It’s tomato season right now, and those delicious fruits may be doing more than just making your taste buds happy. Ohio State researchers discovered that daily tomato consumption reduced by half the rate of non-melanoma skin cancers in mice. The study's senior author is Tatiana Oberyszyn, professor of pathology and member of Ohio State’s Comprehensive Cancer Center. Jessica Cooperstone, who co-authored the study, is a research scientist in the Department of Food Science and Technology (FST) in the College of Food, Agricultural, and Environmental Sciences. Cooperstone recently accepted the position of Assistant Professor in Functional Food Biochemistry and Metabolomics. This is a joint appointment between the college's department of Horticulture and Crop Science and Food Science and Technology. Read more about their findings.
The Department of Food Science and Technology is committed to educating students and providing specialized cutting-edge research programs that focus in areas such as food and health, emerging food processing and packaging technologies, and, food safety and quality programs. The department also plays a role in the University’s Discovery Themes initiative around food and nutrition for healthier individuals and communities. To support FST’s technology needs, make a gift here.