Mario Ferruzzi - Sensient Technologies Independent Director

Dr. Mario Ferruzzi is Independent Director of the Company. Dr. Ferruzzi is 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. Prior to joining North Carolina State University, Dr. Ferruzzi served as a Professor in the Department of Food Science at Purdue University a Research Scientist in the Coffee and Tea Beverage Development group at Nestl Research Development Center, Marysville, Ohio and a Research Scientist at the Nutrition Health and Scientific Nutritional Support Departments at the Nestl 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. He has served on Sensients Scientific Advisory Committee since 2014. For his research efforts, Dr. Ferruzzi has received awards from the Institute of Food Technologists, the American Society for Nutrition, and Purdue University and was named a University Faculty Scholar by Purdue University in 2013. Dr. Ferruzzi has served as a scientific advisor to several food manufacturers and associations. He is a member of the Board of Trustees for the North America branch of the International Life Science Institute. He is a professional member of IFT, the American Society for Nutrition, and the American Chemical Society . He is a Fellow of the Royal Society of Chemistry. Dr. Ferruzzi has held multiple leadership roles in these societies, at both local and national levels. He served as Chair of the Food Science Nutrition Solutions Taskforce, a joint working group between IFTASNIFIC and the Academy of Nutrition and Dietetics . since 2015.