Steven Schwartz, Ph.D.
Food Science and Technology
College of Food, Agricultural, and Environmental Sciences
Primary Food Innovation Center Area: Foods for Health
Areas of Expertise: carotenoids and other phytochemicals, functional foods, LCMSMS analytical measurements, cancer prevention, food processing
Identifying and characterizing bioactive components and metabolites in foods and biological tissues is an area that our research group brings to the center. We look forward to working with various investigators from many different departments and colleges at Ohio State as part of this new center program. Our research is already collaborative and I've personally witnessed the enormous benefit gained by faculty and students involved in multi-disciplinary approaches to solve complex problems. Our research, extramural support, training and teaching efforts have flourished because of collaborative interactions among several investigators at OSU. I look forward to building on these efforts within the proposed food innovation center.
Steven Schwartz and Robin Ralston are featured in TIME discussing the benefits of drinking tomato juice. Read more
Steve Schwartz and Hua Wang receive 2015 OARDC Awards Read more
Consuming a whole fresh avocado with either an orange-colored tomato sauce or raw carrots significantly enhanced provitamin A carotenoid (alpha- and beta-carotene) absorption and conversion of these carotenoids to an active form of vitamin A. Read more
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
Congratulations to FIC Associate Director Steven Schwartz on receiving the 2013 Gilbert A. Leveille Lectureship and Award from the American Society for Nutrition. Read more