Mario Ferruzzi

Professor, Translational Nutrition

Education:
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

Research Interests:

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.

 

Publications

Altered Transport and Metabolism of Phenolic Compounds in Obesity and Diabetes: Implications for Functional Food Development and Assessment, 2016

Changes in phenolic content of commercial potato varieties through industrial processing and fresh preparation, 2017