FIC banner with fruit
Food for Thought                               November 2012


The FIC leadership extends greetings to our members, and we hope that you are finding the time in your busy schedules to enjoy the holiday season, and of course savor the OSU victory over the team "up north." Many of you will soon reflect upon the academic and personal accomplishments of the last year.

Like many others in academics, I have experienced some success and certainly some moments of disappointment over the last 12 months, particularly in the area of new competitive grants. As our congress struggles to find common sense and rise above their year of inaction with support of bold new bipartisan ideas, academic investigators are left with continued anxiety regarding the future of their research programs. Yet, I feel that we at OSU have a distinct advantage in competing for federal, state, and philanthropic research support in the areas of foods and nutrition.
As a land-grant university, OSU has established a broad base of agricultural sciences and nutrition to serve the economic foundation of the State of Ohio. In parallel, we have a century of investment in a highly regarded medical center, crowned with one of the nation's 41 NIH-NCI designated Comprehensive Cancer Centers. Most recently, the College of Public Health was accredited. The number of universities that have this infrastructure and intellectual capital on one campus can be counted on one hand.
The original goal of the FIC was to provide an integrative organization to facilitate the interaction of faculty and trainees involved in foods and nutrition from all disciplines across the campus. Collaboration across disciplines among faculty with unique skills to develop novel hypotheses and innovative approaches to research enhances OSU's competitiveness in grantsmanship. FIC support of collaborative research is leading to success in high quality publications and funding, and the FIC will continue to invest in these efforts over the year to come. We welcome your continued support of the FIC and insight regarding future efforts.   
Best wishes for a year of accomplishment in 2013,
Steven K. Clinton
FIC Associate Director


Updates from FIC Team Leaders on YouTube


Did you miss the FIC Annual Meeting on September 6th? Do you want to find out what FIC teams are doing to tackle issues like food security, obesity, or gut health?


FIC has posted YouTube videos of the short updates given by team leaders at the 2012 Annual Meeting.  Click on the following links to watch!

Colleen Spees- Hunger.FOOD.Health Update - Sept. 6, 2012
Colleen Spees- Hunger.FOOD.Health Update - Sept. 6, 2012

Proposals due for Graduate Student Travel Awards


The Food Innovation Center would like to remind you about the upcoming deadline for our Graduate Student Travel Award program. These awards are designed to help students travel to present at professional meetings and conferences of national or international significance. For more details please view the program RFA. Awards are up to $500 per graduate student with a required 1:1 match of the requested amount, guaranteed by the student's advisor. Apply by 5:00 P.M. on December 3, 2012 for travel during spring semester and summer term (January -July 2013).

2012 Team Award Winners Announced

Twelve multi-college teams are now planning new collaborative projects through FIC Team Awards of up to $2,500 each. Congratulations to the teams led by these PIs: Prosper Boyaka, Kirsten Dangaran, Barbara Gracious, Neal Hooker, Steven Ing, Kay Bea Jones, Michelle Kaiser, Matt Kleinhenz, Gregory Lesinski, Carla Miller, Justin Miller, and Brian Roe. The awards set a new bar for interdisciplinary collaboration, as team members represent 13 of the 14 colleges at Ohio State. Read more. 

Investing in Your Results  


PublicationsThe funding of the latest round of team awards, announced above, brings the total investment by FIC in multi-college projects to $1.24 million. This funding has reached 200 of our 315 members and 13 of Ohio State's 14 colleges. Here we launch a new newsletter section to highlight the progress and products you are generating from these investments, beginning with a sampling of publications that have emanated from FIC-sponsored research. The FIC project PI is indicated in italics.


2010 Seed Grants 

Chitchumroonchokchai C, Riedl KM, Suksumrarn S, Clinton SK, Kinghorn AD, Failla ML. Xanthones in mangosteen juice are absorbed and partially conjugated by healthy adults. J Nutrition. 2012 April 1;142(4):675-680.  


Feng K, Divers E, Ma Y, Li J. Inactivation of human norovirus surrogate, human norovirus virus-like particle, and vesicular stomatitis virus by gamma irradiation. Applied and Environmental Microbiology. 2011 May;77(10):3507-3517


Grewal SS, Grewal PS. Can cities become self-reliant in food? Cities. 2012;29(1):1-11.


Reichert B, Yasmeen R, Jeyakumar SM, Yang F, Thomou T, Alder H, Duester D, Maiseyeu A, Mihai G, Harrison EH, Rajagopalan S, Kirkland JL, Ziouzenkova O. Concerted action of aldehyde dehydrogenases influences depot-specific fat formation. Molecular Endocrinology. 2011 May;25(5):799-809.


2011 Seed Grants 

Yang F, Zhang X, Maiseyeu A, Mihai G, Yasmeen R, DiSilvestro D, Maurya SK, Periasamy M, Bergdall KV, Gregg D, Sen CK, Roy S, Lee LJ, Rajagopalan S,Ziouzenkova O. The prolonged survival of fibroblasts with forced lipid catabolism in visceral fat following encapsulation in alginate-poly-L-lysine. Biomaterials. 2012 August;33(22):5638-5649.

FIC News


Carla Miller Finds Success with Mindful Eating Approach in Diabetes Study

FIC member Carla Miller found applying a mindful eating intervention to individuals with Type 2 diabetes resulted in reduced weight and lower blood sugar levels. Read more.

FIC Researchers Featured in Fall Edition of Frontiers

The Food Innovation Center researchers Gregory Lesinski, Steven Clinton, Yael Vodovotz, Steven Schwartz,Jennifer Ahn-Jarvis, Ken Riedl, and Elizabeth Grainger are all featured or quoted in an article on novel interdisciplinary cancer research in Frontiers, a publication produced by the Ohio State Comprehensive Cancer Center. Read the article.

Associate Director Dr. Steven Clinton Highlights Cancer-fighting Research

The Food Innovation Center and our Associate Director Dr. Steven Clinton were recently featured in Health Canal for research on cancer-fighting foods. Read the full article

"UnBeetable Burger" Wins First Place at Competition

Congratulations to Ohio State students in the Department of Food Science and Technology on winning first-place in the Student Product Development Competition of AACC International for their vegetarian burger creation. Students were advised by FIC members Monica Giusti and Luis Rodriguez-Saona. The "UnBeetable Burger" is a frozen microwavable burger made of beets, black beans, and brown rice. Read more.

Ouliana Ziouzenkova Uses Implant to Reduce Fat

was interviewed on CNN's "Health Minute" segment for her research on reducing fat using a heat capsule implant. The implant reduced fat by 20 percent in a lab test with mice within 80 days of treatment. The implant also reduced the amount of visceral fat in the mice, a fat which surrounds the organs and can increase risk for serious diseases. 

Vaccine could melt bad fat
Implant Could Reduce Visceral Fat

In This Issue
FIC Team Leaders on YouTube
Graduate Student Travel Awards
2012 Team Award Winners
Investing in Your Results
FIC News
Member Spotlight
Upcoming Events
Member Spotlight   
Joining the FIC was an easy decision for 
Michelle Kaiser, a newly appointed Assistant Professor in the College of Social Work. Kaiser had already been collaborating with FIC member Colleen Spees during her doctoral candidacy at the University of Missouri on "Food Choices and Health Status of Food Insecure Families in Central Ohio. Read the full article
Upcoming Events


Healthy Oils in the Diet

Time: Nov. 28, 2012 @ 12 PM to 1 PM
Location: Ohio Union, Barbie Tootle Room (3rd Floor)
Join FIC member Dr. Martha Belury, PhD, RD, as she discusses why and what we should include in our diet. Read more.

Campus Wellness Forum
Time: Dec. 3, 2012 @ 11 AM to 2 PM
Location: Kennedy Commons Loft, 251 W. 12th Ave (above Kennedy Commons & 12th Ave. Bread Co)

Join the Food Innovation Center in enjoying foods prepared with produce from our OSU student-run farm and hear presentations of undergraduate research projects on topics associated with student food, diet, and health! Organic farming, TV viewing among college students and body image, proximity of fast food restaurants and food choices, and food allergies are among the 25 topics to be discussed. Read more.

Resources For Food Research, Teaching, and Outreach


NBC Learn Available for Faculty, Staff, and Student Use


NBC Learn is a collection of over 10,000 primary source streaming videos, newsreels, documents, and images that can be used in lectures, online assignments, digital projects, and presentations thanks to sponsorship by the OCIO and University Libraries. Current event streaming videos are updated daily.  


Browse these resources, link to them, or download them for viewing in an offline player; full transcripts and citations are provided.  On campus, you'll be logged in to The Ohio State University account directly, and there's an Off Campus sign in option.  The Digital Union will be offering workshops on using this resource. Access it at



NetWellness Offers Resources to Researchers and the Public, a non-profit consumer health website, offers a variety of resources to researchers to promote their research and to the public to contribute to the studies and find trusted information. The content on the website is monitored by medical and health professionals from Case Western Reserve University, Ohio State, and the University of Cincinnati. 


Check out the research section at

UCAT Spring Course Design Institute


The University Center for the Advancement of Teaching (UCAT) is now accepting applications for their Spring Course Design Institute. This five-part intensive workshop is designed to provide the tools and guidance necessary to create effective student-centered courses. 

The workshop is on Wednesdays starting Jan. 14 from 11am to 2pm. 
Apply Now. 

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