North Carolina State University, USA
Dr. Mario G. Ferruzzi is a David H Murdock Distinguished Professor in the Plants for Human Health Institute at North Carolina State University. He received his B.S. in Chemistry from Duke University and an M.S. and Ph.D. in Food Science and Nutrition from The Ohio State University. Dr. Ferruzzi previously served as a Professor of Food Science and Nutrition at Purdue University and as a Research Scientist with Nestlé Research & Development. His research investigates the impact of food matrix and processing on bioavailability and bioactivity of plant phytochemicals and micronutrients. He has served as an advisor to industry providing perspectives on product development and assessments at the interface of food and nutrition sciences. He is a member of the Institute of Food Technologist, the American Society for Nutrition, the American Chemical Society, a Fellow of the Royal Society of Chemistry and a member of the Board of Trustees for the Institute for the Advancement of Food and Nutrition Sciences (IAFNS).