Mario Ferruzzi, PhD

Mario FerruzziDr. Mario G. Ferruzzi received his B.S. (1996) in Chemistry from Duke University and his M.S. (1998) and Ph.D. (2001) in Food Science and Nutrition from The Ohio State University. He is currently a Professor in the Departments of Food Science and Nutrition Science at Purdue University. Prior to joining Purdue University, Dr. Ferruzzi was a Development Scientist in the Coffee and Tea Beverage Development group

at Nestlé Research & Development Center, Marysville, OH (2001-2003) and a Research Scientist the Nutrition & Health and Scientific & Nutritional Support Departments at the Nestlé Research Centre in Lausanne Switzerland (2003-2004).  His research interests are in the area of botanical chemistry with emphasis on investigating the impact of the food matrix and processing on bioavailability and metabolism of health promoting phytochemicals.  Dr. Ferruzzi is currently a scientific advisor to ILSI North America, Welch’s and the Alliance for Potato Research and Education.  He has additionally served as an advisor to several food manufacturers in the development and assessment of food products including translational nutrition efforts.  He is a professional member of the Institute of Food Technologist (IFT); American Society for Nutrition (ASN) and the American Chemical Society (ACS).  For his research efforts Dr. Ferruzzi has received research awards from the Institute of Food Technologist (2010 Samuel Cate Prescott Award) and the American Society for Nutrition (2011 Mary Rose Swartz Young Investigator Award).

What do you feel you can contribute to the growth and advancement of IFT?
I feel that I can contribute to IFT in several ways.  First, I believe that a strong and unified approach between food science and nutrition disciplines is required to address growing food security and health concerns.  Only a unified approach between disciplines is capable of strengthening the industry and benefits our members and consumers by supporting targeted and relevant science, driving improvements in product quality and nutritional profiles, enhancing educational environments and training through multidisciplinary efforts.  Considering my background as a fundamental scientist in both food science and nutrition disciplines, I feel I am in a fortunate position to be able to contribute to this discussion, bring constructive dialogue and foster solutions for key issues. Specifically, my experiences in, and respect for both food science and nutrition disciplines have prepared me well to facilitate discussions at the interface and allowed me to form connections between industry, government and associations such as IFT and ASN.  Secondly, my experiences as a food technologist in industry, as a successful academic and federally funded researcher and as a collaborator with industry today have provided me perspective on many of the unique issues facing the industry.  Collectively these experiences should aid in my ability to contribute to development of long-term strategies targeting needs of the industry, represent the diverse interest of IFT members at the national and international level and create value for the members of the Institute.  

Formal Education 
B.S., 1996, Chemistry, Duke University
M.S., 1998, Food Science & Nutrition, The Ohio State University
Ph.D., 2001, Food Science & Nutrition, The Ohio State University

Career History

Purdue University Professor 2012-Present
Purdue University Associate Professor 2008-2012
Purdue University Assistant Professor 2004-2008
Nestlé Research Centre, Lausanne, Switzerland Research Scientist
Department of Nutrition and Health and &Applied Nutrition 2003-2004
Nestlé Research & Development, Marysville, OH Development Scientist
Coffee and Tea Beverage Development 2001-2003

Leadership Experience

  • IFT Continuing Education Advisory Committee 2007-2008
  • IFT Indiana Section Chair 2006-2007
  • IFT Annual Meeting Programming Committee: Food Chemistry Subpanel Chair 2010-2011
  • IFT Education Advisory Committee Co-Chair 2012-2012
  • IFT Pre-annual Meeting Short Course Co-Director of FSNFS 2011 Present
  • American Society for Nutrition (ASN) Research Interest Section (RIS) Chair: Dietary Bioactives 2009-2010
  • ASN RIS Chair Carotenoid and Vitamin A (CARIG) 2010-2011
  • ASN RIS Steering Committee Member: Nutrition Translation RIS
  • International Life Science Institute (ILSI) North America Food and Nutrition Panel Scientific Advisor 2011-Present

Professional and Community Recognition

  • Purdue Seed for Success Award, 2009 and 2010 (University award provided to faculty awarded a grant of over $1 million)
  • IFT Indiana Section Outstanding member (2007)
  • IFT Samuel Cate Prescott Young Scientist Award (2010)
  • American Society for Nutrition Mary Rose Swartz Young Investigator Award (2011)