Foods for Health

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Headshot of Yael Vodovotz with title text

New Report: Engineering Food Systems to Enable Precision Nutrition

FFH member Dr. Yael Vodovotz contributes as co-chair to a new ERVA report: Engineering Food Systems to Enable Precision Nutrition.
August 20, 2026
These high-lycopene tomatoes used to make the juice were developed by study co-author David Francis, an Ohio State expert in tomato breeding and genetics.

Tomato-soy juice lowers inflammation in adults with obesity

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.
May 26, 2026
Jess Cooperstone Headshot

Science Spotlight with Dr. Jess Cooperstone

With April 22 being Earth Day, Foods for Health spoke with Dr. Jess Cooperstone to better understand the science behind quality produce as well as highlight the Food and Crop Improvement pillar.
April 15, 2026