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The Ohio State University
Center for Advanced Functional Foods Research and Entrepreneurship
"From Crops To The Clinic To The Consumer"
  • Home
  • About Us
  • What We Can Do
    • Plant and Horticultural Science Studies
    • Food Science, Product Development, Processing, and Sensory Studies
    • Food Chemistry and Nutrient and Phytochemical Analysis, Metabolomics
    • Preclinical Screening of Novel Food Products and Ingredients
    • Human Clinical Trials/Human Translational Research
    • Market, Regulatory, and Agricultural Economics Studies
    • Entrepreneurship, Technology-Transfer, and Intellectual Property Rights Resources
  • Research Publications
    • Recent Publications
    • By Discipline
      • 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
      • Dietary Supplements
      • Reviews
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    • Department of AEDE
    • Department of Food Science & Technology
    • Department of Horticulture and Crop Science
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    • Division of Medical Dietetics
    • Department of Pathology
    • Department of Radiology
    • Department of Surgery
    • Clinical Research Center (CRC)
    • College of Public Health
    • Department of Human Sciences
    • Department of Molecular Genetics
    • Division of Medicinal Chemistry and Pharmacognosy
    • Department of Veterinary Biosciences
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Plant and Horticultural Science Studies

Return to What We Can Do

Develop unique food crops, optimize growing conditions, improve breeding efficiency, develop sampling strategies, and examine genetic mechanisms to enhance health promoting characteristics:

  • Defined or enhanced levels of bioactives
  • Improved sensory qualities
  • Superior nutritional characteristics
  • Enhanced characteristics for crop productivity & yield
  • Favorable characteristics for food processing needs

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

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