We are sad to report the peaceful passing of our longstanding friend and colleague, Steve Schwartz, Ph.D in late November 2023, due to complications of a chronic neurological condition known as Frontotemporal Degeneration (FTD). During his courageous battle with FTD he participated in research to enhance understanding and develop new treatments for FTD. Steve retired as Professor Emeritus and was the former Haas Endowed Chair at OSU in the College of Food, Agriculture, and Environmental Sciences at The Ohio State University.
Dr. Schwartz was actively engaged in carotenoid research for over three decades and participated in many International Carotenoid Society (ICS) activities and other efforts in the carotenoid community. Indeed, Steve was the recipient of the ICS Norman Krinsky Award in 2017. His carotenoid research focused upon investigating the metabolism of carotenoids, developing carotenoid rich food products for human clinical trials, and defining potential roles of carotenoids in human health and disease prevention. Of note, Professor Schwartz has advanced our understanding of bioavailability of carotenoids and their metabolism by developing and applying analytical methods to investigate differential uptake of the geometric isomers of lycopene as well as other carotenoids. He was a leader in the application of HPLC-Tandem MS as a tool to identify the role of dietary phytonutrients and their metabolites in cancer prevention. He contributed to efforts demonstrating that the Z- or cis-isomers of lycopene are preferentially absorbed from the human intestine relative to the predominant E- or trans-isomer present in foods.
Steve was born in Brooklyn, NY and earned a B.S. in Organic Chemistry from the State University of New York-Stony Brook in 1976 and a doctorate from the University of Wisconsin-Madison, with a joint major in food chemistry and analytical toxicology in 1982. He began his academic career at North Carolina State University in the Department of Food Science in 1983 and transitioned to The Ohio State University in 1996. During his career, Steve published nearly 300 peer-reviewed investigations and served many scientific societies (Am Chemical Soc, Am Society for Nutrition, Institute of Food technologists, among others), as well as multiple editorial boards. He trained over 50 graduate students for MS or PhD degrees and 34 post-doctoral trainees and visiting faculty. Professor Schwartz was a Fellow of the American Association for the Advancement of Science and the Institute of Food Technologists. He was recognized in 2013 by the American Society for Nutrition with the Gilbert A. Leveille Award.
Steve set an example for all to emulate inspiring students and stimulating research to promote human health through intellect and inquiry. Our academic community is diminished by Steve’s departure, but we take solace in knowing we are a much better place through his efforts. His legacy will continue through the many colleagues and trainees in academia and industry who are devoted to diet, nutrition, and health. Our thoughts are with Stephanie Smith, his devoted wife who provided so much joy and care, as well as his sons, Brian and Eric and their families.
