Mario Ferruzzi, PhD Professor, North Carolina State University

Dr. Mario Ferruzzi is a Professor in the Plants for Human Health Institute and the Department of Food, Bioprocessing and Nutrition Science at North Carolina State University.  He received his B.S. (1996) in Chemistry from Duke University and Ph.D. (2001) in Food Science and Nutrition from The Ohio State University.  Previously, Dr. Ferruzzi served as a Professor in the Departments of Food Science and Nutrition Science at Purdue University (2004-2016) and as a Research Scientist with Nestlé Research & Development (2001-2004) in the Beverage Development (Marysville, Ohio) as well as Nutrition & Health and Scientific & Nutritional Support Departments at the Nestle Research Center (Lausanne, Switzerland).

Dr. Ferruzzi is recognized for his expertise in analytical chemistry and its applications to food and nutrition questions.   His core research focuses on understanding the impact of food formulation and processing on bioavailability, metabolism and biological activity of plant bioactives and nutrients. Dr. Ferruzzi’s research has been funded by federal agencies including USDA, NIH, USAID as well as the food industry.  For his research efforts Dr. Ferruzzi has received research awards from the Institute of Food Technologist (2010 Samuel Cate Prescott Young Investigator Award) and the American Society for Nutrition (2011 Mary Rose Swartz Young Investigator Award; 2018 General Mills Bell Institute of Health and Nutrition Innovation Award). 

Dr. Ferruzzi has also served as a scientific advisor to several food manufacturers and associations (International Life Science Institute-ILSI, International Food Information Council-IFIC and Alliance for Potato Research and Education-APRE) providing perspectives on the interface of food and nutrition science and advising in the development and assessment of food products and translational nutrition efforts. He is a professional member of the Institute of Food Technologist (IFT), the American Society for Nutrition (ASN), the American Chemical Society (ACS) and the Royal Society of Chemistry (RSC) were he was named Fellow in 2016.  He currently serves on the editorial board for Critical Reviews in Food Science and Nutrition, Nutrition Research, Nutrition Today and as an Associate Editor for the RSC journal Food & Function.