Mónica Giusti

2018 Clean Label Conference

 

Monica Giusti, Ohio StatePresentation: Natural Colorants: Challenges and Opportunities

Speaker: M. Mónica Giusti, Ph.D., Professor, Dept. Food Science and Technology, The Ohio State University

The research of M. Mónica Giusti, Ph.D., focuses on the chemistry and potential health benefits of flavonoids, and their applications in food systems. She feels the industry can make foods healthier without sacrificing sensory appeal. Anthocyanins, for example, are natural pigments that can replace synthetic dyes, improving visual appeal and making foods healthier.

Giusti, born in Lima, Peru, received her B.S. and Food Engineer degrees from the Agrarian University in Lima, Peru. She received a MSc and Ph.D., in Food Science from Oregon State University working on anthocyanins as natural food colorants. She was a faculty member at the Department of Nutrition and Food Science at the University of Maryland before joining The Ohio State University.

She is a member of the Institute of Food Technologists and the American Chemical Society. She has served the IFT Fruit and Vegetable Products division, and the Ohio Valley section, as a board member.

Her research has generated over 75 peer-reviewed journal articles, 20 book chapters and 100 scientific presentations over the world. She holds 3 US patents and 3 international patents for technologies related to anthocyanins. For her cutting-edge innovations in the food science and technology, Dr. Giusti was named 2010 OARDC Director’s Innovator of the Year, 2011 TechColumbus Outstanding Woman in Technology, the 2013 OSU Early Career Innovator of the Year and 2017 Educator Award from the North American Colleges and Teachers in Agriculture.

 

2018 Clean Label Conference

Title:
Natural Colorants: Challenges and Opportunities

Consumer and food industry demand, as well as changes in regulations have helped drive interest in naturally-derived colorants to replace synthetic ones. This presentation reviews major biological and environmental sources of natural colorants. The chemical characteristics of anthocyanins, betalains, carotenoids and chlorophylls are discussed as they relate to their color expression in food matrices. We will summarize some of the challenges manufacturers face on their efforts to switch to colorants from natural sources as well as on possible ways to overcome those challenges and facilitate this transition on food applications. An update on current research into these areas will be provided.

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