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Mario Ferruzzi

Department of Food Sciences 

  • Professor of Food Science and Nutrition
765.494.0625
NLSN Room 3233

Foods and Nutrition 

  • Professor of Food Sci & Nutrition Sci
  • Interdepartmental Professor
  • Professor of Food Science and Nutrition

Education
Ph.D. Food Science and Nutrition, The Ohio State University, Columbus, OH 
M.S. Food Science and Nutrition, The Ohio State University, Columbus, OH 
B.S. Chemistry, Duke University, Durham, NC

Affiliations
Member Institute of Food Technologist (IFT)
Member American Chemical Society (ACS)
Member American Society for Nutrition (ASN)

Research
  • Phytochemical and botanical chemistry with focus on food pigments and flavonoids. 
  • Development of methodologies for determination of phytochemicals in food and biological matrices. 
  • Investigation of food processing effects on phytochemical profiles, bioavailability, and ultimate bioactivity. 
  • Development of strategies for incorporation and stabilization of phytochemicals in food systems


Awards & Honors

(2014) University Faculty Scholar. Purdue University.

(2013) Healthy Lion Award Lecture. Penn State University Department of Food Science.

(2013) Purdue Ag Research Award. Agricultural Research at Purdue University (ARP).

(2011) Mary Rose Swartz Award –Young Investigator Award. American Society for Nutrition.

(2010) Samuel Cate Prescott Award. Institute of Food Technologist.

(2006) Outstanding Section Member. Institute of Food Technologist.

Patents

Ferruzzi, M., Cilliers, J., & Tout, J. (2009). Tea based weight management beverage preparations. U.S. Patent No. EU#1633209. Washington, D.C.: U.S. Patent and Trademark Office.

Chen, L. F., Ferruzzi, M., & Xu, Q. C. (2005). Production of edible oil containing high levels of carotenoids from grain and oil seeds. U.S. Patent No. Invention Discolsure. Washington, D.C.: U.S. Patent and Trademark Office.

Selected Publications

Ferruzzi, M., Jonnalagadda, S. S., Liu, S., Marquart, L., McKeown, N., Reicks, M., . . . Webb, D. (2014). Developing a standard definition of whole-grain foods for dietary recommendations: summary report of a multidisciplinary expert roundtable discussion.. Advances in Nutrition, 5(2), 164-176.

Strathearn, K. E., Yousef, G. G., Grace, M. H., Roy, S. L., Tambe, M. A., Ferruzzi, M., . . . Rochet, J. C. (2014). Neuroprotective effects of extracts rich in anthocyanins and proanthocyanidins in cellular models of Parkinson’s disease.. Brain Research, 1555, 60-77.

Bordenave, N., Hamaker, B. R., & Ferruzzi, M. (2014). Nature and consequences of non-covalent interactions between flavonoids and macronutrients in foods. Food and Function, 5(1), 18-34.

Failla, M. L., Chitchumronchokchai, C., Ferruzzi, M., Goltz, S. R., & Campbell, W. W. (2014). Unsaturated fatty acids promote bioaccessibility and basolateral secretion of carotenoids and α-tocopherol by Caco-2 cells.. Food and Function, 5(6), 1101-1112.

Moser, S., Chegeni, M., Jones, O. G., Liceaga, A., & Ferruzzi, M. (2014). The effect of milk proteins on the bioaccessibility of green tea flavan-3-ols.. Food Research International, 66, 297-305.

D'Imperio, M., Cardinali, A., D'Antuono, A., Linsalata, V., Minervini, F., Redan, B., & Ferruzzi, M. (2014). Stability-Activity of verbascoside , a know antioxidant compound, at different pH conditions.. Food Research International, 66, 373-378.

Wang, J., Wi, B., Cheng, A., Freire, D., Vempati, P., Zhao, W., . . . Pasinetti, G. M. (2014). Targeting multiple pathogenic mechanisms with polyphenols for the treatment of Alzheimer's disease-experimental approach and therapeutic implications.. Front Aging Neurosci, 6, 42.

Pawlowski, J. W., Martin, B. R., McCabe, G. P., Ferruzzi, M., & Weaver, C. M. (2014). Plum and Soy Aglycone Extracts Were Superior at Increasing Bone Calcium Retention in Ovariectomized Sprague Dawley Rats.. Journal of Agricultural and Food Chemistry, 62(26), 6108-6117.

Lipkie, T. R., Banavara, D., Shah, B., Morrow, A. L., MaMahon, R. J., & Ferruzzi, M. (2014). Caco-2 accumulation of lutein is greater from human milk than from infant formula despite similar bioaccessibility. Molecular Nutrition and Food Research., 58(10), 2014--2022.

Bruno, R. S., Bomser, J. A., & Ferruzzi, M. (2014). Antioxidant Capacity of Green Tea (Camellia sinensis).. In Processing and Impact on Antioxidants in Beverages (Vol. 1st, p. 13).