Professor
The Ohio State University
Widespread, large-scale human access to safe, healthy foods require processing technologies that are capable of inactivating harmful pathogens within foods without compromising quality. New alternative process technologies such as ohmic heating, high pressure processing and moderate electric field processing show promise in revolutionizing the food industry. As part of the Food Innovation Center, I hope to bring to fruition processes that will make this vision a reality. Working with this multifaceted interdisciplinary group is a key component that enables us to establish the foundation for the next generation's food supply.