Monica Giusti, Ph.D.
Associate Professor
Food Science and Technology
College of Food, Agricultural, and Environmental Sciences
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(614) 247-8016
giusti.6@osu.edu
Full Member
Primary Food Innovation Center Area: Foods for Health
Areas of Expertise: Not listed
I join this Center to explore innovative ways to improve health and quality of live through our diet. My research has focused on the study of polyphenolics, potent antioxidants abundant in fruits and vegetables, believed to contribute to the ability of fruits and vegetables to fight chronic diseases. We can make foods healthier without sacrificing sensory appeal. Anthocyanins, for example, are natural pigments that can replace synthetic dyes, improving visual appeal and making foods healthier. This Center will greatly facilitate collaborations to better integrate knowledge about consumer choices, economic factors, and health impacts involved in dietary modification.
Related Articles
Some Health Benefits Of Berries May Not Make It Past Your Mouth
FIC researchers uncover the beneficial relationship between consumption of berries and oral bacteria could possibly prevent periodontal disease and oral cancers. Read more
Center Member Giusti Named 2011 Outstanding Woman in Technology
Congratulations to food innovator and FIC member Monica Giusti who was named the 2011 Outstanding Woman in Technology at the TechColumbus Innovation Awards ceremony at the Columbus Convention Center. Read more
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Member Spotlight
Designing the Future of Food Innovation
In post-industrial Ohio, residents in urban areas face accumulating vacant land and multiple barriers to food security. Residents of urban areas are experiencing unemployment and inadequate access to basic food sources such as fresh fruits and vegetables. Food Innovation Center member and Assistant Professor in the Knowlton School of Architecture, Katherine Bennett, decided to take initiative towards empowering the community. Read more...
