Food Innovation Center

Collaborating for a healthier, hunger-free world.

Ahmed Yousef, Ph.D.

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

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(614) 292-7814

Full Member
Primary Food Innovation Center Area: Food Safety
Areas of Expertise: antimicrobial peptides, ozone, decontamination, foodborne pathogens, inactivation mechanisms

I envision this Center as a medium for sharing ideas and collectively sensing future directions in safety and health-promoting aspects of food. The Center helps members imagine novel solutions to the emerging health challenges such as the rising risk of food-transmitted diseases, obesity, and other ailments related to food-intake. I have attempted to diagnose the risks emanating from the presence and growth of pathogens in food and develop practical means to minimize or eliminate this risk. My collection of biocidal tools includes ozone sanitization, natural antimicrobial peptides, and bioelectro-technologies. The Center will facilitate true collaboration based on synergy and complementation. With a collegial academic environment and seed funding, the Center benefits many researchers campus-wide.

Related Articles

Ahmed Yousef receives 2014 OARDC Director's Innovator of the Year Award

Congratulations to Dr. Ahmed Yousef who has been selected as the 2014 OARDC Director’s Innovator of the Year Award! Read more

FIC Members Collaborate to Tackle Safety Issues with Leafy Greens

Gonul Kaletunc, Sudhir Sastry, and Ahmed Yousef, three Food Innovation Center members, are collaborating to find a solution for safety issues in green vegetables. Read more

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Sequencing Tomatoes: David Francis Breeds High Beta-Carotene Varieties

Dr. David Francis, Professor at The Ohio State University in the Department of Horticulture and Crop Science, is examining carotenoid profiles of vintage and contemporary tomato (S. lycopersicum) varieties to identify sources of high beta-carotene. Read more...