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The Ohio State University
Center for Advanced Functional Foods Research and Entrepreneurship
"From Crops To The Clinic To The Consumer"
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    • Plant and Horticultural Science Studies
    • Food Science, Product Development, Processing, and Sensory Studies
    • Food Chemistry and Nutrient and Phytochemical Analysis, Metabolomics
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      • Horticulture and Plant Science
      • Phytochemical Analysis
      • Physico-Chemical Properties
      • Processing and Packaging
      • Mechanistic Research and Preclinical Studies
      • Digestion, Absorption, and Bioavailability
      • Human Clinical Studies
      • Agricultural Economics
    • By Topic
      • Carotenoids and Carotenoid-containing Foods
      • Berries, Anthocyanins, and Resveratrol
      • Soy and Isoflavones
      • Cruciferous Vegetables, Glucosinolates, and Isothiocyanates
      • Fatty Acids
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Food Science, Product Development, Processing, and Sensory Studies

Return to What We Can Do

Optimize bioactive components of foods through:

  • Formulation
  • Processing and production methods
  • Packaging
  • Early stage sensory evaluation
  • Pilot plant production and strategies

veggies

 

110 Parker Food Science & Technology Building2015 Fyffe CourtColumbus, OH 43210-1007

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