JL Cooperstone, CV Jessica L. Cooperstone, Ph.D. 2015 Fyffe Road

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Jessica L. Cooperstone, Ph.D.
2015 Fyffe Road, 240 Parker Food Science & Technology Building, Columbus, OH 43210
[email protected] [email protected] office: 614-292-2798 cell: 516-448-6678
CURRENT POSITION:
 Postdoctoral Researcher, The Ohio State University, Food Science & Technology, Jan 2015 – present.
Supervisor: Steven Schwartz, Ph.D.
o Using targeted and untargeted metabolomics as a part of an interdisciplinary team in the area of
personalized food and nutritional metabolic profiling to improve health.
EDUCATION:
 The Ohio State University, Food Science & Technology, Columbus, OH. Sept 2009 – Dec 2014
Ph.D., Carl E. Haas Endowed Chair Graduate Research Associate, GPA: 3.85
Lisa and Dan Wampler Endowed Fellowship for Food and Health Research, May 2012 – Dec 2014
 Cornell University, Food Science, Ithaca, NY. Sept 2005 - May 2009
B.S., Magna Cum Laude, GPA: 3.61
RESEARCH EXPERIENCE:
 The Ohio State University (OSU), Graduate Research Associate, Columbus, OH. Sept 2009 – Dec 2014
o Thesis title: Tangerine tomato carotenoids: processing, storage, bioavailability and biological
implications of consumption
o Investigating factors that lead to the apparent increased bioavailability of lycopene from tangerinetype tomatoes. These factors include carotenoid/isomer profiles, chromoplast structure and their
resulting in vivo effects.
o Experience conducting human clinical trials and animal experiments.
o Extensive experience in analysis of bioactive compounds in foods and biological samples with a
focus on carotenoids.
o Extensive experience with high performance liquid chromatography (HPLC) and tandem mass
spectrometry (MS/MS).
o Mentored >20 Master’s students/students from collaborator labs/visiting scholars/undergraduates
in phytochemical analysis and experimental design.
o Advised an undergraduate student who was university-wide and college undergraduate research
forum participant and awardee.
o Under the direction of Steven J. Schwartz, Ph.D., Carl E. Haas Endowed Chair.
 Cornell University, Undergraduate Researcher, Ithaca, NY. August 2008 – May 2009
o Investigated reasons why whipping egg whites in copper bowls increases foam stability while
investigating other methods that increase egg white foam stability.
o Under the direction of Dennis D. Miller, Ph.D.
JL Cooperstone, CV
PUBLICATIONS (*DENOTES FIRST AUTHOR):
1. Cooperstone JL*, Ralston RA, Riedl KM, Haufe TC, Schweiggert RM, King SA, Timmers CD, Francis
DM, Lesinski GB, Clinton SK, Schwartz SJ. Enhanced bioavailability of lycopene when consumed
as cis-isomers from tangerine compared to red tomato juice, a randomized, cross-over clinical
trial. Mol Nutr Food Res. 2015:Epub ahead of print, doi: 10.1002/mnfr.201400658 .
2. Arango D, Diosa-Toro M, Rojas-Hernandez LS, Cooperstone JL, Schwartz SJ, Jiang J, Schmittgen
TD, Mo X, Doseff AI. Dietary apigenin reduces LPS-induced expression of miR-155 restoring
immune balance during inflammation. Mol Nutr Food Res. 2015:Epub ahead of print, doi:
10.1002/mnfr.201400705
3. Cooperstone JL*, Tober KA, Riedl KM, Riggenbach JA, Francis DM, Schwartz SJ, Oberyszyn TM.
Tomato carotenoids protect against UV-induced cutaneous damage and tumor development in
Skh-1 hairless mice. FASEB J, April 2014, 28(1):645.7
4. Goetz HJ, Kopec RE, Riedl KM, Cooperstone JL, Narayanasamy S, Curley RW, Harrison EH,
Schwartz SJ. Separation of α-retinyl palmitate and quantification of vitamin A after consumption
of carrots containing α-carotene. FASEB J, April 2014, 28(1): 645.24
5. Kopec RE, Cooperstone JL, Schweiggert RM, Young GS, Harrison EH, Francis DM, Clinton SK,
Schwartz SJ. Avocado consumption enhances human postprandial provitamin A absorption and
conversion from a novel high-beta-carotene tomato sauce and from carrots. J Nutr.
2014;144:1158–66. doi: 10.3945/jn.113.187674
6. Cooperstone JL*, Ralston RA, Riedl KM, Francis DM, Lesinski GB, Clinton SK, Schwartz SJ.
Increased carotenoid bioavailability from a unique, cis-lycopene containing tangerine-type
tomato. FASEB J, April 9, 2013 27:38.1
7. Pumilia G, Cichon MJ, Cooperstone JL*, Giuffrida D, Schwartz SJ, Dugo G. Changes in
chlorophylls, chlorophyll degradation products and lutein in pistachio kernels (Pistachia vera L.)
during roasting. Food Res Int, 2014;65B:193-198. doi: 10.1016/j.foodres.2014.05.047
8. Kopec RE, Cooperstone JL, Schweiggert RM, Riedl KM, Harrison EH, Francis DM, Clinton SK,
Schwartz SJ. Provitamin A absorption and conversion from a unique high beta-carotene tomato
is higher when consumed with avocado. FASEB J, March 29, 2012 26:31.5
9. Kopec RE, Cooperstone JL*, Cichon MJ, Schwartz SJ. Analysis Methods of Carotenoids. In:
Analysis of Antioxidant Rich Phytochemicals; Xu, Z., Howard, L.R. eds.; John Wiley & Sons:
Hoboken, NJ, 2012. p. 105-148. doi: 10.1002/9781118229378.ch4
PUBLICATIONS IN PREPARATION (*DENOTES FIRST AUTHOR):
1. Cooperstone JL*, Tober KA, Riedl KM, Riggenbach JA, Schwartz SJ, Oberyszyn TA. Tomato
carotenoids protect against UV-induced cutaneous damage and tumor development in Skh-1
hairless mice. In Preparation.
2. Cooperstone JL*, Francis DM, Schwartz SJ. Effects of thermal processing and fat concentration
on carotenoids in tangerine tomato products. In Preparation
SELECTED PRESENTATIONS (*DENOTES PRESENTER):
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JL Cooperstone, CV
Riedl KM, Cooperstone JL, Durojaye B, Harrison EH, Curley Jr. RW, Schwartz SJ. An HPLC-MS/MS method
for separating and measuring isobatic apocarotenoids in plant foods and carotenoid supplements.
American Society for Mass Spectrometry, St. Louis, MO, October 16-20, 2015
Yan B, Martinez-Monteagudo SI, Cooperstone JL, Riedl KM, Schwartz SJ, Balasubramaniam VW. Effect of
high pressure homogenization on physiochemical and nutritional properties of tomato juice. Instititue
of Food Technologists Annual Meeting, Chicago, IL, July 11-14, 2015.
Cooperstone JL*. Novel approaches to enhancing carotenoid absorption and metabolism. The Ohio
State University Human Nutrition Seminar, February 20, 2015.
Gas-Pascual E, Cooperstone JL, De Jesus S, Riedl KM, Schwartz SJ, Francis DM. The genetic and metabolic
changes associated with the tangerine virescent mutation in tomato. Plant & Animal Genome XXIII, San
Diego, CA, January 10-14, 2015.
Orchard C, Cooperstone JL, Abud G, Gas-Pascual E, Schwartz SJ, Adrade MC, Francis DM. Breeding for
nutritional traits in tomato using naturally occurring variation in the fruit specific beta-cyclase promotor.
Plant & Animal Genome XXIII, San Diego, CA, January 10-14, 2015.
Obodai M, Dzomeku M, Cooperstone JL, Teegarden MD, Ralston RA, Schwartz SJ. Mushroom germplasm
diversity in two forests in Ghana. 8th Annual Conference on Mushroom Biology and Mushroom Products,
New Delhi, India, November 19-22, 2014.
Kopec RE, Cooperstone JL*, Schwartz SJ. Avocado consumption enhances human postprandial
provitamin A absorption and conversion from a novel high-beta-carotene tomato sauce and from
carrots. Hass Avocado Board Meeting, Houston, TX, October 21, 2014.
Cooperstone JL*, Riedl KM, Schwartz SJ. Characterization of carotenoids and their esters from yellow
carrots (Daucus carota L.). Institute of Food Technologists Annual Meeting, Poster presentation, New
Orleans, LA, June 21-24, 2014.
Koch JC, Riedl KM, Cooperstone JL, Schwartz SJ. Direct quantification of FruHis and other Amadori
compounds in foods by HILIC HPLC-MS/MS. Institute of Food Technologists Annual Meeting, Poster
presentation, New Orleans, LA, June 21-24, 2014.

Selected as 3rd place winner for Food Chemistry division graduate paper competition
Cooperstone JL*, Tober KA, Riedl KM, Riggenbach JA, Francis DM, Schwartz SJ, Oberyszyn TM. Tomato
carotenoids protect against UV-induced cutaneous damage and tumor development in Skh-1 hairless
mice. Experimental Biology Annual Meeting, Poster presentation, San Diego, CA, April 26-30, 2014.
3
JL Cooperstone, CV
Goetz HJ, Kopec RE, Riedl KM, Cooperstone JL, Narayanasamy S, Curley RW, Harrison EH, Schwartz SJ.
Separation of α-retinyl palmitate and quantification of vitamin A after consumption of carrots containing
α-carotene. Experimental Biology Annual Meeting, Poster presentation, San Diego, CA, April 26-30,
2014.

Selected as the 1st place winner in the Vitamins and Minerals Research Interest Group poster
competition
Cooperstone JL*, Ralston RA, Riedl KM, Francis DM, Lesinski GB, Clinton SK, Schwartz SJ. Increased
lycopene bioavailability from a unique, cis-lycopene containing tangerine-type tomato. Ohio
Agricultural Research and Development Center (OARDC) Annual Conference, Wooster, OH, April 24,
2014.
Gas-Pascual E, Sim S-C, Cooperstone JL, Grotewold E, Schwartz SJ, Francis DM. Engineered tomatoes for
altered xanthophyll content in fruit. Ohio Agricultural Research and Development Center (OARDC)
Annual Conference, Wooster, OH, April 24, 2014.
Orchard CJ, Cooperstone JL, Gas E, Schwartz SJ, Francis DM. Naturally occurring variation in the
promoter of the fruit-specific CYC-B gene in tomato can be used modulate levels of β-carotene using
marker-assisted backcross breeding. Ohio Agricultural Research and Development Center (OARDC)
Annual Conference, Wooster, OH, April 24, 2014.
Gas-Pascual E, Sim S-C, Cooperstone JL, Grotewold E, Schwartz SJ, Francis DM. Engineered tomatoes for
altered xanthophyll content in fruit. American Society of Plant Biologists Midwestern Section, Columbus,
OH, March 22-23, 2014.
Goetz HJ, Kopec RE, Riedl KM, Cooperstone JL, Narayanasamy S, Curley RW, Harrison EH, Schwartz SJ.
Separation of α-retinyl palmitate and quantification of vitamin A after consumption of carrots containing
α-carotene. 11th Annual Russell Klein Nutrition Symposium, Columbus, OH, March 21 2014.
Cooperstone JL*. Increased lycopene bioavailability from a unique, cis-lycopene containing tangerinetype tomato. The Ohio State University Edward F. Hayes Graduate Research Forum, Food, Agriculture
and Environmental Science, Oral presentation, Columbus, OH, February 21, 2014.
Cooperstone JL*, Ralston RA, Riedl KM, Francis DM, Lesinski GB, Clinton SK, Schwartz SJ. Increased
lycopene bioavailability from a unique, cis-lycopene containing tangerine-type tomato. The Ohio State
University’s Food Innovation Center Collaborators Conference, Grove City, OH, February 14, 2014.

Best presentation winner
Kopec RE, Cooperstone JL*, Schweiggert RM, Riedl KM, Harrison EH, Francis DM, Clinton SK, Schwartz SJ.
Enhancing human intestinal absorption of carotenoids and bioconversion of carotene to vitamin A in the
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JL Cooperstone, CV
presence of Hass avocados. Invited talk at the Sports Cardiovascular Nutrition and Wellness Dietetic
Practice Group at the Food & Nutrition Conference & Expo, Houston, TX. October 21, 2013
Cooperstone JL*, Ralston RA, Riedl KM, Haufe TC, Francis DM, Lesinski GB, Clinton SK, Schwartz SJ.
Enhanced bioavailability of lycopene from the tangerine variety of tomato juice compared to red tomato
juice. Institute of Food Technologists (IFT) Annual Meeting, Chicago, IL, July 2013.

2nd place winner
Schweiggert RM, Kopec RE, Cooperstone JL, Villalobos-Gutierrez MG, Hogel J, Young GS, Francis DM,
Quesada S, Esquivel P, Schwartz SJ, Carle R. Enhanced bioavailability of carotenoids: the influence of
chromoplast morphology, dietary lipid and thermal processing. Pigments in Foods VII Congress, Novara,
Italy, June 18-21, 2013.
Pumilia G, Cichon MJ, Cooperstone JL, Schwartz SJ, Giuffrieda D, Dugo G. Lutein, chlorophylls and
chlorophyll degradation products in pistachio kernels (Pistachia vera L.) during roasting. Pigments in
Foods VII Congress, Novara, Italy, June 18-21, 2013.
Cooperstone JL*, Ralston RA, Riedl KM, Haufe TC, Francis DM, Lesinski GB, Clinton SK, Schwartz SJ.
Increased carotenoid bioavailability from a unique, cis-lycopene containing tangerine-type tomato.
Experimental Biology Annual Meeting, Boston, MA, April 20, 2013.
Cooperstone JL*. Bioavailability of lycopene from red and tangerine tomatoes. Center for Advanced
Functional Foods Research and Entrepreneurship (CAFFRE)/OSU Wexner Medical Center Molecular
Carcinogenesis and Chemoprevention “Crops to the Clinic” Meeting, March 25, 2013.
Haufe TC, Cooperstone JL, Riedl KM, Schwartz SJ. Isolation of five carotenoids from tangerine tomatoes
by preparatory HPLC-PDA for use as analytical standards. The Ohio State University’s College of
Agriculture, Food and Environmental Sciences Undergraduate Research Forum, Columbus, OH, February
2013. 1st place winner for Food Science and Engineering.
Haufe TC, Cooperstone JL, Riedl KM, Schwartz SJ. Isolation of five carotenoids from tangerine tomatoes
by preparatory HPLC-PDA for use as analytical standards. The Ohio State University’s Denman
Undergraduate Research Forum, Columbus, OH, March 2013.
Cooperstone JL*, Schweiggert RM, Meulia T, Francis DM, Schwartz SJ. Ultrastructural characterization
of chromoplasts from tomatoes with unique carotenoid profiles. Institute of Food Technologists (IFT)
Annual Meeting, Las Vegas, NV, June 2012.
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JL Cooperstone, CV
Kopec RE, Cooperstone JL, Schweiggert RM, Riedl KM, Harrison EH, Francis DM, Clinton SK, Schwartz SJ.
Provitamin A absorption and conversion from a unique high beta-carotene tomato is higher when
consumed with avocado. 9th Annual Russ Klein Nutrition Symposium, June 1, 2012.
Kopec RE, Cooperstone JL, Schweiggert RM, Riedl KM, Harrison EH, Francis DM, Clinton SK, Schwartz SJ.
Provitamin A absorption and conversion from a unique high beta-carotene tomato is higher when
consumed with avocado. Experimental Biology Annual Meeting, San Diego, CA, April 2012.
Cooperstone JL*, Francis DM, Schwartz SJ. Isomerization of carotenoids during processing of tangerine
tomatoes. OSU Hayes Research Forum, Oral presentation, Columbus, OH, February 2012.

1st place winner in oral competition
Cooperstone JL*, Francis DM, Schwartz SJ. The effects of thermal processing and fat concentration on
isomerization of lycopene and lycopene precursors in tangerine tomato juice and sauce. Institute of
Food Technologists (IFT) Annual Meeting, New Orleans, LA, June 2011.

1st place winner
Cooperstone JL*, Miller DD. Whipping Egg Whites in Copper Bowls, Culinary Myth or Scientific Truth?:
The Effects of Copper (and other factors) on the Stability of Egg White Foams. 24th Annual Cornell
University Undergraduate Research Forum. April 2009.
RESEARCH AWARDS:
 Lisa and Dan Wampler Graduate Fellowship for Food and Health Research. May 2012-present
o First recipient of a fellowship created by a $1.2M gift to support research in the area of foods and
health.
 2nd place, Institute of Food Technologists Nutrition Poster Competition, July 2013
 1st place, OSU Hayes Research Forum, College of Food, Agriculture and Environmental Science. Winter
2012
o University-wide research forum with over 440 applicants, 130 finalist participants and 10 first place
winners.
 2nd place, Ohio Valley Institute of Food Technologists Symposium. Winter 2012.
 1st place, Institute of Food Technologists College Bowl Competition, National Championship. June 2011
 1st place, Institute of Food Technologists Nutraceuticals and Functional Foods Poster Competition.
June 2011
 American Chemical Society (ACS) Roy Teranishi Graduate Fellowship in Food Chemistry. Spring 2011
o An award given to a beginning stage graduate student with an excellent GPA who shows promise of
an excellent graduate research career
TRAINING PROGRAMS:
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JL Cooperstone, CV
 John A. Milner Nutrition and Cancer Prevention Research Practicum sponsored by the Nutritional
Science Research Group, National Cancer Institute & the Department of Nutrition at the Clinical
Center, National Institutes of Health. NCI Shady Grove, Rockville, MD, March 17-21, 2014
 Multivariate Data Analysis using SIMCA. Training by Umetrics. The Ohio State University, August 1314, 2014.
SELECTED GENERAL PRESS ARTICLES:
 Garden Goodies to Grow for Good Health, US News & World Report. September 2014.
TEACHING EXPERIENCE/AWARDS:
 OSU FST5410: Fruit and Vegetable Processing. Teaching assistant, Fall 2014
o Nominee for teaching assistant of the year
 OSU FST7620: Food and Nutritional Toxicology. Teaching assistant and guest lecturer, Fall 2013
 OSU FST7650: Food Flavors and Lipids. Teaching assistant, Spring 2013
 OSU FST830.12: Food and Nutritional Toxicology. Teaching assistant, Fall 2011
 OSU FST694: Phytochemicals in Fruits and Vegetables for Health. Teaching assistant, Fall 2011
 OSU FST601: Food Analysis. Teaching assistant, Fall 2010
 OSU FST401: Introduction to Food Processing. Teaching assistant, Winter 2010
 Cornell FDSC150/1500: Food Choices and Issues. Teaching assistant, Springs 2007, 2008 & 2009
 Outstanding Undergraduate Teaching Assistant, Cornell University, Spring 2009
SELECTED SCHOLARSHIPS AND AWARDS:
 Phi Tau Sigma Gideon “Guy” Livingston Scholarship, Spring 2013
o A scholarship given to an associate member of Phi Tau Sigma to acknowledge that student’s
scholastic achievements and dedication to Phi Tau Sigma.
 Ohio Valley Institute of Food Technologists Grady Chism III Graduate Student Award. Spring 2012
 Ohio Valley Institute of Food Technologists John Litchfield Graduate Scholarship. Spring 2010 and
Spring 2011
 Unilever United States Undergraduate Award, Cornell University, Spring 2009
 Undergraduate Award, Cornell Institute of Food Science, Spring 2008
FINANCIAL SUPPORT:
 Schwartz SJ, Cooperstone JL, Ralston RA. National Science Foundation’s Industry/University
Cooperative Research Center, Center for Advanced Processing and Packaging Studies (CAPPS) Grant:
“Enhancing bioavailability and nutritional quality of processed tomato products.” $60,290, May 2012December 2013.
 Schwartz SJ, Francis DM, Lesinski GB. Ohio Agricultural Research and Development Center (OARDC)
SEEDS Matching Grant: “Enhancing bioavailability and nutritional quality of processed tomato
products.” $50,000. July 2012-January 2014.
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JL Cooperstone, CV
 Lisa and Dan Wampler Graduate Fellowship for Food and Health Research. May 2012-present
INTERNSHIP AND FOOD INDUSTRY EXPERIENCE:
 NASA Space Food Systems Laboratory (National Space Biomedical Research Institute/Baylor College
of Medicine), Project Intern, Houston, TX. Summer 2009
o Developed a meal replacement bar with a shelf life of at least three years for long duration,
interplanetary missions. Reduced mass and volume thereby reducing up-weight costs.
o Completed an overview of the effects of low-dose radiation on food destined for long duration
missions to the Moon and Mars.
 Nestle Professional, Product Development Intern, Cleveland, OH. Summer 2008
o Worked with the L.J. Minor group developing concentrates, bases and sauces for food service
applications.
o Developed a new, custom sauce concentrate accepted by the customer, expected to yield $500,000
in sales.
o Reformulated two herb based sauces while reducing cost by 50% and removing an artificial color.
o Reformulated a butter sauce to increase stability under intense heat while removing trans-fats.
 Cornell Cooperative Extension, Instructor, Hempstead, NY. Summer 2007
o Taught nutrition to low income, disadvantaged and underprivileged children in Nassau County, NY.
o Helped young children ages 6-12 understand principles of nutrition, food science and healthy eating.
LEADERSHIP EXPERIENCE:
 Institute of Food Technologists Student Association (IFTSA): Vice President of Competitions, 20122013/2013-2014
o Member of the IFTSA Board of Directors.
o Responsible for the oversight of all of the IFTSA Competitions, including IFTSA/Mars Product
Development Competition, Heart Health Product Development, IFTSA/Disney Product Development,
Developing Solutions for Developing Countries, College Bowl Competition, Excellence in Leadership,
Chapter of the Year and Undergraduate Research Competition.
 OSU Food Science Club: President, 2010-2011
 OSU IFT College Bowl Team: Captain, 2009-2010 and 2010-2011
o National Champions, 2011
 OSU Danisco Knowledge Award Product Development Team: Team leader, 2009-2010
 Cornell IFTSA/Mars Product Development Team: Team leader, 2008-2009
EXTRACURRICULAR ACTIVITIES:
 OSU Food Science Club: Member, 2009-2014
 OSU FST Student Representative for Faculty, 2010-2014
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JL Cooperstone, CV
o Attend all departmental meetings as an advocate for students. Relay important information to
undergraduates and graduates as it relates to departmental business and provide input to studentrelated and other departmental issues.
PROFESSIONAL SOCIETIES:
 Institute of Food Technologists, including Ohio Valley IFT section: 2006-present
o Member of IFTSA Board of Directors, VP of Competitions 2012-2013/2013-2014
 Phi Tau Sigma, 2008-present
o Member of Program committee, 2013-present
o Member for Membership and Qualifications committee, 2011-2013
 American Society for Nutrition: 2010-present
o Student representative for the Carotenoid and Retinoid Research Interest Group (CARIG), 2013present
 American Chemical Society: 2011-present
 American Association for Advancement of Science: 2014-present
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