Jessica Cooperstone, Ph.D.

Dr. Jessica Cooperstone is an Associate Professor in the departments of Horticulture and Crop Science and Food Science and Technology at The Ohio State University, and is the Faculty Lead for Crop and Food Improvement in the Foods for Health Initiative. She and her team are interested in understanding the chemical basis for the health benefits associated with fruit and vegetable rich diets. From fundamental studies in crops, to nutrition-based clinical trials, her group works across the plant-food-nutrition-health continuum. Jess and her team are located at the interface of plant, food and nutrition sciences, and utilize bioinformatics based approaches with the goal of conducting the basic and applied research needed to make healthier fruits and vegetables.

Her work use interdisciplinary approaches to develop nutritionally enhanced crops and to test what those foods might be doing to improve human health.