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FOOD FOR THOUGHT 

MAY 2012 

Greetings!   

 

Steven SchwartzWe hope you are enjoying the warm spring temperatures. Spring is a time that reminds us of how and where our foods are grown, especially as we see vegetable gardens being planted and the local fields turning green. The Food Innovation Center embraces Ohio-produced foods, with innovative research being conducted on the health benefits, nutritional quality, safety and sustainability of Ohio-produced tomatoes, berries, soy, cruciferous vegetables, eggs, and more.  With 21 new FIC seed grant proposals submitted last week from researchers across campus and the new CCTS-FIC Collaborative Center RFA that was just announced, we expect a productive next 12 months of research activity!  Thank you all for sharing your novel ideas involving food, and for helping in this initiative to create a healthier, hunger-free world.

Sincerely,

Steven Schwartz
FIC Associate Director
IN THIS ISSUE
NEW WEBSITE DESIGNED TO HELP YOU!
GRANT OPPORTUNITIES
UPCOMING EVENTS
RESOURCES FOR FOOD RESEARCH, TEACHING, AND OUTREACH
FIC MEMBERS IN THE NEWS

DID YOU KNOW?

FIC has a new website with expanded member profile content and discoverability. Learn more in this
issue.

E-NEWSLETTER ARCHIVE 

Click here to view past editions of our e-newsletter!

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NEW WEBSITE DESIGNED TO HELP YOU!

FIC recently unveiled a new website designed to bolster internal and external awareness of you--our 250 members. Web analytics from our previous site showed that member profiles were frequently
viewed, so we sought to improve them. You can now filter members by college or primary FIC area, search across all members using any keyword, or browse alphabetically. Take a minute to review your profile and search for collaborators; the center continues to grow, adding valuable expertise in new areas. Thanks to those who provided profile updates; you can submit updates, including new headshots, at any time to [email protected].


 
 FIC Members Page Screen Shot

GRANT OPPORTUNITIES

Intramural:

FIC-CCTS Request for Applications
Deadline: June 30, 2012

Summary: The Food Innovation Center is pleased to partner with the OSU Center for Clinical & Translational Science (CCTS) to offer an award through the CCTS Pilot and Collaborative Studies Program Multi-Track Collaborative Center Pilots RFA. One award is expected with funding of $50,000 in direct costs for one year. See Track 5 in the RFA for more details.
Link: http://fic.osu.edu/funding/ccts.html

 

Extramural:

USAID Development Innovation Ventures 

Award Note: Stage 1 funding up to $100,000 per project.  Stage 2 funding up to $1,000,000.
Deadlines: June 1, 2012; Sept. 1, 2012; Dec. 1, 2012; March 1, 2013
 

Summary: For compelling new development solutions, rigorous testing, and help for scaling those that are proven successful to reach millions of beneficiaries. DIV is interested in innovations that are expected to lead to transformative (as opposed to incremental) improvements to development outcomes that could ultimately scale across multiple developing countries. Mentioned topics for interventions include: New tools for more effective agriculture extension and testing for the most effective way to reach scale, combining vaccination with nutritional projects, and iron and vitamin A supplements.

Link: http://idea.usaid.gov/sites/default/files/aps-oaa-12-000004%20div%20annual%20program%20statement.pdf

 

Planning Grants for Translational Research to Improve Obesity and Diabetes Outcomes (R34)
 
Award Note: Direct costs of up to $150,000 per year are allowed. $300,000 total.
Deadline: July 2, 2012, Nov. 1, 2012
Summary: To develop and pilot test practical, sustainable, acceptable, and cost efficient adaptations of efficacious strategies or approaches prevent and treat diabetes and/or obesity. Research must target the prevention or reversal of obesity, prevention of type 2 diabetes, improved care of type 1 and type 2 diabetes, or the prevention or delay of the complications of these conditions. NIMH encourages research focused on people with severe mental illness (SMI), whose risk for obesity and type 2 diabetes is twice that of the general population.
Link: http://grants.nih.gov/grants/guide/pa-files/PAR-12-173.html
 

Fats and Proteins Research Foundation Grants
 
Award Note: In recent years, FPRF has averaged approximately five at-large grants per year at a level of $45,000 each. FPRF does not have a recommended range or limit for grants.
Deadline: Sept. 15, 2012.
Summary: The research objectives for rendered by-products should be directed toward solving a significant problem, improving product safety/quality, chemical or biological modifications to increase value or nutritional studies to improve their utilization in animal diets. For the near term, FPRF has decided to focus work in aquaculture, swine, and poultry nutrition aiming directly at gaps in the current knowledge necessary for diet formulators, including critical work in nutritional characteristics of rendered products.

Link:http://www.fprf.org/documents/RFP%202012.pdf
 
 

IZUMI Foundation Grants
 
Range of Awards: Up to $100,000
Deadline: Continuous. LOI required.
Summary: For promising, practical innovations that reduce the burden of infectious disease while also strengthening the ability of communities to improve the health outcomes of people living in the most impoverished areas of Africa, Central America, and South America. The foundation supports projects in five areas: infectious diseases with high morbidity and mortality, neglected tropical diseases, malnutrition, maternal and neonatal health, and health care infrastructure.
Link: http://izumi.org/fundingfaq.html 

UPCOMING EVENTS

9TH ANNUAL RUSSELL KLEIN SYMPOSIUM

 

Date and Time: Friday, June 1, 2012; 9:00 am-4:00 pm 

 

Location: 1st floor, Biomedical Research Tower (BRT), The Ohio State University 

 

Description:  The Russell Klein symposium provides students an opportunity to present their research and interact with nutritional scientists. The program will include a full day of invited speakers who are experts in their respective fields and will feature student poster and oral presentations. The Food Innovation Center is a co-sponsor of the event. View the agenda.

 

 

 
RESOURCES FOR FOOD RESEARCH, TEACHING, AND OUTREACH

OSU WEB SERVICE FOR LITERATURE SEARCHES
 
The High Performance Computing (HPC) Lab in Ohio State's Dept. of Biomedical Informatics has released a web service for literature searches called theadvisor. The service starts with a simple search or takes a bibliography file (in BibTeX, RIS or EndNote XML format) of a paper you are currently working on and suggests other relevant publications. The tool also gives venue and reviewer recommendations. Access the advisor. Failla_Achterberg

 

ACCELERATIONG PROGRESS IN OBESITY PREVENTION: SOLVING THE WEIGHT OF THE NATION
This IOM publication is the basis of The Weight of the Nation, a multipronged project that will shed new light on the facts and myths of this urgent public health issue and explore how obesity is impacting our nation and the health care system. The project includes four documentaries, and HBO Family series, 14 short films, and social media. Read the publication and learn more at The Weight of the Nation Project Page.
  

 

FIC MEMBERS IN THE NEWS

SUDHIR SASTRY RECIEVES USDA GRANT TO CONTINUE STUDYING THE PROCESS OF OHMIC HEATING

Failla_AchterbergSudhir Sastry has studied ohmic heating for decades, but the process continually sparks his curiosity.

 

"We've been finding some things that are really interesting," Sastry said. 


Apparently, others agree. Sastry's team recently won a $492,000 U.S. Department of Agriculture grant on using the process to control enzymatic activity in tomatoes.


Ohmic heating uses electricity to heat and process food in an unconventional way: The food is subjected directly to electric fields to be heated, much like an electric range's coiled element.  Read the full article. 

 


DAVID FRANCIS AND KICHOON LEE WIN OARDC AWARDS
 

The Food Innovation Center congratulates members David Francis and Kichoon Lee on their recent award wins at OARDC's 2012 Annual Research Conference.


David Francis was awarded the Director's Innovator of the Year Award and Kichoon Lee was awarded the 2012 Distinguished Junior Faculty Research Award during the Ohio Agricultural Research and Development Center (OARDC) Annual Research Conference on April 26.

 

Failla_AchterbergFrancis, an Ohio State University associate professor from the Department of Horticulture and Crop Science, is a tomato breeder and geneticist. His award as Innovator of the Year recognizes his innovation and entrepreneurship, which he highly contributed to through his impact on agricultural production and findings of health benefits from tomatoes. His accomplishments include spearheading the development of the first high-density genotyping tool for tomatoes, a project that earned him the U.S. Department of Agriculture's Honor Award for Excellence last year.

 Failla_Achterberg

Lee, an associate professor in Ohio State University's Department of Animal Sciences, focuses on novel factors related to the development of muscle and adipose tissue that helps benefit animal productivity and quality. His award for Distinguished Junior Faculty Research recognizes his outstanding achievements as a faculty member at the level of assistant or associate professor. In 2009, Lee was named Honorary Scientist by the Republic of Korea's Rural Development Administration for consultation services, leadership, and expertise in research. He was also awarded Brilliant Korean Scientist twice. Since joining OARDC in 2004, Lee has secured $826,000 in grants to support his research and published 20 peer-reviewed journal papers.  

Read the full article.

 


SARAH SCHOPPE-SULLIVAN AND MARY ELLEN WEWERS RECOGNIZED FOR DISTINGUISHED TEACHING AND FACULTY SERVICE
  

The Food Innovation Center congratulates members Sarah Schoppe-Sullivan and Mary Ellen Wewers on receiving university awards.Failla_Achterberg

 

Schoppe-Sullivan was honored as one of 12 recipients to win the Alumni Award for Distinguished Teaching. Wewers was one of three faculty members to receive the President and Provost's Award for Distinguished Faculty Service.

 

An associate professor in the Department of Human Development and Family Science, Schoppe-Sullivan received her Distinguished Teaching award for going above and beyond as a research mentor for undergraduate students. Since joining OSU in 2003, she has played a significant part in designing new courses, revising curricula, and serving on her department's UndergraduateFailla_Achterberg Studies Committee.

 

Wewers, a professor in the Division of Health Behavior and Health Promotion, is the first person to win the Award for Distinguished Faculty Service in the College of Public Health. Wewers has made significant contributions to the university over the course of her 25-year career with OSU, including innovative curriculum revision of the College of Nursing's PhD program as Graduate Studies Chair and director. Her research on tobacco control and smoking cessation in Appalachia has been continually funded by the National Institute of Health since 1988.

 

Read the full article.  
  

What do you want to see here?
This is your e-newsletter, so please let us know what you'd like it to contain. Want more or less of a particular type of content? Have an idea for a new segment? Email [email protected] or call Carolee at
 614-292-0229.

Food Innovation Center | The Ohio State University  

203 Bricker Hall | 190 North Oval Mall

Columbus, OH 43210-1358

p: 614-292-0229 | f: 614-292-3658 | e: [email protected] | w: http://fic.osu.edu 

Director: Ken Lee; Associate directors: Steven Clinton, Mark Failla, Michael Leiblein, and Steven Schwartz 

 

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