M. Mónica Giusti, born in Lima, Peru, received her B.S. and Food Engineer degrees from the Agrarian University in Lima, Peru. She received Master and Doctorate degrees in Food Science from Oregon State University working on anthocyanins as natural food colorants. She was a faculty member at the Department of Nutrition and Food Science at the University of Maryland before joining The Ohio State University where she works as Assistant Professor. Dr. Giusti’s research interests are the chemistry and potential health benefits of flavonoids, and their applications in food systems. She is a member of the Institute of Food Technologists and the American Chemical Society. She has served the IFT Fruit and Vegetable Products division, and the Ohio Valley section, as a board member. Her research has generated over 40 peer-reviewed journal articles, 20 book chapters and 60 scientific presentations over the world. For her cutting edge innovations in the food science and technology, Dr. Giusti was named 2010 OARDC Director’s Innovator of the Year.