|
|
Research The Department of Food Science and Technology at The Ohio State University is a world class program on the cutting edge of food technology. Our distinguished faculty are experts in food science and food technology. Detailed information about research focus can be found below: |
|
|
Food Chemistry Dr. Jeff Culbertson: Fat substitutes, food proteins Dr. M. Monica Giusti: Phytonutrients, polyphenols, colorants, functional foods Dr. Jim Harper: Flavor & functionality of dairy products Dr. David Min: Food lipids and flavor chemistry Dr. Luis Rodriguez-Saona: Analytical protocols related to nutrition and food safety; advanced detection methods Dr. Steve Schwartz: Functional food components related to phytonutrients in chronic disease prevention and control Dr. Denise Smith: Food chemistry; chemistry and functionality of meat and dairy proteins, meat and poultry quality and safety Dr. Yael Vodovotz: Physico-chemical properties of carbohydrate systems; water mobility; functional properties of food components |
Food Processing & Packaging Dr. Valente Alvarez: Dairy extension; dairy processing and technology; HACCP Dr. V.M. (Bala) Balasubramaniam: Food engineering with emphasis on food safety, high pressure processing, advanced food pasteurization and sterilization methods Dr. Sheryl Barringer: Coatings: electrostatic, nonelectrostatic, liquid and powder; fruit and vegetable processing, especially tomatoes; dielectric properties Dr. Lynn Knipe: Extension for the Ohio meat industry; muscle quality; ingredient functionality; HACCP Dr. Melvin Pascall: Food packaging with emphasis on integrity and modified atmospheric packaging |
|
|
Food Safety & Microbiology Dr. V.M. (Bala) Balasubramaniam: Food engineering with emphasis on food safety, high pressure processing, advanced food pasteurization and sterilization methods Dr. Lynn Knipe: Extension for the Ohio meat industry; muscle quality; ingredient functionality, HACCP Dr. Ken Lee: Mineral-nutrient interactions in processed foods; food safety and security Dr. Hua (Helen) Wang: Rapid microbial detection, biofilms, antibiotic resistance gene transmission, Listeria monocytogenes, lactic acid bacteria Dr. Ahmed Yousef: Improving food safety using novel technologies, emphasis on ozone sanitation |
Functional Foods for Health Dr. M. Monica Giusti: Phytonutrients, polyphenols, colorants, functional foods Dr. Steve Schwartz: Functional food components related to phytonutrients in chronic disease prevention and control Dr. Yael Vodovotz: Physico-chemical properties of carbohydrate systems; water mobility; functional properties of food components
|
|
|
|
||
