Dr. Mónica Giusti is a Distinguished Professor at the Food Science and Technology Department, College of Food, Agricultural and Environmental Sciences at 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 the incidence and concentration of polyphenols in plants, their stability and interactions with other components in food matrices, novel analytical procedures, and the bioavailability, bio-transformations and potential bioactivity of these wonderful phytochemicals.

Dr. Giusti’s research has generated over 120 peer-reviewed publications, and 8 patents, with additional pending. She is also co-editor of three 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. She has also received the 2019 William V. Cruess Excellence in Teaching Award from the Institute of Food Technologists, the 2020 Senior Faculty Researcher of the Year Award and the 2021 Distinguished Graduate Student Mentor Award, from CFAES, Ohio State University.

A fellow of the National Academy of Inventors, Dr. Giusti is also 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 at UNALM, Universidad Nacional Agraria, La Molina, Perú, and visiting professor and Graduate Faculty in the Facultad de Industrias Alimentarias at the same institution. She is also member of the OSU Interdisciplinary PhD program in Nutrition at the Ohio State University.