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Mario Ferruzzi

Department of Food Sciences 

  • Professor of Food Science and Nutrition
NLSN Room 3233

Foods and Nutrition 

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

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

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

  • 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

(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.


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., & Decker, E. A. (2013). Innovations in food chemistry and processing to enhance the nutrient profile of the white potato in all forms. Advances in Nutrition, 4(3), 345S-50S.

Ho, L., Ferruzzi, M., Janle, E. M., Wang, J., Gong, B., Chen, T. Y., . . . Pasinetti, G. M. (2013). dentification Of Brain-Targeted Bioactive Dietary Quercetin-3-O-Glucuronide As A Novel Intervention For Alzheimer’s Disease. FASEB J, 27(2), 769-81.

Bordenave, N., Hamaker, B. R., & Ferruzzi, M. (2013). Nature and consequences of non-covalent interactions between flavonoids and macronutrients in foods. Food and Function, 5(1), 18-34.

Wang, D., Williams, B. A., Ferruzzi, M., & D'Arcy, B. R. (2013). Microbial metabolites but not other phenolics derived from grape seed phenolic extract are transported through differentiated Caco-2 cell monolayers.. Food Chemistry, 138(2-3), 1564-73.

Serrano-Niño, J., Cavazos-Garduño, A., Hernandez-Mendoza, A., Ferruzzi, M., Applegate, B., San Martin-González, M. F., & García, H. S. (2013). Assessment of probiotic strains ability to reduce the bioaccessibility of aflatoxin M1 in artificially contaminated milk using an in vitro digestive model.. Food Control, 31, 202-207..

Cardinali, A., Rotondo, F., Minervini, F., Linsalata, V., D’Antuono, I., Debellis, L., & Ferruzzi, M. (2013). Assessment of Verbascoside Absorption in Human Colonic Tissues using the Ussing Chamber Model.. Food Research International., 54(1), 132-138.

Song, B. J., Sapper, T., Burtch, C., Brimmer, K., Goldschmidt, M., & Ferruzzi, M. (2013). Photo and Thermal Degradation of Anthocyanins from Grape and Purple Sweet Potato in Model Beverage Systems.. Journal of Agricultural and Food Chemistry, 61(6), 1364-72.

Lipkie, T., De Moura, F., Zhao, Z., Albertsen, M., Che, P., Glassman, K., & Ferruzzi, M. (2013). Bioaccessibility of carotenoids from transgenic provitamin A biofortified sorghum.. Journal of Agricultural and Food Chemistry, 61(24), 5764-71.

Lipkie, T. E., Janasch, A. H., Cooper, B. R., Hohman, E. E., Weaver, C. M., & Ferruzzi, M. (2013). Quantification of vitamin D and 25-hydroxyvitamin D in soft tissues by liquid chromatography—tandem mass spectrometry. Journal of Chromatography B, 932, 6-11.

Wang, D., Ferruzzi, M., Williams, B. A., & D'Arcy, B. R. (2013). Different concentrations of grape seed extract affect in vitro starch fermentation by porcine small and large intestinal inocula.. Journal of the Science of Food and Agriculture., 93(2), 276-83..