Born in Lima, Peru, Monica Giusti received her B.S. and a degree as a Food Engineer from the Universidad Nacional Agraria, La Molina, in Lima, Peru. Later she received her Master and Doctorate degrees in Food Science from Oregon State University working on anthocyanins as natural food colorants. She joined the Department of Nutrition and Food Science at the University of Maryland as an Assistant Professor and then moved to the Department of Food Science and Technology at The Ohio State University in 2004 to join the multidisciplinary research on phytonutrients.
Dr. Giusti’s major areas of research interest are the chemistry and potential health benefits of flavonoids and their applications in food systems. Her research has generated more than 66 peer-reviewed articles, 19 book chapters, and over 50 presentations at national and international conferences and workshops.
Return to People