M. Mónica Giusti, is a Distinguished Professor at the Food Science and Technology Department, The Ohio State University, and a visiting faculty of the Facultad de Industrias Alimentarias, Universidad Nacional Agraria, La Molina, Perú. Her research is focused on the chemistry and functionality of flavonoids, with emphasis on anthocyanins. Giusti and collaborators investigate polyphenols incidence and concentration in plants, stability and interactions with food matrices, novel analytical procedures, and the bioavailability, bio-transformations and potential bioactivity of these wonderful plant pigments. Dr. Giusti’s research has generated to date about 100 peer-reviewed publications and over 20 book chapters. She is also co-editor of the 2014 book Anthocyanins in Health and Disease and the 2016 book Anthocyanins. For her innovative work she was named the 2011 TechColumbus Outstanding Woman in Technology, and the 2013 OSU Early Career Innovator of the Year. Dr. Giusti has been granted 2 patents, with 5 additional patents pending. She was also recognized for her teaching with the 2015, Rodney F. Plimpton Teaching Award, from CFAES, OSU, and the 2017, NACTA Educator Award, from the North American Colleges and Teachers of Agriculture. Dr. Giusti is a Fellow of the National Academy of Inventors, member of the American Chemical Society and the Institute of Food Technologists (IFT), where she served in the executive board of the IFT Fruit and Vegetable division and as officer for the Ohio Valley section of the IFT. Before joining The Ohio State University, Dr. Giusti was a faculty member at the Department of Nutrition and Food Science at the University of Maryland. Dr. Giusti, born in Lima, Peru, received a Food Engineer degree from the Universidad Nacional Agraria, La Molina, Peru and Master’s and Doctorate degrees in Food Science from Oregon State University.