Foods for Health

INTEGRATING FOOD, NUTRITION AND METABOLOMICS FOR HEALTH

Many costly and preventable chronic conditions — heart disease, stroke, cancer, diabetes, hypertension, obesity and developmental delays — are affected by diet. An individual’s metabolic profile and response to foods are influenced by many factors including genetics, physiology, lifestyle and environmental factors.

With all seven health science colleges and a top-ranked academic medical center co-located on one campus with its colleges of agriculture and arts and sciences, Ohio State is a poised to collaboratively address the complexities of metabolomics-based food and nutritional problems in ways that enable personalized prevention and medical care, dietary recommendations, and food-based interventions to improve health and prevent disease. 

By connecting our faculty expertise and students to state-of-the-art technology and public-private partnerships, our interdisciplinary teams are making discoveries in food and nutritional metabolomics for health. Unprecedented insights in individual biochemical variability provide the foundation across diverse disciplines for:

  • Developing and using state-of-the-art analytical and informatics technologies to comprehensively identify and profile metabolites of nutrients and other bioactive food compounds in foods and biological samples. 

  • Generating data using other "-omic" technologies to correlate unique features of the human metabolome to unique characteristics of individuals. 

  • Discovering new biomarkers that define subtypes associated with wellness and diseases. 
  • Developing personalized food and nutritional interventions to improve one’s metabolic profile to improve health. 

  • Building a broad-reaching ‘crops-to-clinic-to-consumer’ network.

Committed to creating a healthier future for individuals and populations, our teams are leading new scientific approaches that integrate foods and nutrition, metabolomics, and health.

Program Leads

Executive Director

Kamal N. Aboshamaa, PhD

Interim Faculty Lead

Mark Failla, PhD

News

Foods for Health

"Golden” potato delivers bounty of vitamins A and E

New research at The Ohio State University suggests that an experimental “golden” potato could hold the power to prevent disease and death in developing countries where residents rely heavily upon the starchy food for sustenance, new research suggests.

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Foods for Health

Global food science organization recognizes Hatzakis with Young Scientist Award

The International Union of Food Science and Technology has honored Dr. Emmanuel Hatzakis with its Young Scientist Award for outstanding scientific contributions.

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Foods for Health

FFH Metabolomics News - November 2017

Research news, funding opportunities, new hires, and more in the latest edition of Metabolomics News.

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Foods for Health

Foods For Health Discovery Theme Seed Grant RFP Announced

The Foods for Health Seed Grant Competition is a university-wide initiative with a primary goal of advancing the use of metabolomics-based technology in food and nutrition research for the improvement of health.

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