YAEL VODOVOTZ, Ph.D.
Professor
The Ohio State University
Department of Food Science and Technology
110 Parker Food Science & Technology Building
2015 Fyffe Court
Tel: 614-247-7696
FAX: 614-292-0218
E mail: vodovotz.1@osu.edu
Positions and Employment
1996-1998 – Post Doctoral Fellow, NASA’s Johnson Space Center in conjunction with the University of Houston, Houston, TX
1998-2000 – Assistant Professor (non-tenure), Baylor College of Medicine, as part of the National Space Biomedical Research Institute, Houston, TX
2000-2006 – Assistant Professor (tenure track), Department of Food Science & Technology, The Ohio State University, Columbus, OH
2006-2012 – Associate Professor, Department of Food Science & Technology, The Ohio State University, Columbus, OH
2012-current – Professor, Department of Food Science & Technology, The Ohio State University, Columbus, OH
2008-current – Member of The Ohio State University Comprehensive Cancer Center
2009-current – Faculty Member – Ohio State University Nutrition Program
2016-current – Director-Center for Advanced Functional Foods, Research and Entrepreneurship, The Ohio State University, Columbus, OH
2019-current – Alternative Matters Lead
Honors/Professional Development
2003 – OARDC Director’s Innovator of the Year Award
2007 – Lady Davis Fellow in Hebrew University, Rehovot, Israel
2008 – Finalist in Inventor of the Year, Sponsored by Techcolumbus.
2006-2008 – OSU President and Provost Leadership Institute
2013 – Finalist in OSU Inventor of the Year competition
2017 – Finalist in OSU Inventor of the Year competition
Invited Speaker
1. “Food Science Research Required for Planetary Exploration Missions” at Iowa State University, Ames, Iowa. 2000.
2. Soy bread research at the American Association of Cereal Chemists short course entitled Soy Ingredients and Applications, Minneapolis, MN, 2002.
3. “Molecular Changes in a Soy Containing Bread During Storage,” at the 47th Rocky Mountain Conference on Analytical Chemistry, Denver, CO, 2005.
4. “Effect of Soy on Microwavable Parbaked Frozen Doughs,” at the 9th International conference on the Application of Magnetic Resonance in Food Science, Reykjavik, Iceland, 2008.
5. “Development of Food Based Targeted Delivery Systems For Disease Prevention” at the Agritech conference, Tel Aviv, Israel, 2009.
6. “Development of Food Based Targeted Delivery Systems For Disease Prevention” at the OSU Human Nutrition Seminar Series, 2009.
7. “Functional Food Research at The Ohio State University” at Kyung Hee University, Korea.
8. “Development of Food Based Targeted Delivery Systems For Disease Prevention” at ACS Columbus chapter meeting, 2011.
9. “Development of Food Based Targeted Delivery Systems For Disease Prevention” at Department of Nutrition and Dietetics, Monash University, Faculty of Medicine, Nursing and Health Sciences, Australia, 2011.
10. Soy webinar, The Ohio State University, May 9, 2012.
11. “Development of Food Based Targeted Delivery Systems for Disease Prevention”, Cleveland Dietetic Association, September 18, 2012.
12. “Development of Food Based Targeted Delivery Systems for Disease Prevention”, Plant and Food Institute, Palmerston North, New Zealand, June 2013.
13. “Development of Food Based Targeted Delivery Systems For Health and Disease Prevention: soy and baked goods”, New Zealand Institute of Food Technologists, July 2013.
14. “Characterization of Novel Bioplastic Elastomer Blends of Poly-(3-hydroxybutyrate-co-3-hydroxyvalerate) and Hevea Natural Rubber”. Biopolymers and Polymers session in OSU Materials Week. 2014
15. “Development of Food Based Targeted Delivery Systems for Disease Prevention”, College of Public Health, Division of Environmental Health Sciences Seminar series, 2014.
16. “Development of Food Based Targeted Delivery Systems for Disease Prevention”. Seoul National University, Seoul, Korea. 2014.
17. “Functional Snack Foods for Health Promotion OSUN Seminar OSU Human Nutrition, 2015.
18. “The Promise of Functional Foods: Translation from Crops to Community for Disease Prevention and Treatment”. Keynote Speaker. Food and Nutrition Conference and Expo, Nashville, TN. 2015.
19. “Functional Snack Foods for Health Promotion”, Kasetsart University, Bangkok, Thailand. 2017.
20. “Functional Snack Foods for Health Promotion”, International Conference on Food Science and Technology, Rome, Italy. 2017.
Service and Leadership
Department committee:
Scholarship, 2000-2006; graduate studies, 2001-2007; curriculum, 2002-2004; TA assignment, 2005-2006; Facilities, 2006-present; promotion and tenure, 2006-present, graduate research award chair, 2007-2015. Academic Affairs chair, 2010-present; Recruitment and Scholarship chair, 2010-present. Honors advisor, 2006-present. Institute of Food Science Assessment, 2013-2014. FoodSURE chair, ad-hoc committee, 2017-present.
College committees:
Dean’s advisory committee, 2002-2003; College Honors Committee, 2003-present; Chair of Honors Committee, 2017-present; OARDC Research committee, 2006-2009. College Promotion and Tenure Committee, 2012-2014.College Academic Affairs committee, 2012-present.
University committees:
Faculty compensation and benefits committee, 2003-2006; University dependent care taskforce, 2005-2006;Percent art selection committee, 2005-2008;University honors committee, 208-2011; Senate faculty hearing committee chair, 2008-2009; Senate faculty hearing committee chair, 2008-2011; Alternate senator, 2008-2011. Senate
Research Committee chair, 2010-2013. Intellectual Property, Patents and Copyrights committee chair, 2013-present. Evaluation of Central Administrators, 2014-2017.
External Committees:
IFT Press Advisory Group, 2012-present.
LeadershipTraining:
President and Provost Leadership Institute, 2007-2009.
President and Provost Council on Women, 2012-2015
Reviewer for the following journals:
Cereal Chemistry
Journal of Food Science
International Journal of Food Science & Technology
Lebensmittel-Wissenschaft und –Technologie
Journal of the Science of Food and Agriculture
Journal of Agriculture and Food Chemistry
Food Chemistry
Journal of Food Biochemistry
Patents and Commercialization Activities:
1. Vodovotz, Y., Zhang, Y.C. and Schwartz, S.J. 2004. Methods for Enhancing Soy-Containing Foods and Foods Made Thereby. A patent application, Docket No. 22727.
2. Vodovotz, Y. and Ballard, C. 2003. BaVoy Inc., start up company to license the soy bread technology to bakeries worldwide and support the Healthyhearth™ brand.
3. Vodovotz, Y. and Ballard, C. 2003. BaVoy Inc., third place in the Deloitte & Touche Business Plan Competition at the Fisher College of Business. Ohio State University.
4. Bomser, J., Clinton, S., Delwiche, J., Failla, M., Francis, D., Hooker, N., Vodovotz, Y. and Schwartz, S.J. Tomato-based food products enriched with soy and/or isoflavones, Invention Disclosure, 2006.
5. Siegwein, A. and Vodovotz, Y. Fruit Juice and Soy Gummy Confection. Invention Disclosure, 2007.
6. Sutter, S., Zurbrugg, S., Yang, S.-T. and Vodovotz, Y. Prebiotic Chocolate: Functional Truffles and Bars Containing the Prebiotic Galactooligosaccharides (GOS). Invention Disclosure, 2009.
7. Ahn-Jarvis, J. , Schwartz, S.J. and Vodovotz, Y. Delivery of Natural Fruit using a Hard Candy Matrix. Invention Disclosure, 2009.
8. Ahn-Jarvis, J., Riedl, K., Schwartz, S.J. and Vodovotz, Y. Enhancing Aglycone Profiles of Isoflavones in Baked Products, Invention Disclosure, 2009.
9. Vodovotz, Y and Ballard, C. 2010. Composition and Processes for Making High Soy Protein Containing Bakery Products, Patent #7,592,028.
10. Modi, S., Cornish, K., Koelling, K. and Vodovotz, Y. Blend of Bio-Polymer with Bio-Derived Elastomer for Film Packaging Application. Invention Disclosure, 2012.
11. Clinton, S., Schwartz, S.J., Vodovotz, Y. and Lesinski, G., Targeting Immunosuppressive Myeloid Derived Suppressor Cells and T Regulatory Cells with Soy Phytochemicals, Invention Disclosure 2012.
12. Weghorst, C. Clinton, S., Schwartz, S.J., Vodovotz, Y. and Lesinski, G., Targeting Immunosuppressive Myeloid Cells with Black Raspberry Phytochemicals, Invention Disclosure, 2012.
13. Yezbick, G., Ahn-Jarvis, J., Schwartz, J. and Vodovotz, Y. Sourdough Fermentation for Soy-Enhanced Baked Products. Invention Disclosure, 2013.
14. Yezbick, G., Ahn-Jarvis and Vodovotz, Y. Physicochemical Characterization and Sensory Analysis of Yeast-leavened and Sourdough Soy Breads. Invention Disclosure, 2013.
15. Ahn-Jarvis, J. , Teegarden, M., Riedl, K., Clinton S., Schwartz, S.J. and Vodovotz, Y. Vitamin D Fortified Soy Bread. Invention Disclosure, 2013.
16. Gu, J. and Vodovotz, Y. Development of a Novel, Whole Fruit Black Raspberry Nectar Intended for Health Promotion. Invention Disclosure, 2013.
17. Niezgoda, M., Ahn-Jarvis, J. and Vodovotz, Y. Novel food product made from grapefruit designed to deliver high doses of naringenin in a more bioavailable form. Invention Disclosure, 2014.
18. Modi, S., Koelling, K. and Vodovotz, Y., Cornish, K., Casting and Thermo-forming Bio-derived and Bio-degradable PHA with 10% Natural Rubber Extract, Invention Disclosure, 2014.
19. Miles, B., Sigurdson, G., Rodriguez-Saona, L., Simons, C. and Vodovotz, Y. FoodS.U.R.E. (Food Science Undergraduate Research Experience), Invention Disclosure, 2016.
20. Zhao, X., Vanoor, V., Cornish, C., Koelling, K. and Vodovotz, Y. Investigation of peroxide-induced dynamic vulcanization of poly-(3-hydroxybutyrate-co-3-hydroxyvalerate)(PHBV)/natural rubber (hevea and guayule) blend for food packaging applications, Invention Disclosure, 2017.
21. Start up company: Bavoy Inc, 2003-2008
22. Start up company: Foods for Purpose