Yael Vodovotz received her B.S. in Food Science from the
University of Illinois, her M.S. degree from the University of British
Columbia, Vancouver, Canada, and her Ph.D. degree from the University of
Massachusetts. Following her doctoral degree, she held a postdoctoral position
at NASA as part of a joint effort between the University of Houston and
NASA Johnson Space Center, where she worked on various aspects of the Advanced
Life Support food system and taught 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 has been working on physico-chemical and
molecular properties of foods, emphasizing carbohydrate systems and functional
foods using techniques borrowed from polymer and material sciences.
Yael Vodovotz received her B.S. in Food Science from the
University of Illinois, her M.S. degree from the University of British
Columbia, Vancouver, Canada, and her Ph.D. degree from the University of
Massachusetts. Following her doctoral degree, she held a postdoctoral position
at NASA as part of a joint effort between the University of Houston and
NASA Johnson Space Center, where she worked on various aspects of the Advanced
Life Support food system and taught 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 has been working on physico-chemical and
molecular properties of foods, emphasizing carbohydrate systems and functional
foods using techniques borrowed from polymer and material sciences.