Luis E. Rodriguez-Saona is a Professor at the Department of Food Science and Technology, The Ohio State University. He received his B.S. and Food Engineering degrees from the Universidad Nacional Agraria La Molina in Lima, Peru. Later, he received his Master’s and Doctorate degrees in Food Science from Oregon State University (1994 and 1998, respectively). He worked as a research scientist at the Joint Institute for Food Safety and Applied Nutrition (JIFSAN, UMD/FDA) and the USDA Human Nutrition Research Center before joining The Ohio State Univ. He is the undergraduate coordinator and serves as the undergraduate liaison with the college and contact for prospective students. He is a distinguished professor receiving OSU's Alumni Award for Distinguished Teaching, the CFAES Distinguished Teaching and Innovator Awards, and IFT's William V. Cruess Award for teaching excellence. His areas of expertise include the application of infrared (FT-NIR and mid-IR) and Raman spectroscopy in the field of food safety and quality assurance, and the development of predictive models for the rapid detection, identification, and classification of chemical and microbial contaminants and food components with biological activity.