Functional Foods

Yael Vodovtz

Professor
Department of Food Science and Technology
Columbus
Office Phone: 
614-247-7696

Bread staling, physico-chemical properties of carbohydrate systems and functional foods, water mobility and functional properties of food components, material properties of biopolymers and bioplastics. Appointment in OSU Interdisciplinary Graduate Program in Nutrition & Comprehensive Cancer Center.

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