Food Innovation Center

Collaborating for a healthier, hunger-free world.

Ken Riedl, Ph.D.

Associate Director
Food Science and Technology
College of Food, Agricultural, and Environmental Sciences

Research Scientist

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(614) 292-4069
riedl.7@osu.edu

Full Member
Primary Food Innovation Center Area: Foods for Health
Areas of Expertise: mass spectrometry, quantitative analysis, HPLC, metabolism, phenotype

It is critical to quantify the compounds in foods that are presumed to exert beneficial effects in biological systems.  My expertise is measurement of phytochemicals and their metabolites in foods and biological specimens.

Related Articles

FIC Co-Director Steven Schwartz Investigating Analytical Platform for Metabolomics

FIC co-director Dr. Steven Schwartz and additional Ohio State University researchers are investigating the benefits of using a new analytical platform in the emerging field of metabolomics. Read more


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


FIC researchers featured in fall edition of Frontiers

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