Education and Research

Education


The Ohio State University- Columbus, OH
Ph.D. in Food Science, expected May 2018
GPA: 4.0

The Ohio State University- Columbus, OH
M.S. in Food Science, 2014
GPA: 4.0

The Ohio State University- Columbus, OH
B.S. in Food Science, 2012
GPA: 3.9, summa cum laude with Honors Research Distinction

 

Research Experience


Understanding the impact of foods on health requires knowledge of how potentially bioactive components exist in foods, how they are influenced by processing, and how they are absorbed and metabolized by the body.   My research aims to build on this body of knowledge using a collaborative and multidisciplinary approach grounded in food chemistry.

Ph.D. Dissertation- Advised by Devin G. Peterson, Ph.D. and Steven J. Schwartz, Ph.D.
Understanding the stability, exposure markers, and biological impact of berry products using targeted and untargeted metabolomics approaches

  • Investigating the effects of thermal processing and storage on black raspberry phytochemicals using high resolution mass spectrometry-based metabolomics
  • Elucidating potential biological impacts of berry food product manufacturing techniques in precancerous oral epithelial cells
  • Discovering urinary markers of berry consumption to better inform future clinical work with berry-based products.
  • Supporting other industry and academic research projects on the chemistry of food phytochemicals and other biologically relevant compounds in food processing, digestion, absorption, and metabolism.

M.S. Thesis– Advised by Steven J. Schwartz, Ph.D., Carl E. Haas Endowed Chair
Determination of Biologically Relevant Vitamin D Metabolites in a Mouse Model of Non-Melanoma Skin Cancer

  • Developed methodology to accurately determine levels of vitamin D metabolites, including resolution of isobaric isomers, in murine skin and serum.
  • Studied baking stability of vitamin D2 in soy bread supplemented with enriched yeast.
  • Extensively trained on use of High Performance Liquid Chromatography -Tandem Mass Spectrometry including method development and routine use for analysis of food and biological samples

Undergraduate Honors Thesis– Advised by Yael Vodovotz, Ph.D.
Heat Treatment of Soy Flour and Its Effects on Isoflavone Conversion

  • Investigated influences of moist and dry heat-treatment on β-glucosidase activity in soy flour
  • Coordinated a Phase I clinical trial evaluating a novel strawberry-based confection
  • Collected clinical samples from study participants and monitored dietary compliance
  • Under the guidance of Yael Vodovotz, Ph.D.

 

Technical Expertise


  • Phytochemical analysis using liquid chromatography with mass spectrometry including UPLC and HPLC systems coupled to triple quadrupole, ion trap, and high resolution time-of-flight mass spectrometers.  Including method development and routine use.
  • Food and nutritional metabolomics- data acquisition, visualization, analysis, and interpretation
  • Design of experiments in food chemistry, analysis, and functional foods
  • Coordination and design of human clinical studies