Ken M. Riedl, Ph.D.

Senior Research Scientist, Dept. Food Science & Technologyken_riedl
riedl.7@osu.edu

Dr. Ken Riedl earned his Ph.D. degree at Miami University of Ohio studying the effects of protein binding on the antioxidant properties of plant polyphenols. He completed a postdoctoral position in the Department of Chemistry at Ohio State using fluorescence quenching to localize membrane proteins and tryptophan derivatives in lipidic cubic phases. Currently he is involved in several projects, including analysis of carotenoids, soy isoflavones, glucosinolates, isothiocyanates, anthocyanins, and saponins using mass spectrometry (Q-TOF and Quattro), high performance liquid chromatography, and nuclear magnetic resonance spectroscopy.

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