Black raspberry confections are created by freeze drying black raspberries, which helps preserve the essential nutrients, and then grinding the whole berry — fiber, seeds and fuzz — into a fine powder. The powder is used to create a gel filling. It is 100 percent fruit and contains approximately 6-8 fresh black raspberries per serving. Profits from each sale will go directly back to support further research.
For more information about research with black raspberries and confections please visit https://u.osu.edu/yaelvodovotz/research/functional-confections/
Dr. Yael Vodovotz received her Ph.D. degree from the University of Massachusetts in food science followed by a postdoctoral position at NASA as part of a joint effort between University of Houston and NASA-Johnson Space Center where she worked on various aspects of the Advanced Life Support food system as well as teaching at the University of Houston. Her NASA work continued as an Assistant Professor at Baylor Medical School, part of the National Space Biomedical Research Institute. She joined The Ohio State Department of Food Science and Technology as an Assistant Professor in 2000, and is currently a Professor. She became Center Director for the Center for Advanced Functional Foods, Research and Entrepreneurship in 2016. Dr. Vodovotz and has been working on physico-chemical and molecular properties of foods and bioplastics and has over 80 publications. She has been working with an interdisciplinary team of researchers from Horticulture and Plant Science and Chemical and Biomplecular Engineering to advance the field of bioplastics for packaging applications. Additionally, as part The Ohio State University College of Food, Agricultural, and Environmental Sciences we collaborate with the College of Medicine, and the OSU Comprehensive Cancer Center to discover methods to use foods and food components to prevent cancer or to serve as an adjuvant to traditional cancer therapies. “Crops to the Clinic” is a theme that describes our research approach and represents a unique asset of the university. She has supervised numerous clinical trials utilizing our designed functional foods (NCTID: 02199054 Functional Snack Foods With Safflower Oil and Soy in Postmenopausal Women Having Metabolic Syndrome; NCT ID:01682941 Soy Isoflavones in Treating Patients With Recurrent Prostate Cancer or Rising Prostate-Specific Antigen; NCT ID:01514552 The Use of Functional Confections in Promoting Oral Health; NCT ID:01961869 Black Raspberry Confection in Preventing Oral Cancer in Healthy Volunteers
Drew has been in the culinary field for over 27 years with experience ranging from private county clubs, corporate restaurants and healthcare. He has participated in and won multiple contests on a local and national level. Drew currently holds an Associate’s Degree in Culinary Arts and a Bachelor’s Degree in food and beverage management. Drew has helped lead teams and has personally participated in The Ohio State Fair, FCCLA, Prostart, ACF Presidents Gala, ACF golf outing, ACF Clambake, Kids in the Kitchen, Skills USA, Taste to Remember, Taste the Future and has been a presenter at multiple trade shows and conferences regionally and nationally. Drew also currently serves on the board of directors for The Columbus ACF Chapter as well as the Chefs Food advisory committee. Drew was most recently awarded Columbus Ohio’s “Chef of the Year” award for 2016. Drew is currently a Regional Accounts Manager for Zink Foodservice in Columbus, Ohio focusing on Healthcare and Education facilities.
Kristian comes to us from a diverse sales background. His career has been focused on enterprise software sales since 2001. He has held roles at Quest Software, AppSense, Oracle and local start up, Aware. In addition to his lengthy sales career he also pursues a number of private endeavors including a business partnership with Trattoria Roma in Grandview. A point of pride is his bachelors degree in Behavioral Sciences from Ohio State University. Kristian lives in Grandview and is a two year participant in Pelotonia.