Food Innovation Center at FNCE

The Food Innovation Center had a strong presence at the annual Food and Nutrition Expo (FNCE) 2015 in Nashville earlier this month. The Academy of Nutrition and Dietetics (AND) Food and Nutrition Expo is where the nations’ nutrition experts gather to learn about new trends, emerging research and network with colleagues from around the country. 
The FIC continued to lead the conversation on the 2015 Dietary Guidelines by organizing a panel discussion entitled Collaboration and Engagement: Making the Dietary Guidelines Actionable for Americans. Moderated by FIC member Bob Murray, the panel included former and recent members of the DGAC including Yvonne Bronner (Morgan State), Alice Lichtenstein (Tufts) and Marian Neuhouser (Fred Hutchinson Cancer Center). The panel explored the original mandate of the DGA and how experts are selected to serve on this prestigious scientific panel. An audience participation tool allowed for attendees to weigh-in on topics such as the role of the food industry in translating nutritional messages for the consumer and best practices to support behavior change at both the individual and population level. Over 250 people attended the session. 
FIC members Colleen Spees and Yael Vodovotz co-presented The Promise of Functional Foods: Translation from Crops to Community for Disease Prevention and Treatment. This session focused on functional food development using the “crops to clinic” paradigm. The session highlighted a successful collaboration between a food scientist and a medical dietician to design, manufacture and test novel functional food products that are effective and sustainable. The panel was moderated by FIC member Kay Wolf, OSU Vice Provost for Academic Policy and Faculty Resources.

The FIC was also provided a Graduate Student Travel Award to Emily Hill to attend FNCE and give a poster presentation entitled Growing Hope: A Comprehensive, Garden-Based Health and Nutrition Education Program for Cancer Survivors. Her excellent work was recognized by the AND with the DuPont Nutrition & Health/Research Dietetic Practice Group Student Poster Award. Emily is dual enrollment student in the Medical Dietetics Coordinated Graduate (MS) and Health Sciences (PhD) programs. 

Dr. Steven Clinton Featured on NPR

FIC Co-Director Dr. Steven Clinton, MD, PhD, was recently featured on NPR All Things Considered discussing the link between processed/red meat and cancer. The interview was prompted by a recent report of the World Health Organization and the classification of processed meats as carcinogenic to humans.

Listen to the interview and read excerpts here.

FIC Student Support

The Food Innovation Center is offering scholarships for students to attend the Center for Innovative Food Technology (CIFT) Member Session taking place on Thursday November 5th in Milan, OH. The session will take place at the Culinary Vegetable Institute and will feature FIC member Jim Warner as a session speaker.

Students interested in attending should contact Julie Manning at (614) 292-0229.

2015 Cook and Connect at The Kitchen

The Food Innovation Center recently hosted the second annual Cook and Connect at The Kitchen event, a participatory dining experience at The Kitchen in German Village, Ohio. Attendees took part in a team building experience while preparing a four-course meal. This unique event connected several new collaborators and highlighted the important role the FIC plays in building the food research network at Ohio State.  Thanks to all who attended!

Click here to view more pictures of the event.

FIC  Food Fight!

Hunger impacts almost 20 million households – or 49.1 million individuals nationwide. The FIC Food Fight competition, in partnership with the Mid-Ohio Foodbank (MOF), is a student competition designed to develop innovative food products that satisfy MOF clients. Ohio State student teams are invited to propose new products that make underutilized foods more appealing, affordable, longer lasting and nutritious. This is a great opportunity to collaborate with like-minded, innovative individuals who share an interest in combining good food science and social responsibility. For a complete list of competition rules and dates, please click here.

We ask that you please share with your networks.

Interested in participating as a faculty advisor? Contact the FIC at

FIC at the Texas Hunger Initiative Summit

FIC Executive Manager Julie Manning presented at the Together at the Table: Hunger & Poverty Summit, hosted by Texas Hunger Initiative at Baylor University on October 8, 2015. The Together at the Table: Hunger & Poverty Summit was an opportunity for leaders and practitioners from across the country to share their knowledge and expertise on addressing poverty, with a specific emphasis on food insecurity. Julie presented the key findings of the Food Innovation Center's Dietary Guidelines Summit, held last May in Washington, D.C.

Learn more about the Texas Hunger Initiative here.

Colleen Spees Featured at CCTS' BRUTx


The 2015 fifth annual Center for Clinical and Translational Science (CCTS) Scientific Meeting took place on September 29th. Titled "BRUTx: Innovation, Implementation and Impact in Translational Science," this year's meeting included an impressive list of clinical and translational research experts who share their impactful stories and innovative projects in an engaging TEDx-style format. FIC member Dr. Colleen Spees spoke about the personal inspiration behind her impactful work for cancer survivors at the Garden of Hope. Watch Dr. Spees' presentation below.
Hope Grows for Cancer Survivors - Colleen Spees, PhD, MEd, RDN, FAND

FIC Members in the News

Upcoming Events

  • CIFT Member Session
    9:30 a.m. - 2:00 p.m.

    November 5, 2015 at the Culinary Vegetable Institute in Milan, Ohio.  

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