Ahmed E. Yousef, PhD, professor of food science and technology at The Ohio State University, received the Institute of Food Technologists’ 2015 Research and Development Award.
He received the award for his research program that enhances food safety and human health, particularly the development of methods to decontaminate shell eggs to possibly eliminate the transmission of salmonellosis and the discovery of novel antimicrobial agents as potential food preservatives.
Yousef holds a Ph.D. from the University of Wisconsin-Madison, an M.S. from Egypt’s University of Ain Shams and a B.S. from Cairo High Polytechnic Institute, also in Egypt.