Edisson Tello Camacho

Edisson Tello Camacho is a Visiting Professor at The Ohio State University's College of Food, Agricultural, and Environmental Sciences, affiliated with the Department of Food Science and Technology. His research focuses on flavor chemistry, sensory analysis, and the identification of key compounds in food systems such as coffee, hazelnuts, and plant-based products. He leads studies on aroma perception, bitterness modulation, and the application of advanced analytical techniques like LC/MS and metabolomics.

Research Interests:
Dr. Camacho's work spans food chemistry, marine natural products, and plant biochemistry. He investigates how compounds in foods influence sensory experiences and develops methods to predict taste attributes using mass spectrometry. Recent efforts include optimizing hybrid hazelnut flavor profiles and mitigating off-flavors in pea protein isolates.

Publications Trends:
His 2025-2022 articles highlight advancements in identifying aroma compounds in whole wheat bread, chili peppers, and condensed smoke, as well as bitterness prediction algorithms. Earlier work (2008-2020) explored marine bioactives from Caribbean corals and antifouling agents from marine organisms.

Awards and Grants:
No specific awards or grants are listed in the provided texts. His research is likely supported through institutional funding and collaborative projects.

Labs and Facilities:
He is affiliated with The Ohio State University's Food Research and Education Center (FREC), leveraging its advanced sensory analysis and analytical chemistry infrastructure for his studies.