Director: Steven Schwartz, PhD
The Nutrient and Phytochemical Analytics Shared Resource (NPASR) provides investigators with expert bioanalytical method development and quantitative analysis. This resource supports development of methods and techniques to quantitatively determine nutrients and phytochemicals in foods. It also identifies these compounds and their metabolites in biological samples from human clinical trials and animal model investigations.
NPASR personnel are specialists in analytical chemistry who concentrate their expertise in examining the bioavailability, metabolism and physiological significance of carotenoids, isothiocyanates, isoflavones and other phytochemicals found in many foods.
- Provide investigators with bioanalytical method development and quantitative analysis of nutrients and phytochemicals in foods and their metabolites in biological samples.
- Enhance understanding of the role of dietary compounds in cancer prevention and control.
Director: Steven Schwartz, PhD
Associate Director: Ken Riedl, PhD
Steven Schwartz, PhD, is professor and holder of the Carl E. Haas Endowed Chair in Ohio State’s College of Food, Agricultural and Environmental Sciences, Department of Food Science and Technology. He also is a member of the Molecular Carcinogenesis and Chemoprevention Program at the OSUCCC – James, and directs the Center for Advanced Functional Foods Research and Entrepreneurship (CAFFRE) at Ohio State. In addition, Dr. Schwartz is a faculty member in the Interdisciplinary PhD Program in Nutrition (OSUN) in the College of Education and Human Ecology, Department of Human Nutrition.
Dr. Schwartz’s academic specialty centers on bioavailability, metabolism and physiological significance of phytochemicals, with particular emphasis on nutrients, phytochemicals and bioactive components in foods related to chronic disease, oxidative stress and cancer prevention and control. Other interests include chemistry of plant secondary metabolites, particularly chlorophylls, carotenoids and provitamin A nutrients. Dr. Schwartz earned his PhD in Environmental Toxicology and Food Science at the University of Wisconsin – Madison.
Ken Riedl, PhD, is an expert in analytical chemistry who develops and applies high-performance liquid chromatography (HPLC)-tandem mass spectrometry to the understanding of dietary food components in disease prevention and control. He operates three HPLC-mass spectrometry platforms, each with unique capabilities for identifying and quantifying phytochemicals and their metabolites. A broad background in food science, biochemistry and analytical chemistry strengthens his role in collaborative, multidisciplinary studies.
Dr. Riedl studied food science at the University of Guelph in Ontario, Canada, where he received his undergraduate and master’s degrees. He earned his PhD in biochemistry from Miami University in Oxford, Ohio, investigating polyphenol-protein complexes as antioxidants. While a postdoctoral associate at Ohio State, he trained with Dr. Steven Schwartz to develop HPLC-MS skills toward quantitative phytochemical and metabolite analysis.
Food Science and Technology Building
2015 Fyffe Court
Columbus, OH 43210
Ken Riedl: firstname.lastname@example.org
Vanessa Reed: email@example.com
Availability: Monday – Friday
Hours: 8 a.m. – 5 p.m.