Valente Alvarez
The Ohio State University, Professor, Department of Food Science and Technology
Email: alvarez.23@osu.edu
Phone: (614) 688-4961
https://fst.osu.edu/our-people/dr-valente-alvarez
Bala Balasubramaniam
The Ohio State University, Professor, Department of Food Science and Technology
Email: balasubramaniam.1@osu.edu
Phone: (614) 292-1732
Research interests: Food process design, development and validation of various clean food manufacturing technologies that satisfy consumer demand for minimally processed foods with health promoting nutrients preserved
https://fst.osu.edu/our-people/dr-vm-bala-balasubramaniam
Sheryl Barringer
The Ohio State University, Professor and Chair, Department of Food Science and Technology
Email: barringer.11@osu.edu
Phone: (614)688-3642
Research Interests: Flavor volatiles. Coatings: electrostatic, nonelectrostatic, liquid and powder. Fruit and vegetable processing, especially tomatoes. Dielectric properties.
Katrina Cornish
The Ohio State University, Professor, Department of Horticulture and Crop Science
Email: cornish.19@osu.edu
Phone: (330) 263-3982
Research interests: Bio-based Emergent Materials and Natural Rubber Biosynthesis & Production
https://hcs.osu.edu/our-people/dr-katrina-cornish
Thaddeus Ezeji
The Ohio State University, Professor, Department of Animal Sciences
Email: Ezeji.1@osu.edu
Phone: (330) 263-3796
Research interests: Fermentation biology and technologies, biocatalysts development, bioprocessing of agricultural wastes/residues to value-added products, anaerobic digestion, and bioremediation.
Website: http://ansci.osu.edu/our-people/thaddeus-ezeji
Monica Giusti
The Ohio State University, Professor, Department of Food Science and Technology
Email: giusti.6@osu.edu
Phone: (614) 247-8016
Research Interests: My research has focuses on the study of polyphenolics, potent antioxidants abundant in fruits and vegetables, believed to contribute to the ability of fruits and vegetables to fight chronic diseases. We can make foods healthier without sacrificing sensory appeal. Anthocyanins, for example, are natural pigments that can replace synthetic dyes, improving visual appeal and making foods healthier.
https://fst.osu.edu/our-people/dr-monica-giusti
Dennis Heldman
The Ohio State University, Professor, Department of Food Science and Technology
Email: heldman.20@osu.edu
Phone: (614) 292-5899
Research interests: Sustainability of the food system
https://fst.osu.edu/our-people/dr-dennis-heldman
Rafael Jimenez-Flores
The Ohio State University, Professor, Department of Food Science and Technology
Email: jimenez-flores.1@osu.edu
Phone: (614) 292-1993
Research interests: Novel methods for dairy processing, characterization of the milk fat globule membrane, surface interactions of milk components and lactic acid bacteria, spore incidence in dairy processing plants, and biological activity of milk components
https://fst.osu.edu/our-people/dr-rafael-jimenez-flores
Praveen Kolar
North Carolina State University, Assistant Professor, Food Engineering
Email: pkolar@ncsu.edu
Phone: (919) 513-9797
Research interests: Our high-impact research analyzes biological and agricultural systems for the sustainable management and preservation of our natural resources. Biological and agricultural engineers find ways to preserve and protect our natural environment while sustaining food and fiber production, clean water and air, and sustainable energy production and management.
https://www.bae.ncsu.edu/people/pkolar/
Rachel Kopec
The Ohio State University, Assistant Professor, Department of Human Sciences
Email: kopec.4@osu.edu
Phone: (614) 688-0954
Research interests: Lab uses model systems (foods and food processing, Caco-2 intestinal cells, animals) and actual humans in combination with analytical chemistry tools (LC-PDA, LC-MS/MS, untargeted metabolomics) to decipher nutrient/nutrient and nutrient-bioactive interactions. Lab group focuses on the interactions that occur with fat-soluble vitamins and phytochemicals (i.e. omega-3 fatty acids, carotenoids, chlorophylls).
https://ehe.osu.edu/human-sciences/directory/?id=kopec.4
Nathalie Lavoine
North Carolina State University, Assistant Professor, Department of Forest Biomaterials
Area of Expertise: Renewable nanotechnology, cellulose nanomaterials (nanocellulose), biopolymers, active and intelligent (food)-packaging, controlled release systems, barrier properties, mass and heat transport, sustainable materials processing.
Email: nmlavoin@ncsu.edu
Phone: (919) 513-3235
https://cnr.ncsu.edu/directory/nathalie-lavoine/
Melvin Pascall
The Ohio State University, Professor, Department of Food Science and Technology
Email: pascall.1@osu.edu
Phone: (614) 292-0287
Research interests: Food packaging, antimicrobial packaging, food contact surface sanitization, food safety, food regulations
https://fst.osu.edu/our-people/dr-melvin-pascall
Deepti Salvi
North Carolina State University, Assistant Professor, Food Engineering
Email: dsalvi@ncsu.edu
Phone: (919) 513-0176
Research interests: Food processing techniques such as cold atmospheric pressure plasma, high pressure processing, microwave processing, extrusion, ultraviolet processing to ensure food safety and quality; investigation of the role of physical properties of food to control excessive caloric intake and enhance nutrient absorption in human gastrointestinal tract; and numerical modeling of transport phenomena in biological and food engineering
https://fbns.ncsu.edu/faculty-directory/deepti-salvi/
KP Sandeep (CAPPS Site Director – NCSU)
North Carolina State University, Professor and Department Head, Food Science
Email: kp_sandeep@ncsu.edu
Phone: (919) 515-2957
Research interests: Thermal/aseptic processing of particulate foods using conventional heat exchangers and microwaves
https://fbns.ncsu.edu/faculty-directory/k-p-sandeep/
Sudhir K. Sastry
The Ohio State University, Professor, Food, Agricultural, and Biological Engineering
Email: Sastry.2@osu.edu
Phone: (614)292-3508
Research interests: Ohmic heating of foods; high pressure processing; produce peeling technology; electric field influence on enzymes; effect of electric fields on bacterial spores.
Chris Simons
The Ohio State University, Associate Professor, Department of Food Science and Technology
Email: simons.103@osu.edu
Phone: (614) 688-1489
Research interests: Sensory science, chemical senses, food intake, consumer behavior
https://fst.osu.edu/our-people/dr-christopher-simons
Josip Simunovic
North Carolina State University, Research Associate Faculty, Department of Food, Bioprocessing, & Nutrition Sciences
Email: josip_simunovic@ncsu.edu
Phone: (919) 513-3190
Research Interests: Continuous flow thermal processing-foods and beverages; continuous flow microwave heating, pasteurization, sterilization of foods and biomaterials; Development and implementation of particle flow monitoring and validation equipment, tools and software for continuous flow sterilization processes of multi-phase/particle-containing foods packaged in aseptic packaging.
https://fbns.ncsu.edu/faculty-directory/josip-simunovic/
Yael Vodovotz
The Ohio State University, Professor, Department of Food Science and Technology
Email: vodovotz.1@osu.edu
Phone: (614) 247-7696
Research interests: Functional foods, targeted delivery systems, physico-chemical properties of foods, food quality and stability, bioplastics
https://fst.osu.edu/our-people/dr-yael-vodovotz
Minliang Yang
North Carolina State University, Assistant Professor, Food Sustainability
Email: minliang_yang@ncsu.edu
Phone: (919) 515-2972
Research interests: Sustainability assessment of agri-food systems; life-cycle assessment (LCA); technoeconomic analysis (TEA).
Website: https://cals.ncsu.edu/food-bioprocessing-and-nutrition-sciences/people/minliang-yang/
Ahmed Yousef
The Ohio State University, Professor
Email: yousef.1@osu.edu
Phone: 614-292-7814
Research interests: Antimicrobial peptides, ozone, decontamination, foodborne pathogens, inactivation mechanisms
https://fst.osu.edu/our-people/dr-ahmed-yousef