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Mario Ferruzzi

Department of Food Sciences 

  • Professor of Food Science and Nutrition
765.494.0625
NLSN Room 3233

Foods and Nutrition 

  • Professor of Food Sci & Nutrition Sci
  • Interdepartmental Professor
  • Professor of Food Science and Nutrition

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