معرفی
Luis Rodriguez-Saona is a Professor in the Department of Food Science and Technology at The Ohio State University's College of Food, Agricultural, and Environmental Sciences. His expertise focuses on applying vibrational spectroscopy (FT-IR, NIR, Raman) to food safety, quality assurance, and rapid detection of chemical/microbial contaminants.
Research develops novel spectroscopic methods for real-time quality assessment in food processing, detection of adulterants, and characterization of bioactive components. Recent innovations include handheld devices for field-deployable food analysis and biomarker-based diagnostic tools.
Significant recognition includes the 2021 Lumley Interdisciplinary Research Award for interdisciplinary scientific contributions. Current graduate advisees include Cameron Jordan, Alessandra Victorio Ramos, and Yalan Wu.
Extension activities translate spectroscopic technologies to industry applications, particularly in quality control of products like tomato paste, dairy, and edible insects.
