Steve Schwartz OARDC Conference Bio
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10 2015 oardc annual research conference Photo by Ken Chamberlain 2015 OARDC Distinguished Senior Faculty Research Award Steve Schwartz Steve Schwartz is a professor in the Department of Food Science and Technology, based on the Columbus campus. He is recognized for his research into the role of dietary phytochemicals and functional foods in health, particularly cancer prevention. He joined OARDC in 1996 as Carl E. Haas Endowed Professor of Food Science and Technology and has also been a faculty member in the Interdisciplinary PhD Program in Nutrition since 1997. Particularly noteworthy is Schwartz’s work in the area of carotenoids, which have been shown to play a role in the prevention of several types of cancer. He has demonstrated that consuming vegetables with lipids enhances the absorption of carotenoids and bioconversion of pro-vitamin A beta- carotene. Schwartz’s analytical methods to separate and quantify carotenoid isomers are now used by researchers worldwide. Working with David Francis in the Department of Horticulture and Crop Science, he discovered that unique varieties of tomatoes developed at OARDC were significant sources of pro- vitamin A and highly bioavailable lycopene. Schwartz is now taking his research to a new level, expanding into the groundbreaking field of food and nutritional metabolomics. He was recently selected to lead an OSU Discovery Theme Initiative on this topic, which will make Ohio State one of only a handful of institutions in the United States with this expertise.
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Biography of Steve Schwartz, winner of OARDC's 2015 Distinguished Senior Faculty Research Award, from the 2015 OARDC Annual Research Conference program.
Transcript of Steve Schwartz OARDC Conference Bio
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2015 OARDC Distinguished Senior Faculty Research Award
Steve Schwartz
Steve Schwartz is a professor in the Department of Food Science and Technology, based on the Columbus campus. He is recognized for his research into the role of dietary phytochemicals and functional foods in health, particularly cancer prevention. He joined OARDC in 1996 as Carl E. Haas Endowed Professor of Food Science and Technology and has also been a faculty member in the Interdisciplinary PhD Program in Nutrition since 1997.
Particularly noteworthy is Schwartzs work in the area of carotenoids, which have been shown to play a role in the prevention of several
types of cancer. He has demonstrated that consuming vegetables with lipids enhances the absorption of carotenoids and bioconversion of pro-vitamin A beta-carotene. Schwartzs analytical methods to separate and quantify carotenoid isomers are now used by researchers worldwide. Working with David Francis in the Department of Horticulture and Crop Science, he discovered that unique varieties of tomatoes developed at OARDC were significant sources of pro-vitamin A and highly bioavailable lycopene.
Schwartz is now taking his research to a new level, expanding into the groundbreaking field of food and nutritional metabolomics. He was recently selected to lead an OSU Discovery Theme Initiative on this topic, which will make Ohio State one of only a handful of institutions in the United States with this expertise.
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Additionally, Schwartz is the director or co-director of four major centers: the Center for Advanced Functional Foods Research and Entrepreneurship (CAFFRE), the Center for Advanced Processing and Packaging Studies (CAPPS, a National Science Foundation Industry University Cooperative Research Center), the Food Innovation Center (FIC), and the Nutrient and Phytochemical Analytic Shared Resource (NPASR, part of Ohio States Comprehensive Cancer Center).
Since joining Ohio State, Schwartz has generated more than $22 million in research funding as principal investigator or co-PI. He has also published more than 170 peer-reviewed scientific papers (230 over his entire career), generated 11 patents or invention disclosures, and delivered 125 invited presentations.
Schwartz is a Fellow of both the American Association for the Advancement of Science (AAAS) and the Institute of Food Technologists (IFT). He has received numerous research awards from Sigma Xi and IFT, including the Gilbert A. Laveille Lectureship and Award for outstanding research at the interface of food science and nutritionpresented by the American Society for Nutrition and IFT.
The OARDC Distinguished Senior Faculty Research Award consists of a plaque and $1,000 for Schwartz and $3,000 added to the operating expense account of his OARDC research program for one year.
Selection committee: Anne Dorrance (chair), Charles Goebel, Michelle Jones, Gireesh Rajashekara
