FFH Leadership
Foods for Health Faculty Leadership
The Foods for Health (FFH) Leadership Team consists of the FFH Faculty Director and thematic Faculty Program Leads, who represent our key research priorities: Food & Crop Improvement, Precision Nutrition, and Food Perception & Behavior. The Faculty Program Leads advise the FFH Faculty Director, develop innovative programming ideas, and guide research teams in scholarly activities that position Ohio State as a thought leader in mitigating chronic disease through diet and nutrition.
FFH Faculty Director, CFAES Distinguished Professor of Food Science
Food Science and Technology
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Associate Professor, FFH Faculty Program Lead - Food & Crop Improvement
Horticulture and Crop Science/Food Science and Technology
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Associate Professor, FFH Faculty Program Lead - Precision Nutrition
Human Sciences
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Professor, FFH Faculty Program Lead - Food Perception & Behavior
Food Science & Technology
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Foods for Health Program Staff
The FFH staff are instrumental in aiding these faculty leaders, providing essential support in the strategic planning and execution of research development initiatives.
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