Center for Advanced Functional Foods Research and Entrepreneurship is one of several centers for research at The Ohio State University. To learn more about other centers and programs, please visit their sites:
Nutrient and Phytochemical Analytic Shared Resource (NPASR)
As an OSUCCC shared resource, NPASR supports development of methods and techniques to quantitatively determine nutrients and phytochemicals in foods as well as identification of these compounds and respective metabolites in biological samples from both human clinical trials and animal model studies. Additional information can be found here.
Center for Advanced Processing and Packaging Studies
CAPPS is a National Science Foundation-initiated program to foster partnerships between industry and universities for the advancement of food processing and packaging research.
Center for Foodborne Illness Research and Prevention
Our mission is to advance a stronger, more science-based food safety system that prevents foodborne illness and protects public health.
Flavor Research Education Center
The Flavor Research and Education Center (FREC) is a partnership between academic researchers and industry leaders focused on the creation, exchange, and application of knowledge to drive innovation in the food flavor market space.
Foods for Health
An Ohio State Discovery Theme on Foods For Health. The mission of the Foods for Health Discovery Theme is to promote optimal health for individuals and communities through the application of scientific approaches across the food-nutrition-health continuum.
Food Industry Center
The Food Industry Center offers a variety of fee-based services for the food industry, entrepreneurs, and related institutions.
Food Innovation Center
The mission of the Food Innovation Center is “to improve global life quality by inspiring sustainable multi-disciplinary food solutions.”
Ohio Bioproducts Innovation Center
The OBIC Bioproducts Innovation Center (OBIC), located at The Ohio State University, connects different segments of the bioproducts community to nurture business ecosystems and facilitate commercialization of new sustainable bioproduct technologies.
OSU Local Foods
The subject of local foods is a broad critical issue that affects every Ohioan and is of great public interest and need. Local foods programming includes issues related to food production, marketing, human nutrition, economic development, and others.
Good Agricultural Practices Fruit and Vegetable Safety Program
The Fruit and Vegetable Safety Program provides employee education programs on Good Agricultural Practices.
Ohio Marketing Connections
Ohio Marketing Connections provides access to direct marketing resources for local food and agricultural businesses.
OhioLine is a database of electronic publications offered by the College of Food, Agricultural and Environmental Sciences. It includes a topic on food.