Masters Students

Ruth Lucius,  B.S. Food Science                            lucius.19@osu.edu                              After completing a B.S. in Food Science from Ohio State, Ruth continues her Master’s studies in Dr. Vodovotz’s lab. Her research is focused on characterizing the physico-chemical differences between acceptable and unacceptable masa for tortilla chip production. Specific factors she is investigating are the role of variety, cultural conditions, and processing parameters. Thermal and rheological instrumentation are used for analysis.  

Rachel Crockett, B.S. Food Science                                 crockett.67@osu.edu

 

 

Luca Serventi, B.S. Food Science   lucaserventi@yahoo.it                                                               
After completing his bachelor degree (Laurea Specialistica) in Food Science and Technology from the University of Parma, Italy, Luca joined Dr. Vodovotz's lab as visiting scholar for six months. Currently he's a PhD student working on Soy Saponins Functionality in Soy Bread. This project focuses about physico-chemical characterization of the bread (thermal and rheological properties, water mobility) and Saponins absorption.

Sunny Modi, B.S. Food Science                                       modi.29@osu.edu                                                           Sunny Modi Joins the Food Science department with a BS in Food Science & Technology from the University of Georgia.  Currently, his research is based on food grade application of Polylactic Acid (PLA) based packaging film in a joint venture with the mechanical engineering. Techniques used in making the film include extrusion, wet solvent and analysis with Dynamic Mechanical Analyzer (DMA) and Differential Scanning Calorimeter (DSC).

Undergraduate Students

Sandra Zurburgg, Undergraduate Food Science               zurbrugg.2@osu.edu

 

 

Debra Van Camp, Undergraduate Food Science               van-camp.9@osu.edu                                                          Debra is a third year undergraduate student earning a B.S. in Food Science and Agribusiness and Applied Economics  Her research compares the functional properties of organic and conventional food ingredients.

 

 

Past Research Group Members 
Ph.D. Students 
                                                                                                           Alessia Lodi, B.S. Chemical Engineering
lodi.1@osu.edu
Alessia Lodi joins the Food Science & Technology Department of The Ohio State University with a degree (Laurea) in Chemical Engineering from University of Trieste, Italy. Her project investigates the effects of almond addition on the isoflavones profile and on the physico-chemical properties of soy bread during production and storage. She uses a variety of different techniques including Nuclear Magnetic Resonance, Magnetic Resonance Imaging, High Performance Liquid Chromatography, Fourier Transform Infrared and thermal analytical instruments (DMA, DSC, and TGA).
 
Stefano Tiziani Dottore in Chemistry
 tiziani.1@osu.edu
Stefano Tiziani joins the Food Science & Technology Department of The Ohio State University with a Laurea in Chemistry (Dottore in Chemistry, 2001) from University of Trieste, Italy. He is currently working as a graduate research associate in Dr. Yael Vodovotz’s lab in the project "A Model System for Functional Foods: Tomato Products Containing Soy". The research focuses on characterization of the physico-chemical properties of tomato products with the addition of soy protein by thermal, rheological and Nuclear Magnetic Resonance analysis.
M.Sc. Students 
Kelly Smith, B.S. Food Science
smith.4266@osu.edu
Kelly received her B.S. degree in the Department of Food Science at North Carolina State University. She is currently finishing up her masters degree under the guidance of Dr. Yael Vodovotz. Her project examines the effects of freezing on the physico-chemical properties of soy dough. She uses thermal analytical instruments (DMA, DSC, and TGA) to collect her data. This research is important for the future commercialization of the soy bread.
Liz Clubbs, B.S. Food Science
clubbs.1@osu.edu
Liz joins the OSU Food Science & Nutrition Program with a Bachelor's degree in Dietetics from Central Michigan University. She is currently working as a graduate research associate in Dr. Yael Vodovotz’s lab. Her research project involves investigation of the physico-chemical properties of corn tortillas that contained glycerol and salt and comparing with corn tortillas that did not contain these additives for the extension of textural shelf-life. High pressure processing as a technique for microbial inhibition was a component of this study. Her research included using a variety of instrument including thermal analysis and textural analysis. This research provides information critical for improving and extending shelf-stability of corn tortillas.
Yani Gao, B.S. Food Science
gao.62@osu.edu
Yani graduated from NanJing Medical University in 1996 in China. Yani joined OSU food science and Nutrition program in 2000. Her research focused on investigation of the effect of Carboxymethyl cellulose (CMC) on the physico-chemical properties of masa/water mixtures. The better understanding of the mode of action of CMC may help to find out cheaper replacement. Results from thermal analytical experiments ( DSC and TGA) were compared to the traditional water absorption method in this project.

Yu Chu Zhang, M.Sc. Food Science
zhang.363@osu.edu
Yu Chu joins the OSU Food Science & Nutrition Program with a Master's degree in Food Science from The University of Nottingham. She is currently working as a graduate research associate in Dr. Yael Vodovotz’s lab. Her research project involves investigation into the changes in the physico-chemical properties and isoflavones of bread after soy addition and during storage using a variety of instrument including thermal analysis, Nuclear Magnetic Resonance and High Performance Liquid Chromatography. This research provides information critical for improving shelf-stability of soy foods and for evaluating the feasibility of using baked products as an isoflavone delivery system.

Alex Siegwein, B.S. in Food Science & Toxicology  siegwein.1@osu.edu                                                                Alex Siegwein joins the Food Science & Technology Department of The Ohio State University with a BS in Food Science & Toxicology from theUniversity of Idaho.  His research investigates the thermodynamic nature of the interactions between starch and soy protein in confectionery products.  Analytical techniques used include thermal, rheological, and chromatographic analyses.
Post Doctoral Associates
 
Ken Riedl, Ph.D Biochemistry
riedl.7@osu.edu
Dr. Riedl earned his PhD degree at Miami University of Ohio studying the effects of protein binding on the antioxidant properties of plant polyphenols. He completed a postdoctoral position in the Dept of Chemistry at Ohio State using fluorescence quenching to localize membrane proteins and tryptophan derivatives in lipidic cubic phases. Currently he is involved in several projects that include: determining isoflavone contents and profiles in Ohio soybeans as affected by growing location and processing; the impact of high pressure processing on shelf-life of refrigerated rice products; and applying NMR to study water and polymer mobility in various foods. In general he is interested in how food polymers affect the chemical and physical properties of low molecular weight functional food ingredients.

JaeHwan Lee, Ph.D. Food Science
lee.1653@osu.edu
Dr. JaeHwan Lee received his Ph. D. at Department of Food Science and Technology, The Ohio State University and is currently working on the functional food project dealing with isoflavones and antioxidants. Currently he is working as a post-doctoral research associate for Dr. Yael Vodovotz and Steven Schwartz. Dr. Lee. Isoflavones are well-known neutraceuticals in soybean. His project is to select soybean varieties containing high isoflavones and antioxidants. The selected soybean varieties will be used as bread ingredient, resulting in the value-added functional foods.
Jeff Boff, Ph. D Food Science
boff.2@osu.edu
Dr. Jeff Boff received his Ph. D. at The Ohio State University Department of Food Science and Technology, and is currently working as a post-doctoral research associate for Dr. Yael Vodovotz. Dr. Boff is studying the effects of high pressure processing on the physico-chemical and quality characteristics of rice. Dynamic mechanical analysis, differential scanning calorimetry, and thermo gravimetric analysis are being used to study changes in the rice due to processing and storage. The use of high pressure processing for rice and the use of thermal-analysis techniques for a non-thermally processed food will provide greater understanding in both the processing method and analysis techniques.
Visiting Scientists 

Dilara Nilufer, M.Sc. Food Engineering
niluferd@itu.edu.tr,   nilufer.1@osu.edu
Dilara Nilufer joins the OSU as a visiting scholar with a Master of Science degree in Food Engineering from the Istanbul Technical University. She is currently a PhD student and a research assistant in the Department of Food Engineering of Istanbul Technical University. Her research area is mainly food chemistry, food analysis, food mycotoxicology and functional foods. She is currently studying in Dr. Vodovotz’s lab on soy milk functionality in bread formulations.

Elena Curti, Food Science
elena.curti@studenti.unipr.it, curti.1@osu.edu
Elena Curti joins the OSU as a visiting scientist to complete her degree in Food Science and Technology from the University of Parma, Italy. Her research focuses on the characterization of the physico-chemical properties of starch gels using different techniques like Differential Scanning Calorimetry, Dynamical Mechanical Analysis and Thermogravimetric Analysis.
Undergraduate Students 
Phetsamai Chanthabane, Undergraduate Food Science
chanthabane.1@osu.edu
Phetsamai is a 4th year undergrad working on her B.S. in Food Science and Technology here at The Ohio State University. Her research focus is in developing a method to measure trypsin activity in soy products. Trypsin is a naturally occurring enzyme in legumes such as soybeans that inhibit protein digestion. Also, she is researching what levels of trypsin inhibitors are undesirable in terms of protein digestion.

Courtney McGinnis, Undergraduate Food Science mcginnis.1876@osu.edu                                               Courtney is a 4th year undergrad majoring in Food Science and Nutrition at OSU.  Her research focuses on analyzing and comparing the physico-chemical properties and isoflavone content of breads enriched with soy protein from a variety of Ohio grown soybeans.

Student Interns

Ana Singer, Columbus Alternative High  School                  Ana is a sophomore at Columbus Alternative High School.
Internships are an integral part of CAHS curriculum. At OSU, she interns with Dr. Vodovotz for whom she aids in literature review, DSC tests, and data entry and analysis using Sigma Plot.  Currently, she is assisting Alex Siegwein in the confectionery study analyzing the physico-chemical properties of soft jelly candies. 
   
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