2014 FIC Annual Member Event

Please save the date to join the Food Innovation Center at our annual member event on February 14, 2014 from 11:00 AM - 4:00 PM at the Mid-Ohio Foodbank (3960 Brookham Dr., Grove City, OH 43123). Showcase your research and network with other FIC members. Lunch will be provided. The event will also feature an optional foodbank tour at 10:00 AM. Look for event registration to begin in December. 


Questions/Concerns? Please contact Julie Manning at

FIC Holiday Service Project

Volunteer with the Food Innovation Center at the Mid-Ohio Foodbank! Help sort and pack food on December 23, 2013 from 1:30-4 p.m. at the Mid-Ohio Foodbank in Grove City, Ohio (3960 Brookham Dr., Grove City, OH 43123). Volunteer slots are limited, so please sign up only if you are sure you can attend. If this date does not work for you, we encourage you to visit the Mid-Ohio Foodbank's volunteer webpage to select another time/date.

Register Here

Member Spotlight 

Many new mothers are resorting to buying human breast milk online when they cannot provide their own milk. In 2011, there were over 13,000 ads posted to donate, sell, or purchase human breast milk in the U.S. Results from a 2012 FIC Seed Grant project led by Sarah A. Keim, PhD, principal investigator in the Center for Biobehavioral Health at The Research Institute at Nationwide Children’s Hospital, found more than three-fourths of breast milk samples purchased over the Internet contained bacteria that can cause illness, and frequently exhibited signs of poor collection, storage or shipping practices. The study, published in the November issue of Pediatrics, is the first to examine the safety of selling breast milk to others over the Internet, a trend that has become more frequent in the past several years.

Monica Giusti Wins 2013 Early Career Innovator of the Year Award

FIC member Monica Giusti, associate professor, Department of Food Science and Technology, College of Food, Agricultural and Environmental Sciences, was named The 2013 Early Career Innovator of the Year. Dr. Giusti has developed technologies that demonstrate the health benefits of natural pigments, providing innovative and practical solutions to the food industry in its search for healthier, more natural alternatives to the use of synthetic dyes.

Dr. Giusti’s research program focuses on the use of anthocyanins as alternatives to synthetic dyes. Anthocyanins are the natural pigments responsible for most of the orange to red to blue to purple colors in nature. These pigments are powerful antioxidants, believed to play an important role in the prevention of cancer and other diseases.

Despite their wide availability in nature, anthocyanins are difficult and expensive to isolate into pure forms. Dr. Giusti was granted a patent on the chemoprotective effects of anthocyanin-rich extracts, and has four additional patents pending. She is regarded as one of the top anthocyanin food chemists in the world.

Additionally, Dr. Giusti was recently featured in a Journal of Food Science video. View it here.

Situating Food Symposium

Two efforts of food security research endeavors currently supported by the FIC came together on November 8th and 9th for the Situating Foods Symposium and Exhibit. The Weinland Park rehabilitation team led by Kay Bea Jones in the College of Engineering and the food security initiative led by Colleen Spees in the College of Medicine joined together to explore the local food movement. Champions of the movement promote it as a potential economic boon to urban populations while critics express concerns about gentrification and the displacement of current residents. The Situating Food Symposium provided a great forum to hold healthy discussion on a charged topic. Additional team members from the College of Arts & Sciences, College of Food, Agriculture and Environmental Sciences, the John Glenn School of Public Affairs, the Mid-Ohio Regional Planning Commission, the Mid-Ohio Foodbank, the City of Columbus Public Health and the Godman Guild Association contributed to the program planning. Over 165 participants enjoyed a day of engaging panel discussions, keynote addresses and networking on the topic local food systems.
How Cities Change: Food and Urban Development panel. From left to right: Jake Boswell (Moderator), The Ohio State University; Dan Carmody, Eastern Market Corporation; Mike Hamm, Michigan State University; Matt Habash, Mid-Ohio Foodbank; Alison Blay-Palmer, Wilfrid Laurier University; Karen Landman, University of Guelph

James Kinder Elected into the 2013 Class of AAAS Fellows

Congratulations to FIC member Dr. James Kinder who was one of six Ohio State University faculty elected as Fellows of the American Association for the Advancement of Science (AAAS), honored by their peers as significant contributors to the scientific community. 

In all, 388 association members have been elected Fellows this year in recognition of their scientifically or socially distinguished efforts to advance science or its applications. New Fellows will be welcomed in a ceremony at the AAAS annual meeting in Chicago in February.

“The consistent recognition of Ohio State scientists at this level speaks to the exceptional quality of our faculty and their important contributions in their disciplines,” said Interim President Joseph A. Alutto. “Their talent and expertise in the classroom and their research endeavors directly benefit our students, the state of Ohio, and beyond.” 

FIC Boosts Commercialization

On November 7th the Food Innovation Center hosted the first of several seminars on the topic of commercialization with guest speaker Randal P. McKay. McKay is currently Executive-in-Residence with the OSU Technology Commercialization Office and the Food Innovation Center. He recently retired after 23 years with Abbott Nutrition, Abbott Laboratories where he was Director of Product Safety and Security, Abbott Nutrition Supply Chain. Randy McKay is experienced with product development; he had global responsibilities for new and established pediatric, adult, medical, and performance nutritionals and medical device products for Abbott. He is an adjunct professor with the FST department and an attorney licensed to practice law in New York and Connecticut. Over 30 faculty and staff members took part in the program, both in person as well as through video link with the OARDC Wooster Campus. Randy identified the current stages, resources, and outcomes required for success. Post event comments praised McKay for an organized presentation that provided a better understanding of the commercialization process. The next commercialization seminar will be offered during spring semester and will focus on market research and best practices for identifying your customer. Contact if you would like additional information.

Upcoming Events

Consumer Goods Sustainability Measurement and Reporting in Practice: Notes from the Field
Time: December 4th 3:00 PM - 4:30 PM
Location: John Glenn School of Public Affairs, 1810 College Rd., Room 130
Join Jon Johnson, co-founder and chairman of the board of The Sustainability Consortium (TSC) for a presentation at the Glenn School. Dr. Johnson will present on TSC’s evolution, work, challenges, and future. Read More
FIC Holiday Service Project
Time: December 23th 1:30 PM - 4:00 PM
Location: Mid-Ohio Foodbank (3960 Brookham Dr. Grove City, OH 43123)
Help sort and pack food at the Mid-Ohio Foodbank! Volunteer slots are limited, so please sign up only if you are sure you can attend. Register Here

2014 FIC Member Event
Time: February 14, 2014 11:00 AM - 4:00 PM
Location: Mid-Ohio Foodbank (3960 Brookham Dr. Grove City, OH 43123)
Join us for FIC's annual member event where you can showcase your research and network with other FIC members. Read More

Showcase Your Project Posters

The Food Innovation Center is looking for FIC-sponsored project posters so we can share them on our website. If you have a PDF or a .jpg of your project poster, please email it to Katlin Fritz at Any size is fine.

Happy Thanksgiving!

The Food Innovation Center would like to wish you a happy Thanksgiving! Some five million tons of food will be wasted between Thanksgiving and the end of 2013. Here’s some practical Thanksgiving advice:

Think. Plan! Consider how many guests you’ll have and whether guests are bringing food. Consider the one-pound-per-person guideline for a whole turkey and don’t overbuy. Also, factor in whether or not you enjoy having leftovers. Finally—this will be sacrilege for some of you—there’s no rule requiring you to buy a whole bird, or even serve turkey. There are many ways to be thankful.

Eat. Mindfully. Be Thankful. Consider the impact that turkey production has on our planet and don’t forget that your main course was once alive (and didn’t receive a Presidential pardon). Then, take what you’ll eat and eat what you take. Know that your eyes tend to be bigger than your stomach, and you can always have seconds. Finally—and this is vital—enjoy your meal!

Save. Your Leftovers. Refrigerate the turkey and other dishes within two hours of cooking to maximize its lifespan. Store leftovers in smaller, shallow containers because the quicker that food cools the longer it will last. Divide up leftovers amongst guests, because it’s courteous and—let’s be honest—you’re not going to use all of that food. Challenge yourself to use up your leftovers—both for your economic and environmental well-being. Plan ahead and get excited about a few quirky turkey recipes.

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