NPASR personnel are specialists in analytical chemistry who concentrate their expertise in examining the bio-availability, metabolism, and physiological significance of carotenoids, isothiocyanates, isoflavones, and other phytochemicals found in many foods.
Ken Riedl, PhD, Acting Director
Dr. Ken Riedl is an expert in analytical chemistry who develops and applies high performance liquid chromatography (HPLC)-tandem mass spectrometry (MS/MS) to the understanding of dietary food components in disease prevention and control. He operates three HPLC-mass spectrometry platforms, each with unique capabilities for identifying and quantifying phytochemicals and their metabolites. A broad background in food science, biochemistry, and analytical chemistry strengthens his role in collaborative, multidisciplinary studies.
Dr. Riedl studied food science at the University of Guelph in Ontario, Canada, where he received his undergraduate and master’s degrees. He earned his PhD in biochemistry from Miami University in Oxford, Ohio, investigating polyphenol-protein complexes as antioxidants. While a postdoctoral associate at Ohio State, he trained with Professor Steven Schwartz to develop HPLC-MS skills toward quantitative phytochemical and metabolite analyses.
Professor Steven Schwartz, Ex Officio
Professor Steven Schwartz, was holder of the Carl E. Haas Endowed Chair in Ohio State’s College of Food, Agricultural and Environmental Sciences, Department of Food Science and Technology. He was a member of the Molecular Carcinogenesis and Chemoprevention Program at the OSUCCC – James, and directed the Center for Advanced Functional Foods Research and Entrepreneurship (CAFFRE) at Ohio State. In addition, Dr. Schwartz was a faculty member in the Interdisciplinary PhD Program in Nutrition (OSUN) in the College of Education and Human Ecology, Department of Human Nutrition.
Dr. Schwartz’s academic specialty centered on bio-availability, metabolism and physiological significance of phytochemicals, with particular emphasis on nutrients, phytochemicals, and bioactive components in foods related to chronic disease, oxidative stress, and cancer prevention and control. Other interests included chemistry of plant secondary metabolites; particularly chlorophylls, carotenoids, and pro-vitamin A nutrients. Dr. Schwartz earned his PhD in Environmental Toxicology and Food Science at the University of Wisconsin – Madison. He established NPASR in 2010 at the request of the OSUCCC.