Mónica Giusti, is a Professor and Graduate Studies Chair at the Food Science and Technology Department, The Ohio State University.  Her research is focused on the chemistry and functionality of flavonoids, with emphasis on anthocyanins. Together with her collaborators, she investigates polyphenols including their incidence and concentration in plants, stability and interactions with food matrices, novel analytical procedures, and the bioavailability, bio-transformations and potential bioactivity of these wonderful plant pigments.

Dr. Giusti’s research has generated over 100 peer-reviewed publications, and 6 patents, with additional pending. She is also co-editor of two books on Anthocyanins. In recognition for her innovative research she received the 2010 OARDC Director’s Innovator of the Year, the 2011 TechColumbus Outstanding Woman in Technology, the 2013 OSU Early Career Innovator of the Year. Her dedication to teaching has been recognized by the 2015 Rodney F. Plimpton Teaching Award and the 2017 Educator Award from the North American Colleges and Teachers in Agriculture.

Dr. Giusti is a member of the American Chemical Society and the Institute of Food Technologists (IFT).  Before joining The Ohio State University, Dr. Giusti was a faculty member at the Department of Nutrition and Food Science at the University of Maryland. Dr. Giusti, born in Lima, Peru, received a Food Engineer degree from the Universidad Nacional Agraria, La Molina, Peru and Master’s and Doctorate degrees in Food Science from Oregon State University, Corvallis, Oregon.

Dr. Giusti is a Graduate Faculty in the OSU Interdisciplinary PhD program in Nutrition at the Ohio State University, and visiting professor and Graduate Faculty in the Facultad de Industrias Alimentarias, Universidad Nacional Agraria, La Molina, Perú.