Mario Ferruzzi Honored by IFT

May 18, 2010

FOR IMMEDIATE RELEASE    

FOR MORE INFORMATION:
Mindy Weinstein
312.604.0231
mweinstein@ift.org

Mario Ferruzzi Honored by IFT

CHICAGO - Mario Ferruzzi, Associate Professor, Purdue University, has been selected as the winner of the 2010 Samuel Cate Prescott Award by the Institute of Food Technologists, a not-for-profit international society with members working in food science, technology and related professions.

The Samuel Cate Prescott Award is given yearly to an IFT member who has shown outstanding ability in research in some area of food science and technology. The award will be presented at IFT’s Annual Meeting and Food Expo in Chicago, IL on July 17th 2010, and includes a $3,000 honorarium and a plaque from IFT.

Ferruzzi has built a fundamental research program focused on understanding the impact of the food matrix and processing on phytochemical bioavailability and metabolism, which has direct implication to the design and development of functional food ingredient systems and products.  Ferruzzi has received research grants from the U.S. Dept. of Agriculture National Research Initiative, National Institutes of Health and food industry to investigate how interactions between macronutrients, micronutrients and phytochemicals impact digestive behavior, intestinal absorption and metabolism of carotenoids and polyphenols from foods.  Results of these projects continue to provide insight into how formulation factors can optimize absorption of health promoting phytochemicals.  In addition, Ferruzzi’s ongoing work on IFT food-related education and food science outreach activities is also making an impact in education and the food industry.

IFT recognizes the many accomplishments that individuals and organizations have made to advance the food science industry and to help ensure safe, affordable, and nutritious foods to the world.  To honor these individuals and organizations, the IFT Awards Program was created. This program grants awards, fellowships, and prizes for outstanding accomplishments in all areas of food science and technology, administering 14 Achievement Awards, the Marcel Loncin Research Prize, and the IFT Fellows program.  A complete list of Award Winners can be found on the IFT Web site at www.ift.org