The Foods for Health Research Initiative (FFH) provides the framework to develop new collaborations and innovative approaches needed to address the impact of food and diet on human health.
FFH Faculty Program Lead Dr. Jessica Cooperstone was recently featured in Ohio State News for her research on tomato-soy juice and inflammation. Dr. Cooperstone leads the Food Crop and Improvement Pillar.
With April 22 being Earth Day, Foods for Health spoke with Dr. Jess Cooperstone to better understand the science behind quality produce as well as highlight the Food and Crop Improvement pillar.
March is National Nutrition Month. Foods for Health spoke with Dr. Chris Taylor to highlight his work in nutrition and wellness as well as his contributions as a part of the 2025 Dietary Guidelines Committee.