Ken Riedl, Ph.D.
Associate Director, Senior Research Scientist
Food Science and Technology
College of Food, Agricultural, and Environmental Sciences
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.
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
FIC researchers uncover the beneficial relationship between consumption of berries and oral bacteria could possibly prevent periodontal disease and oral cancers. Read more