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DR. M. MÓNICA GIUSTI (ASSISTANT PROFESSOR)
Born in Lima, Peru, M. Mónica Giusti received her B.S. and a degree as a
Food Engineer from the Universidad Nacional Agraria, La Molina, in Lima, Peru.
Later she received her Master and Doctorate degrees in Food Science from Oregon
State University working on anthocyanins as natural food colorants. She joined
the Department of Nutrition and Food Science at the University of Maryland as an
Assistant Professor and then moved to Ohio State as a Visiting Assistant
Professor, to join the multidisciplinary research on phytonutrients. Dr.
Giusti’s major areas of research interest are the chemistry and potential health
benefits of flavonoids, and their applications in food systems. Dr. Giusti is a
member of the American Chemical Society and a Professional Member of the
Institute of Food Technologists. Her research has generated more than 25
peer-reviewed articles in international journals, 10 book chapters and over 40
presentations at national and international conferences and workshops.
THE DEPARTMENT OF FOOD SCIENCE
AND TECHNOLOGY ANNOUNCES
NEW FACULTY APPOINTMENTS
DR. JEFF CULBERTSON (PROFESSOR)
Originally from Astoria, Oregon,
Jeff Culbertson earned his B.S. and M.S. in Food Science and Technology at
Oregon State University. He received his Ph.D. in Food Science from Washington
State University in 1984. Dr. Culbertson taught for a year in the Department of
Animal and Food Science at the University of Wisconsin-River Falls before going
to work for The Kellogg Corporation in 1985. While at Kellogg he was involved in
the development of many products, including Nutrigrain™ bars. In 1988, Jeff
joined the faculty at Central Michigan University (CMU) and taught Food Science
to Dietetics majors for 12 years. During that time he won CMU’s Excellence in
Teaching Award, an honor that is bestowed on one professor each year. At the
University of Idaho, Jeff has been nominated for numerous teaching and advising
awards. Dr. Culbertson has worked in many research areas in his career,
including legume proteins, fruit pigments, dough conditioners, fat substitutes,
and antioxidants. He has authored chapters in food chemistry and processing
texts related to breakfast cereals and food proteins. He has been an associate
editor for a number of text and reference books related to food science. Dr.
Culbertson is a pioneer in the area of Food Science-related distance education.
While at Central Michigan he helped develop the nation’s first online M.S.
degree in Human Nutrition and Dietetics. At UI he spearheaded the creation of a
highly successful, web-based multi-course program.
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