Dr. Ferruzzi is the Director of the Arkansas Children’s Nutrition Center and Professor and Chief, Section of Developmental Nutrition in the Department of Pediatrics at the University of Arkansas for Medical Sciences (since 2021). Dr. Ferruzzi also serves as Endowed Chair in Digestive Disease & Nutrition Research at Arkansas Children’s Research Institute (since 2022). Previously, Dr. Ferruzzi was a David H. Murdock Distinguished Professor from 2019 to 2021 and a Professor of Food Science and Nutrition in the Plants for Human Health Institute and the Department of Food, Bioprocessing and Nutrition Science at North Carolina State University from 2016 to 2019. Dr. Ferruzzi was also a Professor in the Department of Food Science at Purdue University from 2004 to 2016, a Research Scientist in the Coffee and Tea Beverage Development group at Nestlé Research & Development Center, Marysville, Ohio, and a Research Scientist at the Nutrition & Health and Scientific & Nutritional Support Departments at the Nestlé Research Centre in Lausanne, Switzerland. He received his B.S. in Chemistry from Duke University and his M.S. and Ph.D. in Food Science and Nutrition from The Ohio State University.
Dr. Ferruzzi is recognized for his expertise in analytical chemistry and its applications to food and nutrition research and product development. Dr. Ferruzzi’s research has been consistently funded by federal agencies including the U.S. Department of Agriculture, the National Institutes of Health, and the United States Agency for International Development, as well as the food industry. His core activities in food chemistry, food processing, and translational nutrition have resulted in over 208 publications as well as extensive national and international collaborations, research, and product development.
For his research efforts Dr. Ferruzzi has received awards from the Institute of Food Technologists (2010 Samuel Cate Prescott Young Investigator Award), the American Society for Nutrition (2011 Mary Rose Swartz Young Investigator Award), Purdue University (2012 Agricultural Research Award), the General Mills Bell Institute of Health and Nutrition (2018 Innovation Award), and IFT/ASN (2019 Gilbert A. Leveille Award and Lectureship). Dr. Ferruzzi was also named a University Faculty Scholar by Purdue University in 2013.
Dr. Ferruzzi is a member of the Board of Trustees for the North America branch of the International Life Science Institute. He is also a professional member of the Institute of Food Technologist (IFT), the American Society for Nutrition (ASN), the American Chemical Society (ACS), and a Fellow of the Royal Society of Chemistry. Dr. Ferruzzi has held multiple leadership roles in these societies, most notably IFT and ASN at both local and national levels. He served as Chair of the Food Science & Nutrition Solutions Taskforce, a joint working group between IFT-ASN-IFIC and the Academy of Nutrition and Dietetics (AND). Additionally, Dr. Ferruzzi serves on the editorial boards of Nutrition Research, Nutrition Today, Critical Reviews in Food Science and Nutrition, and as Associate Editor for the Royal Society of Chemistry’s journal Food & Function.