| Center for Food Safety and Ag Security
Although the U.S. food supply is abundant and relatively safe, it is not free from instances of illness (sometimes fatal) associated with fresh or processed foods. According to the U.S. Centers for Disease Control and Prevention (CDC), there are 76 million cases of foodborne illness each year in the country, with an average of 5,000 Americans dying from contaminated food on an annual basis.
The Center for Food Safety and Ag Security at Ohio State is based upon the belief that the country's food supply can be made safer in the near future by significantly reducing foodborne illnesses. The Center is committed to putting an end to risky food by bringing the best available science and novel technological advances to market.
- Bring the best food-safety science to market to improve food quality.
- Leverage new investments by local, state and national agencies to advance the food-safety mission.
- Advance intellectual property toward commercialization consistent with the objectives of the Ohio Department of Development and the Ohio Agricultural Research and Development Center (OARDC).
The Center for Food Safety and Ag Security focuses on advancing select ideas with promise for commercial impact in Ohio and nationally. To achieve such a goal, the Center employs a combination of nationally and internationally recognized scientists; state-of-the-art facilities conducive to product/technology development and testing; aggressive pursuit of competitive funds; and seamless collaboration and communication with the food-processing industry.
The Center for Food Safety and Ag Security draws from Ohio State University's wide range of state-of-the-art resources and expertise in the field of food science. At the core of the Center is the university's Department of Food Science and Technology (FST) - an impressive program that has attracted the nation's leading experts in food-safety engineering, food science and related disciplines. Other collaborators include pre-eminent researchers with the Food Animal Health Research Program (FAHRP) and the Department of Agricultural, Environmental and Development Economics.
Valuable assets to the Center are the university's $17 million Parker Food Science and Technology Building, which includes labs that specialize in coatings, ultra-high-pressure processing, lipid and flavor chemistry, sensory analysis, food packaging, and other areas; and FST's Food Industries Center, which provides pilot-plant facilities and support for education, research and product development. Additionally, the Center works in close partnership with the Toledo-based Center for Innovative Food Technology, a statewide Edison program for economic development.
The Center for Food Safety and Ag Security is also a partner in Public Health Preparedness for Infectious Diseases (http://phpid.osu.edu/) - one of several interdisciplinary programs that Ohio State recently funded through its Targeted Investment in Excellence (TIE) program, seeking to achieve national pre-eminence in the field of public-health preparedness.
Among other projects, the Center for Food Safety and Ag Security sees great promise in the following initiatives:
Salmonella-free eggs: Ohio State researchers have come up with a system that utilizes ozone and thermal treatment to kill Salmonella inside shell eggs while protecting quality. EggTech LLC, a partnership of researchers and businesses, plans to implement this patented technology in Ohio egg-producing plants.
Tamper-evident cap: Center scientists are optimizing a threaded closure for bottles and jars that changes color once the product is opened, helping ensure the integrity of its contents. The closure has both tamper-evident and anti-counterfeit features and can be used for food or pharmaceutical applications.
Rapid test for noroviruses: Noroviruses are the leading cause of viral gastroenteritis, or stomach flu, causing large outbreaks in group settings such as schools, nursing homes, hospitals, and cruise and military ships. Center virologists are developing rapid detection methods for noroviruses, which have a high potential for worldwide commercialization for disease prevention and post-outbreak diagnosis, and by the food or pharmaceutical industries.
The Center for Food Safety and Ag Security welcomes partners that see the potential of innovative ways to keep food safe. We specialize in pioneering technologies for both industrial and consumer applications. Together, we can usher in a food-safety revolution that will make the vital need of eating both enjoyable and risk-free.
Contact Information:
Ken Lee, Director
Center for Food Safety and Ag Security
The Ohio State University
110H Parker Food Science and Technology Building
2015 Fyffe Road
Columbus, OH 43210-1007
(614) 292-7797
lee.133@osu.edu
fst.osu.edu/abig
|
