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Department of Food Science and Technology


Food Science and Technology News: May 2021 Highlights

  • 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)

July 19-21                               IFT Annual Meeting (virtual)