Luis Rodriguez-Saona
· ProfessorOhio State University · Food, Nutrition, and Health
Active 2007–2024
About
Dr. Luis Rodriguez-Saona is a professor in the Department of Food Science and Technology at The Ohio State University. His area of expertise includes the application of Fourier Transform infrared (FT-NIR and mid-IR) spectroscopy in the field of food safety and quality assurance. His research focuses on improving the quality and safety of agricultural products through the application of novel analytical technologies. He helps develop and apply vibrational spectroscopic techniques for chemical analysis, material characterization, and understanding of chemical interactions to enhance the detection of food contaminants. Dr. Rodriguez-Saona's work involves developing predictive models for the rapid detection, identification, and classification of chemical and microbial contaminants and food components with biological activity. He utilizes IR spectroscopy combined with chemometrics, which has significant potential for high-throughput screening. His research also explores optical sensor technology, with OSU possessing the first hand-held IR device for food applications. His contributions have been recognized through awards such as the 2021 Lumley Interdisciplinary Research Award, and he is actively involved in advancing analytical methods to ensure food safety and quality.
Labs
Food Science and TechnologyPI
Awards & honors
- 2021 Lumley Interdisciplinary Research Award
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