Foods for Health Faculty
The Foods for Health Research Initiative at Ohio State leads a campus-wide strategy for targeted faculty recruitment. Our faculty hires represent expertise in food, nutrition and molecular measurement technologies. In addition to supporting their own tenure unit, these faculty members engage in research that aligns with the Foods for Health mission.
Associate Professor
Horticulture and Crop Science/Food Science and Technology
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Faculty Director, CFAES Distinguished Professor of Food Science
Foods for Health, Food Science and Technology
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