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The Science of Foods and Health: A Multi-Institutional, Multi-Disciplinary Effort for Undergraduate Education

• During the first year of the project, CAFFRE will provide training to five undergraduate OSU students for three weeks. The students will then train with faculty at the Vegetable and Fruit Improvement Center (VFIC) at Texas A&M University for one week.
• During the second year of the project, CAFFRE will provide onsite training for ten undergraduate TAMU-VFIC students and five VFIC scientists for one week on functional foods for health.
• During the third year of the project, CAFFRE scientists will visit the VFIC and participate in developing a curriculum for schools related to foods for health.

Previous Events

Department of Human Nutrition 2009 Spring Seminar Series

• April 8 F Jason Duncan, PhD; Post-doctoral Fellow (Dr. Helen Everts) Department of Human Nutrition, The Ohio State University; The Effects of Black Raspberry Extract on UVBInduced Inflammation and Carcinogenesis. Host- Helen Everts
• April 15 Snigdha Ghosh, PhD; Post-doctoral Fellow (Dr. Earl Harrison) Department of Human Nutrition, The Ohio State University; Subcellular localization of carboxylesterase-4 in rat liver cells and its role as neutral cholesteryl ester hydrolase. 10 minute EB talk. Rumana Yasmeen, MS student (Dr. Oulinana Ziouzenkova) Department of Human Nutrition, The Ohio State University; Alcohol Dehydrogenase-1 Decreases Susceptibility to Diet-induced Obesity in Mice. 10 minute research update.
• April 22 No Seminar- Experimental Biology 2009, New Orleans.
• April 29 A. Douglas Kinghorn, PhD., D.Sc. Jack L. Beal Professor and Chair. Division of Medicinal Chemistry and Pharmacognosy, The Ohio State University; New Natural Product Research Initiatives. Host- Joshua Bomser
• May 6 Hugo Melgar-Quinonez, M.D., PhD. Assistant Professor, Department of Human Nutrition. The Ohio State University. Household Food Insecurity and the Dual Burden of Overweight and Underweight. Host- Amanda Bird
• May 13 Art Hecker, PhD. Past Vice President for Research, Development and Scientific Affairs Ross Labs, Columbus OH . Title TBA Host- Jim Kinder
• May 20 Richard S Bruno, PhD, RD; Assistant Professor, Department of Nutritional Sciences University of Connecticut, Hepatoprotective Activities Of Green Tea Extract On Obesity- Triggered Nonalcoholic Fatty Liver Disease. Host - Joshua Bomser
• May 27 Shannon Kelleher, PhD; Assistant Professor, Department of Nutritional Sciences, Penn State University. Moving Metals into Milk: The Role of ZnT2 in Mammary Gland Zinc Transport Host- Amanda Bird
• June 3 Tim Huang, PhD. Associate Professor, Department of Molecular Virology, Immunology and Medical Genetics- Human Cancer Genetics. The Ohio State University. Applications of chromatin immunoprecipitation-based epigenomic tools in nutritional studie. Host - Joshua Bomser
• June 5 Russell Klein Memorial Nutrition Symposium Biomedical Research Tower Rm. 115; 4pm-5pm. Keynote speaker: Dr. William H. Dietz, M.D., PhD. Director of the Division of Nutrition, Physical Activity and Obesity, Centers for Disease Control and Prevention, Atlanta, GA. The obesity epidemic in the United States: crisis and opportunity. Hosts- GSNS students

IFT Presents: Wellness09

Drs. Mark Failla and Steven Schwartz presented "Looking Beyond Content: Bioavailability of Carotenoids and Other Bioactive Compounds in Plants " March 26, in Chicago IL

Ohio Valley Institute of Food Technologists Conference with The Ohio State University: Functional Foods for the Health Conscious Consumer

• “Bioavailability of Carotenoids: A Collaborative Approach Toward Research on Functional Foods” (Dr. Steven Schwartz, Food Science and Technology, OSU)
• “Providing Color and Enhancing Health with Anthocyanin-Based Colorants” (Dr. Monica Giusti, Food Science and Technology, OSU)
• “In vitro Approaches for Assessing Gut Metabolism, Absorption and Activities of Ingested Compounds” (Dr. Mark Failla, Human Nutrition, OSU)
• “A Berry Based Approach to Cancer Prevention” (Dr. Gary Stoner, Internal Medicine, OSU)
• “Marketing Functional Foods: Regulations and Consumer Interest” (Dr. Neal Hooker, Agricultural, Environmental, and Development Economics, OSU)

Carotenoids, Cancer, and Health Symposia

• Give Me an A: Carotenoids in Vision and Gene Regulation (Dr. Johannes Von Lintig, Pharmacology, Case Western University)
• Factors Affecting Transfer of Carotenoids from Food Matrices to Target Tissues (Dr. Mark Failla, Human Nutrition, OSU)
• Insights into Carotenoid Metabolism (Drs. Steven Schwartz and Ken Riedl, Food Science and Technology, OSU)
• Utilization of C13 and C14 Tomato Carotenoids for Human & Animal Trials (Dr. John Erdman, Food Science and Human Nutrition, University of Illinois)
• Mechanisms of Absorption of Dietary Carotenoids (Dr. Earl Harrison, Human Nutrition, OSU)
• Tomatoes, Lycopene, and Prostate Cancer: A Critical Review (Dr. Steven Clinton, Internal Medicine, OSU)

Department of Food Science and Technology Seminar

• Anthocyanin Pigments: Stability, Availability, and Biotransformation in the Gastrointestinal Tract (Monica Giusti, Assistant Professor, Department of Food Science and Technology, OSU)

Department of Human Nutrition Autumn 2008 Seminar Series

• Impact of formulation on catechin bioavailability from foods and beverages (Mario Ferruzzi, Associate Professor, Food Science, Purdue University)
• Give me an A: Carotenoids in vision and gene regulation (Johannes von Lintig, Assistant Professor, Department of Pharmacology, Case Western Reserve University)
• Tania Oberyszyn, Associate Professor, Department of Pathology, OSU Medical Center

Department of Human Nutrition 2008 Spring Seminar Series

• Food Insecurity in the Developing World: Magnitude and Consequences (Dr. Hugo Melgar-Quinonez, Human Nutrition, OSU)
• Nutritional Immunology and Nuclear Hormone Receptors (Dr. Ramesh Selvaraj, Animal Sciences, OSU)
• Influence of Soy Isoflavones on the Proliferation and Differentiation of Prostate Epithelial Cells (Elizabeth Clubbs, OSU Nutrition)
• Vitamin E and Stroke: Unique Neuroprotective Properties of the Natural Vitamin E Isoform α-tocotrienol (Cameron Rink, OSU Nutrition)
• Biofortifying Staple Food Crops with Enhanced Levels of Bioavailable Micronutrients: Antinutrients, Promoter Substances and the Prebiotic Connection (Dr. Ross Welch, USDA Agricultural Research Service and Cornell University)
• Biofortification of Staple Crops with Provitamin A Carotenoids: Can it Make a Difference? (Dr. Sherry Tanimuhardjo, University of Wisconsin)
• A Path to the Arginine Synthetic Pathway in Neonatal Pigs (Dr. Guoyao Wu, Animal Science, Texas A & M University)
• The PAT Proteins and the Emerging Model of Cellular Lipid Trafficking (Dr. John Tansey, Chemistry & Biochemistry, Otterbein College)

Special Seminar: Dietary Histone Deacetylase (HDAC) Inhibitors in Prostate Cancer Prevention
Emily Ho, Assistant Professor, Department of Nutrition and Exercise Science, Oregon State University and Principle Investigator, Linus Pauling Institute

From crops to the clinic to the consumer: An effective approach to research and development of a functional food

Food Technology Presents: Developing and Marketing Products for Consumer Health and Wellness. Institute of Food Technology.

• Chicago, IL, February 28, 2008

Department of Human Nutrition 2008 Winter Quarter Seminar Series

• Of Flat Cakes and Fat Cakes: Lipid Transport from Mother to Fetus (William Ackerman, IV, M.D., OSUMC)
• Nutritional Management of Diabetes Mellitus (Neile Edens, Abbott Laboratories)
• Nutritional Value, Sensory Qualities, and Human Health-interactive Compounds in Organic vs. Conventionally Grown 'Rio Red' Grapefruit (Gene Lester, USDA-ARS, Weslaco, TX)
• Feeding strategies to manipulate rumen protozoa abundance and to maintain milk fat production in lactating dairy cows (Carine Reveneau, OSU Nutrition)
• Evaluating the Social Costs of Food Safety and Nutrition for Use in Policy Analysis (Robert Scharff, Consumer Sciences, OSU)
• Folate and Vitamin B6 Interactions in Human One-Carbon Metabolism – Seeking Answers with Stable Isotopic Probes (Jesse F. Gregory, Food Science and Human Nutrition, University of Florida)

Phytochemicals in Fruits and Vegetables to Improve Human Health
Autumn Quarter 2007

This course was offered simultaneously in Texas, Colorado State, and OSU; lectures and seminars were provided by experts in the field through live video conferencing. Specific topics included:

• Nutrition
• Biologically active compounds in fruits and vegetables – analysis and research supporting their effectiveness in health promotion
• Enhancing phytochemicals through agricultural practices – optimization of nutritional benefits in fruits and vegetables
• Disease prevention through diet

 

For more information, please contact CAFFRE.