Ohio State Department of Food Science and Technology

10/30/2026

Congratulations to Dr. Chris Simons and members of the Simons Lab for representing Ohio State at the 2026 Society of Sensory Professionals Conference.
A special congratulations to Adam Chismar, who received the Outstanding Presentation on Use of Scientific Principles in Research Design, Ex*****on, and Interpretation Award.
Dr. Simons contributed to the conference program as a speaker for the workshop, "Panelist Engagement: Buzzword or Game Changer?", and as a moderator in the scientific session, "From Language to Actionable Product Decisions."
Lab members shared their research through oral presentations by Adam Chismar, Audrey Kuei, and Risia Coelho Lacerda, and poster presentations by Adam Chismar, Audrey Kuei, Ying Yang, Berenice Montano, and Matthiew Haines.
Adam Chismar, Audrey Kuei, Ying Yang, and Berenice Montano received Student Travel Awards supporting their participation in the conference, and Matthiew Haines was recognized for his service on the Society of Sensory Professionals Executive Committee as the student representative.
It was also great to reconnect with FST alumni at the conference and celebrate the strong network of Buckeye sensory science professionals making an impact across the field.

10/29/2026

We're back with the rest of our 2026-27 FST Peer Mentor Team!

As part of the FST Peer Mentor Program, these students help new Buckeyes build connections, navigate campus life, and feel at home in Food Science and Technology. This fall, first-year peer mentor Reagan Niese asked her fellow mentors about their summer experiences and which kitchen utensil best matches their personality.

Swipe through to meet five more mentors who are ready to support our newest FST students this year.

10/27/2026

Meet the first five members of our 2026-27 FST Peer Mentor Team!

The FST Peer Mentor Program pairs upper-class students with first-year and transfer students as they transition to Ohio State and the Food Science and Technology major. This fall, first-year peer mentor Reagan Niese caught up with her fellow mentors to learn about their summer experiences and asked a fun question: If you were a kitchen utensil, what would you be?

Swipe through to get to know the first half of our mentor team and check back soon to meet the rest!

10/26/2026

We recently welcomed 25 Columbus City Schools middle school students to the department as part of Ohio State's Breakfast of Science Champions program. Students explored food industry careers, decoded food labels, toured our pilot plant facilities, and put their senses to the test during a sensory tasting activity.
We're proud to support the CFAES commitment to K-12 engagement and youth development while introducing the next generation to the science behind the foods we eat.

10/23/2026

What started as a summer internship became a menu item.

During his internship with Donatos Pizza, senior food science student Christian Divierte helped develop the Loaded Nacho Pizza, a football tailgate-inspired concept that ultimately launched as a limited-time offering. Along the way, he gained hands-on experience in product development, quality assurance, and menu innovation while seeing firsthand how ideas move from concept to consumer.

Read more about Christian's experience and the impact of internships in the Department of Food Science and Technology at the link in the comments. ⬇️

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