Wine and Health research is led by Dr. Neil Shay in the department of Food Science and Technology. Dr. Shay and his colleagues are investigating the effect of grape and wine phytonutrients and their effect on the physiology and metabolism of the human body. This research area is recognized world-wide as presentations in this area from Shay and his research colleagues have been made at both national and international conferences, as well as in peer-reviewed publications highlighting advances in food ingredients, nutrition, and human physiology. This research program provides critical support to the OSU graduate and undergraduate students as well. Currently, we are in need of funds to continue proposed studies for 2016 and beyond. Please consider making a donation to ensure the successful completion of our future work!