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Steve Schwartz
Steve Schwartz is a professor
in the Department of Food
Science and Technology, based
on the Columbus campus. He is
recognized for his research into
the role of dietary phytochemicals
and functional foods in health,
particularly cancer prevention. He
joined OARDC in 1996 as Carl E.
Haas Endowed Professor of Food
Science and Technology and has
also been a faculty member in the
Interdisciplinary PhD Program in
Nutrition since 1997.
Particularly noteworthy is Schwartzs
work in the area of carotenoids,
which have been shown to play a
role in the prevention of several
types of cancer. He has demonstrated that consuming vegetables with lipids
enhances the absorption of carotenoids and bioconversion of pro-vitamin A betacarotene. Schwartzs analytical methods to separate and quantify carotenoid
isomers are now used by researchers worldwide. Working with David Francis
in the Department of Horticulture and Crop Science, he discovered that unique
varieties of tomatoes developed at OARDC were significant sources of provitamin A and highly bioavailable lycopene.
Schwartz is now taking his research to a new level, expanding into the
groundbreaking field of food and nutritional metabolomics. He was recently
selected to lead an OSU Discovery Theme Initiative on this topic, which will make
Ohio State one of only a handful of institutions in the United States with this
expertise.
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Selection committee: Anne Dorrance (chair), Charles Goebel, Michelle Jones, Gireesh
Rajashekara
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