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.

News

Foods for Health

FFH-ODI Collaboration for Metabolomics Summer Internships

Foods for Health and the Office of Diversity & Inclusion collaborated during Spring 2018 to identify and place four talented undergraduate students from diverse backgrounds for paid summer internships in Ohio State metabolomics labs. The students will present their research involvement at a Summer Research Internship Culminating Seminar on Thursday, July 26. The four ODI Scholars (pictured left to right) selected as the inaugural Metabolomics Interns are: Brett Mitchell, mentored by Dr. Willa Hsueh; Neway Araya, mentored by Dr. Matthias Klein; Kyler Wilson, mentored by Dr. Vicki Wysocki; and Kiran Boyinepally, mentored by Dr. Ken Riedl and Dr. Ewy Mathe.

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Foods for Health

2018 Ohio Mass Spectrometry and Metabolomics Symposium

The 2nd Annual Ohio Mass Spectrometry and Metabolomics Symposium (OMSMS) was held at the Blackwell Inn on May 16-17, 2018. Over 200 participants from 37 organizations attended plenary sessions with keynote and invited speakers in Food and Nutritional Metabolomics (Chair: Josh Blakeslee), Multi-omics for Health (Chair: Ewy Mathe), Advances in Mass Spectrometry (Chair: Amanda Hummon), and NMR- and/or MS-based Metabolomics (Chair: Rafael Bruschweiler); poster and oral presentations (submitted abstracts); industry-sponsored Lunch and Learn sessions; breakout sessions (Preparing for a Career in Industry and Making Your Science Accessible with Foods for Health Ted-style Discovery Talks); and evening reception.

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Foods for Health

Foods For Health Seed Grants 2018

The Foods for Health Seed Grant program is a university-wide initiative with a primary goal of advancing transdisciplinary collaboration and scientific approaches integrating foods and nutrition, metabolomics, and health. Five multidisciplinary teams, representing nine departments across three colleges, were awarded a total of $125,000 in Spring 2018.

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