M. Mónica Giusti, born in Lima, Peru, received a Food Engineer degree from the Universidad Nacional Agraria, Peru and Master’s and Doctorate degrees in Food Science from Oregon State University. She is now Professor at the Food Science and Technology Department, The Ohio State University, and visiting faculty at the Universidad Nacional Agraria in Peru. Her research is focused on the chemistry and functionality of flavonoids, with emphasis on anthocyanins. Her research has generated over 100 peer-reviewed publications, 3 books and 6 patents. She has received many awards for research and teaching including the 2011 TechColumbus Outstanding Woman in Technology, the 2013 OSU Early Career Innovator of the Year and received the 2017 Educator Award from the North American Colleges and Teachers in Agriculture. Dr. Giusti is a member of the American Chemical Society, the Institute of Food Technologists (IFT) and the AOAC.
Area of Expertise: Functional foods, phytonutrients, natural colorants. Incidence, chemistry, analytical techniques, food applications and potential biological activity of polyphenols (with emphasis on anthocyanins) and other non-volatile phytochemicals.
Research Interests: My research has focused on the study of polyphenolics, potent antioxidants abundant in fruits and vegetables, believed to contribute to the ability of fruits and vegetables to fight chronic diseases. We can make foods healthier without sacrificing sensory appeal. Anthocyanins, for example, are natural pigments that can replace synthetic dyes, improving visual appeal and making foods healthier.
