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Mario Ferruzzi

Foods and Nutrition 

  • Adjunct Professor
  • Interdepartmental Professor
  • Professor of Food Science and Nutrition

Department of Food Sciences 

  • Adjunct Professor
NLSN Room 3233

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

(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 â€"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, 0. 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, 0. 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.

Department of Food Science, 745 Agriculture Mall Drive, West Lafayette, IN 47907, (765) 494-8256

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