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
Associate Professor, FFH Faculty Program Lead - Food & Crop Improvement
Horticulture and Crop Science/Food Science and Technology
Associate Professor, FFH Faculty Program Lead - Precision Nutrition
Human Sciences
Associate Professor, FFH Faculty Program Lead - Food Perception & Behavior
Food Science & Technology

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.
Lead, Business Operations
Foods for Health
Lead, Research Strategy and Development
Foods for Health