The Foods for Health Research Initiative (FFH) provides the framework to develop new collaborations and innovative approaches needed to address the impact of food and diet on human health.
Come join us for Innovation to Impact: Commercializing Your Research. The Foods for Health Research Initiative is partnering with ERIK's Innovation and Strategic Ventures Team and the Keenan Center for Entrepreneurship (KCE) to provide researchers information about the commercialization process at Ohio State.
FFH Faculty Program Lead Dr. Jessica Cooperstone was recently featured in Ohio State News for her research on tomato-soy juice and inflammation. Dr. Cooperstone leads the Food Crop and Improvement Pillar.
