Monica Giusti, Ph.D.
Food Science and Technology
College of Food, Agricultural, and Environmental Sciences
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.
Congratulations to FIC member and food innovator Monica Giusti who won Ohio State's Early Career Innovator of the Year award for 2013. Read more
FIC researchers uncover the beneficial relationship between consumption of berries and oral bacteria could possibly prevent periodontal disease and oral cancers. Read more
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