Food Centers and Programs At OSU

Center for Advanced Functional Foods Research and Entrepreneurship is one of several centers for research at The Ohio State University. To learn more about our sister centers, 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.

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.

Personalized Food and Nutritional Metabolomics for Health
An Ohio State Discovery Theme on Foods For Health. Research in personalized food and nutritional metabolomics can help identify metabolic patterns, which will allow development and implementation of dietary interventions specifically suited for a person with a particular metabolic pattern.

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.

Plant and Animal Agrosecurity Research Facility
The Plant and Animal Agrosecurity Research (PAAR) facility is a highly secure biocontainment building. It is required by federal law for conducting research with organisms that cause diseases in animals classified at biosafety level 3 (BSL-3 and/or BSL-3 Ag). It is also needed for working with plant diseases that could cause undue economic hardship on agriculture if released into the environment.

OSU Extension Food Safety is a one-stop place geared toward consumers for everything about how to keep food safe and healthy.

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: Food
OhioLine is a database of electronic publications offered by the College of Food, Agricultural and Environmental Sciences. It includes a topic on food.