Ohio State Department of Food Science and Technology

09/23/2026

From the classroom and research lab to the manufacturing floor, Paige Co***lo is putting her Food Science and Technology degree to work as part of Nestlé's Manufacturing Leadership Development Program in Wisconsin. As a student, Paige embraced every opportunity to learn, lead, and explore new interests, and those experiences helped prepare her for this exciting next step.
We're proud to see our graduates making an impact across the food industry.
Read her story: https://bit.ly/3Tl4gib

From Ohio State to Nestlé, Paige Co***lo is embracing new challenges, building connections and growing through opportunity.

09/08/2026

Our students are making an impact in sustainable materials research!

Thanks to the CFAES STEM Travel and Professional Development Award, PhD student Rinky Ghosh attended the ACS Fall 2026 Conference in Chicago, where she presented her research on the effects of coffee oil epoxide plasticization and eggshell-derived calcium carbonate reinforcement on biodegradable PHBV/natural rubber blend sheets.

Rinky is advised by Dr. Yael Vodovotz and is helping advance solutions for more sustainable material development.

08/25/2026

The fall semester is finally here, and the Department of Food Science and Technology kicked off the year with a Welcome Back Lunch for faculty, staff, returning students, and new students. Guests enjoyed pizza, soft serve ice cream from our dairy pilot plant, and the opportunity to connect before classes got underway.

We're looking forward to a great year ahead and all the opportunities it will bring. Welcome back!

08/13/2026

Ohio State Food Science Professor Dr. Ahmed Yousef shares expert insight with TODAY on the ongoing salmonella outbreak linked to recalled jalapeño peppers, including how produce can become contaminated and what consumers should know.

An outbreak of salmonella linked to jalapeño peppers has sickened people in 27 states. Here’s what we know, which recalls have been issued and how to stay safe.

08/12/2026

Dr. Yael Vodovotz serves as the lead and co-chair of the Engineering Research Visioning Alliance (ERVA) Thematic Task Force that recently released a new report highlighting the role of engineering in advancing precision nutrition. Funded by the National Science Foundation, the report outlines how engineering-driven innovations could help transform U.S. food systems to improve public health by tailoring dietary recommendations to individuals’ unique biological, behavioral and environmental characteristics.@ ERVAcommunity

08/12/2026

This past Friday, we celebrated an outstanding group of Food Science and Technology graduates. Congratulations on this exciting milestone, and thank you for letting us be part of your journey. We can't wait to see what's next for you!

08/04/2026

Dr. Ahmed Yousef and students from his research lab recently attended the International Association for Food Protection (IAFP) Annual Meeting, the world's leading food safety conference. Representing the Department of Food Science and Technology through research poster presentations were Dr. Mostafa Ali, Dr. Gabriella Gephart, Yukta Gharat, Sochina Ranjit, and Yuanho Wang. We are proud to see our faculty and students sharing their research, exchanging ideas with global experts, and advancing the future of food safety.

07/31/2026

Food safety research matters. Dr. Ahmed Yousef recently spoke with NBC4 about the cyclospora outbreak in Ohio, discussing the complexities of tracking and detecting the parasite and the research needed to improve prevention and control efforts.

Now weeks into the cyclospora outbreak, cases have topped 2,500 in Ohio, and health officials still haven’t identified all the sources causing the illness. https://nbc4i.co/4yR9a6D?utm_medium=social&utm_source=facebook_NBC4

07/27/2026

As health officials investigate a growing cyclosporiasis outbreak in Ohio, CFAES food scientist Ahmed Yousef shares insight on why identifying the source of contamination can be so difficult. His expertise helps Ohioans better understand this important food safety issue.

The CDC is sending additional investigators to Ohio as experts explain why Cyclospora can be especially difficult to detect and trace.

07/24/2026

The future of food science was on display at IFT FIRST 2026 thanks to our outstanding graduate student researchers.
Seventeen students from The Ohio State University Department of Food Science and Technology presented their research through posters, digital presentations, and invited research showcase sessions, sharing discoveries and insights with food science professionals from around the globe.
Their presentations highlighted the breadth and impact of research taking place at Ohio State, from fundamental science to innovations with real-world applications.
Congratulations to all our graduate student presenters for representing the department with excellence.