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 contributed to partner projects such as TARTARE. She has also collaborated with fellow researchers, universities, and stakeholders in research projects such as Chakula Salama. Ariel’s primary work has been with PESAR, where she assesses mycotoxin exposure and food security in Guatemala alongside her copartner, Dr. Barbara Kowalcyk.