Food microbiology, food safety, food decontamination – the list goes on. When it comes to food science, Ahmed Yousef, a distinguished professor in the College of Food, Agricultural, and Environmental Sciences (CFAES), is truly an expert.
Yousef, who has been teaching and conducting research at The Ohio State University since 1991, was named the Virginia Hutchinson Bazler and Frank E. Bazler Chair in Food Science – the 10th endowed chair in the college’s history.
In this role, Yousef and his team of food scientists will conduct research to promote food safety and work with the food processing industry to improve food safety among consumers. The team will also teach the next generation of food safety scientists.
Yousef also recently published the second edition of his book, “Analytical Food Microbiology.” From basic microbiological techniques to detecting foodborne pathogens, this textbook is designed to help students understand the essentials of microbiology.
Yousef’s One Health impact
In addition to Yousef’s work in CFAES, his leadership and years of experience have been essential to the Global One Health initiative (GOHi).
“Professor Yousef is a co-leader in our TARTARE project, funded by the Bill & Melinda Gates Foundation, led by the CFAES as part of the GOHi family,” GOHi Executive Director Wondwossen Gebreyes said. “Professor Yousef’s role in building Food Safety Laboratory Capacity at the Ethiopian Public Health Reference Lab and at the University of Gondar is instrumental and will have a profound impact on the One Health approach in Ethiopia.”
Throughout his time at Ohio State, Yousef has played a crucial part in finding breakthroughs to decontaminate raw foods such as shell eggs and fresh produce, establishing the largest ozone laboratory for food research in the United States, discovering new antimicrobials as future food preservatives, and leading the next generation of food scientists. He’s co-authored some 200 publications, won numerous awards and is frequently interviewed by the media on issues related to foodborne diseases and product recalls.