معرفی
Ahmed Yousef is a Distinguished Professor of Food, Agricultural, and Environmental Sciences at The Ohio State University, with appointments in the Department of Food Science and Technology and the Department of Microbiology. He earned his Ph.D. in Food Science from the University of Wisconsin-Madison and joined OSU in 1991 after postdoctoral research at Wisconsin-Madison.
His research focuses on microbial food safety, including natural alternatives to synthetic preservatives, ozone-based decontamination methods for shell eggs and fresh produce, and microbial resistance mechanisms. He pioneered a method using pressurized ozone to pasteurize shell eggs and established the largest ozone research laboratory in the U.S. at Ohio State.
His 15 most recent publications demonstrate ongoing innovation in pathogen control technologies, including ohmic heating, ultra-shear processing, phage biocontrol, and novel bioreactor designs. Research consistently addresses practical food safety challenges across dairy, egg, juice, and fresh produce sectors.
As director of the Yousef Lab, he leads research on antimicrobial discovery (identifying novel lipopeptides like paenibacillin and brevibacillin), ozone applications, and microbial behavior under novel processing technologies. The lab maintains active collaborations on global food safety challenges in Ethiopia and other regions.
