The Ohio State University
Department of Food Science and Technology
Faculty Expertise
FACULTY
Valente Alvarez, Professor & Director, Food Industries Center - alvarez.23@osu.edu Dairy and food processing, research and extension. Industry-related research projects on new technologies, product development, ingredient functionality, product quality and shelf life. Food safety, GMPs and HACCP training. https://foodindustries.osu.edu/
Nicole Arnold, Assistant Professor and Food Safety Field Specialist - arnold.1363@osu.edu Food safety, Extension, Food preservation, Consumer food safety education, Food labels, Risk communication, Qualitative research methods, ServSafe. Joint appointment with Ohio State University Extension.
Sheryl Barringer, Professor - barringer.11@osu.edu Flavor volatiles. Fruit and vegetable processing, especially tomatoes.
Martha Belury, Department Chair and Professor - belury.1@osu.edu Testing of natural and fortified test foods that deliver fatty acids and/or polyphenols to impact inflammation and metabolism in health and disease. Joint appointments in Endocrinology in the Department of Internal Medicine and in Environmental Health Science in the College of Public Health
Osvaldo Campanella, Professor and Carl E. Haas Endowed Chair in Food Industries - campanella.20@osu.edu Food processing engineering, extrusion, rheology, modeling food processes, structure-function of foods and food ingredients, modeling kinetics of microorganism survival and food nutrients during thermal and non-thermal processes.
Jessica Cooperstone, Associate Professor – Cooperstone.1@osu.edu Plant foods and health promotion and disease prevention, metabolomics, analytical chemistry, liquid chromatography and mass spectrometry, nutrition. Joint appointment in Dept. Horticulture and Crop Science. https://www.cooperstonelab.com/
M. Monica Giusti, Associate Chair and Distinguished Professor of Food, Agricultural, and Environmental Sciences - giusti.6@osu.edu 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. Appointment in OSU Interdisciplinary Graduate Program in Nutrition.
Emmanuel Hatzakis, Associate Professor – Chatzakis.1@osu.edu Applications of Nuclear Magnetic Resonance spectroscopy (NMR) and metabolomics in food science with emphasis on food safety, food authentication and nutrition.
Jen-Yi Huang, Dale A. Seiberling Endowed Professor of Food Engineering – huang.6338@osu.edu Fouling and cleaning in food processing, Microbubble technology, Cold plasma, Electrodialysis, Life cycle assessment, Food system sustainability, Agri-food waste valorization. Joint appointment in Department of Food, Agricultural, and Biological Engineering.
Rafael Jimenez-Flores, J.T. 'Stubby' Parker Endowed Chair in Dairy Foods - jimenez-flores.1@osu.edu Dairy Food Science, Technology, Processing and Molecular Biology. Chemistry and biochemistry of milk and dairy food components, application of molecular biology to assess of biological active compounds from milk and dairy. Proteomics and metagenomics applied to dairy.
Lynn Knipe, Associate Professor - knipe.1@osu.edu Processed meat extension for the Ohio meat industry. Joint appointment in Animal Sciences. https://meatsci.osu.edu/home
Srilatha Kolluri, Assistant Professor of Professional Practice – kolluri.4@osu.edu - Student recruitment and Outreach and Undergraduate Advisor.
Jiyoung Lee, Professor - jlee@cph.osu.edu Harmful algal blooms and cyanotoxins, with emphasis on emerging health risks with interdisciplinary approach, including metagenomics, metabolomics, and geospatial tools. Microbiome in environments and hosts. Microbial source tracking and zoonotic pathogen transmission. Water-food-climate nexus. Joint appointment in Environmental Health Sciences, College of Public Health. Appointment in OSU Environmental Science Graduate Program.
Farnaz Maleky, Associate Professor - maleky.1@osu.edu Material Science of Food, Nano-engineering of Food Systems, Food Structuring and Process Development, Mathematical Modeling of Food Physical Processes, Lipid Crystallization, Physical Chemistry of Lipid, Mechanical and Structural Properties of Lipid.
Cristobal Onetto, Assistant Professor – onetto.3@osu.edu Enology and Fermentation Sciences, with an emphasis on fermentative yeast and lactic acid bacteria metabolism in wine, microbial ecology, genomics, and molecular biology of wine-associated microorganisms. Grapevine genetics. Bioinformatics. Joint appointment in Dept. Horticulture and Crop Science.
Melvin Pascall, Professor - pascall.1@osu.edu Food packaging with emphasis on integrity, modified atmospheric packaging, nano technology and plastics, migration/scalping, edible packaging, packaging material sanitization and food safety.
Devin Peterson, Distinguished Professor of Food, Agricultural, and Environmental Sciences - Peterson.892@osu.edu Food flavor and related chemistry, with emphasis on identification of flavor stimuli (taste, aroma, chemesthetic, mouthfeel), pathways of formation/degradation, taste/aroma modulation, and mechanisms of delivery. Director of the Flavor Research and Education Center http://frec.osu.edu/
Mary Kay Pohlschneider, Assistant Professor of Professional Practice – pohlschneider.1@osu.edu Internship Coordinator. Student recruitment and outreach. Undergraduate advisor.
Luis E. Rodriguez-Saona, Distinguished Professor of Food, Agricultural, and Environmental Sciences - rodriguez-saona.1@osu.edu Application of Fourier Transform infrared (FT-NIR and mid-IR) spectroscopy in the field of food safety and quality assurance. Development of predictive models for the rapid detection, identification and classification of chemical & microbial contaminants and food components with biological activity. Undergraduate advisor.
Christopher T. Simons, Professor – simons.103@osu.edu Sensory Evaluation and Psychophysics. Methodology Development. Neural and physiological underpinnings of sensation, reward and consumer decision. Functional and cognitive benefits of flavors and food ingredients. http://u.osu.edu/simonslab/
Yael Vodovotz, Professor – vodovotz.1@osu.edu Bread staling, physico-chemical properties of carbohydrate systems and functional foods, water mobility and functional properties of food components, material properties of biopolymers and bioplastics. Appointment in OSU Interdisciplinary Graduate Program in Nutrition. http://u.osu.edu/yaelvodovotz/ Undergraduate honors advisor.
Hua (Helen) Wang, Professor – wang.707@osu.edu Antibiotic resistance, microbial ecosystems in foods and hosts, biofilms, lactic acid bacteria and Listeria monocytogenes, rapid detection of food borne pathogens and spoilage microorganisms. Appointment in OSU Interdisciplinary Graduate Program in Nutrition.
Ahmed Yousef, Virginia Hutchison Bazler and Frank E. Bazler Designated Professor in Food Science and Distinguished Professor of Food, Agricultural, and Environmental Sciences – yousef.1@osu.edu Food microbiology and microbial safety of food processed by novel technology.
COURTESY FACULTY
Joshua Bomser, Associate Professor - jbomser@ehe.osu.edu Molecular nutrition and functional foods. Courtesy, with Human Nutrition.
Steven Clinton, Professor – Clinton.8@osu.edu Courtesy, with Medical Oncology
Sanja Iilic, Associate Professor – ilic.2@osu.edu Courtesy, with Human Nutrition
Gonul Kaletunc, Professor - kaletunc.1@osu.edu Courtesy, with Food Agricultural and Biological Engineering.
Linda Saif, Distinguished University Professor - saif.2@osu.edu Courtesy, with Food Animal Health Research Program.
Sudhir K. Sastry, Professor - sastry.2@osu.edu Courtesy, with Food Agricultural and Biological Engineering.
Dan Spakowicz, Assistant Research Professor - Daniel.Spakowicz@osumc.edu Courtesy, with Ohio State Medical Center
S.T. Yang, Professor - yang.15@osu.edu Courtesy, with Chemical Engineering.
ADJUNCT FACULTY
Ronald D. Harris, Adjunct Professor - harris.568@osu.edu Food product development, management of R&D, decision sciences, operations management.
Steven Hill, Adjunct Professor - 208hill@gmail.com R&D/Quality Systems leadership and management, Product Development, Commercialization Processes, Regulatory Policy and Compliance, Food Chemistry, Ingredient Sciences.
Morgan Jablonka, Adjunct Professor - morgan.jablonka@abbott.com Food toxicology, ingredient safety, risk assessment, emerging food safety challenges
FACULTY LECTURER
Louise A. Campbell, Senior Lecturer - campbell.2127@osu.edu
Brian Waters, Senior Lecturer – waters.200@osu.edu