Director, Professor, Food Science and Technology, Center for Advanced Functional Food, Research, and Entrepreneurship
Biography
Yael Vodovotz is a professor of food science and technology at Ohio State. Her research examines the physical, chemical, and molecular properties of foods, with particular interests in carbohydrate systems and functional foods. She collaborates across agriculture, food science, and medicine to investigate how foods and their components may contribute to cancer prevention and complement cancer treatment.
Education and Training
Vodovotz earned a BS in food science from the University of Illinois, an MS in food science from the University of British Columbia, and a PhD from the University of Massachusetts. She completed postdoctoral work through a joint University of Houston and NASA Johnson Space Center program.