Mario Ferruzzi

Title: Professor
Food Science and Nutrition
Department of Food, Bioprocessing and Nutrition Science

Ph.D., Food Science and Nutrition, The Ohio State University
M.S., Food Science and Nutrition, The Ohio State University
B.S., Chemistry, Duke University

Phone: 704-250-5405


Lab Personnel:

Sydney Corbin, Research Technician

Candace Nunn, Research Technician

Haley Burtch, Graduate Student

Micaela Hayes, Graduate Student

Zulfiqar Mohamedshah, Graduate Student

More information about Mario Ferruzzi

Dr. Mario Ferruzzi’s research interests focus on two areas: provitamin A carotenoid and phenolics. Within these compound classes, he looks at the role of the food matrix in delivery of micronutrients and phytochemicals. His lab explores the interactions between plant phytochemicals and macro-nutrients (proteins and carbohydrates) and their impact to product quality and health promoting properties in humans. This includes developing insights into the role these interactions play in modifying nutrient availability, gut microbial communities and markers of disease. Prior to joining PHHI, Ferruzzi spent 12 years at Purdue University.

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