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Food for Thought                 March 2013



The Food Innovation Center is pleased to announce the hiring of Julie Manning as our new Executive Manager. Julie brings extensive experience that will help guide this Center toward food discovery and sustainability.  Julie officially joins the Center on Monday, April 1, 2013. 


Julie conveys her enthusiasm for joining FIC: 


"I am very excited to be joining the Food

Julie ManningInnovation Center this April in the position of Executive Manager. I have an extensive background in the public and non-profit sector with more than 20 years of experience in program management, event planning and fundraising. Most recently I served as the Civic Education Program Coordinator for the Supreme Court of Ohio where I was responsible for creating the Court's award-winning Visitor Education Center and all related programming. What interested me the most about joining the FIC was the prospect of becoming part of an organization with so much opportunity for growth - and, as an Ohio State alum, a chance to be affiliated with an institution I hold in high regard. I am looking forward to working with the FIC staff and co-directors as we fulfill the mission of the FIC through quality programming for all of our members."


Julie Manning

FIC Executive Manager

Innovation Initiative Competition

The Food Innovation Center announced its second annual Innovation Initiative competition. These awards will support multi-college teams building on our existing team awards or in new collaborative research projects. Proposals are due to [email protected] by Thursday, April 25 at 5 PM; funds are available June 3, 2013. 

Highlights of the 2013 competition: 
  • Following on discussions from the 2013 FIC Annual Meeting, we seek new team research approaches in the areas of food security, behavior change, campus and community nutrition, value-added foods, functional foods, commercialization of food intellectual property, or nutrition and immunity.
  • Teams must have at least three Full Members of FIC from three OSU colleges based on TIU.
  • Up to $50,000 in direct costs for one year per award; as many as 4 high quality projects may be supported.
  • Interactions with off-campus partners are encouraged, and confidentiality will be protected.
  • Review the 2013 RFP for full details.
In This Issue
Innovation Initiative
Member Spotlight
Seed Grant Awardees
Upcoming Events
FIC News
Purnima Kumar
Member Spotlight 
Could eating black raspberries reduce your risk for oral cancer? This is just one of the exciting innovative research questions under investigation by Food Innovation Center member and Associate Professor in the Division of Periodontology, Purnima KumarRead the full article
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Food Innovation Center Announces Nine New Seed Grants for 2013-2014 

The following cross-college teams will receive $25,000 in funds to support novel approaches that aim to improve lives through adequate, safe, health-promoting food. Of the 18 proposals submitted, 9 were funded in total. Congratulations to our new awardees! 

1. Green tea confections for managing postprandial hyperglycemia-induced vascular endothelial dysfunction 

Richard Bruno (PI), EHE; Yael Vodovotz, FAES; Mark Failla, EHE


2. Molecular mechanisms of lycopene metabolites in prostate carcinogenesis

Steven Clinton (PI), COM; Steven Schwartz, FAES; Robert Curley, Pharmacy; Qianben Wang, COM; Michael Freitas, COM; Jessica Fleming, OHS; Lei Wan, EHE 
3. Establishing vitamin A bioequivalence of provitamin A carotenoids in foods 
Earl Harrison (PI), EHE; Robert Curley, Pharmacy; Steven Schwartz, FAES; Hilary Goetz, FAES; Rachel Kopec, FAES 
4. Shelf to health: Can product formulations change our view of dietary impacts? 
Neal Hooker (PI), OAA - Glenn School; Colleen Spees, COM; Christopher Taylor, COM 
5. Mealtime behavior problems in preschool children born preterm: Associations with maternal sensitivity and executive function 
Sarah Keim (PI), COM; Sarah Anderson, CPH; Barbara Gracious, COM 
6. Evaluation of biologically relevant vitamin D metabolites in murine skin 
Tatiana Oberyszyn (PI), COM; Kenneth Riedl, FAES; Kathleen Tober, COM; Matthew Teegarden, FAES 
7. Inline control of sanitization process in fresh produce using micromachined porous medium with integrated Bio Field-Effect-Transistors (BioFET) 
Mohammad Shavezipur (PI), FAES; Wu Lu, Engineering; Gonul Kaletunc, FAES 
8. Raspberry ketone (RK) in weight loss and anti-inflammation 
Christopher Simons (PI), FAES, Yael Vodovotz, FAES; Kenneth Riedl, FAES; Martha Belury, EHE; Lisa Yee, COM 
9. 3D reporter assays for studies of drug/nutrient interaction in cancer patients 
Ouliana Ziouzenkova (PI), EHE; Don Benson, COM; Mark Failla, EHE; Jed Johnson, Nanofiber Solutions, LLC

FIC Combats Obesity

Obesity is a key initiative at the Food Innovation Center. Our researchers are committed to investigating new and innovative ways to combat obesity

Upcoming Events


Zamorano University: Challenges and Opportunities in Latin America 

Time: April 8, 2013 @ 11am to 12pm
Location: Parker Food Science and Technology building, room 118
Join the Department of Food Science and Technology as they host Dr. Luis Fernando Osorio, chairman of the Department of Food Science and Technology at Zamorano University. Read more.
Inaugural Building Healthy Academic Communities National Summit 
Time: April 22-23, 2013 @ 8am to 5pm
Location: Blackwell Inn 
Faculty, students, and staff are all welcome in participating in the first Building Healthy Academic Communities National Summit. The conference aims to address best practices in wellness promotion, tracking the progress of student and faculty wellness, academic medical centers, and wellness innovation. Read more.
FIC News

Yael Vodovotz Takes Great Strides Towards Foods for Health 
FIC member Yael Vodovotz's innovative research projects were recently highlighted by the College of Food, Agricultural, and Environmental Sciences. Read the full article.


FIC Member Jill Clark Comments on Ohio's Food Desert Challenges

Jill Clark, was interviewed by the Zanesville Times Recorder for the article "Some Ohioans face challenges to healthful food access." Read the full article. 



FIC Member Ouliana Ziouzenkova's Research Featured in Allure  

Allure Magazine's article "Fat-Burning Shot" features Ouliana Ziouzenkova's research on an implant which reduces fat. Experiments on lab mice have proven her implants to be successful in reducing fat and hopes for human research are a few years away. Read the full article.

FIC Researcher Aims to Discover if Obesity Increases Progression of Colon Cancer

Susan Olivo-Marston is investigating whether or not obesity contributes to colon cancer risks and if restricting calories reduces risks. Read the full article.

FIC Member Charles Emery Featured in CityScene Magazine
Charles Emery's FIC seed grant funded research on home environment and food choices was recently featured in Columbus' magazine CityScene. Read the full article. 

Tammy Katz Male-centered Yogurt Sets Itself Apart
FIC member Tammy Katz, adjunct Professor of Brand Management at Fisher College of Business and CEO of Katz Marketing Solutions, was interviewed in the article "Do men need their own yogurt? New brand bets they do." Read the full article. 

Daren Knoell's Zinc Research Featured in The Vancouver Sun
A global review conducted by the Cochrane Collaboration has found that zinc is more effective than vitamin C and echinacea for cold symptoms. Knoell's research provides evidence that the reason zinc is more effective is because it actually slows down the immune system's overly-eager response during a cold. Read the full article.
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