Keynote Speech: Prof. Mario Ferruzzi
Prof. Mario Ferruzzi, Dean of the College of Agriculture and Life Sciences at Virginia Tech, USA, will give a Keynote speech entitled 'The Beautiful Complexity of Dietary Polyphenols: Our tools for Addressing Challenges across Food, Nutrition and Health Domains' at the 18th World Congress on Polyphenols Applications 2025, which will be held in Malta on 2-3 October.
Prof. Mario Ferruzzi is a prominent figure in the field of food science and nutrition. As of October 2024, he serves as the Dean of the College of Agriculture and Life Sciences at Virginia Tech. His extensive research focuses on the bioavailability and metabolism of micronutrients and phytochemicals, aiming to enhance the nutritional quality of food products, particularly for at-risk populations.
Prof. Mario Ferruzzi is a leading expert in the field of polyphenol research, particularly focusing on their bioavailability and how food processing affects their health benefits. His work has significantly advanced our understanding of how polyphenols, such as flavan-3-ols found in tea, cocoa, and grapes, interact with the human body.
In 2018, Prof. Ferruzzi was honored at the 12th World Congress on Polyphenols Applications for his extensive contributions to the field. His presentation, “Processing as a Modifier of Polyphenol Delivery and Bioactivity,” highlighted how factors like food matrix composition, processing methods, and physiological conditions influence the absorption and efficacy of polyphenols.
One of his notable studies demonstrated that the bioavailability of flavan-3-ols is affected by various factors, including their chemical form, the food matrix, and co-formulation with other nutrients, like ascorbic acid and sucrose. These findings are crucial for designing foods and supplements that effectively deliver polyphenols to target tissues.
Prof. Ferruzzi’s research has also explored the impact of processing on polyphenol stability and bioactivity. For instance, he has investigated how different tea processing methods alter polyphenol profiles, affecting their health-promoting properties.
