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Food Science & Nutrition Technology

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Patricia Bernadette Ohara

Editorial Board Member
Amanda and Lisa Cross Professor of Chemistry USA Member since 2024

Biography

Patricia Ohara is the Lisa and Amanda Cross Professor of Chemistry, founding member of the Program in Biochemistry and Biophysics, and contributing member to Education Studies Major at Amherst College. Professor Ohara did her doctoral work at Columbia University in NYC. After a post-doctoral appointment at Stanford University, she came to Amherst College in 1983. Her research interest is biophysics her lab uses fluorescence spectroscopy and single-molecule microscopy to study protein homeostasis. Her more than two dozen scientific publications appear in journals such as Biochemistry, Molecular Immunology, and the Journal of Physical Chemistry. Her research students have presented and published over thirty Conference Proceedings in the Biophysical Journal. She is most proud of the many honors research students she has supervised and the hundreds of students who have learned to do research in her lab. She has also contributed to the literature on curriculum development and pedagogy in chemistry and biochemistry. Her 2005 article Turning on the Light: Lessons in Luminescence in J. Chem Ed. was featured in a retrospective by the journal and has had more than 3000 downloads. More recently, she expanded her interest in food science, developing a course in Molecular Gastronomy and writing and teaching about Olive Oil Chemistry. Her belief that food science can be used to motivate the teaching of science is the basis of her upcoming textbook on Food Science in Small Bites, to be published by the U. California Press, and a chapter titled Molecular Gastronomy: A Universal Portal to the Molecular Sciences in the Handbook of Molecular Chemistry (2021). With collaborators Zeynep Delen and Richard Blatchly, she continues her interest in the chemistry of olive oil, publishing The Chemical Story of Olive Oil: from Grove to Table in 2017 with the Royal Society of Chemistry (translated into Turkish in 2020) and Learning Design from the Olive in 2022. She has been invited to present talks on olive oil chemistry in venues ranging from a town hall in Belianes, Spain (2014), to an assembly of Senators, Congressional Representatives, and Mediterranean Diplomats at the U.S Capitol (2023), to an auditorium in Beirut, Lebanon (2023).

Research Interests

Food Science Molecular Gastronomy Biochemistry And Biophysics Molecular Immunology Food Science in Small Bites.

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