Luis Rodriguez-Saona, Ph.D.
Food Science and Technology
College of Food, Agricultural, and Environmental Sciences
Primary Food Innovation Center Area: Food Safety
Areas of Expertise: Not listed
My research involves improving quality and safety of agricultural products through the application of novel analytical technologies. I help develop and apply vibrational spectroscopic techniques for chemical analysis, material characterization, and understanding of chemical interactions for better functionality and detection of food contaminants. IR spectroscopy combined with chemometrics has considerable potential for high-throughput screening. Optical sensor technology is rapidly developing and instruments are already available commercially as portable, hand-held, and micro- devices. OSU now has the first hand-held IR device for food applications.
Congratulations to Dr. Luis Rodriguez-Saona on receiving the 2014 Ohio Agricultural Research and Development Center Distinguished Junior Faculty Research Award! Read more