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FST

Department of Food Science and Technology

CFAES

:

  • Congratulations to Dr. Christopher Simons who been selected for the 2023-2024 CFAES Distinguished Junior Faculty Research Award. He will be recognized during the CFAES Awards held in conjunction with the State of the College on April 5th.
  • Congratulations to Danielle Voss who placed first in the Phi Tau Sigma Research Competition. This first annual competition was open to Phi Tau Sigma students and post-doctoral student members that have presented their research at a Food Science and Technology professional meeting or conference between November 2022, and October 2023. Danielle is a PhD student advised by Dr. Monica Giusti.
  • Dr. Lynn Knipe is part of a team of Ohio State Meat Science faculty that were awarded a training project for Smithfield Company employees to be held in the Meat Lab.  Dr. Knipe and others met with Smithfield management in early February to plan a four-day course on meat cutting and further processing to be held in May 2024.
  • Dr. Rafael Jimenez-Flores received funding from Mead Johnson Nutrition for work titled “Exploring the role of milk fat globule membrane in enhancing gut barrier function and cognitive mechanisms: A study on the intestinal epithelium, mucin induction, and oligodendrocyte stimulation.” This work allows Dr. Jiménez’s lab group to continue working on the link between food and health in particular the area of gut-brain axis and opens a collaboration with researchers working on Pediatric Gastroenterology at the University of Colorado. FST graduate students Celeste Miller and Isha Patil will be involved in this project.
  • Dr. Ahmed Yousef and Dr. Sudhir Sastry recently received an award from the American Egg Board to moderate electric field processing for improvement of quality and shelf-life of liquid eggs and egg products.
  • Dr. Christopher Simons and Dr. Sheryl Barringer were part of a team that received an award with Iowa State University to fund the research project “Farmed fish fillet as a functional food: Technology for enhanced fish diets to create value-added fish projects.”
  • Dr. Farnaz Maleky received an award with Texas Tech University to research the Characterization of 3d printed protein links with customization using machine learning.
  • The Food Industries Center conducted a virtual Better Process Control School for AGRANA Fruit US, Inc. on February 7 – 8. Lead instructor, Dr. Valente Alvarez and Steven Simmons trained employees from multiple states in thermal processing of acidified foods.
  • Nominations are open for the 2024 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. Click here to see the 2023 Hall of Distinction celebration.
  • The department's 2024 Spring Seminar Series schedule can be found here. The seminars take place from 4:00 -5:00 pm in the Parker Food Science and Technology Building room 118 each week and are open to the public. Any questions can be directed to the seminar chair Dr. Rafael Jimenez-Flores.


Upcoming Events
March 5-8                           Food Industries Center Training Course
Better Process Control School (hybrid)
https://www.go.osu.edu/bpcs

March 6                               FST Seminar Series – Student Presentations
Danielle Voss, Celeste Matos
4-5 pm Parker Food Science 118

March 11 – 15                   Spring Break

March 20                           FST Seminar Series – Student Presentations
Allison Howell, Minseung Kim
4-5 pm Parker Food Science 118

March 22                           FoodSURE Spring Poster Presentations
12 – 3 pm Parker Food Science Lobby


March 27                             FST Seminar Series – Student Presentations
Carlos Porras Guardado, Kevin Kim
4-5 pm Parker Food Science 118

April 3                                 Harris Award Lecture and Reception
Dr. Wamwari Waichungo, Vice President, Global Safety Assessment and Regulatory Affairs at SC Johnson
4-5 pm Parker Food Science 118
5-5:45 pm public reception, Parker Food Science Lobby

April 10                               FST Seminar Series – Student Presentations
Devin LaPolt, Ankur Upadhyay
4-5 pm Parker Food Science 118


May 3                                   FST Graduation Party
2:30 – 3:30 Parker Food and Technology Lobby


June 25-28                          Food Industries Center Training Course
Food Extrusion Workshop
Contact Heather Bell for course information.

 

In This Issue:
  • Congratulations to FST undergraduate students Liddie Ainsworth, Rachel Barrett, Noah Dameron, and Talia Katz, who have been named 2024 CFAES Distinguished Seniors. They are four of the twenty-three seniors selected to receive the most prestigious undergraduate award at The Ohio State University College of Food, Agricultural, and Environmental Sciences (CFAES). The Distinguished Senior Award honors top graduating seniors on the Ohio State Columbus campus who exemplify the CFAES mission in areas such as academics and scholarship, research and innovation, service and involvement, and influence and leadership.
  • The Department recently hosted the 2023 Annual State FFA Food Science Contest. This portion of the contest included 87 high school students from 26 schools at the state level. Serving as superintendents of this year’s contest was FST alumni Megan Schimmoeller (’17 BS, ’19 MS) from Abbott, Lisa Budd (’14 BS) from T. Marzetti and Dr. Srilatha Kolluri from the Department of Food Science and Technology.  Volunteer efforts were spearheaded by Dr. Kolluri and included FST students and faculty. The top four scoring students receive scholarships to attend OSU.
  • New Scientist featured the research of Dr. Hua Wang in a story about the possibility of antibiotic-resistant bacteria in some fermented foods like kimchi and artisan cheeses.
  • Dr. Devin Peterson is slated to be the keynote speaker at the Fred Kavli Innovations in Chemistry as a part of the Kavli Lecture Series which is supported by the Kavli Foundation.
  • Dr. Yael Vodovotz helped lead a webinar that included researchers, industry leaders, policymakers, and investors to brainstorm novel ways of making materials more sustainable. Plastics Today provided a recap.
  • Dr. Sheryl Barringer’s research in flavor volatiles was part of a story with First For Women.
  • Dr. Monica Giusti and FST alumnus Dr. Taylor Wallace (MS ’07, PhD ’10) were featured in a recent story from  Ohio State Impact about mentoring students.
  • Dr. Lynn Knipe conducted an Introductory HACCP class for Ohio meat and poultry processors on January 25 & 26, 2024.  Allyssa Hedges, Training Development Analyst with ODA’s Division of Meat Inspection and Paul Daniels, retired USDA FSIS meat inspector, helped facilitate the HACCP workshops.
  • Congratulations to Manpreet Kaur who has recently been inducted into Phi Tau Sigma, the honor society of food science and technology. Manpreet is a PhD student and is advised by Dr. Sheryl Barringer.
  • Dr. Nicole Arnold talked about food safety with regards to leftover rice in a Washington Post article.
  • The department continues to gain publicity with the production of ice cream within the department. Ohio State News recently featured the College’s story about it.
  • Congratulations to our Culinary Science, Food Business Management, and Food Science and Technology students who were named to the 2023 Autumn Semester Dean's List. Click here to see the list of students.
  • Nominations are open for the 2024 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. Click here to see the 2023 Hall of Distinction celebration.

Upcoming Events
February 7                  FST Seminar Series – Student Presentations
Shoshana Ginsburg, Matt Chrusciel

4-5 pm Parker Food Science 118

February 14                FST Seminar Series – Student Presentations
Theresa Parr, Charles Bakin

4-5 pm Parker Food Science 118

February 21                FST Seminar Series – Student Presentations
Dan Zhang, Elizabeth Rogers

4-5 pm Parker Food Science 118

March 5-8                   Food Industries Center Training Course

Better Process Control School (hybrid)
https://www.go.osu.edu/bpcs

March 6                      FST Seminar Series – Student Presentations
Danielle Voss, Celeste Matos

4-5 pm Parker Food Science 118

March 11 – 15             Spring Break


March 20                    FST Seminar Series – Student Presentations
Allison Howell, Minseung Kim

4-5 pm Parker Food Science 118

March 27                    FST Seminar Series – Student Presentations
Carlos Porras Guardado, Kevin Kim, Shreya Nuguri
4-5 pm Parker Food Science 118

April 3                         Harris Award Lecture and Reception

Dr. Wamwari Waichungo, Vice President, Global Safety Assessment and Regulatory Affairs at SC Johnson
4-5 pm Parker Food Science 118
5-5:45 pm public reception, Parker Food Science Lobby


April 10                       FST Seminar Series – Student Presentations
Devin LaPolt, Ankur Upadhyay, Vidarshani Ellepola
4-5 Parker Food Science 118

 

In This Issue:
  • The department hosted their annual graduation party for our FST graduates. We celebrated 5 undergraduate students, 3 master’s students, and 5 PhDs who completed degrees during the autumn semester. We also published a special edition graduation newsletter that gave the graduates a chance to share some of their favorite memories as well as acknowledge some of the people who supported them. Congratulations and best of luck to our newest alumni.
  • The Ohio State University’s Department of Food Science and Technology successfully completed the Food Technologists Higher Education Review Board (IFT HERB) Annual Assessment. The IFT Higher Education Review Board (HERB) rigorously reviews and approves undergraduate programs that meet its Guidelines for IFT Approval of Undergraduate Food Science and Food Technology Programs.
  • Dr. Bala Balasubramaniam, Dr. Ahmed Yousef, and Dr. Rafael Jimenez-Flores recently shared about their work in ultra shear technology in the IFT Food Technology magazine. This work is the result of a USDA NIFA research project.
  • The Food Industries Center trained FDA, NOAA, U.S. Army, and state regulators through the FD152 Food Processing & Technology virtual course. Dr. Valente B. Alvarez led a team of collaborators from FST, FABE, and the food industry, including numerous staff and graduate students, and the following faculty: Dr. Sheryl Barringer, Dr. Osvaldo Campanella, Dr. Dennis Heldman, Dr. Melvin Pascall, Dr. Mary Kay Pohlschneider, and Dr. Sudhir Sastry. The 5-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.


Upcoming Events

January 17                  FST Seminar Series
John Li, Vice President of Culinary Innovation at The Wendy’s Company
4-5 pm Parker Food Science Room 118

January 24                  FST Seminar Series – Student Presentations
Ashley Kuchta, Lauren Ma
4-5 pm Parker Food Science 118

January 31                  FST Seminar Series – Student Presentations
Sam Hoffman, Thomas Reis

4-5 pm Parker Food Science 118

February 7                  FST Seminar Series – Student Presentations
Shoshana Ginsburg, Matt Chrusciel

4-5 pm Parker Food Science 118

February 14                FST Seminar Series – Student Presentations
Theresa Parr, Charles Bakin

4-5 pm Parker Food Science 118

February 21                FST Seminar Series – Student Presentations
Dan Zhang, Elizabeth Rogers

4-5 pm Parker Food Science 118

March 5-8                   Food Industries Center Training Course

Better Process Control School (hybrid)
https://www.go.osu.edu/bpcs

March 6                      FST Seminar Series – Student Presentations
Danielle Voss, Celeste Matos

4-5 pm Parker Food Science 118

March 11 – 15             Spring Break

In This Issue:

Congratulations to our FST AU23 Grads!

Our autumn 2023 graduating students have been given an opportunity to share with us some of their favorite memories of their time at Ohio State in this special edition newsletter. Many also took the opportunity to give a shoutout to those that supported them, befriended them, and helped make the journey one to remember.

Congratulations to all the students from the Department of Food Science and Technology who have graduated this semester. We are proud of all that you have accomplished and hope that you will stay connected. Come back to visit and be sure to meet up with us as we continue to engage in various professional food science forums around the world. Just remember, you are a #BuckeyeForLife

Be sure to check out the AU23 Graduate Photo Album, too.

Undergraduate Students
Joseph Bogdanovitch - My favorite memory at OSU was finding a gopher on my way to class biking with my girlfriend. [Food Science and Technology]
Zoe Bowers - My favorite memories from Ohio State include being able to be creative and make products in class that I get to actually eat and doing the Washington Post Crossword on Thursdays with the other seniors in the Parker lobby. I want to thank my fellow Food Science Buckeyes for making my time here so enjoyable and my family for being supportive in my Food Science journey! [Food Science and Technology]
Sawyer Henry - Firstly, I want to thank my mom, dad, and brother for helping me become the person I am today. Without them, this experience I have had at Ohio State the past 3 ½ years would not have been possible. Secondly, I want to thank all the professors I have taken classes under. The OSU Food Science Department has some gems as educators, and all the knowledge I have gained from them will be with me forever. Thirdly, I want to thank all the other fellow graduates and undergraduates I have worked with during my time here. I could not have asked for better classmates who helped me improve my experiences as a student, and for becoming friends that I will remember for the rest of my life. Lastly, after all the football games, final exams, study sessions, Ohio weather, and good times, I can truly say that OSU will always be my home and I look forward to the next generation of Buckeyes that come through this Food Science program. “Once a Buckeye, always a Buckeye.” GO BUCKS!!! [Food Science and Technology]
Celeste Miller - Some of my favorite memories are: working in the research lab with my fellow colleagues and getting excited about learning, uncovering results, becoming an inventor as part of a patent, and presenting research; going to football games; and attending college events. I want to give a shoutout to the entire RJF lab including Dr. Jimenez for having such a great impact on my undergraduate career. I also want to thank Kelly Elisar for all her support with Citation Needed and help with the general stress of being in college! [Food Science and Technology]
Immanuelle Polite - My favorite memory during my college years had to be when I took Food Processing 2400! It was my first food science class, and I had the best time learning about food science and made some great friends in the process! I would love to shout out: Dr. Pohlschneider for being a great teacher and confidant! Dr. Rodríguez for being a great advisor and encouraging and supporting me throughout my college years! And my classmates who made my journey so special! [Food Science and Technology]

Graduate Students
Allison Burg – My favorite memories were traveling with the lab to conferences as well as lab potlucks. Thank you to Dr. Simons for his guidance and thank you to the Simons lab for helping me run my experiment and always having great feedback! Allison received a master’s degree and was advised by Dr. Christopher Simons.

Chloe McGovern – One of my favorite memories from my time at OSU was the Notre Dame vs Ohio State home football game in 2022. My parents came to town for the game, and we had so much fun! Chloe received a master’s degree and was advised by Dr. Rafael Jimenez-Flores.
Devanshi Tyagi – Devanshi received a master’s degree and was advised by Dr. Melvin Pascall.
Dila Donmez – Dila received a PhD and was advised by Dr. Osvaldo Campanella.

Jane Fu – Jane received a PhD and was advised by Dr. Hua Wang.
Brianda Gonzalez Orozco – The start of my Ph.D. program in 2020 was incredibly exhilarating amidst the uncertainties of the pandemic. As I reflect on that time, I will always hold dear the excitement of embarking on this journey after persistently overcoming challenges. Collaborating with my lab colleagues on compelling research, partnering with the Know Food Waste club, and experiencing scientific conferences while traveling have all found a special place in my heart. These experiences have left me with truly cherished memories. Brianda received a PhD and was advised by Dr. Valente Alvarez
Erica Kosmerl – My favorite memories at Ohio State include making creative ice creams in the Dairy Processing course, attending the department’s Thanksgiving lunch, and tie dying lab coats with my fellow lab mates. Thank you to my advisor (Dr. Jimenez) and my lab mates over the years for making my time here so enjoyable! Erica received a PhD and was advised by Dr. Rafael Jimenez-Flores.
Chong Teng – It is extremely difficult to pick my favorite memory among all the fantastic moments during my 4 years here at OSU. There's one incident that stands out vividly in my memory. When I was playing badminton at RPAC, I was almost blinded when a birdy from a smash hit my eye and my vision became blurry instantly. Thanks to immediate care and the greatest luck I've ever had, my vision gradually returned to normal after two weeks. I am especially grateful for the help and patience from my advisor and my friends. However, this terrible experience didn't deter my passion for badminton. In fact, I was able to reach quarter finals and even semifinals in amateur badminton tournaments after this injury. More importantly, I have made a lot of friends during this amazing journey, who have constantly supported and encouraged me. Chong received a PhD and was advised by Dr. Osvaldo Campanella.

In This Issue:
  • Congratulations to Wamwari Waichungo, PhD who has been selected as the 2023 Harris Award recipient. Dr. Waichungo is the Vice President of Global Safety Assessment and Regulatory Affairs for SC Johnson. This award is given annually to recognize excellence in and contributions to the discipline of food science. Dr. Waichungo will travel to campus during the 2023-2024 spring semester to receive her recognition and to give a public lecture in the department.
  • Congratulations to FST graduate student Danielle Voss on being named a 2023-24 Presidential Fellowship recipient. The Presidential Fellowship is the most prestigious award given by the Graduate School to recognize the outstanding scholarly accomplishments and potential of graduate students entering the final phase of their dissertation research or terminal degree project. Danielle’s research investigates how pyranoanthocyanins, wine-inspired pigments, can be used as naturally derived colorants for foods. Danielle is advised by FST Associate Chair Dr. Monica Giusti.
  • Ice cream produced in the Ohio State Dairy Pilot Plant is now available in the Union Market in the Ohio Union and in the Parker Café in the Parker Food Science and Technology building. Maudine’s Berry Patch, Vanilla, and Microground Coffee are available for a limited time. You can stay informed of flavors and progress through the Parker Dairy website.
  • The Ohio Supercomputer Center recently published an article about the research taking place in Dr. Jessica Cooperstone’s lab.
  • Dr. Jiyoung Lee gave a keynote presentation titled “Microbial and Antibiotic Resistance Hazards in Environments & Human Gut Microbiome: Application of One Health Approach” at the One Health Conference in Jamaica earlier this fall.
  • Dr. Ahmed Yousef offered food safety tips in a recent article by the Ohio State Lantern.
  • Dr. Yael Vodovotz recently served as panelist on the Focus on Sustainability session at the Materials Research Society Fall Exhibit and Meeting.
  • Dr. Nicole Arnold recently received two Ohio Joint Council of Extension Professionals (JCEP) awards. Dr. Arnold also received a Food Safety Outreach Program (FSOP) grant for a project titled “Food Safety Training and Technical Assistance for Cottage Food and Home Bakery Operations in Ohio.”
  • Congratulations to FST undergraduate student Ari Borton on receiving her American FFA Degree during the recent national FFA Convention.


Upcoming Events

December 6        FST Department Seminar
Jessica Badour, Association of Food and Drug Officials (AFDO)


December 15     FST Autumn Semester Graduation Party
2:30 – 3:30 pm Parker Food Science and Technology Lobby

January 8             Spring Semester Begins
 

In This Issue:
  • The Department of Food Science and Technology announced that Dr. Monica Giusti has assumed the role of associate chair. This is a new position to the department and duties and responsibilities will include: assuming authority for administrative activities when requested by the chair, or when the chair is not available, assist the chair with program and facility planning, budgeting, and with annual evaluations of faculty and staff members, represent the department at meetings at the request of the chair, and work cooperatively with the chair to oversee undergraduate academic programs. Throughout her time as a faculty member in the department, Dr. Giusti has served in several capacities including her 9 years of service as the Graduate Studies Chair.
  • A $3.2 million NIH award from the National Institutes of Health will allow for scientists in the Colleges of Food, Agriculture, and Environmental Sciences, Public Health, and Medicine as well as Ohio University to test precision nutrition to reverse the loss of muscle strength and mass in older men and women.  Dr. Martha Belury is co-leading a team of scientists with multi-PI, Dr. Brian Clark (Professor, Ohio University) in multiple colleges to test whether dietary unsaturated oils impact muscle size, strength, and structure of muscle cells in older adults.  The project is a five-year randomized controlled trial utilizing functional foods and dietary supplements to deliver the test oils.
  • As the chairperson of the joint IFT-EFFoST workshop committee, Dr. Bala Balasubramaniam co-organized the 2023 International Nonthermal Processing Workshop and Short Course along with colleagues from the University of Minnesota.  OSU was well-represented in the meeting with presentations from Dr. Balasubramaniam, Dr. Dennis Heldman, Dr. Sudhir Sastry, and Dr. Ahmed Yousef. Graduate students Liz Astorga Oquendo (FST) and Hetian Hu (FABE), were each awarded a $500 travel scholarship and Hetian Hu received 2nd place in the graduate student presentation competition.
  • Dr. Mary Kay Pohlschneider talks about the department’s one-credit courses in a story in the OSU LANTERN. Click here to read the story.
  • Dr. Rafael Jimenez Flores and the American Dairy Association Mideast recently hosted a dinner to bring together dairy processors, students enrolled in FDSCTE 5420 Dairy Processing, and students engaged in dairy research. The purpose of the dinner was to showcase student research in dairy and give students a chance to network and hear about career opportunities in the dairy industry.
  • Dairy Digressions, a podcast of the American Dairy Science Association, released an episode featuring the winners of ADSA’s Graduate Student Division awards which included FST graduate student Erica Kosmerl. Episode 8 touches on the art of scientific presentations, the power of mentoring, and the bright future of dairy. Click here to access.
  • The Foods for Health (FFH) Research Initiative held an inaugural summit on sensory nutrition and ingestive behaviors. They hosted over 38 participants and 10 student posters (people’s choice winners from FST include Irene Wang and Thomas Reis).   The program was chaired by Dr. Chris Simons and the full day event featured Dr. Alan Spector from Florida State University as the keynote speaker and presentations from FFH Faculty Director Dr. Devin Peterson, Dr. Chris Simons and faculty in Neuroscience, Dentistry Biosciences, Biological Chemistry and Pharmacology, and Medical Dietetics.
  • On October 4 – 6, the Food Industries Center conducted a virtual Better Process Control School for Abbott Laboratories in Mexico. Lead instructor, Dr. Valente Alvarez, and expert industry collaborators trained employees in thermal processing of low-acid foods.
  • The Food Industries Center recently held the Cleaning and Sanitation Basics + Advanced CIP Workshop, which included multiple hands-on sessions to increase technical knowledge through applied training. Instructors from the department included Dr. Valente Alvarez, Dr. V.M. Balasubramaniam, Dr. Dennis Heldman, Dr. Ahmed Yousef, Gary Wenneker, Brianda Gonzalez Orozco, Sai Guduru, and Shruthy Seshadrinathan, in addition to expert speakers from industry and academia.

The department's revised 2023 Autumn Seminar Series schedule can be found here. The seminars take place from 4:00 -5:00 pm in the Parker Food Science and Technology Building room 118 each week and are open to the public.

Upcoming Events
November 8
     FST Department Seminar
Dr. Heather Allen, Dow Professor, Department of Chemistry and Biochemistry, OSU


November 15    FST Department Seminar
Dr. Federico Harte, Professor, Department of Food Science, Penn State University

November 29    FST Department Seminar
Dr. Silvia de Lamo, Post Doctoral Researcher, Department Food Science and Technology, Ohio State

December 6       FST Department Seminar
Jessica Badour, Workforce & Communications Coordinator, Association of Food and Drug Officials (AFDO)

In This Issue:
  • The Department of Food Science and Technology has received a Good-to-Great Grant from the Office of Academic Affairs (OAA). Good-to-Great Grants provide substantial strategic investment for up to five years to tenure-initiating units that identify aspirational targets and a proposed path to ascending to new heights of excellence. Plans for the grant include creation of a Food Innovation and Technology Transfer Laboratory (FITT). FITT will be designed to support entrepreneurs, promote small businesses, and provide education for the workforce. Click here for more information.
  • The department hosted the Institute of Food Technologists Student Association (IFTSA) Food Forward event on our campus. This two-day event brought students together for opportunities to network with the Ohio Valley IFT and hear from industry professionals on several industry relevant topics. Attendees also participated in focus groups, professional development workshops and were able to engage with CIFT Innovation and a ‘Life after College’ panel. There were also opportunities to tour the T. Marzetti Innovation Center and Columbus Brewing Company. Other sponsoring groups included Donatos Pizza, Catapult Commercialization Services, and Wiley Publishing. Click here for a photo album of the event.
  • The Department hosted over 95 students and guests at the recent FST Scholarship Dinner. Additional attendees included Department Chair Dr. Martha Belury, several FST faculty and student leaders representing department clubs and programs. This past year, the department awarded just under $200,000 in scholarships to 51 undergraduate students.
  • Congratulations to the Buckeye Chapter of Phi Tau Sigma on being chosen as a 2023 Phi Tau Sigma Chapter of Excellence. This distinction is to recognize high achieving Phi Tau Sigma Chapters for their exemplary volunteer service, excellence in leadership, and dedication to the food science and technology profession. Phi Tau Sigma (ΦΤΣ) is the Honor Society for Food Science and Technology. Dr. Sheryl Barringer and Dr. Ken Lee serve as advisors to the group and members of the Executive Board include Sam Hoffman (president), Kevin Kim, Matthiew Haines, Heitian Hu, Brianda Gonzalez Orozco, and Chih Chun Kuo.
  • Hetian Hu, a Food Engineering student working in the lab of Dr. Bala Balasubramaniam, received a Presentation Excellence Award from the American Society of Agricultural and Biological Engineers (ASABE) for his outstanding presentation at the ASABE's 2023 Annual International Meeting.
  • Dr. Lynn Knipe conducted an Introductory HACCP Class for Meat and Poultry Processors on Aug. 31-September 1 at the Franklin County Extension Office. Dr. Knipe also conducted a lamb processing session at the Howard Wyman Leadership School at Ohio State. OSU’s Meat Science Extension program was highlighted in the September issue of Meat and Poultry Magazine, in an article entitled “Extending Assistance.”  The meat industry Business Toolkit, that Dr. Lynn Knipe helped develop, was the first academic resource mentioned in this article.
  • The Food Industries Center conducted an onsite Better Process Control School at Alpura in Chihuahua, Mexico. Lead instructor, Dr. Valente Alvarez, FST graduate student Brianda Gonzalez Orozco, and expert industry collaborators trained employees in aseptic processing of low-acid foods.
  • Dr. Martha Belury, FST Department Chair and member of the Molecular Carcinogenesis and Chemoprevention Program at the OSUCCC – James, has competed her 2022-23 term as president of the American Society for Nutrition (ASN) and remains on the board of directors as past president.
  • The department's revised 2023 Autumn Seminar Series schedule can be found here. The seminars take place from 4:00 -5:00 pm in the Parker Food Science and Technology Building room 118 each week and are open to the public.

Upcoming Events
October 11
        FST Department Seminar
Dr. Yonas Gizaw, Adjunct Professor of Biopolymers, Purdue University


October 17         Food Industries Center Training Course
Cleaning and Sanitation Basics
https://go.osu.edu/cleaningbasics

October 18         FST Department Seminar
Student Presentations: Rolando Choriego Marin, Silvette Ruiz-Ramirez, and Cindy Lai

October 18 – 19                Food Industries Center Training Course
Advanced CIP
https://go.osu.edu/cip

October 25         FST Department Seminar
Dr. Haotian Zheng, Assistant Professor, Food, Bioprocessing and Nutrition Sciences, North Carolina State 
University

November 1       FST Department Seminar
Dr. Sharon M. Donovan, Professor and Melissa M. Noel Endowed Chair in Nutrition and Health, University of Illinois Urbana-Champaign


November 8       FST Department Seminar
Dr. Heather Allen, Dow Professor, Department of Chemistry and Biochemistry, OSU

 

In This Issue:
  • We are pleased to announce the 2023 OSU FST Hall of Distinction Inductees:
     - Mr. Ronald D. Harris, retired industry executive and FST adjunct faculty member
     - Dr. Anuradha Prakash, Professor, Chapman University and Chapman Food Innovation Director
     - Ms. Mary Kay Stephenson, former food safety leader at the JM Smucker Company
    Mark your calendar and plan to join us on Friday, September 15th 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. Click here for more event information or to register.
  • The department hosted their annual graduation party and celebrated our students who graduated during summer semester. We also published a special edition graduation newsletter that gave the graduates a chance to share some of their favorite memories as well as acknowledge some of the people who supported them. Congratulations and best of luck to our newest alumni.
  • Dr. Melvin Pascall (principal investigator) and Dr. Ahmed Yousef were part of a team that received a Sustainability Research Seed Grant for a project titled “Development of a biobased packaging film made from food waste and designed with accelerated degradation capabilities in landfills.”
  • Flavor Research and Education Center (FREC) researchers  Dr. Devin Peterson, Post Doctoral Associate Dr. Annie Li and Visiting Research Professor Dr. Edisson Tello are part of a multidisciplinary OSU research team who has been awarded $1.8 million to determine strawberry varieties that can be grown indoors and develop varieties that will yield premium, novel flavors. Click here to learn more.
  • Our department was well represented at this year’s Pangborn Sensory Science Symposium in Nantes, France. The Pangborn Symposium is the leading sensory science conference attracting nearly 2000 attendees from across the globe. FST graduate students Sam Hoffman and Kevin Kim both received a student bursary and had flash talks and displayed posters. FST graduate student Allison Burg had a poster and recent graduate Dr. Kym Man had a podium talk. Dr. Christopher Simons delivered a plenary lecture.
  • Dr. Nicole Arnold, FST food safety field specialist and assistant professor, talks about contaminated packaged food in an article by Parade.
  • FST graduate student Danielle M. Voss attended the International Conference on Polyphenols (ICP) in Nantes, France this summer, funded in part by the Ray Travel Award from the Graduate School, where she presented a talk and a poster on her dissertation work on Pyranoanthocyanins. Congratulations to Danielle as she also placed 1st on the poster competition.
  • Congratulations to Steven Simmons who is now a Lead Instructor for the Preventive Controls for Human Food Course. Steven successfully completed the FSPCA Preventive Controls for Human Food Virtual Lead Instructor Training and can now lead this industry course that offers standardized curriculum recognized by FDA as one way to meet the requirements for a preventive controls qualified individual.
  • Welcome to Kandice Horton who has joined our department as a fiscal associate.
  • On August 8 – 11, Dr. Valente B. Alvarez led the Food Industries Center’s hybrid Better Process Control School, with lectures from Steven Simmons, Matt Papic, Brianda Gonzalez Orozco, 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 hazards in low-acid and acidified low-acid canned foods.
  • The Food Industries Center offered a customized, hands-on Ice Cream Making Course on August 18. Dr. Valente B. Alvarez led participants through the processing technologies and practices of an ice cream operation.
  • On August 28 – 29, the Food Industries Center conducted an onsite Better Process Control School at Michael Foods (West Jefferson, OH). Lead instructor, Dr. Valente Alvarez, Steven Simmons, and Brianda Gonzalez Orozco trained employees in thermal processing of aseptic foods in preparation for this new facility’s production launch in November.
  • The department’s 2023 Autumn Seminar Series schedule can be found here. The seminars take place from 4:00 -5:00 pm in the Parker Food Science and Technology Building room 118 each week and are open to the public.

Upcoming Events
September 6               FST Seminar Series

Ouliana Ziouzenkova, PhD; OSU Department of Human Sciences
4-5 Parker 118


September 13             FST Seminar Series
Daniel Spakowicz, PhD; Division of Medical Oncology, OSUCCC
4-5 Parker 118


September 15             2023 FST Hall of Distinction
5:30 – 7 pm                 Food Science and Technology Building
Register here to attend


September 20             FST Seminar Series
Douglas Goff, PhD; University of Guelph
4-5 pm Parker 118


September 27             FST Seminar Series
Michael Miller, PhD; University of Illinois Urbana-Champaign

4-5 pm Parker 118

October 6                   FST Ice Cream Social - CFAES Homecoming
12 – 2 pm                    Food Science and Technology Lobby

registration


October 17                 Food Industries Center Training Course
Cleaning and Sanitation Basics
https://go.osu.edu/cleaningbasics


October 18 – 19         Food Industries Center Training Course
Advanced CIP
https://go.osu.edu/cip

 

In This Issue:

Congratulations FST SU23 Graduates!

Our 2023 summer semester FST graduates have been given an opportunity to share with us some of their favorite memories of their time at Ohio State in this special edition newsletter. Many also took the opportunity to give a shoutout to those that supported them, befriended them, and helped make the journey one to remember.
Congratulations to all the students from the Department of Food Science and Technology who have graduated this semester. We are proud of all that you have accomplished and hope that you will stay connected. Come back to visit and be sure to meet up with us as we continue to engage in various professional food science forums around the world. Just remember, you are a #BuckeyeForLife

Be sure to also check out the SU23 Graduate Photo Album

Undergraduate Students
Will Spencer - [Food Science and Technology]

Graduate Students
Jennifer Jordan – My favorite memory at OSU was visiting Cork, Ireland and presenting my research at the Food Structure and Functionality Symposium. I loved connecting with the global community and meeting my peers. Thank you to Dr. Vodovotz for your guidance and mentorship these past two years. I want to thank my lab, committee members, friends, and family for their support. Jennifer received a master’s degree and was advised by Dr. Yael Vodovotz.
Rahul Kamath –My favorite memories at Ohio State include eating ice-cream in the snow, working on experiments in the dairy pilot-plant, talking to lab-mates and going to conferences! I am really grateful to my advisor, my peers and my friends for their constant encouragement and motivation in my master's journey. Rahul received a master’s degree and was advised by Dr. Dennis Heldman.
Jessica Laemont – My favorite memories of Ohio State include the Thanksgiving dinner with the department and going to a home football game. I want to thank my advisor, family, friends, and my dog for supporting me throughout my time at Ohio State. Jessica Laemont received a master’s degree and was advised by Dr. Sheryl; Barringer.
Sanjana Sawant – My favorite memories at OSU involve taking walks around the mirror lake, playing badminton at the RPAC and reading on the 11th Floor of the Thompson library. Within the department, I made fun memories with my lab mates in the lab office and will really miss departmental events, especially the ice cream social.  I want to thank all my friends and colleagues at Ohio State who made my time here so memorable; as well as my friends and family back home, your support means the world to me! Sanjana received a master’s degree and was co-advised by Dr. Valente Alvarez and Dr. Dennis Heldman.
Terrence Dent – My favorite thing about OSU FST was the unity between grad students, a group of people who chose to go the extra mile to further their education. OSU has a vibrant energy that made me excited to come to campus and grow alongside my peers. I also love the city of Columbus and am grateful for the diverse and supportive population that helped me evolve as a person outside of my education. Terrence received a PhD and was advised by Dr. Farnaz Maleky.
Fan He – Fan received a PhD and was advised by Dr. Jiyoung Lee.
Jennifer Janovick – Favorite memory: Some of my favorite memories while at Ohio State were the celebrations for friends right after they defended a thesis or dissertation. It was so amazing and joyous to be able to take a moment to celebrate them and their achievements. I’ll also never forget the many happy hours, themed 5K runs, breakfast clubs, and lunch breaks with friends.    Jennifer received a PhD and was advised by Dr. Emmanuel Hatzakis.
Howard Park – During my time at Ohio State, I had some truly memorable experiences. The standout moment was watching the exhilarating OSU vs Maryland football game live at the Ohio State Stadium. Additionally, I thoroughly enjoyed a trip to the Tulip Festival in Michigan with my lab mates. My heartfelt thanks to all my colleagues for these shared memories. Howard received his PhD and was advised by Dr. Bala Balasubramaniam.
Abigail Sommer – My favorite memory was being a part of OSU's college bowl team in 2019 and going to the national competition in New Orleans. Shout out to Fenfen and Allison, my FoodSURE partners, Kenzie, Jenny, Maria, and Tim for being running buddies and all the awesome undergrads and high school studies I had the pleasure of working with. Abigail received her PhD and was advised by Dr. Yael Vodovotz.
Siyu Yao – My favorite memories at Ohio State were the departmental Thanksgiving lunch and the lab gathering parties. I am so thankful for my advisor, friends, colleagues, and all the rest of the people that I met in Parker these years. All the memories are great treasures for me. Siyu received a PhD and was advised by Dr. Luis Rodriguez-Saona.

In This Issue:
  • We are pleased to announce the appointment of Dr. Martha Belury as Chair of the College of Food, Agricultural, and Environmental Sciences (CFAES) Department of Food Science and Technology effective July 1, 2023, to June 30, 2027. This position is subject to OAA and Board of Trustees approval. Click here to learn more.
  • Many of our graduate students and faculty used the summer semester to attend professional conferences where they presented research and networked. Below are the results from several of them.
    American Dairy Science Association (ADSA)Erica Kosmerl placed 1st and Ronald Meléndrez-Alvarez placed 3rd in the Graduate Student Oral Competition in Dairy Foods. Brianda González-Orozco placed 2nd in the Graduate Student Poster Competition in Dairy Foods. Other students presenting research included Rolando Choriego Marin, Shoshana Ginsberg, and Matt Chrusciel. Silvette Ruiz-Ramirez was slated to compete in the poster competition and Celeste Miller and Laura Castellanos Suarez were slated to present research posters, but experienced travel difficulties.
    International Congress on Engineering and Food (ICEF14) – Dr. Osvaldo Campanella gave a keynote address. Rahul Kamath and Dr. Dennis Heldman made oral presentations while Sanjana Sawant, Dan Zhang, Chih Chun Kuo, and FST advised FABE students Ivanett Barreto, Nikita Khozin, and Ana Velasquez Giraldo presented posters. Dila Donmez was to present a poster but had travel difficulties.
    International Association for Food Protection (IAFP) – Gabriella Gephart placed 1st in the Undergraduate Poster Competition, Devin LaPolt placed 3rd in the J. Mac Goepfert Developing Scientists Award, and Veeramani Karuppuchamy received the 2023 Peanut Proud graduate scholarship. Allison Howell, Harmeen Prasher, Juan Archila, Charles Bakin, and FST advised Public Health student Michala Krakowski also participated with research posters or technical talks.
    Institute of Food Technologists (IFTFirst)Dr. Monica Giusti was recognized as a 2023 IFT Fellow, Cameron Rich placed 2nd in the Undergraduate Research Competition, Erica Kosmerl placed 1st in the Dairy Division competition, and Brianda Gonzalez Orozco placed 1st in the Food Microbiology Division competition. Our College Bowl team (Shreya Nuguri, Thomas Reis, Noah Dameron, Cam Rich, Stephanie Almquist, and Sherry Bansal) placed 3rd in the final competition. Dr. Melvin Pascall participated in a scientific session and Siying Fu, Celeste Matos Gonzalez, Elizabeth Rogers, Silvette Ruiz Ramirez, Alessandra Victorio Ramos, Cam Jordan, Jessica Laemont, Xinyue Fan, Manpreet Kaur, Haona Bao, Yalan Wu, Yutong Li, Sriloy Dey, Anusha Salian, Mehr Un Nisa and Siyu Yao presented research posters.
  • FST Post Doctoral Researcher Dr. Ahmed Abdelhamid presented an oral talk at The American Society of Microbiology Annual conference (ASM Microbe 2023) in Houston, Texas. The topic of the oral presentation was about “biofilm biomarkers” in the “Environmental Microbes in One health” section. He also presented a poster about the same topic in the “Applied and Environmental Sciences” section.
  • Ideastream Public Media cited Dr. Bala Balasubramaniam’s Food Safety Engineering Lab as a resource for connecting food manufacturers to the shelf-life extension technique of high-pressure processing.
  • Dr. Christopher Simons was a guest of Ohio State’s INSPIRE podcast on the topic of picky eaters where he discussed the science behind our food choices. Click here to access the podcast.
  • The Food Navigator published a story called “Food waste: Should brands focus on label dates or ‘use by’ phrases?” and included research with eye-tracking technology that was done with FoodSURE participant Talia Katz, FST alum Dr. Aishwarya Badiger, and Dr. Christopher Simons. Ohio State News also reported on the findings.
  • Dr. Monica Giusti and Dr. Luis Rodriguez-Saona traveled to Peru to train graduate students and professionals on spectroscopic, chromatographic, and colorimetric techniques for food analyses.
  • Congratulations to graduate student Ruiya Bao on receiving an FST Graduate Research Award. This award recognizes and celebrates graduate student success in publishing high quality research in a timely manner.
  • Congratulations to James Bates who has been awarded the 2023 Virginia Dare scholarship. This scholarship goes to an undergraduate student who has demonstrated a strong interest in a future career in food science and has shown exceptional scholarship and leadership as a student. James is a Spring 2023 graduate of the department and received his BS in Culinary Science.
  • The 2023 Spirit of the Land Grant Award was awarded to the CFAES East Palestine Response Team. Members of the team included Dr. Devin Peterson, FREC Research Scientist Dr. Diana Paola Forero, and Foods for Health Senior Researcher Dr. Matt Teegarden. The CFAES Spirit of the Land Grant Award recognizes an individual or team that supports or creates opportunities that embody our land grant DNA, including translational research, collaboration and engagement, students as co-creators, lifespan learning and future perspective.
  • Dr. Valente Alvarez, with a team of industry experts, offered an Advanced Pasteurization Workshop on July 13 – 16. This Food Industries Center course included pilot plant demonstrations and provided participants an excellent overview of the concepts of the High Temperature Short Time (HTST) and Ultra High Temperature (UHT) pasteurization systems.
  • The Food Industries Center conducted an onsite Better Process Control Schools at Morgan Foods (Austin, IN) on July 27 – 28. Lead instructor, Dr. Valente Alvarez, and Steven Simmons trained employees in thermal processing of low-acid foods.
  • As American Society for Nutrition president, Dr. Martha Belury hosted the Opening Session and Presidential Symposium titled “Food as Medicine: New Findings to Explain Reduced Risk of Cardiovascular Disease by Dietary Linoleic Acid” during the Nutrition 2023 conference.
  • Dr. Mary Kay Pohlschneider served as an instructor in the Buckeye Precollege Summer Exploration program. The inaugural program offered a one-week, nonresidential enrichment course in kitchen science for high school (grades 9-11) students on Ohio State’s Columbus campus. Buckeye Precollege provides precollege students the opportunity to get a head start on the college experience by exploring new academic subjects, interacting on campus with peers from across the U.S., and experiencing engaging, intensive courses taught by Ohio State faculty and staff.

Upcoming Events
August 4                              FST Summer Semester Graduation Party
2:30 – 3:30 Parker Food Science and Technology Lobby

August 8 – 11                    Food Industries Center Training Course
Better Process Control School (hybrid)
https://www.go.osu.edu/bpcs

August 21                            FST Welcome Back Lunch
12:00 – 1:00        Parker Food Science Lobby

September 15                    FST’s 2023 Hall of Distinction
5:00 – 7:00          Food Science and Technology Building

September 18 – 19          Food Industries Center Training Course
Introductory HACCP
https://www.go.osu.edu/haccp  


August 31                            CFAES Back to School Bash
4:00 – 7:00          CFAES campus

September 20 – 22          Food Industries Center Training Course
FSPCA - Preventive Controls for Human Food Training
https://www.go.osu.edu/fspca


October 17                        Food Industries Center Training Course
Cleaning and Sanitation Basics
https://go.osu.edu/cleaningbasics


October 18 – 19               Food Industries Center Training Course
Advanced CIP
https://go.osu.edu/cip

 

In This Issue:
  • The department hosted their annual graduation party and celebrated 14 undergraduate students, 3 Masters students, and 7 PhD’s who graduated during spring semester. We also published a special edition graduation newsletter that gave the graduates a chance to share some of their favorite memories as well as acknowledge some of the people who supported them. Congratulations and best of luck to our newest alumni.
  • FST Interim Chair Dr. Martha Belury participated as an invited speaker at the recent President's Council of Advisors on Science and Technology (PCAST) meeting at the White House. Dr. Belury, along with Dr. Dariush Mozaffarian of Tufts University and Tufts Medical Center, spoke to the topic of ‘The Future of Food.’  Click here for the link to the recording. PCAST consists of distinguished individuals from sectors outside of the Federal Government who advise the President on policy matters where the understanding of science, technology, and innovation is key.
  • Congratulations to Dr. Jessica Cooperstone on her promotion to Associate Professor with Tenure. This action was officially taken at the May 2023 meeting of the Ohio State University Board of Trustees.
  • Congratulations to Erica Kosmerl and Danielle Voss who have been awarded the Pamela Parker Garten and Tom Parker Graduate Scholarship. This award is given to a student(s) with a high caliber of leadership experience in addition to significant research experience and activity.
  • FST recent graduates, Dr. Fenfen Tang and Dr. Shengyue Shan, have each received an FST Graduate Student Research Award. This award recognizes and celebrates graduate student success in publishing high quality research in a timely manner.
  • The Atlantic included Dr. Monica Giusti in an article titled “American Food Will Never Look Natural Again.”
  • FST graduate student Charles Bashiru Bakin’s research was recently featured in a post by Feed the Future Innovation Lab for Food Safety.
  • The Phi Tau Sigma Buckeye Chapter hosted their 3rd annual ‘Phive’-K fun run/walk earlier this month.  Faculty, staff, and students turned out to participate in the event which took them through many beautiful outdoor spaces on the Ohio State campus.
  • Congratulations to the new leadership teams of these FST student organizations for 2023-2024: Food Science Club:  President – Isabelle Kocz; Vice President – Dom Goodman; Secretary – Gretchen Gates; Treasurer – Eric Armstrong; Industry Liaison – Cam Jordan and Cam Rich; Social/Volunteer – Amanda Adams; IFT Liaison – TBD; CFAES Liaison – Andrea Esselburn; Product Development Liaison – Sieun Kim. Citation Needed: Co-Presidents – Maria Sholola and Celeste Miller; Treasurer – Sakura Sugiyama; Social Media – Shoshana Ginsburg; and CFAES Liaison – Daniel Do.
  • The Food Industries Center was selected for a five-year contract by FDA to continue delivering the FD152 – Food Processing and Technology Course. Two courses were offered in May 2023 to train FDA, NOAA, U.S. Army, and state regulators. Dr. Valente B. Alvarez lead a team of collaborators from FST, FABE, and the food industry, including numerous staff and graduate students, and the following faculty: Dr. V.M. 'Bala' Balasubramaniam, Dr. Sheryl Barringer, Dr. Rafael Jimenez-Flores, Dr. Dennis Heldman, Dr. Melvin Pascall, Dr. Mary Kay Pohlschneider, and Dr. Sudhir Sastry. The 5-day course provided an overview of the basic principles in food processing, technology, and awareness of associated.

Upcoming Events
June 13 – 16                      Food Industries Center Training Course
Better Process Control School (Spanish virtual)
https://www.go.osu.edu/bpcsspanish

August 8 – 11                    Food Industries Center Training Course
Better Process Control School (hybrid)
https://www.go.osu.edu/bpcs

September 18 – 19          Food Industries Center Training Course
Introductory HACCP
https://www.go.osu.edu/haccp

September 20 – 22          Food Industries Center Training Course
FSPCA - Preventive Controls for Human Food Training
https://www.go.osu.edu/fspca

 

In This Issue:

Once again, graduating FST students have been given an opportunity to share with us some of their favorite memories of their time at Ohio State in this special edition newsletter. Many also took the opportunity to give a shoutout to those that supported them, befriended them, and helped make the journey one to remember.

Congratulations to all the students from the Department of Food Science and Technology who have graduated this semester. We are proud of all that you have accomplished and hope that you will stay connected. Come back to visit and be sure to meet up with us as we continue to engage in various professional food science forums around the world. Just remember, you’re a #BuckeyeForLife

Be sure to also check out the SP23 Graduate Photo Album

Undergraduate Students
James Bates – The supportive faculty and intelligent student body. It was inspiring every time I set foot on campus. My other favorite memory is when I came here for a job interview 4 years ago. The campus had such an impact on me that I decided to enroll instead of taking the job! [Culinary Science]
Julia Bliss – I have many great memories from my time here at OSU. Meeting the love of my life, Hunter, who has been my greatest supporter throughout my time here is one memory I will never forget. Interning at Wendy’s Innovation Center was the opportunity of a lifetime and I have many fond memories there. Connecting with my classmates and forming strong friendships as we navigated life together for four years was a pleasure. And finally, making plant-based mousse was a blast- shoutout to Emily, Matt & Morgan! I will be forever thankful to OSU for guiding me to a major where I can go on to use both my passions for food and science in one! [Food Science and Technology]
Hailey Bush – My favorite memories at Ohio State are going hammocking in the trees, spending warm days in the oval, and going to the home football games with family and my best friends. I want to thank my family, friends, lab partners, professors, and classmates for a memorable 3 years. I'm so thankful for the people I have met in Parker over the years. Ohio State has brought me many lifelong friendships and memories I will cherish forever! [Food Science and Technology]
Nolan Gast – [Food Science and Technology]
Gabriella Gephart – My favorite memory at Ohio State has been making life-long friends. I was lucky enough that my random freshman year roommate became my best friend. I am so grateful for her and all her support throughout the years! My favorite memory within the department has been having the opportunity to do research. Going into the lab and learning new techniques has been so rewarding and has let me put my classroom knowledge into practical application. I want to thank my family and friends for being so supportive of me throughout my college experience. [Food Science and Technology]
Ken Guo – [Food Science and Technology]
Matthew Hill – [Food Science and Technology]
Dasha Makogon – I really enjoyed the scenery around campus, getting to enjoy the gardens in between classes and even getting to see some lovely sunrises on my way to my 8am classes. I also enjoyed being part of CFAES and meeting many great professors. I'd like to shout-out my mom, my boyfriend, my brother, David Wirt, Dr. Rodriguez-Saona and my two friends Tanner and Megan for supporting me all the way throughout my time here at Ohio. [Food Science and Technology]
Elizabeth Mugge – One of my favorite memories at Ohio State is watching the sunsets on the 11th floor of Thompson library! I want to give a shout out to Dr. P. for being the best advisor & making classes the most fun. I also want to thank my sisters & parents for giving me endless love & support during my entire college journey! [Food Business Management]
Devlin Murray – [Food Science and Technology]
Patrick O'Toole – [Food Science and Technology]
Emily Ray – My favorite memories at OSU (I can't pick just one) were the times I was able to spend with all my friends in Alpha Phi Omega. Whether this was going on trips out of state, going to coffee shops on Sundays, serving the community, or even just attending chapter on Mondays, I would give anything to be able to redo all of it the exact same way. I want to shout out to my family for pushing me to join APO when I was nervous about going alone. I also want to thank everyone outside of that organization that helped me enjoy every day in Parker. [Food Science and Technology]
Cameron Rich – My favorite memories from OSU stemmed from my involvement with the Food Science Department. Events through the FST Peer Mentor program and the Food Science Club allowed me to meet and grow connections with my classmates and truly enjoy my college experience. I'd like to thank my family and friends who supported me through my journey at Ohio State, I am lucky to have you! [Food Science and Technology]
Nathan Stevens – [Food Science and Technology]

Graduate Students
Audrey Kuei – Audrey received a master’s degree and was advised by Dr. Christopher Simons.
Allison LeMinh – My favorite memories at the Ohio State were going to home football games, taking walks around campus, and chatting with fellow lab mates. Additionally, it was fun going to the hockey games for free (I’m from MN and that was not the case there). They were a treat as well as hearing the Ohio State hockey song. I’d like to thank all the people who have supported me throughout my time here at the Ohio State! This includes my friends and family, fellow students, staff, and of course my wonderful committee and advisor. Allison received a master’s degree and was advised by Dr. Osvaldo Campanella.
Lu Xun – My favorite memories at OSU including gathering with lab for activities, doing projects with lab mates, random events and chatting in Parker, attending conferences, going to the concert and football games, and playing basketball with friends at RPAC. I am grateful for the memories made with my advisor, lab mates, and friends throughout my time at OSU! Lu received a master’s degree and was advised by Dr. Monica Giusti.
Jeffrey Caminiti – Jeff received a PhD and was advised by Dr. Dennis Heldman.
Elliot Dhuey - My favorite memories at Ohio State are going to many breweries and happy hours in Columbus, competing in product development competitions with great friends, and going to IFT conventions. Elliot received a PhD and was advised by Dr. Melvin Pascall.
Zoey Fu – Zoey received a PhD and was advised by Dr. Devin Peterson.
Jerish Joyner Janahar – Thanks to everyone at Ohio State who shared this journey with me! Jerish received a PhD and was advised by Dr. Bala Balasubramaniam.
Kym Man – I’ll miss the hilarious basement snack breaks, ping-pong tournaments, end-of-semester lab potlucks, breakfast clubs, weekly group runs, and occasional happy hours with my FST friends. Moments I’ll never forget include when I figured out the exact line of code I needed, experienced the virtual environment I built in VR for the first time, packaged thousands of bags of candies with my fellow lab-mates in an assembly line in the pilot plant, and being called Dr. Man after my defense. Kym received a PhD and was advised by Dr. Christopher Simons.
Shengyue Shan – My favorite memory at Ohio State is one winter night when I finally finished all my experiments around 2 am. Being in the building for so long, I did not notice there was a light snowfall until I left the building. The snow on the ground looked like coconut flakes and the air was so brisk, and I saw a tiny bunny that looked too small to be unattended dashing across me to flee into Chadwick Teaching Garden. It was a magical moment that made me feel life is poetic and lovely. Shengyue received a PhD and was advised by Dr. Osvaldo Campanella.
Fenfen Tang – I have so many wonderful memories of my time at Ohio State, but one that stands out to me is when I received the offer to be one of coordinators of the FoodSURE program. I had the opportunity to give back to the community and work alongside some amazing people. I will always remember these amazing experiences: operating the massive high-field NMR instruments at Riffe, attending conferences with FST friends, enjoying happy hours with lab mates, tasting ice cream made in the dairy pilot plant, taking Pilates classes at RPAC. The garden in front of the Parker building was my favorite place to take a walk between data analysis, reading and writing during fall semester. Fenfen received a PhD and was advised by Dr. Emmanuel Hatzakis.

In This Issue:
  • Congratulations to Dr. Monica Giusti who has been named a 2023 IFT Fellow. The Institute of Food Technologists (IFT) Fellow designation is an honor bestowed upon an IFT member by their peers to recognize career excellence and significant service, leadership, and contributions to IFT and the profession. Monica will be recognized during the IFT Annual Meeting in July.
  • Congratulations to Kelly Elisar, FST’s Communication Manager and Industry Liaison, on receiving the 2023 OSU Distinguished Staff Award.  The Distinguished Staff Award annually honors staff members for their outstanding achievements, service, leadership and dedication to Ohio State, as well as their demonstration of the university’s shared values.
  • Congratulations to Dr. Emmanuel Hatzakis for being selected for the first cohort of the Provost's Midcareer Scholars: Scarlet and Gray Associate Professor Program which honors and recognizes tenure-track faculty who have recently been appointed to the rank of associate professor with tenure and have demonstrated significant accomplishments in their discipline(s).
  • Dr. Jiyoung Lee received the Graduate Advisor of the Year award from the Environmental Science Graduate Program (ESGP). This award is for a graduate advisor who goes above and beyond to make OSU and the ESGP program an ideal place to conduct graduate research.
  • Dr. Dennis Heldman was selected to give the 2023 J.G. Woodroof Lecture at the University of Georgia. The Dr. J.G. Woodroof Lecture Series was initiated in 1981 to recognize a nationally and internationally recognized pioneer in food science research, teaching and extension. Each year a preeminent leader in food research, education, industry, or policy is invited to present a lecture in Dr. Woodroof’s honor.
  • Congratulations to the OSUFST College Bowl Team on winning the IFTSA Midwest Regional College Bowl Competition that took place this year at Ohio State. They will go on to compete at the national competition during the #IFTFirst Annual Meeting in July. Team members include Sherry Bansal, Megan Booth, Noah Dameron, Xinyue Fan, Gabriella Gephart, Sayaka Iimura, Aayasee Nanda, Shreya Nuguri, Thomas Reis, and Danielle Voss.
  • Dr. Nancy Cordoba, postdoctoral researcher at FREC, was named to The Sprudge Twenty Class of 2023, an annual tradition honoring and amplifying leaders in the global coffee community.  Read the full article here.
  • The department hosted the Ohio Valley Institute of Food Technologists (OVIFT) industry networking event and poster competition. Congratulations to the following students who placed in the poster competition: Undergraduate category – Gabriella Gephart placed 1st, Murphy Carroll placed 2nd, and Alicea Gosal placed 3rd; Graduate category – Brianda Gonzalez Orozco placed 1st, Ziqi Li placed 2nd, and Yutong Li placed 3rd.
  • FST graduate student Allison Howell was selected to give a speed talk presentation and display during the poster session about her research on food safety at the Conference for Food Protection (CFP) 2023 in Houston, Texas.
  • The department has opened the search for the Dale A. Seiberling Professorship in Food Engineering. You can view the position description here.
  • Nominations are open for the 2023 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 2023 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

May 4                     Phi Tau Sigma Annual Fun Run/Walk
2 pm      Front of Howlett Hall

May 5                      FST Spring Semester Graduation Party

2:30 pm         Parker Food Science and Technology Lobby

June 13 – 16                      Food Industries Center Training Course
Better Process Control School (Spanish virtual)
https://www.go.osu.edu/bpcsspanish


August 15 – 18                Food Industries Center Training Course
Better Process Control School (hybrid)
https://www.go.osu.edu/bpcs


September 11 – 12          Food Industries Center Training Course
Introductory HACCP
https://www.go.osu.edu/haccp

September 13 – 16          Food Industries Center Training Course
FSPCA - Preventive Controls for Human Food Training
https://www.go.osu.edu/fspca

 

 

In This Issue:
  • Congratulations to the members of our department who were recognized during the 2023 CFAES Awards program this year: Dr. Melvin Pascall – Distinguished Diversity Enhancement Award, Dr. Osvaldo Campanella – Distinguished International Research and Engagement Award, and Dr. Jiyoung Lee – Innovator of the Year Award. Dr. Luis Rodriguez-Saona was also recognized as a recently named 2022-2023 Distinguished Professor of Food, Agricultural, and Environmental Sciences.
  • Congratulations to FST undergraduate students Gabriella Gephart, Celeste Miller, and Cam Rich who have been named 2023 CFAES Distinguished Seniors. They are three of the twenty-five seniors who have received the most prestigious undergraduate award at The Ohio State University College of Food, Agricultural, and Environmental Sciences (CFAES). The Distinguished Senior Award honors top graduating seniors on the Ohio State Columbus campus who exemplify the CFAES mission in areas such as academics and scholarship, research and innovation, service and involvement, and influence and leadership.
  • Our department was well represented at this year’s Edward F. Hayes Graduate Research Forum. Congratulations to the following students who placed in the oral presentations: 1st place - Abbie Sommer; 2nd place - Hetian Hu (FABE advised by Dr. Balasubramaniam); 3rd place - Samuel Hoffman. Congratulations also to the students who placed in the poster presentations: 1st place - Daniel Do; 3rd place - Veeramani Karuppuchamy.
  • Congratulations to FST student Gabriella Gephart on her 1st place finish at the 2023 Denman Undergraduate Research Forum. Her poster was titled “Isolation of antimicrobial-producing bacteria from artisanal cheeses and characterization of potentially novel antimicrobial agents produced” and was in the ‘Health Under the Microscope’ category. Gabriella was advised by Dr. Ahmed Yousef.
  • Congratulations to the following students who were recognized at the CFAES Annual Research Forum Poster Competition: Undergraduate Food Science category – 1st place Gabriella Gephart; PhD Category – tied for 3rd place Hetian Hu (FABE) and Brianda Gonzalez-Orozco. We also had several other FST students participating - Undergraduates: Joseph Bogdanovitch and Cam Rich; MS students: Jessica Laemont, Lauren Ma, and Lu Xun; PhD Students: Stephanie Almquist, Daniel Do, Xinyue Fan, Jane Fu, Veeramani Karuppuchamy, Manpreet Kaur, Kevin Kim, Yutong Li, Howard Park, Carlos Porras Guardado, Thomas Reis, Silvette Ruiz-Ramirez, and Abigail Sommer.
  • Congratulations to Jessica Lau and Abby Nukuto who have been selected as FST Undergraduate Peer Mentors for the 2023/24 academic year. They will be joining returning mentors, Rachel Barrett, Jenny Cong, Noah Dameron, Dominick Goodman, Talia Katz, and Jack Pettit. Thanks to our FST Peer Mentors for their service throughout the year, and a special thank you to Gabriella Gephart and Cam Rich, who will be graduating during spring semester.
  • Liddie Ainsworth has been selected as a Newcomb Scholar in the College of Food, Agricultural, and Environmental Sciences (CFAES) for the 2022-23 academic year. This award, among the highest honors presented to undergraduate students in the college, celebrates your outstanding commitment to scholarship.
  • The department recently held their 2nd Annual FoodSURE Undergraduate Research Poster Competition. The event was held in the Parker Food Science and Technology Lobby and showcased the research of undergraduate students who are conducting research in our department and participating in our FoodSURE program. Congratulations to the following students who placed in the competition: Ongoing/Completed category – 1st place was Gabriella Gephart and tied for 2nd was Murphy Carroll and Cam Rich; Proposal category – 1st place was Talia Katz.
  • Post-Doctoral Researcher Dr. Jerish Joyner Janahar and graduate student Siyu Yao have received an FST Graduate Student Research Award. This award recognizes and celebrates graduate student success in publishing high quality research in a timely manner.
  • Dr. Sheryl Barringer talks about fungi in flour, pancakes, and HBO’s “The Last of Us” in an article published in the Conversation. The Conversation also published her article on “The fascinating chemistry of chocolate.”
  • Dr. VM ‘Bala' Balasubramaniam and Dr. Melvin Pascall participated as featured breakout speakers during the 2023 CIFT Ohio Food Industry Summit.
  • Post Doctoral Researcher Dr. Jerish Joyner Janahar was inducted in the Buckeye Chapter of Phi Tau Sigma which is an honor society for Food Science and Technology.
  • FST Interim Chair Dr. Martha Belury has been named to the Ohio State Presidential Search Committee. She will serve on the University Advisory Subcommittee which is made up of faculty, staff and students. That committee will collaborate with the Presidential Selection Subcommittee in identifying a candidate that the Presidential Search Committee will recommend to the board.
  • Popular Science included Dr. Yael Vodovotz in an article about faba beans as a new ingredient of white bread.
  • Dr. Christopher Simons was included in a Consumer Reports article that talked about the best tortilla chips and potato chips for your dip.
  • Food Safety Magazine highlighted a joint project between Dr. ‘VM’ Bala Balasubramaniam and Dr. Abigail Snyder of Cornell University on superheated steam.
  • A number of alumni and faculty were mentioned in an article by the Lantern that talked about food science and social media.
  • The newly released 2022 FDA Food Code includes amendments submitted by Dr. Nicole Arnold to harmonize definitions for mechanically tenderized beef, and to acknowledge new requirements to label mechanically tenderized beef products.
  • Nominations are open for the 2023 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 2023 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.
  • The department’s Spring 2023 seminar schedule can be found here and takes place on Wednesday’s from 4:00 pm -5:00 pm in Parker Food Science and Technology room 118 and via Zoom. Please email elisar.1@osu.edu or chatzakis.1@osu.edu if you would like the link to any of the seminars. All are welcome to attend.


Upcoming Events
April 5                    Department Seminar
Student Presentations: Siyu Yao, Jennifer Jordan, and Jeffrey Eiseman


April 12                   Department Seminar
Student Presentations: Megan Booth, Devanshi Tyagi, and visiting scholar Jiyoon Moon

April 13                   OVIFT Poster Competition and Industry Event

April 17 – 18           Food Industries Center Training Course
Introductory HACCP
https://www.go.osu.edu/haccp

April 19                 Department Seminar
Student Presentations: Jessica Laemont, Sherry Bansal, and Dila Donmez

April 19 – 21          Food Industries Center Training Course
FSPCA - Preventive Controls for Human Food Training
https://www.go.osu.edu/fspca

May 5                    FST Spring Semester Graduation Party
2:30 – 3:30 Parker Food Science and Technology Lobby

 

In This Issue:
  • Dr. VM Bala Balasubramaniam and PhD student Jerish Joyner Janahar recently published a paper highlighting how pressure, temperature, and shear can be applied for formulating clean label liquid products. Dr. Rafael Jimenez-Flores, Dr. Osvaldo Campanella, FST Research Associate Dr. Bhavesh Patel, and former post-doctoral researcher Dr. Joana Ortega-Anaya also contributed. You can read it here.
  • Ohio State’s Knowledge Exchange reported on a publication about what compounds make whole wheat loaves taste bitter or have an "off" flavor. You can read it here. FST faculty Dr. Devin Peterson and Dr. Chris Simons, visiting professor Dr. Edisson Tello, and former student Dr. Wen Cong authored the paper.
  • On January 9 – 13, the Food Industries Center trained FDA, NOAA, U.S. Army, and state regulators through the FD152 Food Processing & Technology virtual course. Dr. Valente B. Alvarez led a team of collaborators from FST, FABE, and the food industry, including numerous staff and graduate students, and the following faculty:  Dr. V.M. 'Bala' Balasubramaniam, Dr. Sheryl Barringer, Dr. Osvaldo Campanella, Dr. Dennis Heldman, Dr. Melvin Pascall, Dr. Mary Kay Pohlschneider, and Dr. Sudhir Sastry. The 5-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 newly released 2022 FDA Food Code includes amendments submitted by CFAES Extension Assistant Professor and Field Specialist, Food Safety Dr. Nicole Arnold to harmonize definitions for mechanically tenderized beef, and to acknowledge new requirements to label mechanically tenderized beef products.  2022 FDA Food Code.
  • Nominations are open for the 2023 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. Click here to see the 2022 Hall of Distinction celebration.
  • The department’s Spring 2023 seminar schedule can be found here and takes place on Wednesday’s from 4:00 pm -5:00 pm in Parker Food Science and Technology room 118 and via Zoom. Please email elisar.1@osu.edu or chatzakis.1@osu.edu if you would like the link to any of the seminars. All are welcome to attend.


Upcoming Events
February 8          Department Seminar
Glennon Sweeney, Senior Research Associate at the Kirwan Institute for the Study of Race and Ethnicity

February 15        Department Seminar
Giovana Mercali, PhD. Federal University of Rio Grande Do Sul

February 22        Department Seminar – Student Presentations
Erica Kosmerl, Allison Burg, and Allison LeMinh

March 1               Department Seminar – Student Presentations
Sanjana Sawant, Rahul Kamath, Zhen Qin

March 8               Department Seminar – Student Presentations
Chloe McGovern, Fan He, Ronald Melendrez Alvarez

March 13 – 17   Ohio State University Spring Break

March 14 – 17               Food Industries Center Training Course
Better Process Control School (hybrid)
https://www.go.osu.edu/bpcs


April 17 – 18                     Food Industries Center Training Course
Introductory HACCP
https://www.go.osu.edu/haccp

April 19 – 21                     Food Industries Center Training Course
FSPCA - Preventive Controls for Human Food Training
https://www.go.osu.edu/fspca

 

In This Issue:
  • Congratulations to Dr. Luis Rodriguez-Saona on being named a CFAES Distinguished Professor. The title of Distinguished Professor of Food, Agricultural, and Environmental Sciences honors colleagues at the rank of Professor who have excelled in teaching, research, or outreach/engagement, and whose work has demonstrated significant impact on their fields, students, CFAES, and University, and/or the public. Formal recognition will take place from the College in March.
  • The department hosted their annual graduation party for our FST graduates. We celebrated 4 undergraduate students, 5 master’s students, and 5 PhDs who completed degrees during the autumn semester. We also published a special edition graduation newsletter that gave the graduates a chance to share some of their favorite memories as well as acknowledge some of the people who supported them. Congratulations and best of luck to our newest alumni.
  • Dr. Bala Balasubramanian hosted an open house for the food and beverage processing industry to demonstrate Ohio State’s ultra-shear technology for liquid foods. The research was sponsored from a USDA NIFA grant. The one-day event included remarks by CFAES Associate Dean for Research Dr. Gary Pierzynski, OSU’s Associate Director of Licensing Dr. Jay Dahlman, and technical talks by Dr. Bala and various leaders at Pressure BioSciences (PBI). Dr. Bala's laboratory students Jerish Janahar, Hetian Hu and Sai Sasidhar demonstrated technology feasibility for producing value-added "clean-label" liquid foods using milk, ice-cream, and coffee.
  • Dr. Chris Simons talks about leftovers and their taste appeal in an article by Mashed.
  • The Coffee Science Foundation (CSF) announced the launch of a new research project, “Sweetness in Coffee: Sensory Analysis and Identification of Key Compounds,” in collaboration with the Flavor Research and Education Center (FREC).
  • Congratulations to FST Graduate students Kym Man and Audrey Kuei who each won student awards for outstanding presentations at the Society for Sensory Professionals conference. Kym won the Kroll Award for Outstanding Presentation that Develops or Expands a Method and Audrey won the Caul Award for Outstanding Presentation on Use of Scientific Principles.
  • Foods for Health Faculty Director Dr. Devin Peterson talks about emerging research with hazelnuts in a podcast with Ohio State’s Knowledge Exchange.
  • FST graduate student Cameron Jordan’s research with the technique called FTIR was also featured in a podcast by NerdRX.
  • On December 12 – 16, the Food Industries Center trained FDA, NOAA, U.S. Army, and state regulators through the FD152 Food Processing & Technology virtual course. Dr. Valente B. Alvarez lead a team of collaborators from FST, FABE, and the food industry, including numerous staff and graduate students, and the following faculty:  Dr. V.M. 'Bala' Balasubramaniam, Dr. Osvaldo Campanella, Dr. Melvin PascallDr. Mary Kay Pohlschneider, and Dr. Sudhir Sastry. The 5-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.
  • Welcome to Tara Ciaciura who has joined the department as an Academic Program Manager for our graduate and undergraduate programs.
  • The department's 2023 Spring Seminar Series schedule can be found here. The seminars take place from 4:00 -5:00 pm in the Parker Food Science and Technology Building room 118 each week and are open to the public.


Upcoming Events
January 9             Classes Resume

January 18          FST Department Seminar
Byung-Kee Baik, Research Leader at USDA-ARS and Affiliate Professor at OSU Horticulture and Crop Science

January 25          FST Department Seminar
Matt Teegarden, Senior Researcher at OSU Foods for Health

February 1          FST Department Seminar
Darryl Wesener, Assistant Professor at OSU Department of Microbiology

February 8          FST Department Seminar
Glennon Sweeney, Senior Research Associate at the Kirwan Institute for the Study of Race and Ethnicity

February 15        FST Department Seminar
Giovana Mercali, Federal University of Rio Grande do Sul

February 22        FST Department Seminar
Student Presentations – TBD

March 1               FST Department Seminar
Nicole Arnold, Assistant Professor and Field Specialist, Food Safety at OSU Extension

March 14 – 17               Food Industries Center Training Course
Better Process Control School (hybrid)
https://www.go.osu.edu/bpcs

 

In This Issue:

Congratulations to our FST AU22 Graduates!

Our autumn 2022 graduating students have been given an opportunity to share with us some of their favorite memories of their time at Ohio State in this special edition newsletter. Many also took the opportunity to give a shoutout to those that supported them, befriended them, and helped make the journey one to remember.

Congratulations to all the students from the Department of Food Science and Technology who have graduated this semester. We are proud of all that you have accomplished and hope that you will stay connected. Come back to visit and be sure to meet up with us as we continue to engage in various professional food science forums around the world. Just remember, you are a #BuckeyeForLife

Be sure to also check out the AU22 Graduate Photo Album

Undergraduate Students
Annabelle Adkins – [Food Science and Technology]
Jared Chambers – [Food Business Management]
Naomi Chongsiriwatana – [Food Science and Technology]
Morgan Sedjo – [Food Business Management]

Graduate Students
Ruiya Bao – My best memories at Ohio State were my first poster at a conference where I earned the First-time Presenter Award, our lab happy hours when we had great times together, my first Thanksgiving lunch at FST, the Phi-ve K Fun Run (although I walked the entire time, it was still so much fun with my peers), cozy autumn afternoons in my hammock by the Mirror Lake reading through my thesis, and so much more! I would like to give my greatest appreciation to my advisor, Dr. Hatzakis, for his enormous support throughout the past two years, to my lab mates who are always there for help, and to my family and friends. Ruiya received a master’s degree and was advised by Dr. Emmanuel Chatzakis.
Simone Fishel – My favorite memory at Ohio State is the people. My teammates and lab mates across my time at OSU are who made my experiences rich and rewarding. I am truly grateful to have made such friends, and I am excited for the next chapter knowing they are (figuratively) by my side. Simone received a master’s degree and was advised by Dr. Rafael Jimenez-Flores.
Audrey Kuei – Audrey received a master’s degree and was advised by Dr. Christopher Simons.
Rahul Venkatram – My favorite memories at Ohio State were making (and tasting!!) delicious butter and ice-cream in the Dairy Pilot Plant and watching the beautiful sunsets from Parker 3rd floor! I wish to extent my deepest gratitude to my advisor, lab mates, mentors and FST staff for their continuous support and encouragement during my time at OSU. Rahul received a master’s degree and was advised by Dr. Rafael Jimenez-Flores.
Huan Wei – There are so many good memories I can bring out during my study at OSU. I can never forget the wonderful football games, the warm help I received from other students, and the nice time I enjoyed with my friends and family. I'm very thankful to the encouragement and support from my advisor, Dr. Pascall, my lab mates, my friends and my family who helped me go through the hard times during this period. Huan received a master’s degree and was advised by Dr. Melvin Pascall.
Yuehan Ai – My favorite memory at Ohio State was the time I spent with my lab mates. I am grateful for the memories made with my advisor, Dr. Jiyoung Lee, friends, family, and collaborators throughout graduate school at OSU. Yuehan received a PhD and was advised by Dr. Jiyoung Lee.
Drew Barkley – My favorite memory was traveling to Ethiopia to lead an R coding workshop for fellows on one of our lab’s research projects. I enjoyed interacting face-to-face with colleagues I had only ever met on Zoom and spending time with my lab-mates exploring a new culture. A huge thanks to my amazing lab-mates, friends, family, and staff at CFI who helped me reach this point. Drew received a PhD and was advised by Dr. Barbara Kowalcyk.
Zhong Dong – The past four years and a half had not only been the journey toward my degree but also a period in which I became more mature and independent. There are a lot of “first times” for me during these years. My first car, the first dish that I cooked for my friend, the first badminton racquet that I bought for myself, the first goal of mine on soccer fields, my first travel experience with my girlfriend... There are so many memories, and I will never forget my time at the OSU. Zhong received a PhD and was advised by Dr. Melvin Pascall.
Ariel Garsow – Ariel received a PhD and was advised by Dr. Barbara Kowalcyk.
Ellia La – I will forever remember my basement + 3rd floor friends’ generosity in sharing their snacks with me. Moments of celebration that I will remember until retirement: when I finally finished semi-prepping for isolates, going to Amsterdam for an international conference, getting my manuscript accepted, and being called Dr. La. Ellia received a PhD and was advised by Dr. Monica Giusti.

In This Issue:
  • Congratulations to Dr. Mary Kay Pohlschneider who has been awarded the 2022 National Teaching and Student Engagement Award by the Association of Public and Land-grant Universities (APLU). This award celebrates university faculty for their use of innovative teaching methods and service to students.
  • The university held a faculty and staff service recognition luncheon where they recognized milestones of 25, 30, 35, 40, 45, and 50 years of service to the university. Dr. Lynn Knipe and Julie Townsend from FST were among those recognized for 25 years of service.
  • Dr. Jessica Cooperstone was a featured expert in an article out of Medical News Today that talked about a study linking tomatoes to improved gut health. Ohio State News also wrote an article on this research out of Cooperstone’s lab.
  • Dr. Hua Wang talks food safety and cross contamination of kitchen utensils in an article for WTSP Tampa about defrosting frozen turkeys.
  • Congratulations to FST graduate students Rahul Kamath and Sanjana Sawant on being inducted into Phi Tau Sigma, the honor society of food science and technology. Rahul is advised by Dr. Denny Heldman and Sanjana is co-advised by Dr. Valente Alvarez and Dr. Denny Heldman.
  • Congratulations to FST graduate student Daniel Do who won 2nd place in the University 2022 Interdisciplinary Research Fall Forum for his poster “Pharmacokinetics of tomato steroidal alkaloids in healthy adults following consumption of two doses of tomato juice”.
  • Ohio State News reported on a seminar by FST alum Brittany Towers Lewis that focused on best practices for sharing science and agriculture on social media. Citation Needed, FST’s science and agriculture communication club, sponsored the event.
  • The Flavor Research and Education Center (FREC) recently held their annual meeting where they presented research updates on 13 FREC projects to over 70 participants representing 13 member companies. Click here to learn more.
  • The Food Industries Center, in partnership with the Office of International Programs in Agriculture, hosted an international training program on October 29 – November 12, which was funded through the USDA Cochran Fellowship Program. The two-week training was designed for a diverse group of 17 Fellows from Bangladesh and the Philippines and focused on U.S. Food Safety Regulations and Standards. Dr. Valente Alvarez and Steven Simmons led the group through industry tours and regulatory meetings in Ohio and Washington, D.C.
  • Dr. Valente B. Alvarez led the Food Industries Center’s FSPCA Preventive Controls for Human Food workshop on November 9 – 11, with lectures from Steven Simmons and Brianda D. Gonzalez. This workshop uses FDA-recognized and standardized curriculum that provides food industry employees with an overview of the process of developing a Food Safety Plan to comply with the Hazard Analysis and Risk-Based Preventive Controls for Human Foods rule. This workshop meets the training requirements for preventive controls qualified individuals under the Food Safety Modernization Act (FSMA).
  • The Food Industries Center offered a customized, onsite training for Abbott Laboratories on November 16 – 18, including a one-day Introduction to the Pasteurized Milk Ordinance (PMO) and a two-day Advanced Pasteurization Workshop taught by Dr. Valente Alvarez and industry experts.
  • The department's 2022 Autumn Seminar Series schedule can be found here. The seminars take place from 4:00 -5:00 pm in the Parker Food Science and Technology Building room 118 each week and are open to the public.

    Upcoming Events
    December 7                            FST Seminar Series – Student Presentations
    Jerish Joyner Janahar (PhD), Rahul Venkatram (MS), Lu Xun (MS)

    December 16                          FST Autumn Semester Graduation Party
    1:00 – 2:00 pm    Parker Food Science and Technology Lobby

    December 23- January 2      OSU closed for academic recess & university holidays
In This Issue:
  • The Department hosted over 85 students and guests at the recent FST Scholarship Dinner. Special guests included CFAES Interim Associate Dean for Academic Programs Dr. Ann Christy, several FST faculty and student leaders representing department clubs and programs. This past year, the department awarded over $275,000 in scholarships to 65 undergraduate students. A photo album of the event can be found here: 2022 scholarship dinner
  • Dr. Barbara Kowalcyk has been named to an Independent Expert Panel for the Reagan Udall Foundation for the Food and Drug Administration (FDA). This panel will conduct the operational evaluation of the FDA’s human foods program to develop recommendations to equip the FDA to better carry out its regulatory responsibilities, strengthen its relationships with state and local governments, and secure the nation’s food supply for the future.
  • Healthline featured research published in the American Chemical Society’s (ACS) Journal of Agricultural and Food Chemistry from the lab of Dr. Osvaldo Campanella. The research found that the protein in meat alternatives made from wheat and soy may not be digested as well as protein from chicken breast. Dr. Rafael Jimenez-Flores and PhD student Shengyue Shan were also listed as co-authors in the study.
  • Dr. Bala Balasubramaniam and PhD student Jerish Joyner Janahar published a High-Pressure Processing factsheet through Ohioline. Ohioline is an information resource produced by Ohio State University Extension.
  • Research on flavor volatiles from the lab of Dr. Sheryl Barringer was referenced in an article by the Daily Meal.
  • Congratulations to PhD student Jennifer Janovick who was selected to receive funding for her proposal to the Alumni Grants for Graduate Research and Scholarship competition. 
  • The Food Industries Center held the Cleaning and Sanitation Basics + Advanced CIP Workshop on October 18 – 20, which included multiple hands-on sessions to increase technical knowledge through applied training. Instructors from the department included Dr. Valente Alvarez, Dr. V.M. Balasubramaniam, Dr. Dennis Heldman, Dr. Ahmed Yousef, Steven Simmons, Gary Wenneker, Rahul Kamath, and Howard Park, in addition to expert speakers from industry and academia.
  • Dr. Valente B. Alvarez and Steven Simmons led the Food Industries Center’s Introductory HACCP workshop on October 25 – 26. Upon successful completion of the course, food industry employees were certified through the International HACCP Alliance.
  • The Food Industries Center conducted a virtual Better Process Control School for Darigold (Boise, ID) on October 27 – 28. Lead instructor, Dr. Valente Alvarez, Steven Simmons, and industry experts trained employees in aseptic processing of low-acid foods.
  • The department's 2022 Autumn Seminar Series schedule can be found here. The seminars take place from 4:00 -5:00 pm in the Parker Food Science and Technology Building room 118 each week and are open to the public.

    Upcoming Events
    November 9               FST Seminar Series
    Dr. Richard Bruno, OSU Department of Human Sciences

    November 9 – 11       Food Industries Center Training Course
    PCQI Training: Preventive Controls for Human Food
    https://www.go.osu.edu/fspca

    November 16             FST Seminar Series
    Dr. Nora Bello, OSU Department of Animal Sciences

    November 30             FST Seminar Series – Student Presentations
    Zoey Fu (MS), Ruiya Bao (MS), and Simone Fishel (MS)

    December 7                FST Seminar Series – Student Presentations
    Jerish Joyner Janahar (PhD), Rahul Venkatram (MS), Lu Xun (MS)

    December 16              FST Autumn Semester Graduation Party
    1:30 – 2:30 pm    Parker Food Science and Technology Lobby
In This Issue:
  • Dr. Lee-Ann Jaykus, the 2022 Harris Award recipient, will be presenting the Harris Award Lecture on Wednesday, November 2 as a part of the Department’s Seminar Series. The seminar begins at 4 pm in Parker Food Science and Technology room 118 with a reception for Dr. Jaykus immediately following in the lobby of the Department. The seminar is open to the public. Dr. Jaykus is a William Neal Reynolds Distinguished Professor in the Department of Food, Bioprocessing, and Nutrition Sciences at North Carolina State University. Click here to learn more about the Harris Award.
  • Dr. Bala Balasubramaniam and his innovative research with high pressure processing was featured as one of ten Buckeye Innovators in the Ohio State Alumni Magazine.
  • Steven Simmons has been approved by the International HACCP Alliance as a Lead Instructor. Steven is a program specialist in the Food Industries Center.
  • Dr. Lynn Knipe and Dr. Lyda Garcia from the Department of Animal Sciences presented Home Processing of Food Animals at the Small Farm Center during the 2022 Farm Science Review.
  • The Journal of Dairy Science (JDS) recognized Dr. Rafael Jimenez-Flores for having among the 100 most highly cited papers published in JDS. The paper they reference is “Symposium review: The relevance of bovine milk phospholipids in human nutrition-Evidence of the effect on infant gut and brain development Ortega-Anaya, Joana; Jimenez-Flores, Rafael. 2019. J Dairy Sci. 102:2738–2748; https://doi.org/10.3168/jds.2018-15342
  • Dr. Sheryl Barringer’s research into odor neutralizing compounds and enzymes in food was highlighted in an article in Daily Meal.
  • The Food Industries Center, in partnership with the International Programs in Agriculture, hosted an international training program on September 11 - 24, which was funded through the USDA Cochran Fellowship Program. The two-week training was designed for a diverse group of six Fellows from Guatemala, El Salvador, and Honduras and 1 USDA staff member from Guatemala, and focused on new innovations, trends, processing techniques, and food safety best practices in the U.S. Baking Industry. Dr. Valente Alvarez and Steven Simmons led the group through industry tours throughout Ohio and Indiana, a baking expo in Las Vegas, and association meetings in D.C.
  • The department’s 2022 Autumn Seminar Series schedule can be found here. The seminars take place from 4:00 -5:00 pm in the Parker Food Science and Technology Building room 118 each week and are open to the public.

Upcoming Events
October 5                  
FST Seminar Series

Dr. Edisson Tello Camacho, Flavor Research and Education Center

October 12                 FST Seminar Series
Dr. Chibuike Udenigwe, Nutrition Sciences at the University of Ottawa

October 18 – 20         Food Industries Center Training Course
Cleaning and Sanitation Basics + Advanced CIP
https://go.osu.edu/cleaning 

October 19                 FST Seminar Series
Dr. Alireza Abbaspourrad, Department of Food Science at Cornell University

October 25 – 26         Food Industries Center Training Course
Introductory HACCP
https://www.go.osu.edu/haccp

October 26                 FST Seminar Series
Dr. Brian Roe, OSU Department of Agricultural, Environmental, and Development Economics

November 2               2022 Harris Award Lecture
Dr. Lee-Ann Jaykus, William Neal Reynolds Distinguished Professor in the Department of Food, Bioprocessing, and Nutrition Sciences NCSU

November 9               FST Seminar Series
Dr. Richard Bruno, OSU Department of Human Sciences

November 9 – 11       Food Industries Center Training Course
PCQI Training: Preventive Controls for Human Food
https://www.go.osu.edu/fspca

November 16             FST Seminar Series
Dr. Nora Bello, OSU Department of Animal Sciences

November 30             FST Seminar Series – Student Presentations
Zoey Fu (MS), Ruiya Bao (MS), and Simone Fishel (MS)

December 7                FST Seminar Series – Student Presentations
Jerish Joyner Janahar (PhD), Rahul Venkatram (MS), Lu Xun (MS)

In This Issue:
  • We are pleased to announce the 2022 OSU FST Hall of Distinction Inductees:
    Phillip Mueller, owner of Minerva Dairy
    Dr. Martin Okos, Professor, Purdue University
    John Richardson, Chairman of the Board, SugarCreek
    Mark your calendar and plan to join us on Friday, September 30th 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 department hosted their annual graduation party and celebrated our students who graduated during summer semester. We also published a special edition graduation newsletter that gave the graduates a chance to share some of their favorite memories as well as acknowledge some of the people who supported them. Congratulations and best of luck to our newest alumni.
  • NBC Nightly News featured Dr. Chris Simons and the Sensory Evaluation Center in a story about sensory research and determining consumer preferences between store brand and name brand products. NBC News NOW followed up with a more in-depth interview with PhD student Kevin Kim.
  • Dr. Devin Peterson and research scientist Dr. Diana Paola Forero were featured experts in a story by INVERSE about vanilla extract. Their research into the key chemicals found in vanilla bean extracts is also part of the American Chemical Society (ACS) Fall 2022 media briefing. Devin Peterson was also a featured expert in an NBC News story about Coca-Cola’s newest flavor called “Dreamworld.”
  • Dr. Lynn Knipe hosted an Introductory HACCP Course for Meat and Poultry Processors at the Nationwide 4-H Center. HACCP training is required for anyone who is involved in writing, reassessing, or modifying HACCP plans in inspected meat establishments.  There were two facilitators from USDA Food Safety Inspection System, who assisted with the workshops in which participants wrote a HACCP plan for their operation.
  • On August 16 – 19, Dr. Valente B. Alvarez led the Food Industries Center’s hybrid Better Process Control School, with lectures from Dr. Sheryl Barringer, Dr. Osvaldo Campanella, Steven Simmons, 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 hazards in low-acid and acidified low-acid canned foods.
  • The department’s 2022 Autumn Seminar Series schedule can be found here. The seminars take place from 4:00 -5:00 pm in the Parker Food Science and Technology Building room 118 each week and are open to the public.

Upcoming Events
September 7               FST Seminar Series
Matthias Klein, PhD - FST Assistant Professor

4-5 pm Parker 118

September 14             FST Seminar Series
Brittany Towers, MS – Senior Manager and Product Developer at Vital Proteins
4-5 pm Parker 118

September 21             FST Seminar Series
Hua Wang, PhD – FST Professor
4-5 pm Parker 118

September 23             Buckeye Chapter Phi Tau Sigma Seminar
Daryl Lund, PhD
3:30 – 4:30 pm Parker 118; reception immediately following


September 28             FST Seminar Series
Jozef Kokini, PhD – Purdue University Professor of Food Science
4-5 pm Parker 118


September 30             CFAES Homecoming FST Ice Cream Social
3-4 pm Parker Food Science and Technology Patio
CFAES Homecoming events and registration

September 30             FST 2022 Hall of Distinction
5-7 pm Parker Food Science and Technology Building

Oct 18 – 20                       Food Industries Center Training Course
Cleaning and Sanitation Basics + Advanced CIP
https://go.osu.edu/cleaning

Oct 25 – 26                        Food Industries Center Training Course
Introductory HACCP
https://www.go.osu.edu/haccp

Nov 9 – 11                         Food Industries Center Training Course
PCQI Training: Preventive Controls for Human Food
https://www.go.osu.edu/fspca

In This Issue:

Congratulations FST SU22 Graduates!

Our summer 2022 graduating students have been given an opportunity to share with us some of their favorite memories of their time at Ohio State in this special edition newsletter. Many also took the opportunity to give a shoutout to those that supported them, befriended them, and helped make the journey one to remember.
Congratulations to all the students from the Department of Food Science and Technology who have graduated this semester. We are proud of all that you have accomplished and hope that you will stay connected. Come back to visit and be sure to meet up with us as we continue to engage in various professional food science forums around the world. Just remember, you are a #BuckeyeForLife

Be sure to also check out the SU22 Graduate Photo Album

Undergraduate Students
Zixuan Lin – [Food Business Management]
Cameron Jordan – My favorite memory at OSU (so far!) was getting to go to Ireland to present my research on cannabinoids. It was my first time out of the country, and I would like to thank my Ph.D. advisor Dr. Luis Rodriguez-Saona, my mentor, Siyu Yao, and my family for supporting me through all the hard work that went into the project. I am so glad I decided to change my major to Food Science and Technology, I have truly met some of the best people in this program. [Food Science]

Graduate Students
Erica Grush – My favorite memories of Ohio State include having a picnic at Mirror Lake, going to the home football games, and going hiking with fellow FST graduate students. I want to thank my lab mates, advisor, family, and friends for supporting and encouraging me throughout my time at Ohio State! Erica received a master’s degree and was advised by Dr. Monica Giusti.
Mrunmayee Joshi – My favorite memories were when I was working in the dairy pilot plant with my lab mates as well as watching many sunsets from Parker 3rd floor! It was also great sharing SO much food with my 048 Howlett Hall colleagues! Mrunmayee received a master’s degree and was advised by Dr. Dennis Heldman.
Xiaoyan Tan – I have had a lot of good memories here for the past two years. However, the most unforgettable thing was that I had my stroke right before the Autumn in 2020.  I then had my brain surgery later that year. I am glad that I survived in this accident and still earned my degree now. I really appreciate my advisor and my peers who supported me all the time. Xiaoyan received a master’s degree and was advised by Dr. Luis Rodriguez-Saona.
Aishwarya Badiger – The moment when our group of FST students received a grant to implement a food waste reduction initiative was incredible!! It was proof of the power students have to lead meaningful change. I will forever look back fondly on College Bowl, working on exciting research with my colleagues, mentoring undergrads, and other small memories created with FST friends. I will not miss the stinky milk from my research. Aishwarya received a PhD and was advised by Dr. Dennis Heldman.

Ariel Garsow – My favorite memory at Ohio State was going to visit tortilla makers in local markets in Guatemala. I am grateful for the memories made with friends, family, and collaborators throughout graduate school at OSU. Ariel received a PhD and was advised by Dr. Barbara Kowalcyk.
Paulina Ongkowijoyo – Couple of my favorite memories at the Ohio State were the thanksgiving lunch (the food was always awesome, and it was a great time to catch up with people in the department), the OSU football games (attending the OSU x Penn State game in person in the Ohio State Stadium was amazing and unforgettable!), the final project of the intro to food processing class (witnessing so much creative ideas and free food!), and lastly the lab gathering events (I am so thankful for my advisor and colleague. They were helpful, fun, and nice. We spent so much time together in the lab but hanging out outside lab was my best moments with them). I’m very thankful for the people I’ve met in Parker in the past years, for helping me with research and for the friendship that I will always treasure.  Paulina received a PhD and was advised by Dr. Devin Peterson.

In This Issue:
  • Congratulations to Lee-Ann Jaykus, PhD who has been selected as the 2022 Harris Award recipient. Dr. Jaykus is the William Neal Reynolds Distinguished Professor in the Department of Food, Bioprocessing, and Nutrition Sciences at North Carolina State University. This award is given annually to recognize excellence in and contributions to the discipline of food science. The selection committee seeks to recognize the accomplishments of an outstanding individual who made substantial contributions to the advancement of food science or technology. Dr. Jaykus will travel to campus during the 2022-2023 academic year to receive their recognition and to give a public lecture in the department.
  • FST Interim Chair Dr. Martha Belury has been elected the 2022-2023 president of the American Society for Nutrition (ASN). ASN is the preeminent professional organization for nutrition research scientists and clinicians around the world.
  • The Institute of Food Technologist’s FIRST Annual Event and Expo was held in Chicago this past month and our department was well represented with several students and faculty participating this year in some capacity that included poster presentations, competition finalists, student leadership, panelists, and speakers. OSUFST highlights included: Dr. Rafael Jimenez-Flores received the William V. Cruess Excellence in Education Award and Dr. Melvin Pascall received the Bor S. Luh International Food Security Award. The FST College Bowl Team placed 1st in the national competition. Team members were Emily Thimmes, Megan Booth, Mrunmayee Joshi, Danielle Voss, and Rachel Berk. Students that placed in the Oral Competition included: Zhen Qin – 1st place Biotechnology Division; Lu Xun – 1st place Food Chemistry Division; Jerish Janahar – 3rd place Food Engineering Division; Chih Chun Kuo – 1st place and Shengyue Shan 2nd place Product Development Division; and Erica Grush – 3rd place Fruit & Vegetable Products Division. Dr. Bala Balasubramaniam received an Outstanding Service Award from the IFT Food Engineering Division. You can find a program of OSUFST’s activities at IFT FIRST here.
  • Gina Nicholson Kramer talks about studies around third party food delivery and the importance of regulations in a story from Spectrum News 1.
  • FST alumnus Brittany Towers Lewis (BS’11, MS’13) was featured in The Ohio State University Alumni Association’s newsletter and CFAES Connect for her efforts to explain science in 60 seconds or less on social media platforms.
  • The Knowledge Exchange recently summarized PhD student Jerish Joyner Janahar’s research in ultrashear technology that was published in Science Direct and came out of the lab of Dr. Bala Balasubramaniam.
  • Congratulations to the new leadership teams of these FST organizations for 2022-2023: Phi Tau Sigma: Sam Hoffman - President; Kevin Kim - Vice President; Matthiew Haines – Treasurer; Brianda Gonzalez Orozco – Fun Run Chair; Chih Chun Kuo – Workshop Chair; Hetian Hu – Communication Chair. Know Food Waste: Brianda Daniela Gonzalez Orozco – President; Mateus J. do Rego Ferreira Lima – Vice President; Chloe McGovern – Treasurer; Abby Bright – Repurposing Chair; Ronald D. Melendrez Alvarez – Composting Chair; Noah Dameron – Education and Outreach Chair; Olivia Severyn – Social Media Chair.
  • The Food Industries Center conducted an onsite Better Process Control Schools at Morgan Foods (Austin, IN) on July 28 – 29. Lead instructor, Dr. Valente Alvarez, and Steven Simmons trained employees in thermal processing of low-acid foods.
  • Welcome to Nicole Chapman who has joined the department as an Academic Program Manager.


Upcoming Events
August 5                     FST Summer Graduation Party

2:30 – 3:30 pm Parker Food Science and Technology Lobby

August 16 – 19           Food Industries Center Training Course
Better Process Control School (hybrid)

https://www.go.osu.edu/bpcs

September 1               CFAES Back to School Bash
4:00 – 7:00     CFAES campus

September 23             Buckeye Chapter Phi Tau Sigma Seminar
Dr. Daryl Lund, former Phi Tau Sigma national president


September 30             FST Ice Cream Social
3-4 pm Parker Food Science and Technology Patio


September 30             FST’s 2022 Hall of Distinction
5-7 pm Food Science and Technology Building

Oct 18 – 20                 Food Industries Center Training Course
Cleaning and Sanitation Basics + Advanced CIP
https://go.osu.edu/cleaning

Oct 25 – 26                 Food Industries Center Training Course
Introductory HACCP

https://www.go.osu.edu/haccp

Nov 9 – 11                  Food Industries Center Training Course
PCQI Training: Preventive Controls for Human Food

https://www.go.osu.edu/fspca

In This Issue:
  • Congratulations to Dr. Rafael Jimenez-Flores who was named the 2022 recipient of the American Dairy Science Association Award of Honor. The ADSA Award of Honor was created to recognize unusually outstanding and consistent contributions to the welfare of the association or distinguished service to the association. The award was presented during the ADSA Annual Meeting in Kansas City, Missouri. In addition, several students from the department participated in the research poster competition. Congratulations to Brianda Gonzalez Orozco who received first place. Other students presenting their research included Simone Fishel, Erica Kosmerl, Ronald Melendrez, Silvette Ruiz-Ramirez, and Rahul Venkatram.
  • Congratulations to PhD student Elliot Dhuey on his 1st place finish in the 2022 IFT Student Food Packaging Development Competition. Elliot’s submission was titled ‘Harnessing the bio-preservative power of probiotics through multilayered edible films’ and he will be formally recognized during the upcoming FIRST 2022 Food Packaging, Food Engineering, and Nonthermal Processing Divisions joint social event.
  • Articles about Dr. Sheryl Barringer and our department’s new brewing science minor were published in the Spring 2022 Issue of the CFAES Agrinaturalist magazine.
  • The Journal of Agricultural and Food Chemistry recently published research out of the lab of Dr. Osvaldo Campanella. Food & Drink Business also reported on the research study.
  • PhD student Jerish Joyner Janahar’s research in ultrashear technology has resulted in an article published in Food Hydrocolloids. PhD student Howard Park’s research demonstrating the feasibility of using superheated steam as a sanitation method in dry food processing environments was published in Food and Bioprocess Technology. Both students are advised by Dr. Bala Balasubramaniam.


Upcoming Events
July 10-13th                   IFT Annual Meeting

August 5                        FST Summer Graduation Party

August 16 – 19               Food Industries Center Training Course
Better Process Control School (hybrid)
https://www.go.osu.edu/bpcs

Oct 18 – 20                       Food Industries Center Training Course
Cleaning and Sanitation Basics + Advanced CIP
https://go.osu.edu/cleaning  

Oct 25 – 26                        Food Industries Center Training Course
Introductory HACCP
https://www.go.osu.edu/haccp

Nov 9 – 11                         Food Industries Center Training Course
PCQI Training: Preventive Controls for Human Food
https://www.go.osu.edu/fspca

 

In This Issue:
  • Dr. Martha Belury has been appointed Interim Chair of the Ohio State University Department of Food Science and Technology effective July 1, 2022, to June 30, 2023. Having served the department as chair for 10 years, Dr. Sheryl Barringer will step down and return to her full faculty appointment where she will teach and conduct research. Dr. Barringer will continue to serve at the site director at the Center for Advanced Processing and Packaging Studies (CAPPS).
  • The department hosted their annual graduation party and celebrated 23 undergraduate students, 3 Masters students, and 3 PhD’s who graduated during spring semester. We also published a special edition graduation newsletter that gave the graduates a chance to share some of their favorite memories as well as acknowledge some of the people who supported them. Congratulations and best of luck to our newest alumni.
  • Congratulations to Food Science and Technology faculty Dr. Emmanuel Hatzakis and Dr. Barbara Kowalcyk on their promotion to Associate Professor with Tenure. This action was officially taken at the May 2022 meeting of the Ohio State University Board of Trustees.
  • Dr. Yael Vodovotz published an article in The Conversation titled “If plastic comes from oil and gas, which come originally from plants, why isn’t it biodegradable?”
  • Ohio State News published an article highlighting COVID-19 research involving the loss of taste and smell during the rise of COVID’s delta infections.  The research is based on a small study published in Med conducted at Ohio State and includes PhD student Kym Man and Dr. Christopher Simons as two of the co-authors. 
  • Dr. Devin Peterson presented at the Sensory Summit held at University of California Davis. He shared about research from the Ohio State’s Flavor Research and Education Center (FREC) that focuses on using new techniques to discover and identify chemical compounds that drive important perceptions in coffee, including flavor and texture.
  • Dr. Bala Balasubramaniam served as a judge in the IFT Nonthermal Processing Division (IFT-NPD) student pitch competition "Think Tank.” The event was organized by IFT NPD student representatives with a view of promoting entrepreneurship among students and helping them learn about solving real-life problems through the application of scientific principles.
  • This summer, Dr. Osvaldo Campanella is a visiting professor of CentraleSupélec. He will work for two months at the LGPM Chair of Biotechnology on the project "Improving the performance of bio-based plastics by extrusion of starch products", with the objective of obtaining new bio-based materials for various applications.
  • Congratulations to Abigail Krentz (MS 21), Peyton Greenwood (MS 22), Danielle Voss, and Dr. Yumin Xu (PhD 22) on receiving an Outstanding Graduate Research Award this past semester. This award was created to encourage graduate students to publish high-quality research in a timely manner and is open to all graduate students in the department and the selection criteria can be found in the grad student handbook.
  • Congratulations to Dr. Yumin Xu who received the 2021-2022 Outstanding Teaching Assistant (TA) Award. The Outstanding TA award recognizes TA’s who have made distinguished contributions to our department by demonstrating excellence in any number of areas such as assisting with lab instruction, recitation, or discussion sections, or assisting faculty members with high-enrollment courses.
  • Congratulations to Cameron Jordan for being awarded the 2022 Virginia Dare scholarship. This scholarship goes to an undergraduate student who has demonstrated a strong interest in a future career in food science and has shown exceptional scholarship and leadership as a student.
  • Congratulations to PhD student Aishwarya Badiger on being named a finalist in the IFTSA Excellence in Leadership award.
  • Dr. Lynn Knipe conducted a Hazard Analysis and Critical Control Point (HACCP) class for 23 incarcerated workers, and 4 staff, at the Ohio Penal Industries Meat Processing Career Center, located at the Pickaway Correctional Institute.  HACCP training is required for all meat processing establishments that operate under the USDA FSIS or state meat inspection.
  • On May 2 – 6, the Food Industries Center trained FDA, NOAA, U.S. Army, and state regulators through the FD152 Food Processing & Technology virtual course. Dr. Valente B. Alvarez led a team of collaborators from FST, FABE, and the food industry, including numerous staff and graduate students, and the following faculty:  Dr. V.M. 'Bala' BalasubramaniamDr. Sheryl Barringer, Dr. Osvaldo Campanella, Dr. Rafael Jimenez-FloresDr. Melvin PascallDr. Mary Kay Pohlschneider, and Dr. Sudhir Sastry. The 5 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.
  • Congratulations to the new leadership teams of these FST student organizations for 2022-2023: Food Science Club:  President – Cameron Jordan; Vice President – Rachel Berk; Secretary – LeAnn Regula; Treasurer – Anya Barrera; Industry Liaison – Cam Rich; Social/Volunteer – Rachel Barrett and Andrea Esselburn; IFT Liaison – Silvette Ruiz-Ramirez; CFAES Liaison – Julianna Andres.
    Citation Needed: President – Celeste Miller; Vice President – Rahul Venkatram; Treasurer – Shoshanna Ginsburg; Secretary – Sakura Sugiyama; Events Chair – Maria Sholola; Social Media - Joel Ramkhelawan; and CFAES Liaison – Daniel Do.
  • The Phi Tau Sigma Buckeye Chapter hosted their 2nd annual ‘Phive’-K fun run/walk earlier this month.  Faculty, staff, and students turned out to participate in the event which took them through many beautiful outdoor spaces on the Ohio State campus.

    Upcoming Events
    June 23 – 24               Food Industries Center Training Course
    Better Process Control School Acidified Foods

    https://www.go.osu.edu/acid
In This Issue:

Congratulations FST SP22 Graduates!

Once again, graduating FST students have been given an opportunity to share with us some of their favorite memories of their time at Ohio State in this special edition newsletter. Many also took the opportunity to give a shoutout to those that supported them, befriended them, and helped make the journey one to remember.
Congratulations to all the students from the Department of Food Science and Technology who have graduated this semester. We are proud of all that you have accomplished and hope that you will stay connected. Come back to visit and be sure to meet up with us as we continue to engage in various professional food science forums around the world. Just remember, you’re a #BuckeyeForLife
Be sure to also check out the SP22 Graduate Photo Album

Undergraduate Students
Madeline Baker – My favorite memory of Ohio State was meeting people from so many different places and learning about their goals and where they came from! The people I met are the ones that made my OSU experience AMAZING!  [Food Business Management]
Eric Barbey – [Food Science and Technology]
Adrian Carroll – Spending time with my friends has been a major highlight of my time at OSU. I couldn't imagine my college experience without my amazing roommates I've known since Freshman/Sophomore year and my food science friends I've met along the way. Some of my favorite memories are going to concerts, Zoo Lights, Cedar Point/Kings Island, and making ice cream. I'd like to especially thank my mom, who has always been there for me. I'd also like to thank Dr. Jimenez-Flores and Dr. Ortega-Anaya for their mentorship on my research project and my academic and personal growth. It's been a great time!   [Food Science and Technology]
Grayson Craig –  My first-year trip to Trinidad is probably my favorite memory for all the amazing sights I saw.  [Food Science and Technology]
Rachel Ewing – [Food Science and Technology]
Meegan Gould –  My favorite memory at Ohio state was my dad’s 50th birthday tailgate for the Maryland game in 2019! I'd like to thank my parents Ron and McCristy as well as my grandparents and good friends Kirsten, Lydia, and Madison for supporting me on my journey.  [Food Science and Technology]
Lindsey Hancock – [Culinary Science]
Renata Irving – [Food Business Management]
Antwoine Kesler II – [Food Business Management]
Danielle Lev – [Food Science and Technology]
Kirsten Lower – One of my favorite memories was hanging out in the Parker lobby with friends in between classes. [Food Science and Technology]
Lauren Ma – [Food Science and Technology]
Dean Manning – [Food Business Management]
Thania Ortiz Santiago –  I wouldn’t be able to pick just one but for me the first year I transferred to Ohio State was memorable. Before transferring, I was a biology major and making the leap to the Food Science & Technology department here at Ohio State was a huge step out of my comfort zone. I would like to thank my parents Otilio Ortiz and Margarita Santiago for all the love and support throughout my undergraduate career. Without their support I wouldn’t be where I stand today and for that, I’m truly grateful. [Food Science and Technology]
Margaret Piker – [Culinary Science]
Antonette Pringle – [Food Business Management]
Ryan Renner – My favorite memory at Ohio State was getting to know so many people in my classes. Since most people in the major take the same courses, it was always a welcoming environment because we all knew each other. [Food Science and Technology]
Chuanyang  Shi – [Food Business Management]
Mason Spohn – [Food Science and Technology]
Lydia Tantalo – I’d like to shout out my food science friends, especially Meegan and Kirsten, and also my roommates and family. These people supported me through my time at Ohio State and I am so lucky to have them in my life. I have great memories from the FST Mentor program, especially apple pie making and bowling!   [Food Science and Technology]
Emily Thimmes – My favorite memory at OSU was participating in College Bowl and being able to compete against the other schools. It was a lot of fun and something I will always be proud of.[Food Science and Technology]
Brenna Vence – [Food Science and Technology]
Ruimeng  Zhu – [Food Business Management]

Graduate Students
Willow Chan - Every time Abbie Sommer walks into the office with these gorgeous, delicious homemade desserts to share with us. Free food is the foundation of many fond memories. Shoutout to Dr. Vodovotz and everyone in the Vodovotz lab for your support and kindness! Willow received a master’s degree and was advised by Dr. Yael Vodovotz.
Peyton Greenwood - Some memories I have are the Thanksgiving dinner in the department (before the pandemic), bike rides on the Olentangy river trail, visiting Coalescence and meeting the founders because it was nice to see a company established by African Americans in Columbus, and hanging out with/getting to know some of the students in the FST department (movies, restaurants, etc). I am thankful for my family who have supported me throughout my journey here and also for the connections I have made inside and outside of CFAES. Peyton received a master’s degree and was advised by Dr. Matthias Klein.
Jasper Limon - One of my favorite memories is from the first few weeks I was here at OSU. A group from our lab was gathered to prep samples for a jam consumer sensory study. Tim had made a Jam Jams playlist with all songs somehow related to jam and it was fun having a chance to get to know some of the people in the lab. Jasper received a master’s degree and was advised by Dr. Devin Peterson.
Theresa Pham – Theresa received her PhD and was advised by Dr. Devin Peterson.
Timothy Vazquez – Timothy received his PhD and was advised by Dr. Devin Peterson.
Yumin Xu - My favorite memory at Ohio is that I owned my first dog, Checkmate and because of Checkmate, I met my husband. My husband and I got our second dog, Phantom, when we got married at Ohio. I really appreciate my husband and two loving fur babies for emotionally supporting me through this PhD journey. Yumin received her PhD and was advised by Dr. Ahmed Yousef.

In This Issue:
  • Congratulations to Dr. Rafael Jimenez-Flores and Dr. Melvin Pascall on being named 2022 Institute of Food Technologists (IFT) Achievement Award recipients. Dr. Jimenez-Flores received the Excellence in Education Award in Honor of William V. Cruess and Dr. Melvin Pascall received the International Food Security Award in Honor of Bor S. Luh. They will be recognized during the IFT Annual Meeting this July in Chicago.
  • Dr. Barbara Kowalcyk been appointed chair of the Science Board to the U.S. Food and Drug Administration (FDA). Dr. Kowalcyk directs the Center for Foodborne Illness Research and Prevention (CFI).
  • Dr. Yael Vodovotz was featured as a spotlight speaker at Ohio State's Research and Innovation showcase. You can listen to her talk “From Mars to Monkeys: Innovation through Collaboration” here.
  • The department’s FoodSURE program was recently featured  in the Institute of Food Technologists Academic Update newsletter. You can read the full story here.
  • Food Science and Technology was well represented at the 2022 CFAES Annual Research Poster Competition held earlier this month. Congratulations to the following FST students who placed in the competition: Undergraduate Category – Talia Katz placed 1st and Thania Ortiz Santiago placed 3rd; Postdoctoral Category – Gonzalo Miyagusuku Cruzado, PhD placed 1st. Also participating from our department was Cameron Jordan, Celeste Miller, and Cam Rich in the undergraduate category; Willow Chan, Erica Grush, Xiaoyan Tan, and Lu Xun in the master’s category; Allison Howell, Jerish Joyner Janahar, Shreya Nuguri, Hyeonwoo Park, and Siyu Yao in the doctoral category.
  • The College hosted their annual CFAES Celebration of Students award recognition program this month and Thania Ortiz Santiago received a CFAES Internship Award for her internship experience at Jeni’s Ice Cream. The department’s science communication club, Citation Needed, received the CFAES Student Organization Excellence Award for Outstanding New Activity.
  • The Food Science Club recently had its end of year party and presented their annual 'Professor of the Year' award. Congratulations to Dr.'s Luis Rodriguez-Saona, Hua Wang, Brian Waters, and Ahmed Yousef who are this year’s recipients.
  • Congratulations to the OSUFST College Bowl Team on winning the IFTSA Midwest Regional College Bowl Competition that took place this year at Michigan State. Next stop is the IFTSA National Competition during the IFT Annual Meeting in July. Team members include Megan Booth (captain), Rachel Berk, Ariel Garsow, Mrunmayee Joshi, Shreya Nuguri, Thomas Reis, Emily Thimmes, and Danielle Voss.
  • Congratulations to the following students who placed at the Ohio Valley Institute of Food Technologists (OVIFT) poster competition: Undergraduate category – Cameron Jordan; Graduate category – Siyu Yao placed 1st, Kym Man placed 2nd, and Abbie Sommer placed 3rd.
  • Cameron Jordan and Thania Ortiz Santiago participated in the 2022 Ohio State Spring Undergraduate Research Festival. Cameron's project mentor is Dr. Luis Rodriguez-Saona and Thania's project mentor is Dr. Monica Giusti.
  • Post-Doctoral Researcher Dr. Brittany Miles recently presented "Getting 'in touch' with oral texture perception: The bottom-up approach for assessing how humans perceive texture within the oral cavity" at the Monell Chemical Senses Center Spring Colloquium and was a symposium speaker at the Association for Chemoreception Sciences annual meeting where she presented "Thinking beyond the tongue: The importance of a 'whole mouth' approach to assessing texture perception."
  • Nominations are open for the 2022 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 2022 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
May 6                     FST Spring Graduation Party
2:30 – 3:30         Parker Food Science and Technology Lobby

 

In This Issue:
  • Dr. Monica Giusti was officially recognized as one of three 2021-2022 CFAES Distinguished Professors during the 2022 CFAES Awards program. In addition, Dr. Rafael Jimenez-Flores received the CFAES Innovator of the Year Award,  Dr. Luis Rodriguez-Saona received the CFAES Distinguished Teacher Award,  Dr. Brian Waters received the CFAES Distinguished Teaching by a Lecturer, Dr. Monica Giusti received the CFAES Distinguished Graduate Student Mentor Award and Molly Davis received the CFAES Staff Advisory Council Key Values Award. The awards program can be viewed here.
  • The department held the inaugural FoodSURE Undergraduate Research Poster Competition earlier this month. The event was held in the Parker Food Science and Technology Lobby and showcased the research of undergraduate students who are conducting research in our department and participating in our FoodSURE program. Congratulations to the following students who placed in the competition: Proposal category – Noah Dameron; Completed/Ongoing category: 1st Thania Ortiz Santiago, 2nd Talia Katz, 3rd Kaylee Rae Presnell, Honorable Mention – Cameron Jordan and Celeste Miller. Also participating was Grayson Craig, Michala Krakowski, Cam Rich, and Will Spencer.
  • Congratulations to Dr. Yael Vodovotz who recently received an Accelerator Award through Ohio State’s Office of Innovation and Economic Development for her project titled “Overcoming challenges to commercialization of a biobased, biodegradable rubbery bioplastic: a need for an industrially produced prototype”.
  • The department was well represented at the 36th Annual Edward F. Hayes Graduate Research Forum. Congratulations to the following students: Yumin Xu received 1st place in the Food, Agricultural and Environmental Sciences oral competition, Danielle Voss received Honorable Mention in the Mathematical and Physical Sciences oral competition, and Jerish Joyner Janahar placed 2nd in the Food, Agricultural, and Environmental Sciences poster competition. Other Food Science and Technology students participating at the forum were Drew Barkley, Ariel Garsow, Brianda Gonzalez Orozco, Erica Grush, Allison Howell, Jennifer Janovick, Mrunmayee Joshi, Ellia La, Shreya Nuguri, Howard Park, Lu Xun, and Siyu Yao.
  • Congratulations to Yutong Li, a Ph.D. student in the department, for being selected as the 2022 recipient of the Dr. Elwood F. Caldwell Graduate Fellowship. The fellowship is awarded to one recipient each year through Feeding Tomorrow, the official Foundation of the Institute of Food Technologists (IFT).
  • Congratulations to Ellia La, a PhD student in the department, on receiving the 2021-2022 Graduate Associate Leadership Award (GALA). She will be formally recognized at the Graduate School’s Annual Award Ceremony in April.
  • Congratulations to our newly selected FST Peer Mentors for the 2022-2023 academic year: Noah Dameron, Dominick Goodman, Talia Katz, and Jack Pettit. They will be joining returning mentors, Rachel Barrett, Jenny Cong, Betsy Cunningham, Gabriella Gephart and Cam Rich. Thank you to graduating senior mentors for their leadership and service: Meegan Gould, Kirsten Lower, Lydia Tantalo, Emily Thimmes and Melanie Petitti (AU21). Now in its 10th year, the FST Peer Mentor Program pairs upper-class students with new first-year and transfer students to ease their transition into their major and to the Columbus campus.
  • Congratulations to undergraduate student Celeste Miller and to PhD student Danielle Voss as both students were recently awarded a CFAES Internal Grant.
  • Grayson Craig participated in the 2022 Denman Undergraduate Research Forum. Grayson conducts research in the lab of Dr. Rafael Jimenez-Flores.
  • As the past president of the American Dairy Association (ASDA), Dr. Rafael Jimenez-Flores was recently featured on their website.
  • On March 14 – 17, Dr. Valente B. Alvarez led the Food Industries Center’s virtual Better Process Control School, with lectures from Dr. Osvaldo CampanellaSteven SimmonsMatt Papic, 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 hazards in low-acid and acidified low-acid canned foods.
  • Dr. Valente B. Alvarez presented, “Hungry for Success: Considerations and Challenges for a Startup Food Processor” during OSU Extension’s Food Preservation Inservice on March 18.
  • Welcome to Peggy Grgich who has joined the department as our Fiscal Officer.
  • Nominations are open for the 2022 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 2022 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.
  • The department’s Spring 2022 seminar schedule is published on the FST website under ‘About Us’ and takes place on Wednesday’s from 4:00 pm -5:00 pm in Parker Food Science and Technology room 118 and also via Zoom. Please email elisar.1@osu.edu or yousef.1@osu.edu if you would like the link to any of the seminars. All are welcome to attend.


Upcoming Events
April 6                   Department Seminar
Student Presentations: Drew Barkley and Mrunmayee Joshi
April 11-14           CFAES Annual Research Conference
April 12                 OVIFT/CIFT networking Event and Student Poster Competition
April 13                 Department Seminar
Student Presentations: Elliot Dhuey and Fenfen Tang
April 19-20            Food Industries Center Training Course
Introductory HACCP
https://www.go.osu.edu/haccp

April 20                 Department Seminar
Student Presentations: Erica Grush and Audrey Kuei
April 26-28           Food Industries Center Training Course
FSPCA - Preventive Controls for Human Food Training
https://www.go.osu.edu/fspca

May 6                    FST Spring Graduation Party
2:30 – 3:30 Parker Food Science and Technology Lobby

 

 

In This Issue:
  • Congratulations to FST undergraduate students Meegan Gould, Thania Ortiz-Santiago, Lydia Tantalo, and Emily Thimmes who have been named 2022 CFAES Distinguished Seniors. They are four of the twenty-six seniors who have received the most prestigious undergraduate award at The Ohio State University College of Food, Agricultural, and Environmental Sciences (CFAES). The Distinguished Senior Award honors top graduating seniors on the Ohio State Columbus campus who exemplify the CFAES mission in areas such as academics and scholarship, research and innovation, service and involvement, and influence and leadership.
  • CFAES News reported on the installation of ultra-shear technology in the department’s Advanced Technologies Pilot Plant. Dr. Bala Balasubramaniam is leading the project along with Dr. Ahmed Yousef, Dr. Rafael Jimenez-Flores, and Dr. Christopher Simons. The group plans to introduce an outreach program to food and beverage companies. Click here to learn more.
  • Congratulations to Xiaoyan Tan who has recently been inducted into Phi Tau Sigma, the honor society of food science and technology. Xiaoyan is a master's student and is advised by Dr. Luis Rodriguez-Saona.
  • Congratulations to our Food Science, Food Business Management, and Culinary Science students who were named to the CFAES Dean's List for the 2021 Autumn Semester. Click here to see the list of students.
  • Dr. Kara Morgan, Associate Director of the Center for Foodborne Illness Research and Prevention (CFI) is the lead author of an article published in the Risk Analysis journal. She has also been appointed chair of the Advocacy and Governance Committee of INFORMS.
  • Dr. Valente B. Alvarez led the Food Industries Center’s virtual Better Process Control School in Spanish on February 21-24, with lectures from Dr. Osvaldo Campanella, FST graduate student Brianda Gonzalez Orozco,  and expert industry collaborators. This course received an international audience from Ecuador, Mexico, and the United States. 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.
  • 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 2022 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.

  • Nominations are open for the 2022 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.
  • The department’s Spring 2022 seminar schedule is published on the FST website under ‘About Us’ and takes place on Wednesday’s from 4:00 pm -5:00 pm in Parker Food Science and Technology room 118 and also via Zoom. Please email elisar.1@osu.edu or yousef.1@osu.edu if you would like the link to any of the seminars. All are welcome to attend.

    Upcoming Events
    March 2               Department Seminar
    Student Presentations: Ariel Garsow and Jennifer Janovick
    March 4               Edward F. Hayes Graduate Research Forum
    March 9               Department Seminar
    Student Presentations: Kym Man and Shengyue Shan
    March 14 – 18      The Ohio State University Spring Break
    March 14 – 17      Food Industries Center Training Course
    Better Process Control School  

    https://www.go.osu.edu/bpcs
    March 23             Department Seminar
    Student Presentations: Ellia La and Xiaoyan Tan
    March 24             CFAES State of the College

    March 30             Department Seminar
    Food Industry Professional Panel
    April 6                 Department Seminar
    Student Presentations: Drew Barkley and Mrunmayee Joshi
    April 11-14          CFAES Annual Research Conference
    April 12               OVIFT/CIFT networking Event and Student Poster Competition
    April 13               Department Seminar
    Student Presentations: Elliot Dhuey and Fenfen Tang
    April 19-20          Food Industries Center Training Course
    Introductory HACCP
    https://www.go.osu.edu/haccp

    April 20              Department Seminar
    Student Presentations: Erica Grush and Audrey Kuei
    April 26-28         Food Industries Center Training Course
    FSPCA - Preventive Controls for Human Food Training
    https://www.go.osu.edu/fspca

    May 6                 FST Spring Graduation Party
    2:30 – 3:30 Parker Food Science and Technology Lobby

 

In This Issue:
  • Ohio State News featured a study recently published in the journal Food Quality and Preference that indicates perception can outrank taste buds in consumer sensory testing. Dr. Christopher Simons was the lead author of the study and co-authors included Dr. Maria Cotter, Morgan Whitecotton, and Dr. Devin Peterson. Dr. Cotter received her PhD in Food Science from Ohio State in 2021 and Morgan received her bachelor’s degree in Food Science from Ohio State in 2019.
  • FST graduate student Kym Man was recently interviewed about her research by Ohio State’s Knowledge Exchange. Click here to watch a clip of it.
  • Congratulations to FST students Brianda Gonzalez Orozco and Fenfen Tang who have recently been inducted into Phi Tau Sigma. Phi Tau Sigma (ΦΤΣ) is the one and only Honor Society for Food Science and Technology. Brianda is a PhD student and is advised by Dr. Valente Alvarez. Fenfen is also a PhD student and is advised by Dr. Emmanuel Chatzakis.
  • On January 10 – 14, the Food Industries Center trained FDA, NOAA, U.S. Army, and state regulators through the FD152 Food Processing & Technology virtual course. Dr. Valente B. Alvarez led a team of collaborators from FST, FABE, and the food industry, including numerous staff and graduate students, and the following faculty:  Dr. V.M. 'Bala' BalasubramaniamDr. Sheryl Barringer, Dr. Osvaldo Campanella, Dr. Dennis Heldman, Dr. Rafael Jimenez-FloresDr. Melvin PascallDr. Mary Kay Pohlschneider, and Dr. Sudhir Sastry. The 5 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.
  • Nominations are open for the 2022 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.
  • The department’s Spring 2022 seminar schedule is published on the FST website under ‘About Us’ and takes place on Wednesday’s from 4:00 pm -5:00 pm in Parker Food Science and Technology room 118 and also via Zoom. Please email elisar.1@osu.edu or yousef.1@osu.edu if you would like the link to any of the seminars. All are welcome to attend.

Upcoming Events
February 2                    Department Seminar
          Student Presentations: Zhong Dong and Chong Teng
February 3                    Student Seminar
          Steve Hill, PhD; Vice President R&D and Quality at the T. Marzetti Company
February 9                    Department Seminar
          Student Presentations: Jasper Limon and Howard Park
February 16                  Department Seminar
          Dr. John van Duynhoven, Wageningen University
February 21 – 24           Food Industries Center Training Course
          Better Process Control School (BPCS)-FDA Certified. Curso requerido por la FDA para fabricantes de alimentos enlatados o en otros envases     
https://go.osu.edu/SpanishBPCS
February 23                   Department Seminar
          Student Presentations: Willow Chan and Terrence Dent
March 2                          Department Seminar
          Student Presentations: Ariel Garsow and Jennifer Janovick
March 9                          Department Seminar
          Student Presentations: Kym Man and Shengyue Shan
March 14 – 18                The Ohio State University Spring Break
March 14 – 17                Food Industries Center Training Course
          Better Process Control School   
https://www.go.osu.edu/bpcs
March 23                        Department Seminar
          
Student Presentations: Ellia La and Xiaoyan Tan
March 30                        Department Seminar
          Food Industry Professional Panel

In This Issue:
  • Dr. Monica Giusti has been named a 2021 CFAES Distinguished Professor. The title of Distinguished Professor of Food, Agricultural, and Environmental Sciences honors colleagues at the rank of Professor who have excelled in teaching, research, or outreach/engagement, and whose work has demonstrated significant impact on their fields, students, CFAES, and University, and/or the public. It is essential that such professorships are reserved for the most distinguished faculty.
  • In addition, CFAES has announced the 2021-2022 Faculty and Staff Award recipients. Congratulations to the following from our department:
    Dr. Rafael Jimenez-Flores -  2021-2022 Innovator of the Year Award
    Dr. Luis Rodriguez-Saona - 2021-2022 Distinguished Teacher Award
    Dr. Brian Waters - 2021-2022 Distinguished Teaching by a Lecturer Award
    Dr. Monica Giusti - 2021-2022 Distinguished Graduate Student Mentor Award
    Molly Davis – CFAES Staff Advisory Council Key Values Award
    All award recipients will be recognized during the 2022 State of the College on January 28th.
  • The department hosted their annual graduation party for our FST graduates and celebrated  9 undergraduate students,  4 Masters students, and 5 PhD’s during the autumn semester. We also published a special edition graduation newsletter that gave the graduates a chance to share some of their favorite memories as well as acknowledge some of the people who supported them. Congratulations and best of luck to our newest alumni.
  • Dr. Rafael Jimenez-Flores and the students in his lab created two Ohio State themed flavors of ice cream to commemorate the investiture of Ohio State University President Kristina M. Johnson. Click here to read the story. FST students and staff involved in the project include Erica Kosmerl, Ronald Melendrez, Grayson Craig, Celeste Miller, Holly Huellemeier, Silvette Ruiz-Ramirez, Israel Garcia-Cano, Diana Rocha-Mendoza, Carlos Sanabria, and Gary Wenneker.
  • Dr. Jiyoung Lee is an investigator on Ohio State’s Global One Health Initiative (GOHi) and they have recently been awarded funding from the U.S. Centers for Disease Control and Prevention (CDC) to enhance detection, response and prevention of antimicrobial resistance and associated health threats in hospitals in Ethiopia.
  • The CFAES Knowledge Exchange recently featured research from Dr. Bala Balasubramaniam, FST grad student Hyeon Woo Park, FST post doc Dr. Jie Xu and Dr. Abigail Snyder from Cornell. They found sanitizing peanut butter processing equipment with superheated steam reduced microbes in hard-to-reach spaces. Click here to read the story.
  • On December 13-17, the Food Industries Center trained FDA, NOAA, U.S. Army, and state regulators through the FD152 Food Processing & Technology virtual course. Dr. Valente B. Alvarez led a team of collaborators from FST, FABE, and the food industry, including numerous staff and graduate students, and the following faculty:  Dr. V.M. 'Bala' Balasubramaniam, Dr. Sheryl Barringer, Dr. Osvaldo Campanella, Dr. Rafael Jimenez-Flores, Dr. Melvin Pascall, Dr. Mary Kay Pohlschneider, and Dr. Sudhir Sastry. The 5 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.
  • Nominations are open for the 2022 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.
In This Issue:

Congratulations FST AU21 Graduates!

     Once again, graduating FST students have been given an opportunity to share with us some of their favorite memories of their time at Ohio State in this special edition newsletter. Many also took the opportunity to give a shoutout to those that supported them, befriended them, and helped make the journey one to remember.
     After 4.5 semesters of students learning and conducting research during a global pandemic, this fall semester offered a routine that was a little closer to what we knew before COVID-19. Students had more in person learning and more opportunities to engage with each other on campus.
     Congratulations to all the students from the Department of Food Science and Technology who have graduated this semester. We are proud of all that you have accomplished and hope that you will stay connected. Come back to visit and be sure to meet up with us as we continue to engage in various professional food science forums around the world. Just remember, you’re a #BuckeyeForLife

AU21 Graduate Photo Album

Undergraduate Students
Alexis Allard – My favorite memories were from going to all the different games throughout the years, especially the hockey games, and getting to cheer on the Buckeyes! I also want to give a big shout out to all of my family and friends who have supported and encouraged me these past few years! [Food Science and Technology]
Jessica Little - [Food Science and Technology]
Michael Nelson - [Food Science and Technology]
Alyssa NoorbaidrulnizarWhen I won Dining Service Outstanding student employee of the year at my workplace. Special thanks to myself, my parents, my best friends Kasya, Fattin and to my fellow Malaysian Family in Ohio! ❤️ Go Bucks! [Food Business Management]
Amy Ondich – I'll always be grateful for the friends I made and everything I had the opportunity to learn. I hope that I will make my family and the university proud! [Food Business Management]
Hannah Parish – My favorite memory at Ohio State was exploring the campus with a friend that I had met in my first semester at OSU. We wanted to explore how big the campus was and visit most of the buildings. There were times that some of the buildings we went into that we didn't know if we were allowed to be in. So, we took a quick peek and then tried to find the nearest exit to leave without anyone seeing us. [Culinary Science]
Melanie Petitti - One of my fond memories of OSU will be the creative and humorous energy that always radiated in Dr. Simons’s classes, and sensory laboratory being one of the most interesting labs I’ve ever had. [Food Science and Technology]
Eric Teodosio - My favorite memories are those where I met a new person in a class, and we became fast friends. This has happened a few times and I cherish the time that we spent together. [Food Science and Technology]
Liyu Tu – My favorite memory is "staying nights in Thompson Library". [Food Business Management]

Graduate Students
Peyton Greenwood – Peyton received a master’s degree and was advised by Dr. Matthias Klein.
Yifan (Klay) Liu – I absolutely enjoyed some of the classes that I took at Ohio State, especially the two sensory classes with Dr. Simons, the instrumental analysis class with Dr. Rodriguez-Saona, and the metabolomics class with Drs. Cooperstone, Hatzakis, Klein and Kopec. I also loved experiencing the football craziness at The Shoe with over 102,000 fans in attendance. I would like to thank members of the Peterson lab who have supported me throughout this journey. I would also give a shout out to Maddy, Wildling and Phoebe for their unconditional love. Lastly, a special thank you goes to my wife Krista, who somehow put up with me since we were 15 and agreed to marry me last year. When an idiot like me finds someone of such remarkable tolerance and imagination that can contemplate a life-long partnership, I am truly fortunate. Klay received a master’s degree and was advised by Dr. Devin Peterson.
Jenna McClure – Favorite memory was waking up at 5am to do my clinical trial - shoutout to Liddie Ainsworth and Abbie Sommer for being right there with me! Jenna received a master’s degree and was advised by Dr. Yael Vodovotz.
Ashley Soldavini - My favorite memory at OSU is really a culmination of all of the Simons group lab potlucks. Always a lot of fun and guaranteed to get a little crazy whenever a group of graduate students plays a combo of catch phrase and charades (no idea what the game was called). I would like to thank my lab, as well as my family and friends for all of their support over the years. And a special thank you to my advisor (and boss) for helping me balance my SEC role with my student role. Could not have asked for a better manager to help me complete this! Ashley received a master’s degree and was advised by Dr. Chris Simons.
Kuanrong Zhu – Kuanrong received a master’s degree and was advised by Dr. Luis Rodriguez-Saona.
Wooju Kim – I would like to thank my family Hyoeun and my cat Milky for their support to continue my work. Wooju received a PhD and was advised by Dr. Dennis Heldman.
Brianne Linne – Brianne received a PhD and was advised by Dr. Devin Peterson.
Alba Mayta Apaza – I truly enjoyed working in a lab as collaborative and passionate about their craft. Also, celebrating all birthdays and special occasions with the Dairy program was energizing and ensuring. I want to thank my advisor, Dr. Jimenez, for all his encouragement, patience, and the opportunity to be part of an outstanding team, the postdocs, and lab mates I had the pleasure to work with.  And my family for the love and support! Alba received a PhD and was advised by Dr. Rafael Jimenez-Flores.
Brittany Miles – I have so many great memories from over the course of my degree. From loud and joyous thanksgiving feasts to office cookie exchanges, to getting to get up close and personal with a giraffe, Ohio and Ohio State have surprised and delighted me in so many ways. I loved having the opportunity to play on the department’s (admittedly short-lived) intramural softball team and to travel both nationally and internationally to share my work. I’d like to thank the Simons lab and family and friends, both near and far, for supporting me through this journey. Special shout out to Katie for all your Dream Team support and Eric for being both a supportive partner and the most reliable coffee delivery service an exhausted grad student could ask for. Brittany received a PhD and was advised by Dr. Chris Simons.
Kathryn Williamson – My favorite memory at OSU is the Thanksgiving Lunch at Parker hosted by the food science club every year. It was such a fun tradition to cook in the Pilot Plant with Gary and then sit around a long table with all of the Department Professors and Students together. I’d like to give a shoutout to Dr. Hatzakis, the entire Hatzakis lab, and all of the support I’ve gotten from other grad students over the years. Katie received a PhD and was advised by Dr. Emmanuel Hatzakis.

In This Issue:
  • Congratulations to Dr. VM ‘Bala’ Balasubramaniam on being elected as a Fellow of the Indian Society of Agricultural Engineers.
  • Dr. Chris Simons had the opportunity to discuss his lab’s COVID-candy research with Ira Flatow on NPR's Science Friday. Click here to listen.
  • The Washington Post ran a story about when it makes sense to soak your dirty dishes and cited research from Dr. Melvin Pascall.
  • Congratulations to Dr. Kara Morgan, a research scientist with the Center for Foodborne Illness Research and Prevention,  on being selected as one of four people awarded the Volunteer Service Award by INFORMS (the Institute for Operations Research and the Management Sciences) this year for her work leading and co-organizing a virtual conference on Decision Making for Emerging Risks.
  • Recently, two graduate students from our department contributed to  the IFTSA Science Meets Food Blog. Aishwarya Badiger talked about the physicochemical reasons people pair some ingredients together in  “Does pineapple belong on pizza? The science behind food pairings.” And Allison Howell talks about botulism in “Clostridium botulinum: from sausage-poisoning to home-processing hazard.”
  • Dr. Lynn Knipe recently presented “A Users Guide to Pathogen Modelling Programs,” at the Process Expo, in Chicago.
  • The Flavor Research and Education Center (FREC) recently held their annual meeting where they presented research updates on 14 FREC projects to over 80 participants representing 13 member companies. Click here to learn more.
  • The Food Industries Center held the Cleaning and Sanitation Basics + Advanced CIP Workshop on November 9 - 11, which included multiple hands-on sessions to increase technical knowledge through applied training. Instructors from the department included Dr. Valente Alvarez, Dr. V.M. Balasubramaniam, Dr. Dennis Heldman, Dr. Ahmed Yousef, Steven Simmons, Gary Wenneker, Holly Huellemeier, and Howard Park, in addition to expert speakers from industry and academia.
  • The department’s Autumn 2021 seminar schedule is published on the FST website under ‘About Us’ and takes place on Wednesday’s from 4:00 pm -5:00 pm both in person and via Zoom. Please email elisar.1@osu.edu if you would like the link to any of the seminars. All are welcome to attend.


Upcoming Events
December 1                  FST Department Ice Cream Social
3:00 – 4:00 pm; Parker 118


December 1                 FST Seminar
Bruce Hamaker, PhD; Purdue University
4:00 – 5:00 pm; Parker 118 or Zoom link available


December 8                 FST Seminar
Student Presentations – Yuehan Ai, Jeff Caminiti, and Klay Liu
4:00 – 5:00 pm; Parker 118 and Zoom link available


December 17               FST Graduation Party
2:30 pm; Parker Food Science Lobby

In This Issue:
  • Congratulations to Professor Dr. Bala Balasubramaniam for being appointed to the USDA NAREEE Advisory Board. The NAREEE Advisory Board provides feedback to the Secretary of Agriculture, to USDA’s Research, Education, and Economics (REE) mission area, and to land-grant colleges and universities on food and agricultural research, education, extension and economics priorities and policies. The Advisory Board also provides reports and recommendations to the appropriate agricultural committees of the U.S. Congress.
  • Dr. Devin Peterson was awarded a President’s Research Excellence (PRE) Catalyst Grant for the proposal titled “A New Paradigm in Foods for Health at Ohio State: Multi-Omics Integration in the Era of Precision Nutrition.”
  • Congratulations to Dr. Matthias Klein who received an ECM Lightning Talk Award at MANA 2021, the annual conference of the Metabolomics Association of North America. Dr. Klein was honored for the presentation of his work on detection of food microbes by metabolomics technology.
  • The department hosted over 100 students and guests at the recent FST Scholarship Dinner. Special guests included CFAES Associate Dean for Academic Programs Dr. Steve Neal, several FST faculty and student leaders representing department clubs and programs. This past year, the department awarded over $274,000 in scholarships to 66 undergraduate students.
  • WSYX ABC 6 and Fox 28 reported on Dr. Chris Simons research study involving smelling and tasting candy to screen symptoms of COVID. More participants are needed for this study. People ages five and up are able to sign up by clicking here.
  • Congratulations to FST undergraduates Julianna Andres, Rachel Barrett, Hailey Bush, Chris Dible, and Andrea Esselburn for receiving their American FFA degree at the National FFA Convention. As the highest degree achievable in the National FFA Organization, the American FFA Degree shows an FFA member’s dedication to their chapter and state FFA association. It demonstrates the effort FFA members apply toward their supervised agricultural experience and the outstanding leadership abilities and community involvement they exhibited through their FFA career.
  • The following FST graduate students recently received a 2021 Council for Agricultural Science and Technology (CAST) Communication Scholarship: Allison Howell, Erica Grush, Jerish Joyner Janahar, and Ishveen Kaur. Scholars had the opportunity to network with other scientists in academia and industry and participate in various sessions that discussed current agriculture-based issues related to plants, animals, and food at the CAST annual meeting that recently took place.
  • Congratulations to the Ohio Food Science FFA team from Big Walnut-DACC and coach Dr. Mary Kay Pohlschneider, who won the Food Science & Technology Career Development Event at the National FFA Convention. This is the team’s 3rd win in a row. Previously, they were the only team to win twice, and before that the first team from Ohio to win this event. This year not only did the team come in on top, but all 4 of the students placed in the top 10. Dr. Pohlschneider has served as a coach for the Big Walnut-DACC team since 2016.
  • This past month Senior Lecturer Dr. Mary Kay Pohlschneider visited with 100 6th-8th grade students at Buckeye Valley Middle School.  These students are in Career Exploration classes, both to learn about careers as well as allowing the students to “work” in the school building when teachers and administrators need assistance.  The students participated in  food chemistry and  sensory demonstrations and learned about career paths in Food Science, Food Business and Culinary Science. 
  • Welcome to Allison Coleman who has joined the department as our Fiscal Officer.

    *The department’s Autumn 2021 seminar schedule is published on the FST website under ‘About Us’ and takes place on Wednesday’s from 4:00 pm -5:00 pm both in person and via Zoom. Please email elisar.1@osu.edu if you would like the link to any of the seminars. All are welcome to attend.

    Upcoming Events
    November 3             FST Seminar
    Z Tenney, Diversity, Equity, & Inclusion Officer; College of Pharmacy
    4:00 – 5:00 pm; Parker 118 and Zoom link available

    November 9             Food Industries Center Training Course

    Cleaning and Sanitation Basics
    https://foodindustries.osu.edu/sanitation

    November 10            FST Seminar
    Joy Waite-Cusic, PhD; Oregon State University
    4:00 – 5:00 pm; Parker 118 and Zoom link available


    November 10-11       Food Industries Center Training Course
    Advanced CIP

    https://foodindustries.osu.edu/sanitation


    November 17            OVIFT Webinar
    https://www.eventbrite.com/e/how-to-make-plant-based-smoothies-and-calculate-their-pdcaas-value-tickets-196496334827
    12:30 pm - 1:30 pm

    November 17            FST Seminar

    Student Presentations – Aishwarya Badiger and Wooju Kim
    4:00 – 5:00 pm; Parker 118 and Zoom link available

    December 1             FST Department Ice Cream Social
    3:00 – 4:00 pm; Parker 118


    December 1             FST Seminar
    Bruce Hamaker, PhD; Purdue University
    4:00 – 5:00 pm; Parker 118 or Zoom link available


    December 8             FST Seminar
    Student Presentations – Yuehan Ai, Jeff Caminiti, and Klay Liu
    4:00 – 5:00 pm; Parker 118 and Zoom link available


    December 17           FST Graduation Party
    2:30 pm; Parker Food Science Lobb
    y
In This Issue:
  • Dr. Kathryn Boor, the 2020-2021 Harris Award recipient, will be presenting the 2021 Harris Award Lecture on Wednesday, October 27 as a part of the Department’s Seminar Series. The seminar begins at 4 pm in Parker Food Science and Technology room 118 with a reception for Dr. Boor immediately following in the lobby of the Department. The seminar is open to the public. Dr. Boor is the Dean of the Graduate School and Vice Provost for Graduate Education at Cornell University. Click here to learn more about the Harris Award.
  • Research involving the development of a platform and public dataset to enhance the breeding process for apples was recently featured in Ohio State News and featured study author Dr. Jessica Cooperstone. FST’s Dr. Emmanuel Hatzakis and Dr. Kathryn Williamson were also co-authors on the study.
  • FST graduate student Erica Kosmerl was recently interviewed about her research by Ohio State’s Knowledge Exchange. Click here to watch a clip of it.
  • FST graduate student Brittany Miles presented a seminar on her research for the Penn State University Department of Food Science Seminar Series. Her talk was titled “In the thick of it’: Filiform papillae and palatal rugae anatomy are significant predictors of oral viscosity sensitivity.”
  • Congratulations to the following FST Principal Investigators and their laboratory staff for making the 1st and 2nd Quarter 2021 Laboratory Safety Dean's List: Dr. Bala Balasubramaniam, Dr. Jessica Cooperstone, Dr. Monica Giusti, Dr. Rafael Jimenez-Flores, Dr. Farnaz Maleky, and Dr. Hua Wang.
  • Dr. Lynn Knipe recently held an introductory Hazard Analysis and Critical Control Point (HACCP) Principles Program for meat and poultry processors. The two-day course took place at the CFAES Waterman Farm where they completed the USDA's required safety training.
  • The department’s 2021 Autumn Seminar Series schedule can be found here. The seminars take place from 4:00 -5:00 pm in the Parker Food Science and Technology Building room 118 each week and are open to the public.


Upcoming Events
October 6                   FST Seminar
FoodSURE Undergraduate Research Program
4:00 – 5:00 pm Parker 118

October 8                   FST Hall of Distinction
6:00 – 7:30 pm Parker Food Science and Technology Lobby

October 13                 FST Seminar
Dr. Darrell Cockburn, Assistant Professor of Food Science at Penn State University
4:00 – 5:00 pm Parker 118

October 18-21             Food Industries Center Training Course
Curso de Mejor Control de Proceso Térmico y Envasado de Alimentos: FDA Certified Better Process Control School (BPCS) en Español

https://go.osu.edu/SpanishBPCS

October 20                 FST Seminar
Dr. Jiyoung Lee, Professor; OSU Food Science and Technology/Environmental Health Sciences
4:00 – 5:00 pm Parker 118

October 27                 FST Seminar – 2021 Harris Award Lecture
Dr. Kathryn Boor, Professor and Dean; Cornell University
4:00 – 5:00 pm Parker 118 with reception immediately following in lobby

November 9             Food Industries Center Training Course
Cleaning and Sanitation Basics

https://foodindustries.osu.edu/sanitation

November 10-11             Food Industries Center Training Course
Advanced CIP

https://foodindustries.osu.edu/sanitation

In This Issue:
  • We are pleased to announce the 2021 OSU FST Hall of Distinction Inductees:
    Mr. Thomas Diehl
    Dr. John Larkin
    Mr. Daniel Soehnlen

    Mark your calendar and plan to join us on October 8th 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.
  • Congratulations to Dr. Ahmed Yousef who has been appointed the Virginia Hutchison Bazler and Frank E. Bazler Chair in Food Science, effective August 15, 2021. Ahmed has 30+ years of experience as an innovative researcher, engaging teacher, and international outreach expert in the area of food safety. The Ohio State University Board of Trustees approved the establishment  of the Virginia Hutchison Bazler and Frank E. Bazler Chair in Food Science in November 2020.
  • We welcomed everyone back to campus this month for the start of fall semester including 29 new undergraduate and transfer students and  28 new graduate students to the department this semester for a total of 99 undergraduate and 96 graduate students in the department. Activities included a pre-convocation visit to the department for all incoming and transfer students to FST, orientation for our new graduate students, and a pizza lunch for all FST faculty, staff, and students.
  • Dr. Rafael Jimenez-Flores has received a research grant from Reckitt Benckiser (formerly Mead Johnson) for a proposal titled “Effect of lipids in digested MFGM ingredient on membrane composition of highly differentiated Caco-2 human intestinal cells.”
  • Congratulations to FST sophomore Chris Dible who was named a finalist in the National FFA’s Fiber and/or Oil Crop Proficiency Award Area.
  • On August 2 – 6, the Food Industries Center trained FDA, NOAA, U.S. Army, and state regulators through the FD152 Food Processing & Technology virtual course. Dr. Valente B. Alvarez led a team of collaborators from FST, FABE, and the food industry, including numerous staff and graduate students, and the following faculty:  Dr. V.M. 'Bala' Balasubramaniam, Dr. Osvaldo Campanella, Dr. Rafael Jimenez-Flores, Dr. Melvin Pascall, Dr. Mary Kay Pohlschneider, and Dr. Sudhir Sastry. The 5 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.
  • Dr. Devin Peterson and PhD student Brianne Linne participated in a media briefing and talked about Brianne’s research at the American Chemical Society’s Annual Meeting.  Click here to view the presentation. This research was also mentioned in a story by ABC News and included quoted from Dr. Peterson, Brianne, and Dr. Chris Simons.
  • Dr. V.M. ‘Bala’ Balasubramaniam taught food engineering course material as a part of the IFT Certified Food Scientist (CFS) Prep Course (July 26-August 26) to food industry professionals.
  • The department’s 2021 Autumn Seminar Series schedule can be found here. The seminars take place from 4:00 -5:00 pm in the Parker Food Science and Technology Building room 118 each week and are open to the public.


Upcoming Events
September 1               FST Seminar
Dr. Frederic Bertley, CEO and President of the Center of Science and Industry (COSI)
4:00 -5:00 pm Parker 118

September 8               FST Seminar
Dr. Lynn Knipe, FST Associate Professor
4:00 – 5:00 pm Parker 118

September 15             FST Seminar
Dr. VM Bala Balasubramaniam, FST Professor
4:00 – 5:00 pm Parker 118

September 22             FST Seminar
Dr. Melvin Pascall, FST professor
4:00 – 5:00 pm Parker 118

September 29             FST Seminar
Dr. Matt Sullivan, Professor; Ohio State Department of Microbiology
4:00 – 5:00 pm Parker 118

October 8                   FST Hall of Distinction
6:00 – 7:30 pm Parker Food Science and Technology Lobby

October 18-21             Food Industries Center Training Course
Curso de Mejor Control de Proceso Térmico y Envasado de Alimentos: FDA Certified Better Process Control School (BPCS) en Español
https://go.osu.edu/SpanishBPCS

November 9             Food Industries Center Training Course
Cleaning and Sanitation Basics
https://foodindustries.osu.edu/sanitation

November 10-11             Food Industries Center Training Course
Advanced CIP
https://foodindustries.osu.edu/sanitation

 

In This Issue:

Congratulations FST SU21 Graduates!!

      Once again, graduating FST students have been given an opportunity to share with us some of their favorite memories of their time at Ohio State in this special edition newsletter. Many also took the opportunity to give a shoutout to those that supported them, befriended them, and helped make the journey one to remember.
      It's been 4.5 semesters of students learning and conducting research during a global pandemic. Reduced in-person classes and  virtual classes made up this academic year. Masks, social distancing, COVID testing, and vaccinations became part of the daily existence for students at The Ohio State University. We could not be prouder of the way our OSUFST community has rallied together to support each other and to continue moving forward in this unprecedented time in history. Our students displayed versatility in the face of adversity, and we are confident that this will serve them well in their careers.
      Congratulations to all the students from the Department of Food Science and Technology who have graduated this summer. We are proud of all that you have accomplished and hope that you will stay connected. Come back to visit and be sure to meet up with us as we continue to engage in various professional food science forums around the world. Just remember, you’re a #BuckeyeForLife.

Undergraduate Students
Olivia Jodway
– [Food Science and Technology]

Graduate Students
Shivani Badiger
– Shivani’s favorite memory at OSU was the very first student involvement fair that she attended on the Oval in Fall 2019. She says she was astonished by the large number of clubs, organizations and facilities present in OSU. She will also cherish her memories in RPAC when she visited the place for swimming almost every day in Fall 2019. She would also like to give a shout out to all the Jimenez lab members for making workplace such a fun place to be in! Shivani received a master’s degree and was advised by Dr. Rafael Jimenez-Flores.
Sydney Grouge – Sydney’s favorite memory at Ohio State was the Thanksgiving meal that the department put on in November of her first semester. The food was amazing, and she loved how the whole department came together like a family. For someone new to the department, this was a great way to feel included and meet new people. Sydney received a master’s degree and was advised by Dr. Monica Giusti.
Mitchell Hoysock – Mitch’s favorite memory at Ohio State was stopping by Dr. Maleky’s lab group each week to chat with Terrence, Cliff, and Shoshana. He’d like to thank Dr. Knipe for all of his support and guidance throughout grad school, his family for always being there, and his fiancée Amanda for bringing dinner to campus on days he was in the lab late (she always brought chocolate milk with dinner too!). Mitch received a master’s degree and was advised by Dr. Lynn Knipe.
Veeramani Karuppuchamy – Veeramani’s favorite memory was visiting The Ohio State University campus for the first time when he was here for the department’s recruiting event. He also wanted to want to thank Dr. Heldman and the FST department for giving him this opportunity to be a part of OSU and his lab friends for their support. Veeramani received a master’s degree and was advised by Dr. Dennis Heldman.
Abigail Krentz – Abbie is forever thankful for the friend she found in Shivani Badiger! She said that over the past 2 years they’ve grown together as scientists, colleagues, and friends. Abbie received a master’s degree and was advised by Dr. Rafael Jimenez-Flores.
Danielle Voss – Danielle’s favorite moments are the conversations and friendships with her fellow graduate students who she met through College Bowl, Citation Needed, and while working in the lab and office space as well as attending the 2019 Big 10-Championship game. She'd like to thank her advisor Dr. Giusti, her fellow Giusti lab mates, and her family for their never-ending support and encouragement. Danielle received a master’s degree.
Aaron Beczkiewicz – Aaron’s favorite memory was attending the first international food safety conference at the African Union in Addis Ababa (Feb 2019) as part of TARTARE. Also, college bowl. Aaron received his PhD and was advised by Dr. Barbara Kowalcyk.
Gary L. Closs Jr. – One of Gary’s favorite memories at Ohio State was traveling to Guatemala with the Center for Foodborne Illness Research and Prevention. However, he noted that his good memories are plentiful and that is in large due to the people he’s met along the way. He is thankful to them, his family, and friends for their love and support. Gary received a PhD and was advised by Dr. Gireesh Rajashekara.
Maria Cotter – Maria has two favorite memories of her time at Ohio State. She absolutely loved working with undergraduate students while teaching and working in the lab. It was lots of fun to see them get excited about sensory science. She also enjoyed grad student potlucks and wintertime cookie exchanges with other Howlett Basement People. Maria received her PhD and was advised by Dr. Christopher Simons.
Chengyu Gao – Chengyu would like to give a shout out to his advisor Dr. Peterson and all the colleagues at the Flavor Research and Education Center (FREC) who supported and inspired him throughout his time here. Chengyu received a PhD.
Hao Lin – Hao received a PhD and was advised by Dr. Devin Peterson.
Alba Mayta Apaza – Alba truly enjoyed working in a lab as collaborative and passionate about their craft. Also, she enjoyed celebrating all the birthdays and special occasions with the Dairy program - it was energizing. She would like to thank her advisor Dr. Jimenez for all his encouragement, patience, and the opportunity to be part of a wonderful team - the postdocs and lab mates that she had the pleasure to work with.  And her family for the love and support! Alba received a PhD and was advised by Dr. Rafael Jimenez-Flores.
Gonzalo Miyagusuku Cruzado – Gonzalo's favorite memory at OSU was winning the soccer intramurals in 2019 with a team significantly older than the average. Also, he has beautiful memories of attending congresses and competing against exceptional graduate students from other universities. He would like to express gratitude to his advisor, Dr. Monica Giusti, past and present labmates, and the Department of Food Science and Technology for their support. Also, a huge shout out to his family and friends for all their love. Gonzalo received a PhD.

 

 

In This Issue:
  • The Ohio State Knowledge Exchange recently featured a tour of the Wilbur A. Gould Food Industries Center (FIC). Dr. Valente B. Alvarez provided a brief history and explained the types of research available at the center. Pilot plant supervisors Matt Papic and Gary Wenneker walked the virtual audience through the pilot plants to share a behind-the-scenes look, and FIC program specialist Steven Simmons showcased service projects and benefits to different clients. Click here to view.
  • Dr. Benoît Rousseau has been appointed as an Adjunct Professor to our department. Dr. Rousseau has over 20 years of industry experience as a market researcher and sensory scientist at the Institute for Perception, where he currently serves as Senior Vice President. He will teach a course entitled The Science of Human Sensory Measurements: Theoretical Principles and Industrial Applications during the Spring term of 2022.
  • Ohio State News recently featured a published study by Dr. Chris Simons, alumni Dr. Mackenzie Hannum and Jenna Fryer that researches the sense of smell to better utilize food consumption for things like improved nutrition and combatting obesity.
  • Congratulations to Dr. Melvin Pascall who is named as an inventor of the recently issued patent titled “Small Molecule Antimicrobials.”
  • Congratulations to the Food Science, Food Business Management, and Culinary Science students who were named to the 2021 Spring Semester Dean’s List. Click here to see the list of students.
  • Our department was well represented at the IFT Annual Meeting held earlier this month. Congratulations to our FST students who placed in the IFT Division oral competitions: Dr. Gonzalo Miyagusuku Cruzado placed 1st in the Nutraceuticals and Functional Foods Division; Veeramani Karuppuchamy placed 2nd in the Quality Management Division; Xiaoyan Tan placed 1st and Sydney Grouge placed 2nd in the Fruit and Vegetable Division; Danielle Voss placed 1st in the Food Chemistry Division; and Kym Man placed 1st in the Sensory and Consumer Science Division. Additional accolades for Ohio State included: Dr. Bala Balasubramaniam was recognized as the 2021 recipient of the IFT Research and Development Award; Philip Eberly won the undergraduate award for Excellence in Leadership; Diana Karajeh won 1st place in the Undergraduate Research Competition; Ohio State’s IFTSA Chapter received Chapter of the Year “Support” Award; and Ohio State made it to the finals and placed 3rd in the College Bowl. Presentations during On Demand Sessions included Dr. Bala Balasubramaniam “ Research Innovations in High Pressure-Based Technologies for Food and Beverage Products Processing”; Elliot Dhuey “Best Practices for Science Blogging”, and Dr. Chris Simons “Seeking Meaningful Significance: Insights into Academic and Industry Statistical Practices and How to Prepare for Both.” The following students presented research posters: Jeff Caminiti (finalist), Siyu Yao (finalist), Kuanrong Zhu (finalist), Shreya Nuguri (finalist), Aishwarya Badiger, Jennifer Janovick, Wooju Kim, Da Chen, Jerish Joyner Janahar, Dr. Didem Aykas, Elliot Dhuey, Erica Grush, Dr. Shuai Ren, and Maria Cotter. PhD student Abbie Sommer served as the IFTSA College Bowl Chair.
  • There was a large contingency of faculty, staff, and students at the recent 2021 IAFP (International Association for Food Protection) Annual Meeting. Dr. Barbara Kowalcyk was a panelist for the following roundtables: “Strengthening Food Safety Risk Management on the African Continent through International Collaboration” and “Food Irradiation: Where We've Been, Where We are Now, and What's Next.” Dr. Kowalcyk also presented “Benefits of FSMA for Consumers.” Dr. Bala Balasubramaniam and Dr. Denny Heldman presented in the hybrid symposium “New and innovative technologies for sanitation in dry processing environments: Establishing critical factors for novel dry sanitation technologies.” Dr. Balasubramaniam also presented at the symposium “Decontamination of Dry Food Plant with Superheated Steam: Current Status and Future Research Needs.” The following students and staff presented posters: Dr. Kara Morgan, Nasandra Wright, Drew Barkley, Dr. Aaron Beczkiewicz, Ariel Garsow, Allison Howell, and Howard Park.
  • Congratulations to the following students who placed in the 2021 American Dairy Association’s student competitions: Abigail Krentz placed 1st in the National Dairy Council Graduate Student Paper Contest in Dairy Foods Research; Erica Kosmerl placed 2nd in the Schreiber Foods Graduate Student Poster Contest in Dairy Foods Research; and Anna Carroll placed 2nd in the ADSA-SAD Undergraduate Poster Contest – Original Research/Independent Study. The student competition took place during the 2021 ASDA Virtual Annual Meeting earlier this month.
  • Dr. Bala Balasubramaniam presented a virtual lecture titled “Research advances and future perspectives in process development of high-pressure based technologies” to the Food Engineering Division of the 2021  KoSFoST International Symposium and Annual Meeting in Korea.
  • A number of FST faculty and staff attended the Virtual XI International Congress of Biochemical Engineering -Mexico on June 30 – July 2. Dr. Valente B. Alvarez gave a Keynote Presentation "Research and Education Developments Influenced by Significant Food Trends", as well as facilitated a roundtable on "Emerging Technologies, Dairy Products and Health, and Cold Chain: Trends, Challenges and Opportunities” where topic experts included FST Post-Doctoral Researchers Drs. Joana Ortega and Israel Garcia Cano on Dairy Products and Health. Dr. Rafael Jiménez Flores also presented on "Significance of milk fat membrane composition and structure for its isolation and application in foods".
  • Dr. Valente B. Alvarez led the Food Industries Center’s virtual Dairy Pasteurization Workshop on July 13 – 15. The 2.5-day training gave participants an excellent overview of the concepts of the HTST pasteurization system including the key components, their function and regulatory requirements per the PMO as it relates to the Time, Temperature and Pressure relationships of dairy product manufacturing.


Upcoming Events
August 6                      FST Summer Graduation Party
2:30 – Zoom

August 8                      Ohio State Summer Graduation

August 24                    Autumn Semester Classes Start

October 8                    2021 FST Hall of Distinction

October 18-21             Food Industries Center Training Course
Curso de Mejor Control de Proceso Térmico y Envasado de Alimentos: FDA Certified Better Process Control School (BPCS) en Español
https://go.osu.edu/SpanishBPCS

 

In This Issue:
  • Dr. Melvin Pascall is the lead principal investigator in one of twelve teams chosen for funding through Ohio State’s seed fund for racial justice. The proposal is ‘Using a STEAM Model to Develop Access Pipeline for Middle Grade Students in Columbus Metro Schools’. This study proposes a model for developing a local pipeline to increase access to Ohio State for Black Students through a STEAM curriculum and mentoring model that focuses on “digital agriculture/social justice”. Co-Investigators on this proposal from the College include Pamela Thomas, Chieri Kubota, and Timothy McDermott.
  • The CFAES Office of Diversity, Equity, and Inclusion’s Faculty and Staff  Spotlight for June is Dr. M. Monica Giusti. In addition to being a faculty member of our department, Dr. Giusti also serves as the President of Ohio State's Organization of Latinx/Hispanic Employees (OLÉ) and as a member of the CFAES Diversity, Equity, and Inclusion (DEI) Action Council. You can read the full interview with Dr. Giusti on the CFAES DEI website.
  • Dr. Yael Vodovotz is a co-investigator on a proposal titled “Relationship between diet, microbiome and SIV in wild and captive sooty mangabeys” that was awarded funding in the President’s Research Excellence (PRE) Accelerator Grant Program. The grant program provides seed support for cross- and interdisciplinary research projects that have the potential to attract external funding. Nineteen teams have been awarded funding through the Accelerator Grant program.
  • Congratulations to Jerish Joyner Janahar and Yutong Li on being selected as OVIFT scholarship recipients. Jerish is a PhD student advised by Dr. Bala Balasubramaniam and Yutong is a PhD student advised by Dr. Hua Wang.
  • Congratulations to Katie Williamson and Tommy Banker who have been awarded third place in the 2021 IFT Student Food Packaging Development Competition for their submission titled ‘Single-use coffee cup polyurethane liner from spent coffee ground oil'.  They will be honored at the IFT21 Virtual Event during the Food Engineering, Nonthermal Processing, and Food Packaging Division Joint Social event. Katie is a PhD student advised by Dr. Emmanuel Chatzakis and Tommy is an undergraduate student in Chemical Engineering who participates in the department’s FoodSURE program.
  • Dr. Mary Kay Pohlschneider and Dr. Brian Waters hosted group of high school students from the Franklin County Extension’s 4H camp for a hands on activity in the Wilbur A. Gould Food Industries Center. The students also spent time learning about career opportunities and even had a chance to eat their creations. This camp was made possible with a grant from the Ohio Farm Bureau Foundation.
  • Know Food Waste was recently featured in a CFAES story.
  • Congratulations to the new leadership teams of the FST student organizations for 2021-2022:
    Food Science Club: Co-Presidents - Melanie Petitti & Emily Thimmes; Vice President - Angie Burdine; Secretary – Lauren Ma; Treasurer - Anna Carroll; Industry Liaison – Madeline Baker; Social/Volunteer Chairs – Cam Rich & Gabriella Gephart; Product Development Liaison – Betsy Cunningham.
    Citation Needed Science Communication Club: President - Joel Ramkhelawan; Treasurer – Erica Grush; Secretary/Social Media – Dahlia Moore; Events Chair – Celeste Miller; CFAES Rep – Sakura Sugiyama; Podcast Chair – Alec Osborn.
    Know Food Waste: President – Izabelle Vose; Vice President – still open. Contact badiger.1 if interested.; Treasurer – Kym Man; Secretary – Allison Howell; Repurposing Committee – Brianda Daniela Gonzalez;  Education and Outreach Committee - Mrunmayee Joshi; Composting Committee – Alana Bowser; Social Media – Olivia Severyn.

  • The Phi Tau Sigma Buckeye Chapter's first ‘Phive’-K fun run/walk took place earlier this month.  Faculty, staff, and students turned out to participate in the event which took them through many beautiful outdoor spaces on the Ohio State campus. Special recognition went out to best finish times for faculty, staff, and student, as well as most powerful power walker. Phi Tau Sigma (ΦΤΣ) is the Honor Society for Food Science and Technology, and the Ohio State Buckeye Chapter is a student-driven organization specifically aiming to raise the stature of the Ohio food science academic, regulatory, and industry professions.


Upcoming Events
July 13-15  
                             Food Industries Center Training Course
Dairy Pasteurization Workshop (virtual)
https://foodindustries.osu.edu/events/dairy-pasteurization-workshop-online

July 19-21                               IFT Annual Meeting 

August 6                                 FST Summer Graduation Party

In This Issue:
  • The department hosted a virtual graduation party for their graduates and celebrated 20 undergraduate students, 4 Masters students, and 4 PhD’s during the spring semester. We also published a special edition graduation newsletter that gave the graduates a chance to share some of their favorite memories as well as acknowledge some of the people who supported them. Congratulations and best of luck to our newest alumni.
  • Dr. Chris Simons and Dr. Melvin Pascall were part of a recent episode of WOSU’s QED with Dr. B that explored the science of taste. You can watch the episode here.
  • FST lecturer Dr. Srilatha Kolluri talks about the global practice of eating insects in this Columbus Dispatch article about cicadas.
  • Dr. Chris Simons talks about the chemical reactions that take place in refrigerated foods and how they affect the taste and texture of leftovers in a recent HuffPost article.
  • Dr. VM Bala Balasubramaniam gave a Lightening Talk titled “Nonthermal Food Processing Technologies: A promising solution for manufacturing healthy processed foods” during a recent National Science Foundation (NSF) workshop. This NSF-sponsored Convergence Accelerator workshop “Sustainable Systems Enabling Food Security in Extreme Environments and Food Deserts employing a Convergence of Food, Energy, Water and Systems” focuses on ensuring sustainable food production systems and achieving food security in extreme environments.
  • Congratulations to Dr. Adeline Bonneau on her first-place poster finish at the 16th Weurman Flavour Research Symposium. Her poster presentation was titled “Generation of bitter blocker Maillard-dietary phenolic compound reaction products”. Adeline is a postdoctoral researcher at the Flavor Research Education Center (FREC).
  • Congratulations to Aishwarya Badiger who is the 2020-2021 recipient of the Pamela Parker Gartin and Tom Parker Graduate Scholarship. This scholarship is awarded to one graduate student per academic year as part of the Pat and Bobby Moser Scholars Program. The award is given to a student with a high caliber of leadership experience in addition to significant research experience and activity.
  • Congratulations to Siying Jane Fu and Yutong Li  who have been named the 2020-2021 Outstanding Teaching Assistants. The Outstanding TA award recognizes Teaching Assistants (TAs) who have made distinguished contributions to our department by demonstrating excellence in any number of areas such as assisting with lab instruction, recitation, or discussion sections, or assisting faculty members with high-enrollment courses.
  • Congratulations to Philip Eberly 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 Klay Liu who is the recipient of IFT Feeding Tomorrow's Dr. Richard L. Hall Flavor Science Scholarship. Klay is currently a PhD student and is advised by Dr. Devin Peterson.
  • Congratulations to recent Food Science graduate Diana Karajeh on being named an IFT Undergraduate Research Competition finalist. As an undergraduate student, Diana participated in our FoodSURE program.
  • The Center for Foodborne Illness Research and Prevention (CFI) at The Ohio State University has named Gina Nicholson Kramer their Program Director for Partnerships and Learning. In this role, she will oversee CFI’s efforts to prepare leaders, students and engaged citizens in food safety as well as develop and implement new learning and education programs that meet the needs of stakeholders and complement existing OSU food safety educational efforts.
  • On May 17 – 21, the Food Industries Center trained FDA, NOAA, U.S. Army, and state regulators through the FD152 Food Processing & Technology virtual course. Dr. Valente B. Alvarez led a team of collaborators from FST, FABE, and the food industry, including numerous staff and graduate students, and the following faculty: Dr. Sheryl Barringer, Dr. V.M. 'Bala' Balasubramaniam, Dr. Osvaldo Campanella, Dr. Dennis Heldman, Dr. Rafael Jimenez-Flores, Dr. Melvin Pascall, Dr. Mary Kay Pohlschneider, and Dr. Sudhir Sastry. The 5 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.
  • Nominations are open for the 2021 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.


Upcoming Events
July 13-15  
                             Food Industries Center Training Course
Dairy Pasteurization Workshop (virtual)
https://foodindustries.osu.edu/events/dairy-pasteurization-workshop-online

July 19-21                               IFT Annual Meeting (virtual)
Registration

In This Issue:

Congratulations FST SP21 Graduates!!

This semester, FST students have been given an opportunity to share with us some of their favorite memories of their time at Ohio State in this special edition newsletter. Many also took the opportunity to give a shoutout to those that supported them, befriended them, and helped make the journey one to remember.
One year into the global pandemic, our students continued to persevere and follow through with their academic endeavors. Reduced in-person classes and  virtual classes made up this academic year. Masks, social distancing, COVID testing, and vaccinations became part of the daily existence for students at The Ohio State University. Despite the challenges and setbacks, our students succeeded, and we are here to celebrate their achievement.
Congratulations to all the students from the Department of Food Science and Technology who have graduated this spring. We are proud of all that you have accomplished and hope that you will stay connected.

Undergraduate Students
Aspen Bauman
– Aspen noted that some of his favorite memories during his time as a student involved his time as an employee at Ohio State’s Dining Services. [Food Business Management]
Brian Brown – Some of Brian’s favorite memories involve his time in the Dairy Processing labs when they made their own flavors of ice cream. He would also like to express his gratitude to Dr. Pohlschneider and Dr. Jimenez-Flores. [Food Business Management]
Yesen Steven Cheng – Steven’s favorite memory of his time at OSU involves his weekly trips from Columbus to Kent, Ohio to visit his girlfriend. [Food Science and Technology]
Philip Eberly – Philip’s favorites memories included spending time with friends, whether it be a study session, run, or late night drive to Taco Bell. He wants to give a special shout out to fellow classmates that supported him over the years, notably Jessi Callahan, Kelly Deatherage, Megan Gregg, Allison Miller, and Jacqui Fox. Also, a big “thank you” to the grad students, staff, and professors that cultivated his enthusiasm for food science and served as his mentors and role models. [Food Science and Technology]
Jacqueline Fox – Jacqui says that one of her favorite memories from Ohio State would be the times she rushed the football field after winning the Michigan and Penn State football games. She would also like to thank her family for always being there for her, supporting her and her goals, and loving her endlessly. [Food Science and Technology]
Isabelle Hall – Isabelle said that her favorite experience at OSU was having the opportunity to complete internships in the food industry and be able to apply the knowledge she learned from class. Fun fact: her internship with Rime Time Curiously Crafted Pops resulted in her helping to create the Arnold Palmer popsicle flavor as well as a few others. [Food Science and Technology]
Zhongxuan Elina He – [Food Science and Technology]
Natalia Jaspeado Becerra – Her favorite memory at Ohio state was winning the 2020 Big ten swimming championships for the first time since 1986. Another one was going on the football field with a big group of friends after beating TTUN. She would like to give a shoutout to her coaches who gave her the opportunity to swim at OSU, to her professors and advisors for always guiding and supporting her, to her parents always supporting her, and to the great people and friends she has met at Ohio state, especially her Food Science friends. [Food Science and Technology]
Steven Jenkins – Steven says that he had an excellent experience working with the HPLC in the Rodriguez lab. Steven noted “I can't thank Dr. Rodriguez and Dr. Peren Aykas enough for not only helping with accomplishing my goal for the project but also showing me how to perform the method and ensure that it runs smoothly. Both of them really went out of their way to assist.” He would also like to thank Dr. Flad at CFAES Wooster for the experience of tutoring peers. [Food Science and Technology]
Lauren Jones – One of Lauren’s favorite parts of her major was the different types of labs, like Food Microbiology Lab and Food Quality Assurance Lab, that she performed with friends. [Food Science and Technology]
Diana Karajeh – [Food Science and Technology]
Skyler Kell – [Food Business Management]
Petar Kolev – Petar said that his favorite memory is not one in particular, but rather was growing close to his classmates while working in the labs and group projects together for their Food Science classes. He would like to give thanks to his classmates Steven, Lauren, Natalia, Anna, Diana, and Brian for making the academic experience so enjoyable.   [Food Science and Technology]
Chase Needleman – [Food Science and Technology]
Alexandra Rinehart – Alli would like to give a special shoutout to her parents and her family for all of their love and support. [Food Business Management]
Hannah Smith – [Food Science and Technology]
Sarah Thomas – Sarah’s favorite memories were of all the laughs she had with Mac and Nicole. She would also like to thank Hunter for getting her through all of the craziness and always believing in her. [Food Science and Technology]
Emily Underwood – Emily’s favorite memory at OSU was being able to attend most of the OSU football games. She got to rush the field after a couple of them and it is something she will always remember! She would also like to give a shout out her friends and family for always being there for her, especially during this journey! [Food Science and Technology]
Mac Warren – Mac’s favorite memory at OSU would be when OSU beat Penn State in the last seconds during his freshman year. He would also like to thank his parents for constantly supporting and motivating him, his girlfriend Victoria Adams for always being there when he needed anything. And finally, he would like to thank the guys for being good roommates and dealing with him for the last two years. [Food Science and Technology]
Angela Whipple – [Culinary Science]

Graduate Students
Ahmed Ashour  - Ahmed’s favorite memory at Ohio State was the joy & relief he felt after successfully passing his defense. He would also like to give a big shout out to his advisor Dr. Lynn Knipe, his family, and his friends for their endless efforts and kind support throughout this graduate journey. [MS]
Maggie Hroncich – Maggie received her MS and was advised by Dr. Farnaz Maleky. [MS]
Gabriel Hutchings – Gabe says that his favorite memory was probably getting accepted into graduate school and then graduating. [MS]
Jessica Miao – Jessica received her MS and was advised by Dr. Christopher Simons. Some of Jessica’s favorite memories included working on the TriSprout Thins for the American Society of Baking Product Development Competition and winning first place! She also enjoyed the time in Colors & Pigments sorting Munsell color charts and all of the field trips with Dr. Pascall for Food Packaging. [MS]
Amy Andes – Amy’s favorite memories during her time here at Ohio State included the departmental Thanksgiving celebrations, the student-faculty bowling event with the Food Science Club, and the Simons lab potlucks. She would like to thank Dr. Simons and all of the other students in his lab, all of the faculty, staff, undergrads, and grad students who motivated her throughout her time here, her family and friends from all over the US and lastly, her chiweenie dog named Franklin. [PhD]
Clifford Park - Dr. Park received his PhD and was advised by Dr. Farnaz Maleky. [PhD]
Shuai Ren – Some of  Shuai’s favorite memories include the Ohio State football season each year – she loved seeing everyone wearing scarlet and gray and shouting O-H-I-O! She would like to thank her advisor Dr. Giusti for the opportunity to study in her lab. She credits her lab with learning a lot from knowledge and technology to social communication. [PhD]
Yucheng Zhou – Yucheng says she is grateful that she met the love of her life during her time at Ohio State – her husband Junbo was a PhD student in electrical engineering. She also adds “Once a Buckeye, always a Buckeye.” [PhD]
 

In This Issue:
  • The College hosted their annual CFAES Celebration of Students award recognition program through a virtual YouTube Premier earlier this month. We are pleased to congratulate the students, faculty, and supporters of the department who were recognized. FST Advisory Board member David Calvin was recognized for his meritorious service to students. Dr. Chris Simons received the Rodney F. Plimpton Teaching Award, Dr. Mary Pohlschneider received the Outstanding Academic Advisor Award, and Dr. Yael Vodovotz was the inaugural recipient of the CFAES Spirit of the Land Grant Award. Julianna Andres was named the Jill A. Pfister Outstanding First Year Student and Philip Eberly, Jacqui Fox, and Natalia Jaspeado Becerra were recognized as the CFAES Distinguished Seniors from Food Science and Technology. In addition, Citation Needed was given the Active Citizenship Award for a student organization and Know Food Waste was recognized as Student Organization of the Year.
  • Congratulations to Senior Lecturer Dr. Mary Kay Pohlschneider who has been selected to receive the Honorary State FFA Degree. The Honorary State FFA Degree is the highest honor that can be bestowed upon an individual by the Ohio FFA Association. She will be recognized during the 93rd Ohio FFA Convention this spring. Dr. Pohlschneider was nominated by Big Walnut – DACC FFA where she serves as a coach for the Food Science Career Development event.
  • The College held the 2021 Annual Research Conference virtually this year and included both undergraduate and graduate student competitions. Congratulations to FST students Petar Kolev who placed 1st  and Anna Carroll who placed 2nd  in the undergraduate category and to Danielle Voss who placed 2nd in the master’s category.
  • There were a number of students from the department who participated at the Edward F. Hayes Graduate Research Forum this year. Congratulations to our students who placed in the oral and poster competitions: Abigail Krentz placed 1st, Sydney Grouge placed 2nd, Danielle Voss placed 3rd, and Aishwarya Badiger received honorable mention in the oral competition. Abigail Sommer placed 1st, and Erica Grush and Yutong Li both received honorable mention in the poster competition.
  • Congratulations to the OSUFST College Bowl team as they won the Midwest Regional College Bowl Competition. This means that they will move on to compete virtually in the IFT national competition this summer. FST’s team members include Aaron Beczkiewicz, Aishwarya Badiger (Captain), Ariel Garsow, Danielle Voss, Emily Thimmes, Julianna Andres, Maria Cotter, Megan Booth, and Tim Vazquez.
  • The university-industry consortium that is investigating innovative food manufacturing technologies was recently featured in CFAES News. This consortium includes FST faculty Dr. Bala Balasubramaniam, Dr. Rafael Jimenez-Flores, Dr. Chris Simons, and Dr. Ahmed Yousef.
  • Dr. Bala Balasubramaniam was recently featured by the Knowledge Exchange as in a series called ‘Quick! Answer This” which explores the work of CFAES researchers.
  • Congratulations to FST graduate student Aishwarya Badiger on being selected to receive the 2021 Scarlet, Gray, and Green Leadership Award from Ohio State Student Life. She was chosen for this award because of her sustainability efforts on food waste.
  • Congratulations to graduate student Gary Closs Jr. for receiving 2nd place in the oral presentation competition at the 2021 MANRRS Annual conference. MANRRS is Multicultural students in Agriculture, Natural Resources and Related Sciences at Ohio State University – a chapter of the National Society of MANRRS.
  • Congratulations to graduate student Veeramani Karuppuchamy who has been selected to receive the Graduate Associate Performance Award (GAPA). This award is Ohio State’s recognition of the exceptional performance of graduate students while providing caregiving for children and others. Veeramani was also awarded a 3-A SSI 2021 Student Participation Award which will provide him an opportunity to present a poster and participate in the 3-A SSI 2021 Education Program virtually in May.
  • Graduate student Allison Howell talks about adulterants and the importance of transparency in our food systems in this IFTSA Science Meets Food blog post.
  • Dr. Valente B. Alvarez led the Food Industries Center’s virtual Introductory HACCP workshop on April 20-21, with lectures from Steven Simmons, Matt Papic, and expert industry collaborators. Upon successful completion of the course, food industry employees were certified through the International HACCP Alliance.
  • Dr. Valente B. Alvarez led the Food Industries Center’s virtual FSPCA Preventive Controls for Human Food workshop on April 27-29, with lectures from Steven Simmons and expert industry collaborators. This workshop uses FDA-recognized and standardized curriculum that provides food industry employees with an overview of the process of developing a Food Safety Plan to comply with the Hazard Analysis and Risk-Based Preventive Controls for Human Foods rule. This workshop meets FDA personnel training requirements under the Food Safety Modernization Act (FSMA).
  • Nominations are open for the 2021 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.


Upcoming Events
May 7
                                    FST Graduation Party
2:30 via Zoom

July 19-21                               IFT Annual Meeting (virtual)
Registration

 

In This Issue:
  • Congratulations to Professor Dr. Bala Balasubramaniam who has been named the 2021 recipient of the Institute of Food Technologists (IFT) Research and Development Award. This achievement award celebrates his innovative research in food engineering, including his multidisciplinary research and industrial outreach, covering various advanced nonthermal and thermal food manufacturing technologies, which significantly contribute to the understanding of food science and technology. Dr. Bala will be recognized during the 2021 IFT Annual Meeting which will be held virtually this summer.
  • Congratulations to Dr. Ken Lee and PhD student Brittany Miles who have been selected to receive 2021 North American Colleges and Teachers of Agriculture (NACTA) Awards. Ken was awarded the NACTA Educator Award and Brittany was awarded the NACTA Graduate Student Teaching Award. One of the central purposes of NACTA is to recognize those individuals whose efforts represent the very best in agricultural higher education. A virtual conference will be held this June where award winners will be recognized.
  • Congratulations to Dr. Luis Rodriguez-Saona on receiving the 2021 Lumley Interdisciplinary Research Award. His collaborative research team also included Christopher Ball from the ElectroScience Laboratory and Vimal Buck from the Center for Design and Manufacturing Excellence. This award recognizes their dedication to advancing collaborative research at the Ohio State University.
  • Dr. Dennis Heldman is stepping down as the managing director of the Center for Advanced Processing and Packaging Studies (CAPPS) and Dr. Sheryl Barringer will step into the managing director role beginning April 1. In her new role, Barringer will join co-site directors Drs. KP Sandeep (NCSU), Selina Wang and Nitin Nitin (UC Davis), focusing on expanding the membership and increasing the impact of the center on the food industry. Click here to learn more about CAPPS.
  • Congratulations to our newly selected FST Peer Mentors for the 2021-2022 academic year: Rachel Barrett, Betsy Cunningham, Jenny Cong and Cameron Rich. They will be joining existing members Gabriella Gephart, Meegan Gould, Kirsten Lower, Melanie Petitti, Lydia Tantalo and Emily Thimmes. The FST Peer Mentor Program pairs upper-class students with new first-year and transfer students to ease their transition into their major and to the Columbus campus.
  • Congratulations to PhD student Gonzalo Miyagusuku Cruzado who has received a Graduate Student Research Award from the department. The award is open to all graduate students in the department and was created to motivate and encourage graduate students to publish high-quality research in a timely manner.
  • PhD student Aishwarya Badiger talks about digitizing smell in a recent Science Meets Food blog post “Teaching machines how to smell.”
  • The Annual International Scholar Research Exposition showcases some of the world-class research undertaken by the more than 800 international visiting scholars at The Ohio State University. This year’s exposition took place online through short videos. Ronald Meléndrez-Alvarez who is a visiting scholar in the Department of Food Science and Technology, was one of 10 finalists selected to create a research impact video. He is here as a visiting scholar from Zamorano Pan-American Agricultural School in Central America. He is mentored by Dr. Rafael Jimenez-Flores and the title of his research is "Bacterial Isolation and Identification from Appenzeller® Swiss Cheese Surface with Potential Impact on Spoilage and Food Safety." You can view his video research presentation here.
  • Dr. Valente B. Alvarez led the Food Industries Center’s virtual Better Process Control School on March 8-11, with lectures from Dr. Sheryl Barringer, Dr. Osvaldo Campanella, Steven Simmons, Matt Papic, 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 hazards in low-acid and acidified low-acid canned foods.
  • On March 15 – 19, the Food Industries Center trained FDA, U.S. Army, and state regulators through the FD152 Food Processing & Technology virtual course. Dr. Valente B. Alvarez led a team of collaborators from FST, FABE, and the food industry, including numerous staff and graduate students, and the following faculty: Dr. Sheryl Barringer, Dr. V.M. 'Bala' Balasubramaniam, Dr. Osvaldo Campanella, Dr. Dennis Heldman, Dr. Rafael Jimenez-Flores, Dr. Melvin Pascall, Dr. Mary Kay Pohlschneider, and Dr. Sudhir Sastry. The 5 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.
  • Nominations are open for the 2021 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.

*The department’s Spring 2021 seminar schedule is published on the FST website under ‘About Us’ and takes place on Wednesday’s from 4:00 pm -5:00 pm via Zoom. Please email elisar.1@osu.edu or simons.103@osu.edu if you would like the link to any of the seminars. All are welcome to attend.

Upcoming Events
March 31 – April 1               Ohio State Instructional Break

April 6                                    Food Waste Expert Panel Discussion hosted by Know Food Waste and Citation Needed
5:00 – 7:00 pm            More information and registration available here.

April 7                                    FST Seminar Series
Student Presentations: Katie Williamson, Aaron Beczkiewicz, and Shivani Badiger.

April 14                                  FST Seminar Series
Student presentations: Paulina Ongkowijoyo, Maria Cotter, Mitchel Hoysock, and Ashley Soldavini.

April 15                                  CFAES Celebration of Students
Register for the event here

April 20-21                            Food Industries Center Training Course
Introductory HACCP (virtual)
https://foodindustries.osu.edu/events/introductory-haccp-online

April 21                                  FST Seminar Series
Student presentations: Brianne Linne, Timothy Vazquez, Jenna McClure, and Yutong Li.

April 27-29                            Food Industries Center Training Course
FSPCA - Preventive Controls for Human Food Training (virtual)
https://foodindustries.osu.edu/events/fspca-preventive-controls-human-food-training-online

May 7                                     FST Graduation Party
2:30 via Zoom

In This Issue:
  • Congratulations to FST undergraduate students Philip Eberly, Jacqui Fox, and Natalia Jaspeado Becerra who have been named 2021 CFAES Distinguished Seniors. They are three of the twenty-five seniors who have received the most prestigious undergraduate award at The Ohio State University College of Food, Agricultural, and Environmental Sciences (CFAES). The Distinguished Senior Award honors top graduating seniors on the Ohio State Columbus campus who exemplify the CFAES mission in areas such as academics and scholarship, research and innovation, service and involvement, and influence and leadership.
  • Congratulations to Kym Man, Ivanett Barreto, and Dr. Hardy Castada who have recently been inducted into Phi Tau Sigma. Phi Tau Sigma (ΦΤΣ) is the Honor Society for Food Science and Technology. Kym is currently a PHD student in Food Science, Ivanett is a PhD student in Food Engineering and Hardy is a Post-Doctoral Researcher in the department.
  • Dr. Lynn Knipe is part of a team of meat science specialists who have compiled a Meat Processing Business Tool Kit for people who are exploring the meat processing business. Designed as a decision-making aid for people exploring investing in or expanding a meat processing facility, this online tool kit can help entrepreneurs evaluate the business and navigate business planning. The Meat Processing Business Tool Kit is available on the OSU Meat Science Extension website.
  • Dr. Jessica Cooperstone talks about her research and her Foundation for Food and Agriculture “New Innovator” award in a Q&A with the College.
  • Dr. Mary Kay Pohlschneider was recently a guest on the Southern Ohio Farm Show to talk about her chocolate program at Ohio State. Click here to watch the episode.
  • Dr. Valente B. Alvarez led the Food Industries Center’s virtual Better Process Control School in Spanish on February 8-11, with lectures from Dr. Osvaldo Campanella and expert industry collaborators. This course received an international audience from Chile, Ecuador, Mexico, Peru, Spain, and the United States. 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.
  • Ohio State Foods for Health Senior Researcher Dr. Matt Teegarden is host of a newly released food show called “Tasting Columbus”. Click here to watch the first episode.
  • Congratulations to our Food Science, Food Business Management, and Culinary Science students who were named to the CFAES Dean's List for the 2020 Autumn Semester. Click here to see the list of students.
  • Nominations are open for the 2021 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.

*The department’s Spring 2021 seminar schedule is published on the FST website under ‘About Us’ and takes place on Wednesday’s from 4:00 pm -5:00 pm via Zoom. Please email elisar.1@osu.edu or simons.103@osu.edu if you would like the link to any of the seminars. All are welcome to attend.

Upcoming Events
March 3                                  FST Seminar Series
Student presentations: Amy Andes and Chengyu Gao

March 8-11                            Food Industries Center Training Course
The Better Process Control School (virtual)
https://foodindustries.osu.edu/events/better-process-control-school-online 

March 10                                FST Seminar Series
Student presentations: Shuai Ren, Abigail Krentz, and Maggie Hroncich

March 17                                FST Seminar Series
Student presentations: Wooju Kim, Brittany Miles, and Jessica Miao.

March 24                                FST Seminar Series
Student presentations: Danielle Voss, Peyton Greenwood, Sydney Grouge, and Kuanrong Zhu.

March 31 – April 1               Ohio State Instructional Break

April 7                                                FST Seminar Series
Student Presentations: Katie Williamson, Aaron Beczkiewicz, and Shivani Badiger.

April 14                                  FST Seminar Series
Student presentations: Paulina Ongkowijoyo, Maria Cotter, Mitchel Hoysock, and Ashley Soldavini.

April 20-21                             Food Industries Center Training Course
Introductory HACCP (virtual)
https://foodindustries.osu.edu/events/introductory-haccp-online

April 21                                  FST Seminar Series
Student presentations: Brianne Linne, Timothy Vazquez, Jenna McClure, and Yutong Li.

April 27-29                             Food Industries Center Training Course
FSPCA - Preventive Controls for Human Food Training (virtual)
https://foodindustries.osu.edu/events/fspca-preventive-controls-human-food-training-online

In This Issue:
  • Dr. Ahmed Yousef was officially recognized as one of three 2020-2021 CFAES Distinguished Professors. The recognition was part of the 2021 CFAES Awards Program and can be viewed here. Also recognized during the Awards program was FST's David Kasler who received the Innovation Award from the CFAES Staff Advisory Council. David works as a research engineer in Dr. Ahmed Yousef's lab and has been instrumental in their work ozonating eggs for commercialization. The Innovation Award is given to someone who or has developed and/or participated in project initiatives and/or process operations improvements that enhance CFAES, Extension, ATI or OARDC and its mission.
  • Dr. Chris Simons is part of a team exploring the use of hard candy for determining probable positive cases of COVID-19. Click here to read more.
  • Congratulations to undergraduate student Philip Eberly and PhD student Veeramani Karuppuchamy who have recently been inducted into Phi Tau Sigma. Phi Tau Sigma (ΦΤΣ) is the one and only Honor Society for Food Science and Technology.
  • Nominations are open for the 2021 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.
  • *The department’s Spring 2021 seminar schedule is published on the FST website under ‘About Us’  and takes place on Wednesday’s from 4:00 pm -5:00 pm via Zoom. Please email elisar.1@osu.edu or simons.103@osu.edu if you would like the link to any of the seminars. All are welcome to attend.


Upcoming Events
February 3                               FST Seminar Series
Jennifer Garner, PhD, Asst. Professor
Ohio State School of Health and Rehabiliation Services
4:00 – 5:00 pm Zoom Link*

February 8-11               Food Industries Center Training Course
Curso de Mejor Control de Procesos Térmicos y Cierres de Alimentos Envasados: FDA Certified Better Process Control School (BPCS) en Español
https://foodindustries.osu.edu/events/SpanishBPCS

February 10                              FST Seminar Series
Ahmed Yousef PhD, CFAES Distinguished Professor 
Ohio State Department of Food Science and Technology
4:00 – 5:00 pm Zoom Link*

February 17                              FST Seminar Series
Food Industry Panel
4:00 – 5:00 pm Zoom Link*

March 8-11                              Food Industries Center Training Course
The Better Process Control School (virtual)
https://foodindustries.osu.edu/events/better-process-control-school-online

April 20-21                              Food Industries Center Training Course
Introductory HACCP (virtual)
https://foodindustries.osu.edu/events/introductory-haccp-online

April 27-29                              Food Industries Center Training Course
FSPCA - Preventive Controls for Human Food Training (virtual)
https://foodindustries.osu.edu/events/fspca-preventive-controls-human-food-training-online

In This Issue:
  • Dr. Ahmed Yousef has been named a 2020 CFAES Distinguished Professor. The title of Distinguished Professor of Food, Agricultural, and Environmental Sciences honors colleagues at the rank of Professor who have excelled in teaching, research, or outreach/engagement, and whose work has demonstrated significant impact on their fields, students, CFAES, and University, and/or the public. It is essential that such professorships are reserved for the most distinguished faculty. Therefore, no more than 10% of the total number of those holding the rank of Professor in CFAES may hold this title at any one time.
  • Dr. Monica Giusti has been named a 2020 Fellow of the National Academy of Inventors. The NAI Fellows Program was established to highlight academic inventors who have demonstrated a prolific spirit of innovation in creating or facilitating outstanding inventions that have made a tangible impact on quality of life, economic development, and the welfare of society. Election to NAI Fellow status is the highest professional distinction accorded solely to academic inventors.
  • Dr. Sheryl Barringer was one of twenty-five Fellows of the Food Systems Leadership Institute (FSLI) who were honored during a recognition ceremony in the virtual annual meeting of the Association of Public and Land-grant Universities (APLU).  The Fellows were recognized for their accomplishments in completing the FSLI executive leadership development program and for contributions they have made to their individual organizations and the broader higher education and food systems. Click here to read more.
  • Dr. Chris Simons received a National Institutes of Health (NIH) grant to develop a novel test to independently assess smell and taste function in individuals who are at high risk for contracting COVID-19.
  • Dr. V. M. Bala Balasubramaniam, Dr. Rafael Jimenez-Flores, graduate associate Jerish Joyner Janahar, along with their industrial colleague Dr. Edmund Ting,  recently published a Journal of Dairy Science paper that discusses how high pressure, temperature, high shear, and their interactions influence the quality of fluid milk during novel continuous high-pressure processing.
  • A $190,000 gift was recently made to the Cooperatives for the Cure Cancer Fund. This fund supports food-based cancer research at The Ohio State University Comprehensive Cancer Center – Arthur G. James Cancer Hospital and Richard J. Solove Research Institute (OSUCCC – James), and Ohio State’s College of Food, Agricultural, and Environmental Sciences (CFAES). Dr. Yael Vodovotz serves as the director of CAFFRE.
  • Dr. Lynn Knipe talks about process equipment automation and the labor shortage in the meat processing industry in this Farm and Dairy story.
  • PhD student Abbie Sommer talks about how to achieve the perfect cut out cookie in this Science Meets Food blog.
  • Dr. Monica Giusti, Dr. Farnaz Maleky, and Kelly Elisar have been selected to serve on the CFAES Diversity, Equity, and Inclusion Action Council.

*The department’s Spring 2021 seminar schedule is published on the FST website under ‘About Us’  and takes place on Wednesday’s from 4:10 pm -5:10 pm via Zoom. Please email elisar.1@osu.edu or simons.103@osu.edu if you would like the link to any of the seminars. All are welcome to attend.

Upcoming Events

January 20
                             FST Seminar Series
Monica Giusti, PhD, Professor, Ohio State Department of Food Science and Technology
4:10 – 5:10 pm Zoom Link*

January 27                             FST Seminar Series
Guilherme Signorini, PhD, Asst. Professor, Ohio State Department of Horticulture & Crop Science
4:10 – 5:10 pm Zoom Link*

February 3                             FST Seminar Series
Jennifer Garner, PhD, Asst. Professor, Ohio State John Glenn College of Public Affairs
4:10 – 5:10 pm Zoom Link*

February 8-11                        Food Industries Center Training Course
Curso de Mejor Control de Procesos Térmicos y Cierres de Alimentos Envasados: FDA Certified Better Process Control School (BPCS) en Español
https://foodindustries.osu.edu/events/SpanishBPCS 

February 10                           FST Seminar Series
Ahmed Yousef PhD, CFAES Distinguished Professor, Ohio State Department of Food Science and Technology
4:10 – 5:10 pm Zoom Link*

February 17                           FST Seminar Series
Food Industry Panel
4:10 – 5:10 pm Zoom Link*

March 8-11                            Food Industries Center Training Course
The Better Process Control School (virtual)
https://foodindustries.osu.edu/services/courses-and-training

April 20-22                             Food Industries Center Training Course
Introductory HACCP (virtual)
https://foodindustries.osu.edu/services/courses-and-training

April 27-29                             Food Industries Center Training Course
FSPCA - Preventive Controls for Human Food Training (virtual)
https://foodindustries.osu.edu/services/courses-and-training

 

In This Issue:
  • Dr. Rafael Jimenez-Flores recently received a $200,000 grant from The Coca-Cola Company. This funding is to advance technology to isolate valuable milk phospholipids as part of the Milk Fat Globule Membrane from buttermilk in partnership with Dr. Shakeel Rehman. These components are gaining momentum as important to human health and wellbeing as nutrients to prevent inflammation, enhance gut function /microbiota and help in cognitive development and neuronal health.
  • Dr. Melvin Pascall talks about the importance of  post-harvest packaging in this Capital Press article.
  • Dr. Barbara Kowalcyk recently participated as a speaker in Feed The Future’s Food Safety Innovation Lab Webinar titled “Food Safety and One Health: Approaches to Reducing Foodborne Pathogens and Zoonotic Diseases.” Feed The Future is the U.S. Government’s Global Hunger & Food Security Initiative.
  • Dr. Bala Balasubramaniam chaired the session "Innovation and Emerging Technologies in Food Processing" and presented "Ultra Shear Technology for the Preservation of Food and Pharmaceutical Liquids" as a part of the 3rd Food Innovation and Engineering (FOODIE) Virtual Conference organized by American Inst of Chemical Engineers. Dr. Balasubramaniam was also an invited departmental graduate seminar speaker at the Department of Biological Systems Engineering at Virginia Tech and presented "Food Engineering for Healthy and Sustainable Food Systems."
  • Dr. Valente Alvarez and the Food Industries Center has been selected to host the Cochran Fellowship Program on “Overview of U.S. Food Safety Regulations and Standards for Bangladesh and the Philippines.” Due to COVID-19, program implementation dates will be set once it is safe for the Cochran fellows to travel. The Cochran Fellowship Program provides short-term training opportunities to agricultural professionals from middle-income countries, emerging markets, and emerging democracies.
  • Congratulations to MS students Peyton Greenwood, Wooju Lim, Abigail Krentz and PhD student Chong Teng who have recently been inducted into Phi Tau Sigma. Phi Tau Sigma (ΦΤΣ) is the one and only Honor Society for Food Science and Technology.
  • Congratulations to PhD student Brittany Miles who won the Jean F. Caul Award for Outstanding presentation on the Use of Scientific Principles at the 2020 virtual conference for Society of Sensory Professionals. Her presentation was titled “Elucidating an oral detection mechanism for high-viscosity solutions using tissue isolation”.
  • If you are a member of IFT, the Ohio Valley Section of the Institute of Food Technologists (OVIFT) is hosting a Virtual Food Drive. Click here for more information about this event.
  • *The department’s Autumn 2020 seminar schedule is published on the FST website and takes place on Wednesday’s from 4-5 via Zoom. Please email elisar.1@osu.edu or simons.103@osu.edu if you would like the link to any of the seminars or to the graduation party. All are welcome to attend.


Upcoming Events
December 2
                            FST Seminar Series
Rachel Kopec, PhD. Assistant Professor Ohio State Department of Nutrition
4-5 pm Zoom Link*

December 9-10                       2020 FREC 10th Annual Meeting

December 11                          FST Autumn Semester Graduation Party
2:30 pm. Zoom link*

January 11-14                        Food Industries Center Training Course
Curso de Mejor Control de Proceso Térmico y Envasado de Alimentos: FDA Certified Better Process Control School (BPCS) en Español
Class Information and Registration

In This Issue:
  • Ohio State’s Center for Foodborne Illness Research and Prevention received a $100,000 gift from Bill Marler and Marler Clark LLP PS, The Food Safety Law Firm. The gift was used towards the establishment of an endowed fund to support food safety. Click here to learn more.
  • The International Association for Food Protection recement held their virtual Annual Meeting and a number of faculty and students from the department participated.
     - Dr. Bala Balasubramaniam presented in the Beverages and Acid/Acidified Foods technical session.
     - Dr. Barbara Kowalcyk helped organize and convene a symposium and  participated as a panelist in a roundtable  discussion.
     - PhD student Aaron Beczkiewicz gave a Tech Talk titled “Risk Factors for Salmonella Contamination in Poultry Products Following Changes in U.S. Oversight Programs.”
     - FST Post-Doctoral Researcher Ahmed Abdelhamid presented in the General Microbiology technical session.
     - PhD Howard Park was recognized as the recipient of the 2020 Peanut Proud Scholarship.
     - The following students shared their research posters in the Developing Scientist Competition: Aaron Beczkiewicz, Ariel Garsow, Howard Park, Jie Xu, and Yumin Yu.
  • Dr. Bala Balasubramaniam recently presented “Food engineering for healthy and sustainable food systems” during the International Virtual Professional Development Program organized by the Hindustan College of Engineering and Technology in Coimbatore, India.
  • Congratulations to Dr. Monica Giusti on a recently granted patent. The patent deals with colorant compositions and methods of use.
  • The Center for Foodborne Illness Research and Prevention recently held a webinar called ‘Translating Science into Policy and Practice.”
  • Dr. Barbara Kowalcyk and the Center for Foodborne Illness Research and Prevention recently received funding for a proposal to improve food safety in Kenya. The proposal, Chakula Salama, was funded by the United States Agency for International Development (USAID) and the Food Safety Innovation Lab (FSIL) at Purdue University.

*The department’s Autumn 2020 seminar schedule is published on the FST website and takes place on Wednesday’s from 4-5 via Zoom. Please email elisar.1@osu.edu or simons.103@osu.edu if you would like the link to any of the seminars. All are welcome to attend.

Upcoming Events
November 4                       FST Seminar Series
2020 FST Hall of Distinction Recognition, Industry Career Panel with 2020 inductees
4-5 pm Zoom Link*

November 16-20                Food Industries Center Training Course
Curso de Mejor Control de Proceso y Empacado de Alimentos - Better Process Control School en Español
www.go.osu.edu/bpcsspanish

November 18                       FST Seminar Series
Christie Harman, Scientific Director of Flavor and Extract Manufacturers Association
4-5 pm Zoom Link*

December 2                         FST Seminar Series
Rachel Kopec, PhD. Assistant Professor Ohio State Department of Nutrition
4-5 pm Zoom Link*

December 9-10                    2020 FREC 10th Annual Meeting

December 7-11                  Food Industries Center Training Course
Better Process Control School
www.go.osu/bpcs

In This Issue:
  • Congratulations to Dr. Devin Peterson who has been named a College of Food, Agricultural, and Environmental Sciences (CFAES) inaugural Dean’s Chair by Cathann A. Kress, Ohio State vice president for agricultural administration and CFAES dean. Click here to learn more.
  • Dr. Osvaldo Campanella co-authored Science and Technology of Fibers in Food Systems which was recently published.
  • Dr. Lynn Knipe talks about meat processing education during COVID-19 in a Meat and Poultry podcast.
  • Dr. Barb Kowalcyk offers tips for lowering the odds of getting sick from your food in this Medical Daily article.
  • In a recent article, Dr. Hua Wang talks about her research with oral antibiotics and the gut microbiome. 
  • The Ohio State Office of Undergraduate Research recently featured Dr. Yael Vodovotz as an undergraduate student research mentor.
  • Congratulations to PhD student Aaron Beczkiewicz on being named one of four FSIS ORISE Graduate Student Food Safety Fellows. During his fellowship, he will be learning how to apply scientific and technical knowledge to inform FSIS decision making, communicate data to broad audiences, and collaborate with interdisciplinary teams to inform policy and processes that improve the safety of the food supply.
  • PhD student Brittany Miles's research on filiform papillae and viscosity was selected as a featured new discovery presented during the Association for Chemoreception Sciences Annual Meeting/2020 International Symposium on Olfaction and Taste. The virtual event took place in August and included presentations and discussions on the role of the chemical senses in disease, nutrition, and social interactions in humans and animals.
  • The paper “Growth of lactic acid bacteria in milk phospholipids enhances their adhesion to Caco-2 cells” was an Editor’s Choice in the September issue of the Journal of Dairy Science. Authors include Diana Rocha-Mendoza, Erica Kosmerl, Gonzalo Miyagusuku-Cruzado, Dr. Monica Giusti, Dr. Rafael Jimenez-Flores, and Israel García-Cano.
  • PhD student Abbie Sommer talks about bouillon in the most recent Science Meets Food post “What’s in My Food? Bouillon Edition.”
  • Congratulations to the following FST Principal Investigators and their laboratory staff for making the January – June 2020 Laboratory Safety Dean's List: Dr. Valente Alvarez, Dr. Emmanuel Chatzakis, Dr. Jessica Cooperstone, Dr. Monica Giusti, Dr. Matthias Klein, Dr. Devin Peterson, Dr. Yael Vodovotz, and Dr. Ahmed Yousef.
  • Dr. Hua Wang discusses creatively fighting Coronavirus as part of the Work in the Time of COVID series.

    *The department’s Autumn 2020 seminar schedule is published on the FST website and takes place on Wednesday’s from 4-5 via Zoom. Please email elisar.1@osu.edu or simons.103@osu.edu if you would like the link to any of the seminars. All are welcome to attend.

Upcoming Events
October 7                      
FST Seminar
Danielle Reed, PhD. Associate Director, Monell Chemical Senses Center
4-5 pm Zoom*

October 14                     FST Seminar
Dharmendra Mishra, PhD. Assistant Professor, Purdue University Department of Food Science
4-5 pm Zoom*

October 20-21                 Food Industries Center Training Course
Cleaning and Sanitation Basics
www.go.osu.edu/cleaningbasics

October 21                      FST Seminar
Philip Saneski, Product Developer, CCD Innovation
4-5 pm Zoom*

October 21-23                 Food Industries Center Training Course
Advanced Clean in Place (CIP)
www.go.osu.edu/cip

October 28                       FST Seminar
Tommy McCall, Founder, Infographics.com
4-5 pm Zoom*

November 4                     2020 FST Hall of Distinction Recognition
Industry Career Panel with 2020 Inductees
4-5 pm Zoom*

November 16-20               Food Industries Center Training Course
Curso de Mejor Control de Proceso y Empacado de Alimentos - Better Process Control School en Español
www.go.osu.edu/bpcsspanish

December 7-11                   Food Industries Center Training Course
Better Process Control School
www.go.osu/bpcs

In This Issue:
  • We are pleased to announce the 2020 OSU FST Hall of Distinction Inductees:
    Ms. Shirley Bartee
    Ms. Angela Cauley
    Dr. Mario Ferruzzi
    Mr. Robert Ramseyer
    Dr. Walter Slatter
    - posthumous
    Mark your calendar and plan to join us on November 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.
  • Dr. Lynn Knipe has been appointed to the USDA National Advisory Committee on Meat and Poultry Inspection.
  • Dr. Jessica Cooperstone was one of eight early-career scientists selected nationally to receive a 2019 New Innovator Award from the Foundation for Food and Agriculture Research (FFAR).
  • Dr. Jiyoung Lee and PhD student Yuehan Ai were part of an article in the Columbus Dispatch about testing raw sewage to predict COVID-19 hotspots.  The research is supported by $2 million in federal CARES (Coronavirus Aid, Relief, and Economic Security) Act funding.
  • PhD student Abbie Sommer talks about the benefits of online conferences in Science Meets Food.
  • In a year when much of the news has been negative, many undergraduates in the Department of Food Science and Technology (FST) will begin the academic year on a more positive note. FST’s substantial scholarship program awarded $185,250 to its undergraduates for the 2020-21 year. Click here to see a complete list of the awardees.
  • On August 10 – 14, the Food Industries Center trained FDA and state regulators through the FD152 Food Processing & Technology virtual 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. Osvaldo Campanella, Dr. Dennis Heldman, Dr. Rafael Jimenez-FloresDr. Melvin PascallDr. Mary Kay Pohlschneider, and Dr. Sudhir Sastry. 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’s Autumn 2020 seminar schedule is published on the FST website and takes place on Wednesday’s from 4-5 via Zoom. Please email elisar.1@osu.edu or simons.103@osu.edu if you would like the link to any of the seminars. All are welcome to attend.

Upcoming Events
September 2                     FST Seminar
Dominiece Hoelyfield, Diversity Program Manager, OSU Graduate School
4-5pm*

September 9                     FST Seminar
FST Centers at Ohio State: Mission and Aims
CAFFRE and Multidisciplinary Applied Collaborative - Dr. Yael Vodovotz; Food Innovation Center - Dr. Ken Lee; Center for Foodborne Illness - Dr. Barbara Kowalcyk.
4-5 pm*

September 16                    FST Seminar
FST Centers at Ohio State: Mission and Aims cont.
CAPPS - Dr. Dennis Heldman; Flavor Research and Education Center - Dr. Devin Peterson; Food Industries Center - Dr. Valente Alvarez; Sensory Evaluation Center - Dr. Chris Simons.
4-5 pm*

September 23                    FST Seminar
Dr. Katrina Cornish, OSU Dept. Horticulture and Crop Science
4-5 pm*

September 30                    FST Seminar
Scott May, Head of MISTA at Givaudan Flavors
4-5 pm*

October 20                    Cleaning and Sanitation Basics
www.go.osu.edu/cleaningbasics

October 21-22               Advanced CIP
www.go.osu.edu/cip

 

In This Issue:
  • Congratulations to Dr. Kathryn Boor on being selected the 2020 Harris Award recipient. Dr. Boor is the Ronald P. Lynch Dean of the College of Agriculture and Life Sciences (CALS) at Cornell University. Stay tuned for her lecture and visit during Spring Semester 2021.
  • Although the IFT Annual Meeting was virtual this year, there were a number of highlights from our department. Dr. Melvin Pascall was recognized as an IFT Fellow. Congratulations to our students who placed in the poster or oral division competitions: Ellia La – 1st, Kathryn Williamson – 2nd, Shuai Ren – 3rd in the Food Chemistry Division Oral Competition; Maria Cotter – 1st in the Sensory & Consumer Sciences Pangborn Division Oral Competition; Jennifer Janovick – 1st in the Carbohydrate Division Poster Competition; and Elliot Dhuey – 2nd in the Food Packaging Division Poster Competition. A program outlining FST’s participation in the virtual IFT Annual Meeting can be found here.
  • Ohio State News featured Dr. Melvin Pascall and the study he is leading that examines how adding green tea extract to prepared foods may reduce the risk for norovirus. In a separate story, they also reported about early findings in a study of black raspberries that indicate potential relief with skin allergies. Funded by an Ohio State Foods for Health initiative, researchers on this study include Dr. Jessica Cooperstone.
  • Dr. Jiyoung Lee is part of a team that has been awarded a $2 million grant from the Ohio EPA/ US Cares Act to study wastewater and COVID-19 surveillance in Ohio.
  • The CFAES Chow Line recently featured the Center for Foodborne Illness Research and Prevention Center. The Chow Line also used Dr. Barb Kowalcyk as a resource for a story about not bleaching your food. Dr. Kowalcyk was also featured in Eater.com talking about precaution and risk while dining out during COVID-19.
  • Congratulations to FST’s Ocean Spray product development team on being named a finalist in the Ocean Spray 2020 competition with their snack product ‘Cranchee.’ Team members include Yumin Xu (team captain), Danielle Voss, Yucheng Zhou, and Boluwatiwi Durojaye.
  • Dr. Bala Balasubramaniam, Dr. Ahmed Yousef, Dr. Rafael Jimenez-Flores, and Dr. Chris Simons, have collaborated with the US Department of Agriculture, the National Institute of Food and Agriculture, and Pressure BioSciences Inc.to create a video about the Ultra Shear Treatment of low acid liquid foods for an upcoming USDA NIFA meeting. The video is part of a USDA funded project.
  • On July 27 – 31, the Food Industries Center trained FDA and state regulators through the FD152 Food Processing & Technology virtual 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. Osvaldo Campanella, Dr. Dennis Heldman, Dr. Rafael Jimenez-Flores, Dr. Melvin Pascall, Dr. Mary Kay Pohlschneider, and Dr. Sudhir Sastry. 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.
  • FST Fiscal Officer Eric Maul discusses balancing work and family during the pandemic as part of the Work in the Time of COVID series.
In This Issue:
  • Dr. Barb Kowalcyk and the Center for Foodborne Illness Research and Prevention hosted over 200 attendees for a World Food Safety Day webinar. The webinar was titled “Food Safety, Everyone's Business: The Impact of the COVID-19 Pandemic on Food Safety Systems" and featured speakers from the Ohio Department of Health, Department of Agriculture, Ohio Restaurant Association, and Franklin County Health Department.
  • Dr. Yael Vodovotz was featured in a Popular Science article where she talked about the science behind gummies and her work with gummy supplements for cancer patients.
  • Dr. Lynn Knipe talks about meat processing plants in a Lima News COVID-19 update.
  • Dr. Barb Kowalcyk talked with  ABC6 News about food safety for consumers in the midst of the pandemic.
  • Congratulations to Walaa Hussein on receiving an FST Outstanding Graduate Research Award.
  • Congratulations to Phillip Eberly, Ariel Garsow, and Abigail Krentz on being named 2020 IFT Feeding Tomorrow scholarship recipients.
  • Congratulations to FST PhD student Gonzalo Miyagusuku Cruzado on his second place in the graduate student poster competition at the American Dairy Science Association (ASDA) Virtual Annual Meeting. FST MS student Lin Zhang also participated in the poster competition. Dr. Rafael Jimenez-Flores completed his term as ASDA president and will serve now serve one year as past president.
  • Congratulations to the 43 FST undergraduate students that were named to the Spring Semester Dean’s List.  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.
  • Health Security Journal recently published an article coauthored by FST research scientist Dr. Kara Morgan titled "Assessing the Risks and Benefits of Advances in Science and Technology: Exploring the Potential of Qualitative Frameworks."
In This Issue:
  • The department graduated 33 undergraduate students, 9 Masters students, and 2 PhD’s during the spring semester. The department hosted a virtual graduation party to recognize the graduates. Congratulations and best of luck to our new alumni.
  • OSU Executive Vice President and Provost, Dr. Bruce McPheron recently awarded Dr. Mary Kay Pohlschneider the 2020 Provost’s Award for Distinguished Teaching by a Lecturer. The Provost’s Award for Distinguished Teaching by a Lecturer annually recognizes a maximum of six lecturers, senior lecturers, or other associated faculty members for their teaching excellence. 
  • Congratulations to three of our faculty members – Dr. Sheryl Barringer, Dr. Ken Lee, and Dr. Ahmed Yousef - on being named 2020 Fellows of the International Academy of Food Science and Technology (IAFoST). Fellows are acknowledged by their peers as outstanding representatives of international food science and technology.
  • Congratulations to Dr. Melvin Pascall who was selected as a 2020 IFT Fellow. The Institute of Food Technologists (IFT) Fellow designation is an honor bestowed upon an IFT member by their peers to recognize exemplary professionalism in the field of food science. To receive this distinction, you must first be nominated by your peers and then elected. He will be recognized during IFT’s virtual conference, SHIFT20 July 12-15.
  • Congratulations to Dr. Brian Waters on receiving the North American Colleges and Teachers of Agriculture (NACTA) Educator Award. He will be recognized during their virtual 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.
  • The CFAES annual Celebration of Students Award Banquet could not be held as planned this year. However, there were several students and clubs in our department who were recognized with a CFAES award: CFAES Internship Award – Lydia Tantalo; Leadership and Professional Development Award – Citation Needed; Student Organization Collaboration Award – Food Science Club; Newcomb Scholar Rank 4 – Megan Gregg; FST Distinguished Seniors – Simone Fishel, Jenna Fryer, Megan Gregg, Amber Zehringer
  • The College held their annual research conference virtually this year and recognized Dr. Monica Giusti as the Senior Faculty Researcher of the Year and Dr. Luis Rodriguez-Saona as the Innovator of the Year. Post Doc Dr. Jie Xu placed 3rd at the CFAES Research Conference poster competition. Other participants from the department in the poster competition included: (MS category) Ronald Alvarez, Courtney Littlefield, Ryan Hardika, Nicole Straathof, Danielle Voss, and Siyu Yao; (PhD) Alba Mayta Apaza, Amy Andes, Haley Chatelaine, Gonzalo Cruzado, Chengyu Gao, Jerish Janahar, Ellia La, Clifford Park, Hyeon Park, Shuai Ren, Yumin Xu, and Yucheng Zhou; (Post Doc) Ahmed Abdelhamid; (research scientist) Achenef Beyene.
  • Dr. Yael Vodovotz was chosen as a 2020 Excellence in Undergraduate Research Mentoring Award recipient. She was nominated by Drew Sanders.
  • Welcome to Alexandra Mobley who has joined the department as our Graduate Program Coordinator.
  • Erica Kosmerl has been awarded the 2020 Danone North America Gut Microbiome, Yogurt, and Probiotics Fellowship for this upcoming year. The Danone Fellowship Grant was established in 2010 with the intention of providing funding for novel studies of yogurt, probiotics, and the gut microbiome.
  • Congratulations to FST PhD student Howard Park who has been awarded the 2020 Peanut Proud Scholarship. He will receive the scholarship during the 2020 IAFP Annual Meeting.
  • Congratulations to the following students who received an OVIFT scholarship: Amy Andes, Danica Berry, Jenna Fryer, Ariel Garsow, Danielle Voss, and Katie Williamson.
  • Congratulations to Katie Williamson who is the 2019-2020 recipient of the Pamela Parker Gartin and Tom Parker Graduate Scholarship. This scholarship is awarded to one graduate student per academic year as part of the Pat and Bobby Moser Scholars Program.
  • Congratulations to Dr. Mackenzie Hannum who has been named the 2019-2020 Outstanding TA.
  • The FST student club Know Food Waste OSU has been awarded a $14,000 grant from Ohio State Energy Partners to implement a yearlong composting program at the Parker Dairy Store cafe. They hope to divert over 90% of waste away from landfills through this project.
  • Congratulations to Kara Edwards and Jenna Miller on their induction into Phi Tau Sigma, the Honor Society of Food Science and Technology.
  • Congratulations to Fenfen Tang and Dr. Mackenzie Hannum on receiving FST Outstanding Graduate Research Awards.
  • Congratulations to Madison Fomich 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.
  • Dr. Barbara Kowalcyk was the featured expert in an article by the Alliance Review about food safety adaptations resulting from COVID-19. Dr. Kowalcyk also talked about keeping foods fresh longer in a CFAES Chow Line article.
  • Dr. Hardy Castada had two featured publications in the Ohio State Postdocs Quarterly Newsletter this spring.
  • Food Industries Center Program Specialist Steven Simmons served as a panelist on a webinar series for small food processors titled “Sustain and Thrive in COVID-19 Pandemic”.
  • Congratulations to Food Science Club’s new Executive Board: President - Philip Eberly; Vice President - Peyton Greenwood; Treasurer - Emily Thimmes; Industry Liaisons - Sarah Thomas and Mac Warren; Social/Volunteer Chair - Melanie Petitti; Product Development Liaisons - Brenna Kilbarger and Lauren Ma.
  • Congratulations to the Citation Needed Science Communication Club’s new Executive Board: Co-President’s – James Chung and Danielle Voss; Treasurer – Terrence Dent; Secretary - Jordan Hartman; CFAES Liaison – Ellia La.
In This Issue:
  • Congratulations to Dr. Valente B. Alvarez, Heather Bell, Matt Papic, Steven Simmons, and Gary Wenneker at the Wilbur A. Gould Food Industries Center on receiving the 2020 Group Excellence In Safety Award. The FIC team was recognized for developing an annual safety training program for graduate teaching assistants in the department. Each year the University Laboratory Safety Committee’s Excellence in Safety Award recognizes a laboratory research group who have made a considerable contribution to improving laboratory safety on the Ohio State campus.
  • Congratulations to Mike Nelson, Madeline Baker, Kirsten Lower, Gabriella Gephart, Melanie Petitti, and Emily Thimmes who were recently selected as FST Peer Mentors for the 2020/21 Academic Year. They will join Philip Eberly, Lydia Tantalo and Meegan Gould who are returning mentors. We also want to give a big shout out to our graduating seniors for their service to our department as FST Peer Mentors; Caleb Metzcar, Maddy Fomich, Allison Miller, Shannon McMahon, Jenna Fryer and Kelly Deatherage (AU19 Grad).
  • Congratulations to the following students who placed at the OVIFT student poster competition: 1st - Walaa Hussein; 2ndAbbie Sommer; 3rdMaria Cotter; Finalist(s) – Amy Andes, Emily Campbell, and Ellia La.
  • Congratulations to PhD student Katie Williamson on being selected to receive the Phi Tau Sigma Founders' Scholarship.
  • Dr. Jess Cooperstone, Dr. Emmanuel Hatzakis, Dr. Barb Kowalcyk, and Dr. Yael Vodovotz participated in a panel discussion about their research during the recent Ohio Food Industry Summit. The panel was moderated by Dr. Dennis Heldman.
  • Dr. Valente B. Alvarez led the Food Industries Center’s Better Process Control School on March 9-12, with lectures from Matt Papic, Steven Simmons, 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.
  • Nominations are open for the 2020 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 2020 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.

 

 

In This Issue:
  • Congratulations to the following OARDC Award Recipients: Dr. Monica Giusti has been selected as the 2020 Senior Faculty Researcher of the Year Winner and Dr. Luis Rodriguez-Saona has been selected as the 2020 Innovator of the Year Award Winner. The awards will be formally presented at the CFAES Annual Research Conference, to be held on Tuesday April 21, 2020 from 9-2 pm at the Wooster Campus Conference Center in Wooster, Ohio.
  • Dr. Melvin Pascall has been elected a Faculty Senator representing the College of Food, Agricultural and Environmental Sciences to the University Senate for a term starting Autumn 2020 through Spring 2023.
  • Dr. Lynn Knipe has been selected to serve as a member of the National Advisory Committee on Meat and Poultry Inspection (NACMPI), within the U.S. Department of Agriculture’s Food Safety Inspection Service (FSIS).
  • The department was well represented at the 34th Hayes Graduate Research Forum.  Congratulations to Brittany Miles – 1st place and Yumin Yu 3rd place in FAES oral competition; Abbie Sommer – 2nd place and Danica Berry Honorable Mention in FAES poster competition; Maria Cotter – 2nd place in Social and Behavioral Sciences poster competition; Walaa Hussein – 3rd place in Biological Sciences oral competition. Also, participating at the forum was Siying Fu, Amy Andes, Gary Closs Jr., Nicole Straathof, Michael Dzakovich, Ryan Hardika, Aaron Beczkiewicz, and Jerish Joyner Janahar.
  • PhD student Katie Williamson was awarded the Ray Travel Award funded by Council of Graduate Students for travel to the MRFood 2020 conference in Aarhus, Denmark. She will be presenting an oral presentation titled: Valorization of apple pomace and characterization of its components with NMR spectroscopy.
  • FST Grad student Abbie Sommer talks about bacon and sodium nitrate in IFTSA’s Science Meets Food blog titled “What’s in My Food? Bacon Edition.”
  • 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 13th 6:30-8:00 p.m. at the Hilton Chicago. This is a ticketed event and the cost of the ticket is $20.00. 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 #S2149.


Upcoming Events
March 3
              Denman Undergraduate Research Forum
     300 Pomerane Hall
March 4              OVIFT / CIFT Reception and Student Poster Competition
     Nationwide Conference Center, Lewis Center, OH
March 7              2020 CFAES Alumni Awards Luncheon
March 17           Gut Check: A Pressing Need for Paradigm Changes Around Gut Health.
     6-8 pm at Nationwide & Ohio Farm Bureau 4-H Center
     Register: https://connect1.osu.edu/alumni/osuaa-login?bm=-377005326
March 21            CFAES Sesquicentennial Open House
     Information and Registration
March 24            CFAES Undergraduate Research Forum
March 31            Russell Klein Nutrition Research Symposium
April 6-7             Introductory HACCP for Meat and Poultry Processors
April 30              OVIFT Annual Golf Outing, Top Golf, West Chester, OH
     Register here:   https://www.eventbrite.com/e/2020-ovift-golf-outing-at-topgolf-tickets-94665558233
April 31              OVIFT Annual Food Expo West Chester, OH
     Register here: http://ovift.org/2020-Expo/
May 1                 Spring Semester FST graduation Party
     2:30 – 3:30 Parker Food Science lobby
May 6-8             Thermal Processing Short Course for Ready to Eat Meat Products

 

 

 

In This Issue:
  • Congratulations to FST students Simone Fishel, Jenna Fryer, Megan Gregg, Amber Zehringer who were named 2020 CFAES Distinguished Senior Award recipients. These students will be celebrated at the 2020 CFAES Distinguished Senior Awards Dinner Ceremony in March.
  • The department’s Spring Seminar Series takes place on Wednesdays from 4-5 pm in Parker 118. The seminars are 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.
  • A recent issue of Refrigerated and Frozen Foods talks about successful industrialization of high-pressure processing and features some of the research of Dr. Bala Balasubramaniam (page 24).
  • Congratulations to Dr. Monica Giusti who was recently elected president of the Organization of Hispanic/Latino Faculty and Staff at Ohio State.
  • Dr. Yael Vodovotz and her functional food research was featured on a recent segment of 10TV’s “Toward a Cancer Free World”.
  • Dr. Devin Peterson will be the featured speaker at next month’s Columbus Science Pub. The Columbus Science Pub is an event that aims to present scientific issues in a relaxed and comfortable atmosphere
  • As a part of the sesquicentennial celebration of Ohio State, the Office Research has created a site where each week they are recognizing Ohio State Innovators. To date, Ahmed Yousef, Monica Giusti, and the drumstick have been highlighted. You can also read about the CFAES sesquicentennial scholars  - two of which are FST students Mackenzie Hannum and Emily Kanney.
  • FST grad student Elliot Dhuey talks about plant based meat in an IFT Science Meets Food blog.
  • Members of Dr. Jiyoung Lee’s lab, including FST grad student Yuehan Ai,  recently published a paper regarding “Drinking Water Treatment Residuals from Cyanobacteria Bloom-affected Areas and its impact on Agricultural Lands and crops” in Science of the Total Environment
  • The Ohio State News team presented the second annual “Coolest Science Story” award to Dr. Xiaoying Zhao, a postdoctoral researcher in Dr. Yael Vodovotz's lab. 
  • FST grad student Mackenzie Hannum and FST alumna Alex Pierce profile FST alumna Jhaelynn Elam on work as both an Entrepreneur curating food and travel experiences and a full time Scientist in the Food and Nutrition industry in the IFT Science Meets Food blog.
  • Nominations are open for the 2020 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 2020 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

February 5          FST Seminar Series, 4 pm Parker 118
     Dr. Casey Hoy, Faculty Director, InFACT, the Initiative for Food and AgriCultural Transformation

February 12        FST Seminar Series, 4 pm Parker 118
     Dr. Edward Richter, Chief Scientific Officer, Matrix Sciences

February 19        FST Seminar Series, 4 pm Parker 118
     Dr. Matthias Klein, FST Assistant Professor

February 20        OVIFT Event at Hot Chicken Takeover North Market, Columbus- Speaker COO Hot Chicken Takeover

February 26        FST Seminar Series, 4 pm Parker 118
     Dr. Ajay Sjah, FABE Associate Professor

March 4              OVIFT / CIFT Reception and Student Poster Competition
     Nationwide Conference Center, Lewis Center, OH

March 7              2020 CFAES Alumni Awards Luncheon

March 24            CFAES Undergraduate Research Forum

March 31            Russell Klein Nutrition Research Symposium

May 1                 Spring Semester FST graduation Party
     2:30 – 3:30 Parker Food Science lobby

May 6-8             Thermal Processing Short Course for Ready to Eat Meat Products

In This Issue:
  • Congratulations to two FST alumni who have been selected as 2020 CFAES Alumni Award honorees. Dr. Bill Hildebolt has been seletced to receive a CFAES Meritorious Service Award and Dr. Robert Joseph was selected to receive a Distinguished Alumni Award. The award recipients will be honored at the CFAES Alumni Awards Luncheon on March 7th at the Fawcett Event Center in Columbus.
  • Congratulations to Dr. Devin Peterson who was named a Distinguished Professor of Food, Agricultural, and Environmental Sciences. The title was bestowed on a competitive basis to four full professors who have excelled in teaching, research, or outreach/engagement. In addition, their work has significantly impacted their fields, students, college, university, and/or the public. Click here to learn more.
  • Ohio State launched a crowdfunding campaign for CFI in honor of Dr. Barb Kowalcyk son Kevin’s birthday on December 10th. The project ends on January 9th.
  • Congratulations to FST’s Matt Chrusciel for being selected to receive the 2019 Staff Advisory Council’s Key Values Award. This service award is for dedication, cooperation and positive attitudes in the workplace. Matt will receive the award and be formally recognized at the CFAES State of the College Address on Friday January 10th.
  • The story about biodegradable plastic research in Dr. Yael Vodovotz's lab has been nominated as a finalist in Ohio State's second-annual "Coolest Science Story of the Year.
  • FST Grad students Amanda Sia, Abbie Sommer and Mackenzie Hannum interview IFT’s Chief Scientific Officer Maria Velissariou in the IFTSA Science Meets Food blog.
  • Dr. Yael Vodovotz’s research on soy and berries was featured in a video blog by the OSU Comprehensive Cancer Center. Click here to view.
  • The 20th annual State FFA Food Science Contest was recently held in the Parker Food Science and Technology Building. This portion of the contest included 80 high school students from 20 schools at the state level. The superintendents of the contest are FST alumni Jenny Guilford and Anna Schmenk of Sensory Effects, and Maria Ruhlman, of the Kellogg Company. The volunteer efforts were 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.


Upcoming events
January 8      
FST Spring Seminar Series
4-5 pm, Parker 118; 1/8 seminar for enrolled students only

January 10     CFAES State of the College Address
Register at: go.osu.edu/SOC20RSVP  
Watch live at:  go.osu.edu/SOC20

January 15     FST Seminar Series
Dr. Rattan Lal, CFAES Distinguished Professor of Soil Science
4-5 pm, Parker 118

January 22     FST Seminar Series
Faculty Panel
4-5, Parker 118

January 22     OVIFT's Annual Freestore FoodBank Volunteer Event Cincinnati
Registration: https://www.eventbrite.com/e/ovifts-annual-freestore-foodbank-volunteer-event-tickets-87629451047?aff=ebdssbeac

January 29     FST Seminar Series
Dr. Jasna Kovac, Assistant Professor, Department of Food Science, Pennsylvania State University
4-5 pm, Parker 118

February 5     FST Seminar Series
Dr. Casey Hoy, Faculty Director, InFACT, the Initiative for Food and AgriCultural Transformation
4-5, Parker 118

February 20    OVIFT Event at Hot Chicken Takeover North Market, Columbus- Speaker COO Hot Chicken Takeover

March 4          OVIFT / CIFT Reception and Student Poster Competition
Nationwide Conference Center, Lewis Center, OH

In This Issue:
  • 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. Jenna 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 Gartin 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 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 Gartin 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 Gartin 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:
  • 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:
  • 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: