Profile Image

Mario Ferruzzi

Foods and Nutrition 

  • Adjunct Professor
  • Interdepartmental Professor
  • Professor of Food Science and Nutrition

Department of Food Sciences 

  • Adjunct Professor
765.494.8256

Dr. Mario Ferruzzi is Professor of Food Science and Nutrition at North Carolina State University, Plants for Human Health Institute. He formerly was on faculty at Purdue and continues as an Adjunct Professor in Purdue's Department of Food Science.

Education
Ph.D. Food Science and Nutrition, The Ohio State University, Columbus, OH 
M.S. Food Science and Nutrition, The Ohio State University, Columbus, OH 
B.S. Chemistry, Duke University, Durham, NC

Affiliations
Member Institute of Food Technologist (IFT)
Member American Chemical Society (ACS)
Member American Society for Nutrition (ASN)

Research
  • Phytochemical and botanical chemistry with focus on food pigments and flavonoids. 
  • Development of methodologies for determination of phytochemicals in food and biological matrices. 
  • Investigation of food processing effects on phytochemical profiles, bioavailability, and ultimate bioactivity. 
  • Development of strategies for incorporation and stabilization of phytochemicals in food systems


Department of Food Science, 745 Agriculture Mall Drive, West Lafayette, IN 47907, (765) 494-8256

© Purdue University | An equal access/equal opportunity university | Integrity Statement | Copyright Complaints | Maintained by Agricultural Communication

Trouble with this page? Disability-related accessibility issue? Please contact us at agweb@purdue.edu so we can help.

Sign In