News and Events | The Ohio State University

April 11, 2024

FFH included in CFAES Distinguished Multidisciplinary Team Extension Award ⟩

FFH team members recognized for contributions to the East Palestine Response Team Plant Tissue Analysis Group

Foods for Health

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April 3, 2024

Foods for Health Supports the 20th Annual Russell Klein Nutrition Research Symposium ⟩

The goal of the symposium is to highlight graduate student nutrition research and promote interaction between students and nationally known nutrition experts.

Foods for Health

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Thu, 01/18/2024 - 12:00

Devin Peterson to give The Fred Kavli Innovations in Chemistry Lecture at the ACS Spring 2024 Meeting ⟩

FFH Faculty Director Devin Peterson will present Flavor Chemistry: Shaping Consumer Experiences and Health Outcomes

Thu, 01/18/2024 - 12:00

How Might Tomatoes Provide Health Benefits? ⟩

Scientists at the USDA Agricultural Research Service (ARS) and The Ohio State University have been working to investigate how tomatoes may be imparting health benefits in a recently published study from the lab of FFH faculty member Jessica Cooperstone.

Tue, 11/07/2023 - 12:00

FFH Affiliate Kristy Townsend, PhD, receives prestigious research award from W.M. Keck Foundation to study brain and adipose tissue connections ⟩

The W.M. Keck Foundation awarded $1.2 million to a multi-center team, led by researchers at The Ohio State University College of Medicine and The Ohio State University Wexner Medical Center, to explore the neural feedback loop between the brain and adipose (fat) tissue.

November 2, 2023

Foods for Health Hosts Inaugural Summit on Sensory Nutrition and Ingestive Behaviors ⟩

In an effort to build a community around this research focus on campus, the Foods for Health Research Initiative hosted an inaugural summit on sensory nutrition and ingestive behaviors on October 25, 2023.

Thu, 09/28/2023 - 12:00

Saturated fat may interfere with creating memories in aged brain ⟩

FFH affiliate Dr. Ruth Barrientos was recently featured in OSU news for her research on fatty foods and brain function. Her research program focuses on the vulnerabilities of the normal aging brain that can lead to long-lasting memory decline.

Tue, 07/18/2023 - 12:00

Foods for Health to lead new FFAR funded indoor agriculture project ⟩

Foods for Health is partnering with the OSU Controlled Environment Agriculture Research Complex (CEARC) to identify strawberry compounds that contribute to premium flavors and varieties.

June 14, 2023

FFH 2023 Seed Grants Awarded ⟩

Each year, FFH invites its affiliate community to submit research proposals that further the mission of the initiative.