Dr. Shoshana Ginsburg

Shoshana Ginsburg thrives on discovering how molecules interact and give rise to new products. For her PhD in Food Science & Technology at The Ohio State University, she explored lipid chemistry through chemical reactions, analyzing the chemical and physiochemical properties of the products. Specifically, she used different catalysts to perform transesterification on various oils, investigating how the resulting lipids affected the oils’ crystallization.

Dr. Ginsburg notes that the food industry is actively seeking nutritionally valuable formulations to replace animal-based products such as cheese, meat, and eggs, which have environmental and sustainability issues. It would be particularly attractive to find a substitute for butter, for instance, which is relatively expensive as well. For her postdoc in the Lab for Food Materials Engineering at Technion–Israel Institute of Technology, Dr. Ginsburg plans to develop a novel plant-based bigel product that will mimic butter in its texture, taste, and flavor. She looks forward to learning and growing in the field of Food Science in Israel, for which she advocated throughout her years at Ohio State.

Dr. Ginsburg is passionate about mentoring. She has guided graduate students and taught biology at a local high school. Keeping students engaged and showing them the relevancy of the material has been rewarding, and has helped her improve her communication skills.