Professor Sheryl Barringer has been named chair of the Department of Food Science and Technology, effective Jan. 1. After receiving a Ph.D. in food science from the University of Minnesota in 1994, Dr. Barringer joined Ohio State as an assistant professor and was promoted to professor in 2004. Since 2012 she has served as interim chair of the department while maintaining her teaching, research and outreach responsibilities.
Sheryl is recognized for her expertise in the food science and technology discipline and has contributed to the knowledge base by authoring 14 book chapters, authoring or co-authoring more than 100 journal articles, and serving as an editor for numerous publications. Throughout her career, she has maintained a strong commitment to the food science and technology discipline through service as a journal editor, editorial board member and manuscript reviewer. Additionally, she has held many offices or committee appointments in professional societies and organizations devoted to the food science discipline.
Recognized as an outstanding researcher and teacher, Dr. Barringer has received CFAES’s Pomerene Teaching Award and an OARDC Outstanding Research Award. In 2004, she was awarded the Samuel Cate Prescott Award from the Institute of Food Technologists for outstanding research in food science and technology.
As chair of the department, Dr. Barringer will lead one of the largest food science programs in the country. With state-of-the-art facilities, strong relationships in the food industry and opportunities through the university’s Discovery Themes, the Department of Food Science and Technology is positioned to strengthen and grow its contributions to society.