Associate Professor | Food Science & Technology
335 Parker Food Science and Technology Building
2015 Fyffe Ct.,
Areas of Expertise
- Functional foods
- Ph.D., Food Science and Technology, Oregon State University (1998)
- M.S., Food Science and Technology, Oregon State University (1995)
- B.S., Industrias Alimentarias, Universidad Nacional Agraria (1990)
Dr. Giusti’s major areas of research interest are the chemistry and potential health benefits of flavonoids and their applications in food systems. Her research has generated more than 25 peer-reviewed articles in international journals, 10 book chapters, and over 40 presentations at national and international conferences and workshops.
Her recent publications include “The Effect of Pigment Matrix, Temperature and Amount of Carrier on the Yield and Final Color Properties of Spray Dried Purple Corn (Zea mays L.) Cob Anthocyanin Powders”, Food Chem (2017); "Characterization and quantitation of anthocyanins and other phenolics in native Andean potatoes”, Journal of Agricultural Food Chemistry (2014); "NMR-based Metabolomic Investigation of Bioactivity of Chemical Constituents in Black Raspberry Fruit Extracts”, Journal of Agricultural Food Chemistry (2014), 2015 Research Article of the Year Award.