Our PI’s

 

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.

u.osu.edu/sherylbarringer

 

    

 

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

 

 

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/ 

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

 

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.

http://oardc.osu.edu/sastry 

 

 

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

 

 

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