Area(s) of Expertise
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 the delivery of micronutrients and phytochemicals. His lab explores the interactions between plant phytochemicals and macro-nutrients (proteins and carbohydrates) and their impact on 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. Before joining PHHI, Ferruzzi spent 12 years at Purdue University.
B.S., Chemistry, Duke University
M.S., Food Science and Nutrition , The Ohio State University
Ph.D., Food Science and Nutrition , The Ohio State University