Sheryl A. Barringer is a Professor in the Department of Food Science and Technology at The Ohio State University. She holds a B.S. with Highest Honors in Food Science from the University of Illinois and a Ph.D. in Food Science and Nutrition from the University of Minnesota, where she was a USDA National Needs Fellow. She teaches courses in fruit and vegetable processing, technical problem solving and chocolate science, and was the 2001 and 2005 recipient of the CFAES Outstanding Teaching Award. Barringer is the Associate Editor for the Foods & Food Ingredients Journal of Japan and a member of numerous professional organizations. Her research is in flavor volatiles, coatings, snack foods and fruit and vegetable processing. In 1997 she received the OARDC Outstanding Research Award, in 2004, The Institute of Food Technologists Samuel Cate Prescott award, 2015 became a Fellow of the Institute of Food Technologists and in 2020 became a Fellow of the International Academy of Food Science and Technology. She joined OSU in 1994, and served as the department chair from 2015 - 2022.
Area of Expertise: Flavor volatiles. Fruit and vegetable processing, especially tomatoes.
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