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.

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

Member Institute of Food Technologist (IFT)

Member American Chemical Society (ACS)

Member American Society for Nutrition (ASN)

• 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