Ariel Garsow is a Ph.D. student in the Food Science and Technology Department at The Ohio State University. During her masters, she researched the effectiveness of Clean-In-Place using ozonated water for the inactivation of biofilms. Through six different internships with five different food companies, she gained experience in research and development and quality assurance in the produce, dairy, snack, and beverage industries. Her current research in epidemiology and data analytics aspires her to improve food safety and security by building cross-cultural collaborations that empower vulnerable populations around the world to obtain safe, nutritious, and culturally acceptable food.
Additionally, as a Graduate Research Associate with CFI, Ariel has primarily focused on the PESAR project to assess mycotoxin exposure and food security in Guatemala with an interdisciplinary team of researchers. She also has collaborated on the TARTARE and Chakula Salama projects. In her free time, she enjoys cooking, running, and traveling.
In July of 2022, Ariel successfully defended her dissertation: Estimating mycotoxin exposure and increasing food security in Guatemala. Ariel now works as a Technical Specialist in Food Safety at the Global Alliance for Improved Nutrition.