🌟 Summary of Qualifications

Competent, innovative, and highly motivated, Dr. Shoshana Ginsburg holds a Doctorate in Food Science & Technology from The Ohio State University. With broad expertise in chemistry, food, and nutrition sciences, she excels in evaluating food properties and conducting both quantitative and qualitative research. Her notable research includes antioxidant extraction from rosemary leaves and the transesterification of butteroil, focusing on lipid chemistry and crystallization. Dr. Ginsburg also has substantial experience mentoring students and teaching high school biology. 🌱📚

🎓 Education

Ph.D. in Food Science & Technology The Ohio State University, Columbus, OH (3.69 GPA) May 2024M.S. in Food Science & Technology The Ohio State University, Columbus, OH (3.68 GPA) August 2019B.A. in Chemistry The Ohio State University, Columbus, OH (3.48 GPA) Minor: Political Science December 2017Study Abroad Stern College for Women – Yeshiva University, New York, NY 2015-16

🏆 Honors and Awards

Food Science and Technology Associateship and Scholarship, The Ohio State University (2018, 2020)Graduate Research Associateship (2019-2024)

🔬 Research Experience

Research Assistant
Dept. of Food Science and Technology, The Ohio State University
2018-2024Investigated chemical transesterification effects on fats and oils.Studied lipid crystallization and structuring using advanced techniques like DSC, NMR, and GC.Designed a method for quantifying phenolic diterpenes and analyzed volatile compounds in lipid solutions.

📚 Abstracts and Publications

Ginsburg, S., Katz, T., & Jimenez-Flores, R. “Chemical Transesterification of Coconut and Corn Oils using Different Metal Hydroxides.” Journal of the Science of Food and Agriculture.Ginsburg, S., & Jiménez-Flores, R. “Chemical Esterification and Glycerolysis of Butteroil.” ACS Food Science & Technology.Katz, T., Ginsburg, S., & Jimenez-Flores, R. “Reducing Butter Firmness with Chemically Esterified Butter Oil.” JDS Communications.Ginsburg, S., & Maleky, F. “Extraction of Lipid Soluble Antioxidants from Rosemary Leaves Using Vegetable Oils.” Food Research International.

🧑‍🏫 Teaching Experience

High School Biology Teacher Columbus Torah Academy 2023-2024Taught biology to 9th and 10th graders, prepared lesson plans, and assessed student performance.Conducted laboratory experiments and prepared students for the Ohio Biology state exam.Lecturing and Teaching Assistantship
Dept. of Food Science and Technology, The Ohio State University 2018-2023Assisted in courses such as Food Chemistry, Food Processing, and Dairy Processing.Set up laboratory experiments, taught necessary information, and graded assessments.Tutor Self-Employed 2015-2019Provided tutoring in subjects including math, biology, and chemistry for various school levels.

Strengths for the Award

1. Exceptional Research Background: Dr. Ginsburg’s research in food science and technology is robust and innovative. Her work on the chemical transesterification of fats and oils, as well as her studies on antioxidant extraction from rosemary leaves, demonstrates a deep understanding of both theoretical and applied aspects of food science. Her research is well-documented through publications in reputable journals like ACS Food Science & Technology and the Journal of the Science of Food and Agriculture.
2. Diverse Skill Set: Dr. Ginsburg’s expertise spans several advanced analytical techniques, including Gas Chromatography (GC), High-Performance Liquid Chromatography (HPLC), Differential Scanning Calorimeter (DSC), and Nuclear Magnetic Resonance (NMR). This diverse skill set is crucial for conducting comprehensive and high-quality research in food science.
3. Strong Academic Foundation: With a Ph.D. and M.S. in Food Science & Technology from The Ohio State University, Dr. Ginsburg has a solid academic background. Her GPA (3.69 for Ph.D. and 3.68 for M.S.) reflects her academic excellence and dedication.
4. Teaching and Mentoring Experience: Her experience as a lecturer and teaching assistant at The Ohio State University, coupled with her role as a high school biology teacher, highlights her ability to communicate complex concepts effectively. This experience is valuable for mentoring future researchers and contributing to the academic community.
5. Awards and Honors: Dr. Ginsburg has received several accolades, including the Food Science and Technology Associateship and Scholarship, which further attests to her recognized contributions and potential in her field.

Areas for Improvement

1. Broader Research Impact: While Dr. Ginsburg has an impressive track record in her specific areas of research, expanding her work to address broader or emerging issues in food science could enhance her impact. For instance, integrating research on sustainability or novel food technologies might increase the relevance and applicability of her findings.
2. Increased Citation and Recognition: Although she has a solid number of citations, further increasing her publication’s visibility and impact could strengthen her position as a leading researcher. Engaging more with high-impact journals and international conferences could help achieve this.
3. Collaboration and Interdisciplinary Work: Engaging in interdisciplinary research or collaborations with professionals from related fields such as environmental science or biotechnology could provide new insights and enhance the breadth of her research.