Barbara Kowalcyk

Barbara Kowalcyk
Barbara Kowalcyk
Associate Professor and Executive Director of the Center for Foodborne Illness Research and Prevention
The Ohio State University
213 Parker Food Science and Technology
Degree Information: 
PhD, Environmental Health (Epidemiology/Biostatistics), University of Cincinnati
MA, Applied Statistics, University of Pittsburgh
BA, Mathematics, University of Dayton

Barbara B. Kowalcyk is a recognized expert in food safety and has broad experience and training in epidemiology, public health informatics, risk science, regulatory decision-making, and public policy. For over 15 years, her efforts have focused on advancing a more systems-based approach to food safety. One that promotes evidence-based decision making from farm to fork to physician, and considers the broader connectedness of human, animal, and environmental health. In 2006, Dr. Kowalcyk co-founded the Center for Foodborne Illness Research & Prevention, a national 501 (c)(3) non-profit organization dedicated to advancing a stronger, more science-based food safety system that prevents foodborne illness and protects public health.

In 2017, she joined the faculty at The Ohio State University (OSU) in the Department of Food Science and Technology and the Translational Data Analytics Institute. Dr. Kowalcyk has served on many national committees, including two National Academy of Sciences committees and her current appointment to the U.S. Food and Drug Administration’s (FDA’s) Science Board.

In addition to her extensive experience in food safety, Dr. Kowalcyk has more than 10 years of experience as a biostatistician. From conducting clinical research to providing support to data safety monitoring boards in the pharmaceutical industry. Dr. Kowalcyk’s research interests include linking public health information with data from across the food system to enhance the understanding of foodborne disease epidemiology. All while supporting the development of evidence-informed policies and practices that prevent foodborne illness, and changing behaviors around food safety across the food system.