees through the International HACCP Alliance during the Introductory HACCP Workshop on January 23-24.
  • The Food Industries Center also hosted the FSPCA Preventive Controls for Human Food Training on January 25-27 for FDA inspectors and industry employees. This 2 ½ day workshop uses FDA-recognized and standardized curriculum that gives participants an overview of the concepts of how to create a Food Safety Plan to comply with the Hazard Analysis and Risk-based Preventive Controls for Human Foods rule. This workshop meets FDA requirements for the Food Safety Modernization Act (FSMA).

Upcoming Events:

February 22-23, 2017      HTST Pasteurization Workshop
           Go.osu.edu/htst

February 27-28, 2017       FST Graduate Recruitment Event

March 13-16, 2017           Better Process Control School
           Go.osu.edu/bpcs

April 3-4, 2017                  FREC Survey of Flavor Science, San Francisco
         FREC short course

April 26-27, 2017              How to Prepare for an FDA or Third Party Plant Audit
           Go.osu.edu/auditworkshop

In This Issue:
  • Congratulations to the following FST friends and Alumni who will be recognized during the 2017 CFAES Alumni Awards luncheon on March 4, 2017.
    Meritorious Service Award
    John C. “Jack” Fisher (’67 & ’69, Animal Sciences)
    Dan Wampler (’80 & ’83 Food Technology, Horticulture)
    Young Professional Award
    Chanun Mo Somboonvechakarn (’09, MS & ’07, BS, Food Science and Technology)
    Distinguished Alumni
    William Hildebolt (’65, ’67 & ’69 Food Science and Technology, Horticulture)
  • Congratulations to the FST product development team of Ayna Arora, Jessica Miao, and Morgan Whitecotton. They’ve been named a finalist in the American Society of Baking’s 2017 Product Development Competition. They will attend the final round of competition at the annual ASB Product Development Competition on February 27-28 in Chicago, Ill.
  • The December issue of Food Technology magazine features FST's Dr. Bala Balasubramaniam and Dr. Ahmed Yousef and their work in high pressure processing. Click here to access the article.
  • Also in the December issue of Food Technology magazine is a recap of the 2016 Harris award lecture with Dr. Herbert Stone. Click here to access the article.
  • Dr. Sheryl Barringer and Dan Barringer recently established the Barringer Food Science & Technology Study Abroad Scholarship Fund. This unrestricted endowment shall be used to provide study abroad scholarship support to students studying in the Department of Food Science & Technology.
  • Congratulations to Dr. Bala Balasubramaniam who has been awarded the 2016 Asian Institute of Technology Alumni Association (AITAA) Distinguished Alumni award in the category of Academic and Research Excellence.
  • The Ohio Soybean Council awarded $50,000 to Dr. Monica Giusti for her grant titled Stabilization and color enhancement of anthocyanins by isoflavones.
  • Dr. Ahmed Yousef was recently recognized for 25 years of dedicated service to The Ohio State University and Dr. Steve Schwartz was recognized for 20 years of dedicated service to The Ohio State University.
  • Dr. Rafael Jimenez-Flores was recently featured talking about eggnog during the CFAES 12 days of experts during the month of December. Click here to view the video.
  • The Ohio Department of Education together with Dr. Monica Giusti and Dr. Luis Rodriguez-Saona put together a full day workshop for high school science teachers:  Science and Technology of Food: Course Professional Development. Assistant Professor Dr. Chris Simons, Post Doc Dr. Greg Sigurdson and PhD candidate Jacob Farr from FST also contributed with lectures.
  • Dr. Monica Giusti was an invited speaker at the 2016 IACM Global Color Conference of the International Association of Color Manufacturers in Washington DC with the talk: Establishing Standards on Colors from Natural Sources – Recommendations from an Expert Panel.  A white paper will be published with the recommendations.
  • The 17th annual State FFA Food Science Contest was recently held in the Parker Food Science and Technology Building.  1,194 students competed at district, narrowed to 80 high school students from 20 schools at the state level. The superintendents of the contest are OSU Food Science alumni Emily Adams, OSU Extension Educator Agriculture and Natural Resources in Coshocton County, Jenny Guilford, Regulatory Manager at SensoryEffects, and Maria Ruhlman, Senior Product Development Scientist at the Kellogg Company. The top four scoring students receive scholarships to attend OSU. 

Upcoming Events

January 23-24, 2017         Introductory HACCP
            foodindustries.osu.edu/haccp

January 25-27                    PCQI Training: Preventive Controls for Human Food
            go.osu.edu/fspca

February 22-23, 2017      HTST Pasteurization Workshop
            Go.osu.edu/htst

March 13-16, 2017           Better Process Control School
            Go.osu.edu/bpcs 

April 3-4, 2017                  FREC Survey of Flavor Science, San Francisco
          FREC short course

 

 

In This Issue:
  • Congratulations to Andrea Gorzitze on receiving the 2016 Staff Advisory Council Above and Beyond Special Recognition Award! Andrea has been working with 33 faculty and numerous staff as the Grants Development Specialist at two Departments (FABE and FST) since she joined our College in 2006. She was nominated for the special recognition award by FABE Professor Erdal Ozkan.
  • The FST Sensory Evaluation Program was recently highlighted in the Smart Business magazine article about Columbus as a test market. Click here for the article.
  • Dr. Rafael Jimenez-Flores was recently featured in an article titled “Got Concerns? Dairy Scholar Extols Nutritional Virtues of Milk” and can be found here.
  • Dr. Devin Peterson and his Flavor Research & Education Center (FREC) was featured in an article titled “Focus on Flavor” and can be found here.
  • The Food Innovation Center and the Center for Innovative Food Technology have been awarded a $20,000 grant from the Ohio Department of Agriculture Ohio Specialty Crop Promotion Program. This funding allows for the further development of Ohio Sourced and Sauced – the winning entry in the FIC Food Fight student product development competition last spring.  That team consisted of Jacob Farr, Greg Sigurdson, and Peipei Tang.
  • Congratulations to recent MS graduate Rebecca Liu who won the Barbara Perryam Award for Outstanding Student Presentation that Develops or Expands a Method.  The award was given at the Society of Sensory Professionals conference this fall.
  • Congratulations to Hardy Castada, recognized for his outstanding research on Characterization of Lamb Flavor using Selected Ion Flow Tube-Mass Spectrometry (SIFT-MS), at the 11th Annual International Scholar Research Exposition last week. His poster will be displayed in the exposition until December 30, 2016, on the first floor of Bricker Hall.
  • The FST mentors hosted first year FST students to a pie making event in the pilot plant right before the Thanksgiving break. The mentors serve throughout the year as a resource for new students to the department.
  • PhD student Musfirah Zulkurnain, Dr. Farnaz Maleky, and Dr. Bala Balasubramaniam recently published a paper titled “High pressure crystallization of binary fat blend: A feasibility study”. The journal article can be found here.  
  • Matt Papic joins the Food Industries Center as the Food Processing Pilot Plant Supervisor. Matt is an alumnus from our department and he previously worked at Boar’s Head where he gained experience on production processes, quality assurance, and sensory evaluation. Matt replaces Steven Simmons who has transitioned to the Program Specialist of the Food Industries Center, where he will focus on industry training and research. In his new position Steven’s primary responsibilities are in conducting applied research and related activities to engage food companies through a process of “scale up” from laboratory studies to pilot plant and industry scale. He also will collaborate in the development of teaching material and provide instruction in the short courses offered by FIC for food industry personnel.


Upcoming Events:

December 7                       Phi Tau Sigma Lecture Series 4 pm, Parker 120
            ‘How Researchers Research Efficiently’

December 16                     FST fall graduation party in Parker lobby     2:30 – 3:30

January 23-24, 2017         Introductory HACCP
            foodindustries.osu.edu/haccp

January 25-27                    PCQI Training: Preventive Controls for Human Food
            go.osu.edu/fspca

February 1-2, 2017           FREC Survey of Flavor Science, New Orleans
            Frec.osu.edu/short-courses

February 22-23, 2017      HTST Pasteurization Workshop
            Go.osu.edu/htst

March 13-16, 2017           Better Process Control School
            Go.osu.edu/bpcs

 

In This Issue:
  • The Department hosted the 2016 Harris Award recipient Dr. Herbert Stone to campus for the Harris Award Lecture and award presentation.
  • Dr. Mary Kay Pohlschneider and the FDSCTE 1150 Caffeine Science course was in a recent article in the Ohio State student newspaper The Lantern. Click here to read the article.
  • Citation Needed hosted a coffee hour discussion about GMO’s. Dr. John Finer, a professor of Gene Transfer and Promoter Analysis from the Department of Horticulture and Crop Science helped facilitate the discussion.
  • The FST Food Science Club and the Ohio Valley IFT hosted a tour of the facilities at Wendy’s International Innovation Center followed by a networking event.
  • The Buckeye Chapter of Phi Tau Sigma [ФТΣ] is starting a new lecture series focused on how industry, academia and government has influenced the lives of several individuals in food and related worlds. Dr. Chris Simons will deliver the first lecture on November 3rd.
  • CAPPS (Center for Advanced Processing and Packaging Studies) held the fall meeting at UC Davis and awarded seed projects to the following OSU faculty – Dr. Rafael Jimenez Flores - Supercritical CO2 treatment of food proteins to modify functionality; Dr. Denny Heldman - New Application of in line raman spectroscopy during clean in place procedures; Dr. Farnaz Maleky - New Oleocolloids of oleogel and protein designed for high protein food; Dr. Yael Vodovotz – (1) New Assessment of PHA or PHBV high molecular weigh natural rubber food trays  and (2) New Effect of microwave heating on water dynamics in a gluten sucrose model system
  • On October 18 - 19, the Food Industries Center offered a HTST Maintenance Workshop in collaboration with Quality Chekd Dairies.
  • The Food Industries Center held the Advanced CIP Workshop on October 25 – 26. Volunteer instructors came from industry, government, and academia. Dale Seiberling led a demonstration in the pilot plant using the CIP unit.

Upcoming Events:

November 3                                       Phi Tau Sigma Lecture Series 3:30 pm, Parker 120
                   Dr. Chris Simons “From Industry to Academia: Finding Success in Food Science”

January 23-24, 2017                         Introductory HACCP
                    foodindustries.osu.edu/haccp

January 25-27, 2017                         PCQI Training: Preventive Controls for Human Food
                    go.osu.edu/fspca

In This Issue:
  • Congratulations to Dr. Herbert Stone who has been selected as the 2016 Harris Award Recipient. The 2016 Harris Award Lecture will take place on Friday, October 28th at 2 pm in room 118 of the Parker Food Science and Technology building. All are welcome to attend.
  • The 2016 OSU Food Science and Technology Hall of Distinction induction reception was held during the CFAES Fallfest. Now in its fourth year, the FST Hall of Distinction seeks to recognize graduates and friends of the Department of Food Science and Technology at The Ohio State University who have made significant contributions to the food science and technology profession. Congratulations to the 2016 inductees: Ms. Patricia Brundige, Mr. Mark Sandridge, and Mr. Joseph Soehnlen.
  • The Department participated in an Academic Program Review this past month. The External review team consisted of Dr. Chris Daubert, Professor and Head from from NC State, Dr. Joseph Frank, Professor (retired) from the University of Georgia, and Dr. Mike McCarthy, Professor and Chair (retired) from UC Davis. The review team commented that the undergraduate program was outstanding, and the best they had seen; that our graduate students are well trained and well placed; that our research was nationally recognized and that our service to the food industry is exceptional.  
  • Congratulations to Musfirah Zulkurnain who placed 1st in the 2016 Conference of Food Engineering poster competition. She is co-advised by Dr. Balasubramaniam and Dr. Farnaz Maleky.
  • FST graduates students John Frelka and Matt Teegarden are members of the group ‘Don’t Eat the Pseudoscience’ and were recently interviewed in a Forbes article about Panera and their clean food messaging. Click here for the article.
  • The “Crops to Clinic” multidisciplinary research team’s black raspberry confections are now being commercially sold at the Bloch Café located on the 14th floor of the James Cancer Hospital and Solove Research Institute. The research team includes FST’s Dr. Yael Vodovotz and Dr. Steve Schwartz.
  • FST Chair Dr. Sheryl Barringer and her student Dr. Rita Mirondo recently published in the Journal of Food Science a study about the Deodorization of Garlic Breath by Foods, and the Role of Polyphenol Oxidase and Phenolic Compounds. IFT produced a video of Dr. Barringer explaining the research and 46 articles including Popular Science also reported about the study.
  • IFT Weekly recently reported on research briefs including a study by Dr. Farnaz Maleky that was published in Food Research International which shows that oleogels may be able to replace a majority of the saturated fat in cream cheese while providing a similar texture. Click here to read.
  • The 13th Conference of Food Engineering (CoFE’16) was held this part month on Ohio State’s campus. The conference hosted over 175 attendees from around the world and covered a broad scope of issues related to food engineering, both theory and practice and included 3 plenary lectures, 21 technical sessions, and poster sessions. Conference organizers included Dr. Bala Balasubramaniam, Dr. Dennis Heldman, Dr. Gonul Kaletunc, and Dr. Sudhir Sastry.

Upcoming Events:

October 18-19                   HTST Maintenance Workshop
                                             Information and Registration: go.osu.edu/HTSTmaintenance

October 25 – 26                Advanced Clean In Place (CIP) Workshop
                                              Information and Registration go.osu.edu/cip

October 26-27                   Survey of Flavor Science
                                             To Register: Survey of Flavor Science

October 28                          2016 Harris Award Lecture, Dr. Herbert Stone
                                              2 pm in Parker 118 with public reception to follow

 

In This Issue:
  • We welcomed two new faculty members to the department in August – Dr. Emmanuel Hatzatkis and Dr. Devin Peterson. Dr. Hatzakis is an Assistant Professor and comes to us from Penn State University, where he used Nuclear Magnetic Resonance (NMR) to analyze fish oil, among other things. Professor Devin Peterson comes to us from the University of Minnesota, where his research focused on food flavor and related flavor chemistry.  He also started FREC, the Flavor Research and Education Center, which he has brought with him to OSU.
  • This semester we welcomed 26 new students into our graduate program. As of fall 2016, our department has 185 undergraduate students and 73 graduate students enrolled in our program.
  • Dr. Ahmed Yousef was recently featured in both print and broadcast media as a food safety expert regarding recent listeria problems. Click here to read the article in the Columbus Dispatch and click here to access his interview on WOSU radio.
  • Congratulations to Dr. Emmanuel Hatzakis and Dr. Jiyoung Lee on their acceptance into the Phi Tau Sigma Food Science Honorary Society.
  • Dr. Bala Balasubramaniam was inducted as a 2016 Fellow of the International Academy of Food Science and Technology (IAFoST). The induction ceremony will be held as a part of IUFOST meeting in Dublin, Ireland.
  • Adjunct Faculty member Dr. John Litchfield received the University’s Distinguished Service Award during the 2016 Summer Commencement.
  • FST Chair Dr. Sheryl Barringer and FST student Vanessa Egbo have been selected to serve on the search committee for the next vice president for agricultural administration and dean of the College of Food, Agricultural, and Environmental Sciences. 

Upcoming Events

Sept. 12-14                  Conference of Food Engineering (CoFE)
                                       To Register: Conference of Food Engineering

October 26-27              Survey of Flavor Science
                                        To Register:  Survey of Flavor Science

October 28                  Harris Award Lecture, 2016 Harris Award Recipient Dr. Herbert Stone
                                      2 pm in Parker 118

In This Issue:
  • Congratulations to Dr. Herbert Stone who has been selected as the 2016 Harris Award recipient. The 2016 Harris Award lecture will take place on Friday, October 28th in the Parker Food Science and Technology Building.
  • Farnaz Maleky’s research was recently featured in an article in Popular Science about making a healthier cream cheese. Click here to read the article.
  • The Department was well represented at the 2016 IFT Annual Meeting. We had over 35 students and faculty participating this year in some capacity that included, but not limited to, poster presentations, competition finalists, student leadership, moderators, and speakers. OSU FST award highlights during the meeting included:
    Mengyuan Fan placed 3rd in the Dairy Division poster competition
    Peipei Tang placed 2nd in the Fruits and Vegetable Division poster competition
    Mustafa Yesil placed 3rd in the Food Microbiology Division poster competition
    John Frelka placed 2nd in the Refrigerated and Frozen Foods Division poster competition
    Rebecca Liu placed 1st in the graduate student oral competition
    Menghan Shi and Megan Lu placed 3rd in the undergraduate research competition
    John Frelka received the IFTSA Excellence in Leadership Award
    Denny Heldman was given the 2016 Food Engineering Division Service award
    Ken Lee received a Phi Tai Sigma special recognition award
    Megan Hoehn and Anna Schmenk were awarded IFT Feeding Tomorrow scholarships

Upcoming Events

August 5                       2016 FST Summer Graduation Party

August 26                     Harnessing Consumers & Communities to Help Meet
                                    U.S. Food Waste Reduction Goals Conference and Webinar

Sept. 12-14                  Conference of Food Engineering (CoFE)

October 26-27              Survey of Flavor Science
                                      To register:  Survey of Flavor Science

 

In This Issue:

Congratulations to Monica Giusti on her promotion to Professor.

Planning to attend the IFT Annual Meeting this year? Be sure to stop by our booth #2803 and don’t forget to get your ticket to the OSU at IFT reception which will be held Sunday, July 17th from 6-8 pm in the Adams Room at the Palmer House Hilton. You can purchase your ticket to the Ohio reception by going to the IFT16 registration page and clicking on “Pre-Event Short Courses and Ticketed Events ONLY”. If you have already registered for the meeting, you are able to log in to your profile and add the ticket on. You can also call and purchase a ticket if you are having trouble online. The phone number is 800-462-9440. 

Assistant Professor Farnaz Maleky recently participated in the CFAES DC Days. Created by the OARDC's Director's Office and the Grant Development Support Unit, the program was designed to increase the competitiveness of grants submitted by emerging faculty researchers by providing them with an opportunity to visit with a variety of federal agencies and program officers. Click here to learn more.

Congratulations to Meredith Myers who has been chosen to receive a graduate school scholarship from Monsanto. Meredith is a 2016 OSUFST graduate and will start in the graduate program this fall.

Professor Luis Rodriguez-Saona and his research in rapid infrared screening of food products was recently featured by CFAES.  Click here to read the article.

Join the Food Innovation Center from 8:30 AM - 4:00 PM on Friday, August 26, 2016 at the Nationwide 4-H Center in Columbus, Ohio as they serve as one of the hosts for the Harnessing Consumers & Communities to Help Meet U.S. Food Waste Reduction Goals Conference and Webinar. For more information and to register go to: https://www.regonline.com/builder/site/default.aspx?EventID=1856847

Professor Luis Rodriguez-Saona was recognized earlier this month at the the North American Colleges and Teachers of Agriculture (NACTA) conference where he received the Educator Award.
 

Upcoming Events

July 17                         OSU at IFT Friends and Alumni Reception

August 26                    Harnessing Consumers & Communities to Help Meet
                                      U.S. Food Waste Reduction Goals Conference and Webinar

Sept. 12-14                  Conference of Food Engineering (CoFE)

October 26-27             Survey of Flavor Science
                                       To register:  Survey of Flavor Science

In This Issue:

• FST Associate Professor Lynn Knipe was quoted in a recent Columbus Dispatch article about grilling meat. Click here to read the article.
• Dr. Morgan Cichon has been selected as the recipient of a Metabolomics Society Early Career Travel Award for Metabolomics 2016. She will use the award to present her poster at the 12th Annual International Conference of the Metabolomics Society in Dublin, Ireland this June.
• Adjunct professors Dr. John Litchfield and Ron Harris, and FST graduate students Bing Yan and Xiaohuan Hu served as FST scholarship judges on State Science Day on Saturday, May 14, 2016 at OSU. FST graduate student Santosh Dhakal served as an academic judge for this event.
• PhD student Bing Yan has received a 2016 Division Leader Travel Grant from IFT.
Greg Sigurdson, who graduated this spring with his PhD in Food Science, was named the 2016 FST Outstanding Teaching Assistant.
• Congratulations to Xuewen Jiang on winning second place in the M.S. poster competition at the OARDC Annual Research Conference.
Dr. Greg West has been hired at CFAES to serve as the Director of Food Systems and Industry Relations. Greg will begin on June 1, 2016 and report to the Vice President and Dean as the college continues to identify and solidify the path to a comprehensive and coordinated effort focusing on private sector engagement across disciplines. Greg has 28 years of experience in the food system in various leadership capacities with some of the most recognizable and successful brand names. Greg has served the Department of Food Science and Technology as an External Advisory Board member from 2012-20

Upcoming Events
June 6-7        FIC Introductory HACCP Workshop
June 8-10      FIC FSPCA- Preventive Controls for Human Food Training
                        Qualified Individual Certification Workshop
July 17           OSU at IFT Friends and Alumni Reception
Sept. 12-14   Conference of Food Engineering (CoFE)

In This Issue:
  • Congratulations to Adjunct Faculty member Dr. John Litchfield who has been selected to receive the University’s Distinguished Service Award. He will be recognized during the 2016 Summer Commencement. The Distinguished Service Award was established by the Board of Trustees in 1952 to recognize individuals who have rendered exceptional service to the university.
  • Welcome to Dr. Rafael Jimenez-Flores. Rafael starts May 2 as the new J.T. Stubby Parker Chair in Dairy Foods, and will be reaching out to the dairy industry in Ohio to strengthen the connections to our dairy alumni and to members of the dairy foods industry. 
  • Dr. Bala Balasubramaniam has been elected a 2016 Fellow of the International Academy of Food Science and Technology (IAFoST). The induction ceremony will be held as a part of IUFOST meeting in Dublin, Ireland this August. IAFoST is a learned society composed of elected Fellows from all parts of the world that serves to promote high standards of ethics and scientific endeavors among food scientists and technologists. It is a source of scientific personnel and information to support international activities related to food science and technology.
  • Dr. Luis Rodriguez-Saona has been selected to receive the North American Colleges and Teachers of Agriculture (NACTA) Educator Award. He will be recognized during the NATCA Conference this June in Hawaii. One of the central purposes of NACTA is to recognize those individuals whose efforts represent the very best in agricultural higher education.
  • Dr. Chris Simons has been selected as a participant in the 2016 IFT Emerging Leaders Network (ELN) program which will take place during the 2016 IFT Annual Meeting in Chicago this summer.
  • Dr. Luis Rodriguez-Saona has been selected as the 2016 Professor of the Year by the OSU Food Science Club.
  • Congratulations to the 2016-2017 Food Science Club Executive Board:
    President- Ally Iwanski
    Vice President- Megan Lu
    Secretary- Vanessa Egbo
    Treasurer- Angie Kerns
    Industry Liaison- Mackenzie Hannum/ Meredith Myers
    OVIFT Liaison- Kevin Wong
    CFAES Liaison- Ayna Arora
    Social Chair- Samantha Grim
    Product Development Liaison- Katie Williamson
  • A number of students were recognized at the 2016 Ohio Valley Institute of Food Technologists Suppliers Expo. Matt Teegarden received the John Litchfield Graduate scholarship and other scholarship recipients included Peren Aykas, Santosh Dhakal, John Frelka, Alexa Lans, and Bing Yan. Travel grants were given to Helen Bunker, Mengyuan Fan, Alexa Lans, Fei Lao, Rebecca Liu, Megan Lu, Peipei Tang, Eva Vazquez Orejarena and Kevin Wong. In addition, Ariella Feldman, John Frelka, Helen Bunker, Peipei Tang, Brianne Linne, and Santosh Dhakal were recognized for their research posters.
  • FST PhD student Jacob Farr was selected as the recipient of the 2016 International Food Information Council (IFIC) Foundation Sylvia Rowe Fellowship Award. The goal of this award is to develop the recipient's communication skills so that they can apply them to communicating nutrition and food safety information to the public in an academic setting, professional situation (either for-profit or nonprofit sector), or other public venue.
  • The FST team Ohio Sourced and Sauced won the grand prize in the Food Innovation Center ‘Food Fight’ competition. Team members included Peipei Tang, Jacob Farr, and Greg Sigurdson. Ohio Sourced and Sauced integrates fresh seasonal fruits and vegetables with familiar spices while adding shelf-stable sauce formulations and legume based balls and shelf-stable cooked brown rice. FST student Vanessa Egbo was part of the Garden Express Meal Starters team that placed first in the competition.
  • Ohio State hosted the Center for Advanced Processing and Packaging Studies (CAPPS) spring meeting. There were 29 industry advisory board members in attendance representing the 13 member companies and $200,000 in projects were awarded with $100,000 of that amount being awarded to OSU faculty. CAPPS is an NSF-I/UCRC National Science Foundation-initiated program designed to foster partnerships between industry and universities for the mutual benefit of both parties and the advancement of food processing and packaging research.  Click here to learn more.
  • The Food Industries Center hosted the FSPCA Preventive Controls for Human Food Training on April 12 – 14. This 2 ½ day workshop uses FDA-recognized and standardized curriculum that gives participants an overview of the concepts of how to create a Food Safety Plan to comply with the Hazard Analysis and Risk-based Preventive Controls for Human Foods rule. This workshop meets FDA requirements for the Food Safety Modernization Act (FSMA).
  • CFAES recently held their annual recognition banquet and there were a number of honors bestowed to students, faculty, and friends of our department:
    Dr. Jiyoung Lee was awarded the Rodney F. Plimpton Award for teaching.
    Dan Wampler was recognized with a Meritorious Service to Students Award.
    FST Senior Rachel Townsley was named a CFAES Outstanding Senior
    FST students Daniel Sosh and Anna Schmenk were named Newcomb Scholars
  • The OSU and ICARM team has been selected as the first ‘Spotlight’ of the Global Innovation Initiative. Each month, the Institute of International Education highlights the work accomplished by one of the 16 Global Innovation Initiative award recipients. The spotlight is a chance to learn about the ground-breaking work being done as a result of the GII funding and the impact these projects are having in their communities. Click here to read more.

Upcoming Events:

May 6                    FST Spring Semester Graduation Party

July 17                   OSU at IFT Friends and Alumni Reception

Sept. 12-14         Conference of Food Engineering (CoFE)

In This Issue:
  • Dr. Ken Lee has been given the 2016 Phi Tau Sigma Special Recognition award. He will be recognized during the Phi Tau Sigma awards program at the 2016 IFT Annual Meeting.
  • Dr. Emmanuel Hatzakis has officially accepted our offer of Assistant Professor.  His start date is August 2016.
  • FST was well represented at both the 2016 Denman Undergraduate Research Forum and the inaugural Spring Undergraduate Research Expo. Rachel Larue and Lindsay Moeller presented their research in the Spring Undergraduate Research Expo and Mackenzie Hannum, Fangjun Liu, Meredith Myers, and Katie Williamson presented in the Denman. Congratulations to Katie Williamson who placed 3rd at the Denman. In addition, Dr. Yael Vodovotz was nominated as a 2016 Outstanding and Distinguished Research Mentor.
  • FST postdoc Dr. Jessica Cooperstone and MS student Alexa Lans recently participated in the 2016 Russell Klein Nutrition Research Symposium. Congratulations to Alexa Lans on her 1st place in the Basic and Molecular Poster Competition.
  • Menghan Shi and Megan Lu have been chosen as one of six finalists for the IFTSA Undergraduate Research Competition at the 2016 Annual Meeting. Title: Assessment of semi-moist pet treat storage stability at different temperatures by combination of physical properties and NMR analyses Authors: Menghan Shi*, Megan Lu, Timothy Vazquez, John C. Frelka, Yael Vodovotz Division: Food Chemistry
  • FST PhD student Alex Pierce beat out more than 200,000 other MindSumo student solvers to be one of five students to win the "Create the best new soup for cooking" challenge, hosted by General Mills.
  • Congratulations to the newly selected FST Peer Mentors for the 2016/17 academic school year! Ally Iwanski, Lynn Valentine, Alexandria Hall, Haley Orwig, Emily Krenbrink, Katherine Uhl and Anna Schmenk. They will be joining returning mentors, Hallie Davidson, Ben Gerken, Erin Perelstine and Megan Hoehn.
  • Congratulations to the 2016 Mid America Food Processors Association scholarship recipients Ally Iwanski, Clifford Park, Jace Metzcar, and Jeff Caminiti.
  • Four teams with student members from FST are finalists in the FIC Food Fight competition. A Solution to Prevent Waste:  Dehydrated Meal Starter Packet – Vanessa Egbo (plus others from Human Nutrition); Garden to Go Bars:  Harsanye, Bellinger and Jennifer Marten; Ohio Sourced and Sauced:  Jacob Farr, Greg Sigurdson, Peipei Tang; Savory Square Crackers:  Katie Williamson, Grace Guo, Cathy Heil, Sarah Gray. Final judging will take place on April 19th.
  • Valente Alvarez, Sheryl Barringer, Ken Lee, and Sudhir Sastry participated in a roundtable discussion as well as made individual presentations at the 2016 Congreso Internacional De Ingenieria Bioquimica in Veracruz Mexico.
  • Bala Balasubramaniam served as a judge at the Central District Science Day which is an event where high school students from across the central Ohio region display their science research.
  • Carolina Azcarate Espinosa (MS 2010) was recognized with the Young Professional Award at the 2016 CFAES Alumni Awards luncheon.
  • Professor Herbert W Ockerman has received notice that he will be awarded his third university honorary degree by the University of Kentucky. He has previously been awarded honorary degrees from Poland and the Philippines. Dr. Ockerman has a courtesy appointment in our department.
  • [Citation Needed] will be hosting author Kavin Senapathy on Tuesday, April 12th at 3:30 in the auditorium of the Nationwide and Ohio Farm Bureau 4-H Center. Kavin’s talk is titled “Science Communication is a Marathon, Not a Sprint.” Doors will open at 3:15 with a reception to immediately follow her presentation. All are welcome to attend. Click here to learn more.

 

April 7                   CFAES Student Recognition Banquet

April 12                 [Citation Needed] speaker Kavin Senapathy – 3:30 pm
Nationwide and Ohio  Farm Bureau 4-H Center – reception to follow

May 6               FST Spring Semester Graduation Party

July 17             OSU at IFT Friends and Alumni Reception

Sept. 12-14       Conference of Food Engineering (CoFE)

In This Issue:
  • A number of our graduate students gave oral presentations and presented posters at this year’s Hayes Graduate Research Forum. Oral presentations were made by Jacob Farr, Alexa Lans, Rebecca Liu, Matt Teegarden, Xu Yang, and Peipei Tang. Poster presentations were made by Helen Bunker, Erica Cramer, Hao Wang, Yang Zhou, and Mengyuan Fan. Congratulations to Xu Yang for his 2nd place finish in the oral presentations and to Helen Bunker for her 3rd place in the poster presentations.
  • Our department was well represented at the 2016 CFAES Undergraduate Research Forum. The following students presented their research: Mackenzie Hannum, Rachel LaRue, Fiona Liu, Lindsay Moeller, Meredith Myers, and Katie Williamson. Congratulations to Meredith Myers for her first place finish.
  • Congratulations to FST senior Rachel Townsley for being named a CFAES Outstanding Senior! The 2016 CFAES Outstanding Seniors will be recognized at the annual recognition banquet which will be held on Thursday, April 7th in the Ohio Union Ballroom.
  • Congratulations to the DRI product development team. Their product “Moobites” has been named a top six finalist in the National Dairy Council New Product Competition. Members of the team are Jingxin Guo (captain), Yang Song, Xu Yang, James Stone, Mengyuan Fan, and Qianying Yao.
  • The next event for [Citation Needed] will be Tuesday, March 1 in Parker Food Science Building, Room 118. Food will be served at 5 and the program will begin at 5:30. We will have a panel discussion with of B.J. Eick, from Herdmark Media, and two students from the group “Don’t Eat the Pseudoscience”. They will provide their own unique perspectives on using video to communicate about food and agriculture and take part in a Q&A session with the audience. Click here to learn more.
  • If you are planning on attending the 2016 IFT Annual Meeting this summer in Chicago be sure to get your ticket to the OSU at IFT Friends and Alumni reception. Registration for IFT16 opens March 1.
  • Bala Balasubramanian was interviewed as a part of an article "High pressure is rising" that was published in the recent Independent Processor trade magazine. Click here to read more.
  • The IFT Nonthermal Processing Division hosted a Webcast on February 25th where over 70 IFT members attended. The topic was "Extended Shelf-Life Foods – Ensuring food safety through high pressure based technological solutions" and presenters included FST faculty Ahmed Yousef and Bala Balasubramaniam. The webcast is now available online and free to IFT members. Click here to learn more.

Upcoming Dates:
March 1            [Citation Needed] video editing panel discussion
March 1            Registration opens for 2016 IFT Annual Meeting
March 2            Mid America Food Processors Association Annual Meeting
March 7-8         FST Graduate Recruitment Event
March 14-16      Better Process Control School
March 29-30      HTST Pasteurization Workshop
May 6               FST Spring Semester Graduation Party
May 18-19        Syft Users Meeting
July 17             OSU at IFT Friends and Alumni Reception
Sept. 12-14       Conference of Food Engineering (CoFE)

In This Issue:
January 2016
  • Do you have an interest in helping educate the public on science relating to food and agriculture? Come join [Citation Needed] to learn about how to edit and produce short videos to help convey your message! We will have Ilona Jalics, a multimedia coordinator and instructor, here to teach us some simple ways to make our own videos to promote science! This event will be held on Wednesday, February 3 in Parker 118. Food will be served at 5:30pm. Programming will begin at 6:00pm. Click here for more information.
  • Congratulations to this year’s CFAES alumni award recipients. Carolina Azcarate Espinoza received her MS in Food Science in 2010 and will be recognized with the Young Professional Award.
  • Congratulations to the 41 FST students who were named to the Dean’s List for Fall Semester 2015.  Students completing a minimum of 12 graded credit hours with a GPA of 3.5 or higher for any given term will be named to the Dean's List for that term in the college in which they are enrolled.
  • Ohio State’s Food Innovation Center, in partnership with the Mid-Ohio Foodbank, has developed a new student product development competition designed to increase access to fresh fruits and vegetables to those in need. Creative solutions are sought in the form of new food products that incorporate the fresh supply of fruits and vegetables and the basic needs of food pantry clients. Ohio State student teams are invited to propose new products that make underutilized foods more appealing, affordable, longer lasting and nutritious. Read more: http://fic.osu.edu/food-fight.html
  • Bala Balasubramaniam recently co-edited a new Springer book called High Pressure Processing of Food: Principles, Technology and Applications with Gustavo V. Barbosa-Cánovas of Washington State University and Huub L.M. Lelieveld, formerly of Unilever R&D. Through 31 chapters grouped into seven relevant sections, the new book summarizes various aspects of high-pressure processing, from process engineering, packaging, industrial scale equipment, consumer acceptance and regulations to application of high pressure in food pasteurization, sterilization, extraction, homogenization, and freezing and thawing.  A network of 83 international authors, including faculty and students from FST and FABE, worked as a team for more than four years and made this effort possible. http://www.amazon.com/High-Pressure-Processing-Food-Applications/dp/1493932330
  • Congratulations to PhD student Mei-Ling Shotts who has been accepted to present at Pittcon on March 9th and AOCS in May (date TBD). Both are on the same topic which is Application of Mid-infrared Portable Spectrometry in Determination of Trans-fatty Acid Content in Bakery Products.
  • FST lecturer Dr. Brian Waters successfully led the effort which enabled our department to achieve IFT HERB approval of our program for another year.
  • The IFT Nonthermal Processing Division is hosting a Webcast on February 25th from 12:00-1:30 pm EST. IFT members from all Divisions are welcome to attend. The topic is "Extended Shelf-Life Foods – Ensuring food safety through high pressure based technological solutions" and presenters include FST faculty Ahmed Yousef and Bala Balasubramaniam. The webcast is available through https://www.ift.org/  and is free for IFT members.
  • Bala Balasubramaniam recently traveled to South China University of Technology, Zhuhai, China. He was part of an invited North American Panel to talk at Ultra-high pressure technology and technology forum hosted by the University and local province.
  • Registration is now open for the 2016 Syft Users Meeting. For a third year, Ohio State and Syft, Inc have organized this meeting to promote the exchange of ideas and best practices in using the SIFT-MS technology. This two day meeting will include user presentations on recent advances, applications and techniques using SIFT-MS. Day two of the meeting will include training in some of the nuances of method development and refining, adding new compounds to the library and using all of the features of the software. Click here to learn more.

Upcoming Dates:

February 3rd                         [Citation Needed] Editing the Message
                                                5:30 pm Parker 118

February 18th                       Faculty/student dinner with FST External Advisory Board
                                                5:00 pm Lobby

February 19th                       Department Meeting
                                                3:00 pm Parker 114

March 7th – 8th                     FST Graduate Recruitment Event

May 18th – 19th                    Syft Users Meeting

September 12th – 14th       Conference of Food Engineering (CoFE) 

In This Issue: