When you test food for quality, for example, what kinds of tests are you doing? What are you looking for? Things like that.

So we offer a service to food manufacturers where we can actually put their food product in a testing chamber.

So we can control the conditions that it's stored in more professionally than a consumer would.

And we can control temperature and humidity.

And the things that we look for really are easily measured by chemical indicators.

So we check pH, which is a measure of acidity.

We can check water activity.

Are those, should we rely on the labels for those?

Well, now, when you explain the Food Innovation Center to someone who's never heard of it, what do you say its mission and purpose is? And what are you trying to build there?

Yeah, so I've been here just shy of three years.

I think the interesting thing is that I was at OSU doing my PhD when the center was being built.

So I actually kind of have this 27-year perspective But right now, how I really explain it to people is we sit kind of as a bridge.

I would like to describe it as a bridge.

We sit right at the intersection of science, business, and community impact.

And our mission is really about helping transform ideas, whether they come from our entrepreneurs, the startups, researchers on campus, industry partners, into products and solutions that actually work in the marketplace in our world today.

Well, when you look ahead, where do you see the strongest alignment between scientific opportunity and real-world needs in food innovation?