Food Innovation Center

Collaborating for a healthier, hunger-free world.

Jianrong Li, D.V.M., Ph.D.

Veterinary Biosciences,Environmental Health Sciences
College of Public Health, College of Veterinary Medicine

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(614) 688-2064

Full Member
Primary Food Innovation Center Area: Food Safety
Areas of Expertise: foodborne virus, food safety, infectious disease, public health, vaccine and antiviral drugs

My research interest is the interaction of foodborne viruses with food and the environment. Viruses have become more important in food safety and public health. In fact, viruses account for more than 70% of foodborne illness. The Center will provide an excellent platform to study the biology of foodborne viruses and to develop novel strategies to inactivate and eliminate foodborne viruses with the ultimate goal of improving food safety and public health. I am very excited to collaborate with faculty members in the Center.

Related Articles

FIC Researchers Find Proper Sanitation May Not Be Enough to Kill Contagious Norovirus

FIC members Jianrong Li and Melvin Pascall have been investigating the effectiveness of killing viruses that spread foodborne illnesses using commercial sanitization used at restaurants. Read more

Three Center Members Part of Multi-State $25 Million Food Safety Grant

Food Innovation Center Members Jianrong Li, Linda Saif, and Richard Linton are three of just four Ohio State University scientists to share a $25 million grant to study virus-related foodborne illness. Read more

New vaccine candidate shows strong potential to prevent highly contagious norovirus

COLUMBUS, Ohio – Scientists have shown that an experimental vaccine against the human norovirus – the bug behind about 90 percent of highly contagious nonbacterial illnesses that cause diarrhea and vomiting – can generate a strong immune response in mice without appearing to cause the animals any harm. Read more

Food Innovation Center Collaborators Tackle Role of Viruses in Safety of Fresh Produce

Jianrong Li, a charter member of the Food Innovation Center, and Ken Lee, center director, are tackling a widespread but poorly understood cause of foodborne illness in a new $1 million, multi-university study. Read more

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