• Dr. Rafael Jimenez-Flores recently presented his lab group’s research at multiple Global Nutrition Summits organized by Mead Johnson, reaching approximately 2,500 pediatricians and infant care professionals worldwide. These presentations highlighted the origin, processing and relationship of the milk fat globule membrane to the future of neuro-connections and nutrition. In addition to global engagement, Dr. Jimenez-Flores was also a guest speaker at the American Chemical Society’s local section September meeting and presented “A New Frontier in Milk Research: Brain and Gut Health.”
• The Center for Innovative Food Technology (CIFT) recently hosted a working session with Ohio food and beverage manufacturers to respond to the federal Request for Information on “ultraprocessed foods,” issued by HHS, FDA, and USDA. Dr. Yael Vodovotz opened the session with scientific insights, sparking thoughtful discussion on how processing, ingredients, and nutrition should shape future labeling. The dialogue helped inform CIFT’s formal response and gave participants practical takeaways for their own operations.
• Dr. Devin Peterson’s research identifying an “anti-spice” condiment was highlighted in an article by SciTechDaily.
• A recent publication in Food Research International highlights work by Dr. Chris Simons and former PhD student Dr. Samuel Hoffman. The paper is titled “Comparison of Ratings-Based and Choice-Based Approaches at Integrating Sensory Attributes with Extrinsic Product Attributes.”
• Recent research from Dr. Martha Belury’s lab was published in the journal Current Developments in Nutrition. The paper is titled “The Relationship Between Blood Lipidomics and Cardiotoxic Injury Following Acute Exposure to Anthracycline Chemotherapy in Women With Breast Cancer: A Feasibility Study.” Co-authors include PhD candidate Kate Marris and senior research scientist Dr. Rachel Cole.
• Taylor Beck and Rinky Ghosh recently participated in the CFAES 2025 Teaching & Learning Symposium as roundtable hosts for the Research Mentorship session. This was an opportunity for them to engage with other graduate students, share their experiences with mentoring, and reflect on the importance of supporting undergraduate and high school researchers in the lab. Taylor and Rinky are PhD students and are advised by Dr. Yael Vodovotz.
• Graduate students Daniel Do, Kartik Verma, and Evita Maitland presented at the annual conference of the Ohio State University Retirement Association (OSURA). Their talk focused on common food myths and misconceptions. The students are members of Citation Needed, the club dedicated to effectively communicating about science, food, and agriculture.
• FST graduate students Stephanie Almquist and Isabel Gugger presented on Minnesota culture as part of the “Cultural Connections—where culture meets agriculture” lunch and learn series by CFAES International Programs with assistance from the CFAES Graduate Student Advisory Council.
• Earlier this month, the Food Industries Center conducted an onsite Better Process Control School at Mars Petcare in Columbus, Ohio. The training focused on thermal processing of canned pet food in double-seamed metal containers and plastic tubs, with lectures from Dr. Valente Alvarez, Steven Simmons, and industry experts. This customized course was scheduled during the company’s site shutdown, allowing employees to complete training that meets FDA and USDA requirements designed to prevent public health hazards in low-acid canned foods.
• The Food Industries Center recently offered their semi-annual Better Process Control School. Lectures were from Dr. Valente Alvarez, Dr. Sheryl Barringer, Dr. Osvaldo Campanella, Dr. Melvin Pascall, 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 hazards in low-acid and acidified low-acid canned foods.
• The department's 2025 Autumn Seminar Series schedule can be found here. The seminars take place on Wednesday’s 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 host instructors at belury.1@osu.edu or jimenez-flores.1@osu.edu.

Upcoming Events
October 8                    FST Department Seminar
Robert Ward, PhD, Associate Professor | Director of Food Science Program, Utah State University
4-5 pm Parker Food Science Room 118

October 15                  No Department Seminar

October 16-17             Ohio State Autumn Break
No Classes

October 21-23             Cleaning and Sanitation Basics + Advanced CIP
Learn more and Register: https://go.osu.edu/cleaning

October 22                  FST Department Seminar
Sherri vonHahmann, Vice President of Sales at ZoomEssence, Inc
4-5 pm Parker Food Science Room 118

October 24                  FST Hall of Distinction
5:30 – 7 pm     Parker Food Science Lobby
Register to attend

October 29                  FST Department Seminar
4-5 pm Parker Food Science Room 118

November 5                FST Department Seminar
Kelly Williams, Material Science & packaging industry sustainability advisor
4-5 pm Parker Food Science Room 118

November 12              FST Department Seminar
Shakeel Rehman, PhD, Chief Science Officer at fairlife
4-5 pm Parker Food Science Room 118