Yael Vodovotz, Ph.D.
Food Science and Technology
College of Food, Agricultural, and Environmental Sciences
Primary Food Innovation Center Area: Foods for Health
Areas of Expertise: functional foods, targeted delivery systems, physico-chemical properties of foods, food quality and stability, bioplastics for food packaging applications
My area of interest is the physico-chemical changes of functional foods during formulation, processing and storage as they impact the delivery of bioactives. We utilize molecular, structural and macroscopic analysis to fully characterize food material behavior and subsequently can modify these products to deliver bioactives to targeted organs. This new center will provide the platform to connect with faculty in varying fields so as to successfully compete for federal and industry funding and carry out ground-breaking research.
Yael Vodovotz discusses her black raspberry confections Read more
FIC member Dr. Yael Vodovotz and team have developed novel black raspberry-based functional foods that can withstand the rigors of a large-scale cancer prevention trial. Read more
Dr. Yael Vodovotz was featured in the Columbus Dispatch on November 24, 2013. Dr. Vodovotz discussed the science of baking. Read more
Yael Vodovotz goes well beyond that standard: the Ohio State University food scientist focuses on creating new functional foods that potentially could prevent and treat chronic disease without demanding that consumers make major changes to their diet. Read more