Dr. Mario Ferruzzi's Staff

Dr. Mario Ferruzzi
Position
Adjunct Professor
Email
mferruz@ncsu.edu
Staff
» View Profile

Ingrid J. Aragón Gallego earned her B.S in Chemistry from Universidad del Valle, Cali, Colombia in 2009. Her undergraduate thesis was on the validation of in vitro methodology for evaluation of iron bioaccessibility in foods. Afterwards, she joined the Nutritional Quality Laboratory (NQL) of the International Center for Tropical Agriculture (CIAT) (Palmira, Colombia) as Research Assistant in 2009. Her works focused in the development, implementation, and validation of analytical methodologies applied for evaluation of bioactive compounds and their antioxidant activity and in vitro bioaccessibility. Also, she participated in the development of different research projects in the cassava and bean breeding programs at CIAT, focused in carotenoids and Fe/Zn biofortification of cassava and beans, respectively. In 2014, she joined Dr. Ferruzzi's lab as a Ph.D. student via a scholarship received through the Colombian government. Her research focuses on the nutritional and bioactive value of biofortified staple crops and native foods of Colombia.

» More Information


Hawi Debelo earned her B.A. degree in Biochemistry from Manhattanville College, New York in 2012. Following her undergraduate career, Hawi worked at PepsiCo Global Research and Development Center as a Product Development Technician. She spent 2 years at PepsiCo conducting research with Product Developers in innovation, formulation, and commercialization of Pepsi products. Hawi Debelo joined Dr. Ferruzzi's lab in 2014 as a PhD student where she works on a project to evaluate the stability, bioaccessibility and bioavailability of bioactive compounds from native African plant materials.

» More Information


Joel Meehl earned a B.S. in Biochemistry and Molecular Biology from Marquette University in 2001. After work and further study as a laboratory technician and in some other fields, he joined the Food Science Department as a Ph.D. student in August 2015. Co-advised by Drs. Mario Ferruzzi and Bruce Hamaker, his research focuses on phytochemical interaction with carbohydrates and the gut microbiota.

» More Information


Cheikh Ndiaye received a B.S. in Physics and Chemistry from Cheikh Anta Diop University, Dakar, Senegal). A pre-doctorate diploma in Chemistry and Biochemistry (equivalent to M.S.) was obtained from the same University in 2004. The research theme was to reduce the cooking time of millet (P. typhoides) and sorghum (S. bicolor) flours and rolled flour products (arraw). In 2009, a M.S. in Food Science and Technology was obtained from Jiangnan University, China with a thesis' title, "Stabilization of cloudy mango juice using pectolytic and cellulolytic enzymes". He has worked for the Institute of Food Technology (ITA) in Dakar since 2003 and is a member of the Cereals and Leguminous Vegetables Department. Recently, he joined Dr. Ferruzzi's lab after receiving a fellowship from the ERA USAID Project to study biofortification of extruded cereal products using native African plant materials as biofortification agents.

» More Information


Smith Nkhata completed his B.S. in Nutrition and Food Science from Bunda College of Agriculture, University of Malawi in 2007 in Malawi. He later joined the Government of Malawi through the Ministry of Agriculture and Food Security in 2009 as a Food and Nutrition Specialist, a post he holds up to date. In 2011 he got admitted at Michigan State University where he completed his M.S. degree in Food Science in 2013. His M.S. thesis was on determining how iron fortification affects the quality of dairy products. He joined Dr. Ferruzzi and Hamaker's groups in August 2015 to pursue his Ph.D. in Food Science. His research focuses on PICS storage stability of provitamin A carotenoids from biofortified corn. His research also seeks to understand how PICS storage affect aging of corn and the resulting starch and protein digestibility.

» More Information